May 25, 2024


General will live on forever

Acquiring ready to prepare dinner fish | Pamela’s Food stuff Services Diary

STATEN ISLAND, N.Y. — On Staten Island, fish is a massive vendor in the borough’s markets in the course of Lent, the season into which we’re headed. So, acquiring into the seafood spirit at that princely time for supermarket gross sales on canned sardines, what can we do with our clean catches?


Cole’s Dockside’s pecan-coated mahi mahi. (Staten Island Progress/Jan Somma-Hammel)Pamela Silvestri

Ian Cole of Cole’s Dockside shares a several suggestions from the Excellent Kills sea-centric eatery recognised for its nut-coated fillet specials.

Cole coaches, “So when we use nuts and seeds we try out to go seasonal. For illustration, walnuts in the wintertime and sunflower seeds in the summer time are just two feelings. We place them in a food items processor with breadcrumbs, herbs, grated cheese and other substances to aid it bind to the fish improved and generate far more flavor.”

For the species itself, the dwelling chef can contemplate urgent salmon, grouper, mahi mahi, tilefish fillet, monkfish, sole, tilapia or basa fillet into a nut mixture.

Filet nuts

Pecan-crusted mahi mahi (Staten Island Advance/Jan Somma-Hammel)STATEN ISLAND Progress

Ideal now, in February, a authentic sleeper in the sea globe may possibly be sardines. Prior to it will get tangled up with spaghetti or bucatini in Pasta Con Sarde dishes of the spring time — this is a typical, Sicilian preparing in the course of Lent which kicks off on Ash Wednesday, Feb. 17 — just one might consider a cue on the matter from ShopRite’s govt chef Rob Leyko.


Robert Leyko and Samantha Telle of ShopRite at the Staten Island Advance Cookbook Flavor-off at the Hilton Yard Inn, Bloomfield, held on Sunday, April 8, 2018. (Staten Island Advance/Bill Lyons) Staff-Shot

“I like to chop up sardines into a paste and toss them into pasta dishes — exact same as anchovies,” reported Leyko.

He enthused, “It’s a good salty, umami flavor in anything!”


Pasta con sarde with fresh sardines at Brioso during Lent, 2020. (Staten Island Advance/Pamela Silvestri)Team-Shot


“As a experienced chef who is cooking additional at household now than ever I fully grasp peoples worry of cooking fish at household,” Josh Laurano claimed. He’s cooked seafood at Del Posto, Lupa, Babbo, Tarry Lodge and served as a husband or wife and executive chef at La Sirena where by he received a Michelin star. Now, he’s on hiatus from Pastavino and Navy Pier Key, both equally temporarily closed at Urby in Stapleton but both of those memorable places for fresh new fish preparations.

Laurano shared some of the problems he hears from mates and patrons who really don’t like treading in fishy waters in their very own kitchens.

They ponder, “Is it new? How do I continue to keep it from slipping apart? How do I halt the household from smelling like fish?”

Laurano suggests a few ideas to gain confidence at the stove.


Celeb chef Vic Rallo and Pastavino/Navy Pier Prime’s chef Josh Laurano at
the Urby restaurant on March 13, 2020. (Staten Island Progress/Pamela Silvestri)Pamela Silvestri

He claimed, “Here are a couple of strategies. Initial, get to know your fishmonger — this is a wonderful relationship to build upon. Also, fish ought to not smell fishy, it should odor of the ocean.”

And, at property he endorses breaking out a 10-inch non-stick, oven-proof skillet.

For most fillet preparations, Laurano coached, “Simply year with salt, excellent olive oil and a touch of lemon and bake right up until tender. For crispy skin: put pores and skin side down with as little dampness as doable. I typically bake a slim filet at 350 degrees for 10 to 12 minutes.”

He on top of that suggests experimenting with total fish.

“At Pastavino just one of our most preferred dishes has been a whole roasted branzino. We cook it on the plancha [wooden plank] nevertheless on a baking tray with some lemon and herbs is a fast and uncomplicated dinner,” mentioned Laurano. He encouraged residence cooks to make certain the fishmonger cleans out the creature, which includes the gills.

Last but not least, don’t overcook the fish. Laurano presented his exam for doneness: place the tip of a smaller knife into the flesh.

“It must go in quick with no resistance — even so, the fish should not drop aside,” said Laurano.


Flashback: Dave Cavagnaro with James, 3, and Andrew, 4, at the Ocean Breeze Fishing Pier. (Staten Island Progress/Pamela Silvestri)

Over the many years, when I have requested men and women with really serious aversions to fish, “Did you consume seafood as a boy or girl?” the respond to frequently is “no.” A regular memory of the things as a child is that they recall it being dry — likely overcooked — or under no circumstances served at all.

So as an experiment with this in thoughts, when my boys have been about a calendar year old I commenced blending a sardine into their small mommy-produced child chow. It appears like cruel gruel by some expectations but at that age they really did not know any greater, furthermore it was wholesome. The purpose, good Omegas apart, was to calibrate their palates to an uncommon flavor.

And then when they had been 2 and 3, pizza would be served with sardines in h2o unfold on major or on the facet, plated straight from the can so they’d seem with their heads and tails so as to respect the anatomy of the fish. It all aided as they even now like sardines now and take pleasure in eating what they capture. But as we know well from residing by means of this last calendar year in the pandemic collectively, matters aren’t so unpleasant when you get applied to them.

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