PORTLAND, Maine — There’s no shortage of excellent fish in Maine. What may be in short supply, though, is our willingness to break with habit and try something new, say, cusk instead of cod or hake rather than halibut.
The December issue of “Down East” might give you the nudge you didn’t realize you needed to, in the words of Susan Olcott of the Maine Coastal Fishermen’s Association, “start exploring how delicious our less obvious local seafoods can be.”
With an eye toward the holidays, the magazine’s editors asked four Maine chefs to “share seafood recipes fit for a family feast, using underappreciated Gulf of Maine ground fish.”
Editor in chief Will Grunewald joined us on 207 to talk about that article and two others —one on an apothecary museum in Waterville, the other on a quartet of dream ski houses in Maine. Watch our conversation to learn more.