I eat a lot of fish. Fish from the rivers, fish from the ocean, fish from my daughter’s fish tank … nah, just kidding on the last one. I mean gross. Can you even imagine?
Most nights it’s a five to seven-ounce filet, depending on how hungry I am and what I’ve had to eat throughout the day. I eat salmon a few times a week, then it’s usually either shrimp, seabass, scallops, grouper, tuna, swordfish or trout. Sometimes snapper, although it’s not my favorite. And sometimes crab or lobster or mussels. And every now and then I try something new based on what the fishmonger at Caplinger’s Fresh Catch has on hand—which, last week, was whole Long Island porgy.
I’m no stranger to whole fish. I’ve eaten my fair share of it in Latin American restaurants … typically fried, and being that I’m from the Pacific Northwest, I’ve had lots of rainbow trout pulled fresh from the streams. But to see whole fish available to buy here, in the Midwest? That was a little, well, different. But I trust the guys at Caplinger’s, so I bought two and headed home with my catch (pun intended).
First thing I did was Google porgy and from everything I could find, it appeared the fish come from the Mediterranean—yet I was able to find this recipe Grilled Whole Long Island Sound Porgy on the Food Network website. Needless to say, I was a bit confused. How could I have a Long Island porgy when it comes from another ocean entirely? I did a little more research and discovered that what I had, though still a porgy, is more commonly known as scup, and it does come from the Long Island Sound and it is a Good Alternative on the Seafood Watch List. And … it is amazing!
We stuffed it with fresh herbs and garlic, then grilled it with a little olive oil and lemon. It was so good, we actually went back the next day to buy more, but alas … they had none. But it’s something I’ll cook again. It’s easy and it looks darn cool on the plate. You should try it. And if you do, drop me a line (another intentional pun) and let me know what you think.