“I always like to have monkfish on the menu,” says the chef at Natalie’s, in Camden. “It deserves way more attention than it gets.”
Joined04.07.20
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We asked Maine chefs to share seafood recipes using underappreciated Gulf of Maine groundfish. The results are hearty and delicious — and fortifying for local fisheries too.
The chef at Portland’s Sur Lie and Yarmouth’s Gather says you must resist the urge to sear the flaky groundfish.
Erin French's sweet clam chowder is “a quintessentially Maine recipe," Mills says.
The Harbor Cafe chef adds mirepoix and dashi for a full-flavored chowder.
L.L. Bean has long had a boot planted in the loftier circles of fashion, style, and pop culture.
Or, if pollock is unavailable, the Helm Oyster Bar chef likes hake, haddock, or cod.
The RosellaKPT chef thinks flounder's mild flesh is perfect for layering with bolder flavors.
Eight years of investment, led by Colby College, have reshaped Waterville’s downtown. What does it mean for the future of the historically divided city?
The Chopped champion pairs classic techniques with flavor-bomb ingredients to create his fish chowder.
With some new storefronts in its cute downtown, the former maritime hub stays true to its mercantile roots.