Every week, one of our chefs is lucky enough to wake up before sunrise to visit the Hunts Point Fish Market in the Bronx. This week, it was New Haven Executive Chef Frank Proto’s turn. Here’s what he had to say:
There was some nice fish tonight!
Each restaurant is getting:
2-3 Spanish Mackerel
5-6lbs of Cobia
8lbs of Escolar
The cobia and escolar are very similar, but I was thinking about making ceviche with the cobia, and cooking the escolar a la plancha. I’m a sucker for butterfish, and the mackerel were a nice size and looked great.
They have fresh anchovies, which I bought for myself. At Hunts Point, they said the one thing that stops the boats from fishing is wind! Snow, rain, and ice do not matter. There was a lot of skate and tile, which were reasonable.
- Chef Frank
Wednesday night, one of the specials Chef Frank prepared was Spanish Mackerel with Roasted Peppers and Eggs. Watch out for Spanish Mackerel and the rest of Chef Frank’s Hunts Point picks on the menu this weekend!