Anokoblog

I would like to bring your attention to our fine finned friend, pictured left, the Atlantic Croaker. These delightful fellows swim up and down the coast from Massachusetts all the way to the Gulf of Mexico, as far west as Texas. Luckily for me, they love to hang out in the Chesapeake Bay. They also go by the nommes de guerre of Drum and Hardhead. Their heads are indeed hard, but more unusual is the "croaking" or "drumming" sounds they make by vibrating muscles against their swim bladder. According to the folks at the Monterey Bay Aquarium Seafood Watch, Croakers are a very sustainable fish to catch, so we can enjoy this tasty treat and still feel good about loving our oceans .

And this is a very good thing, as they have firm white flesh, which is tender, with a mild sweet taste. They can be baked, broiled, or fried to bring out their flavor. Since it is the middle of July, I decided to grill the guy on the right - here he is just about done. Very simple preparation, just season with salt and pepper and rub with some olive oil and lemon juice. Let some pretty hot heat from a bed of coals do their smoky thing, and before you know it it's dinner time. And for the love of the Lord, don't take the head off! That would be so wrong, wrong, wrong.







And there he is - my plate overfloweth with fine firm fish flesh. Don't forget a nice light salad if you want a belly full of summertime satisfaction.

There is a lot to like about thighs. I like to rub them all over...with a mixture of spices before putting them on the grill. With a little salad they are a great way to spend a long languid summer evening. That's what I was doing on July 18th, in case you were wondering about my alibi.

Later he ate some curry goat with plantains, rice & peas, and of course, some Red Stripe.



Now, on to the parade! Click on the pictures to make them big. I've got a lot more, some maybe soon come!