Food Stuff: Fish Runner 2

Each week I think “Maybe I won’t buy so much this time.” Each week I say “I need to save money.” Then, on Wednesday morning, the fish runner emails the list of this week’s two or three offerings. We have til 5:30 to order for Friday delivery. Each week I cave. And usually I buy more than one thing.

I have a baby octopus and two pounds of kickass shrimp in the freezer.

The thing is, the prices are really good. However, just because the prices are good doesn’t mean I can really afford it, especially given my upcoming travel plans. On the flip side, I know this won’t last forever. Nothing does. I am living in a brief moment when fresh fish is practically being delivered to my doorstep. I want it. I’m addicted.

(One time the fish runner helped me out with a cioppino. Special order.)

My understanding is that there’s a guy in Boston who buys for restaurants between here and there. Our fish runner meets the Boston buyer in a town about 65 miles from here and brings our order back.

On Valentine’s Day, fresh oysters were shucked down at the farmer’s market. We made a mignonette, shared it around. It was a good day.

There have been other offers of oysters, but I’ve never (ahem) learned to shuck myself. Most of my oyster consumption happens in Portland bars. I don’t get the lobsters either, mostly because I’m in denial about taking responsibility for killing my own meat AND I’m not really into the whole-lobster thing. Give me a lobster roll or grilled tail.

Here are some things I’ve been able to order over these months: black sea bass, haddock, scallops, mussels, clams, squid, octopus, smoked bluefish, swordfish, tuna, sockeye salmon, halibut, pollock, salt cod, shrimp, flounder, monkfish, skate, mahi, red snapper. Am I forgetting anything? Probably.

This operation seems to care about sustainability, often informing us as to how something was [allegedly] caught (especially in the case of those fish you know have been on endangered lists).

This week I ordered scallops for Tim and salt cod for me. Nothing like a good brandade…although it may be awhile before it’s cool enough to prepare it.