More Underappreciated Fish: Haddock

We already went wild for bluefish this summer – as did Sam Sifton in this Sunday’s Times Magazine (NYT: Something Fishy)- but maybe there’s something to this whole underappreciated fish thing in general. NPR ran a story today on James Beard-award-winning chef Sam Hayward of Maine, who’s weathering the recession by adding cheaper entrees to his menu at Fore Street Restaurant. One sustainability success story is haddock, a mild white fish, which is now much more prevalent – and therefore cheaper – than cod or tuna. Hayward makes it into fish cakes and serves it with sauteed local Maine marifax beans, once the year-round food of lumberjacks. Give it a listen and check out the recipes, which can easily be adapted with your own local greenmarket finds.

NPR’s Morning Edition: Top Chef Cooks up Ways to Cut Costs, Not Quality