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Don’t miss Chowderfest this weekend

4 Oct

I still can’t get over the great fish stew and whiting plate served by talented home cooks at last weekend’s festival but I am all ready to sample chowder at New Bedford’s annual Chowder Festival Sunday. Yep, I’m going be a judge at that one too so see you Sunday afternoon!

chowderfest

This is a great time to visit New Bedford

27 Sep

I have three top reasons for you to visit New Bedford this weekend :

1. If you love fishing boats
2. If you love fish and seafood
3 If you’ve never been to America’s largest commercial fishing port because really, do you want to be that lame?

The annual Working Working Waterfront Festival brings the fishing industry alive on the pier with demos, food, the opportunity to row a whaling boat and endless options to go aboard working fishing boats.

Here’s the schedule and map online. Admission is FREE.

festival

Join us in New Bedford, America’s largest commercial fishing port, to learn about the men and women who harvest the North Atlantic. Walk the decks of a scalloper, dine on fresh seafood, see fishermen’s contests, and watch a cooking demonstrations. Experience the workings of the industry which brings seafood from the ocean to your plate.

And then there’s another great reason to visit. Sir Eatsalot will be on the pier Sunday at 3 p.m. judging the seafood throwdown 🙂 So be there!

Continue reading

New Bedford – it’s a catch!

8 Aug

NB1

Sir Eatsalot has been on a hiatus thanks to several life-changing events. That does not mean he has stopped eating or opining on food, if you’ve been following twitter. If anything, he has been hogging more. Namely, fresh catch and tons of shellfish, thanks to the move to the country’s biggest fishing port — New Bedford.

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For those who don’t know, this is a small city with a big history. Once the whaling capital of the world (I highly recommend the free film “The City That Lit The World” at the Visitor Center downtown) and home to the world’s biggest Whaling Museum, it boasts a working fishing port and, as a result, great fish markets and good value restaurants.

Ethnically diverse, it also presents unique Portuguese and Cape Verdean delights that I have only begun to explore. Watch this blog for a tantalizing glimpse of the delightful meals I’ve tried at Inner Bay – my local favourite! Continue reading

Basho offers $5.99 bar bites

5 Aug

Basho Japanese Brasserie in Brookline has an extensive and expensive sushi menu and offers a great deal.  Stop by between 3:30-6:30 p.m. or 10:30 p.m.-1 a.m. any day for Basho Bar Bites and sample five different appetizer options for only $5.99. This includes juicy, flavorfully grilled robata skewers to fresh sashimi and light tempura – yum!

Basho Japanese Brasserie

1330 Boylston Street
Boston, MA 02215-4229
(617) 262-1338

See the menu options available for this deal at the bar/lounge: Continue reading

A tasty, healthy fish snack

9 Mar

This recipe is courtesy of my friend Nandita in New York who says:

Here’s my go to recipe when I am feeling a bit lazy but still want to impress my guests with a delicious and healthy dish.

Tilapia en papillote

Ingredients:
Tilapia fillets: Medium sized, one per person
Bell peppers: Green, red, orange & yellow
Tomatoes: Cherry or grape tomatoes
Lemons
Scallion

Season the fillets with salt and pepper. I like to use Hawaiian salt. And if I am feeling particularly exciting, I add a bit of cumin and cayenne pepper. Place it on a piece of parchment paper (aluminium foil works too) big enough to fold around the fish with some room to spare.

Slice the bell peppers and lemon into thin rings and arrange them on top of the fish. Use the colors, make it pretty. Top it off with the tomatoes, sliced in half. And finally the scallion, thinly sliced. Add some salt and pepper for the veggies. Drizzle a little bit of olive oil on top.

Fold the paper/foil around it and seal it, not too tightly. The idea is to create a pocket that traps the steam and cooks in it. Place the pockets on a tray.

Preheat the open to 375 and put the tray in for 10 minutes. The cooking time depends on the size of your fillets and the thickness of veggies. Poke the fish with a knife to see if it is white all the way through. Add time in 5 minute increments if necessary.

Serve with rice, couscous or quinoa.

(You can use vegetables of your choice. I have done it with whatever I have at home – Bok Choy, Zucchini, Sugar Snap Peas etc.)