Hooked on Hook-caught Cod. (Massachusetts).
The kickoff event was a cod tasting and educational seminar that introduced journalists, chefs, fish purveyors, and restaurateurs to the guest of honor. CLF Marine Project Director Priscilla Brooks told the gathering, "As cod come back, we expect more hook fishermen to follow. Ask for hooked cod; you'll be making a choice for a better environment."
The keynote speaker was Mark Kurlansky, author of Cod: A Biography of the Fish That Changed the World. He said that the first Europeans in North America were amazed at the numbers of cod here; depleting them would have been "impossible," they thought, but of course the fishing then was done with hooks. Kurlansky said that hook fishing is "the most ecologically sound way to catch cod, and it also produces the [freshest] fish."
The cod tasting consisted of platters all around, each with five pieces of cod representing a variety of sources, fishing methods, and degrees of freshness. The freshest piece, hooked the day before, turned out to be soft and delicate, not as firm and flaky as one from an older, trawler-caught cod. But two of the chefs liked that--Chris Douglass of Boston's Icarus, and Peter Hoffman of New York's Savoy. "We rarely get fish that fresh," they said. "But we liked the fact that hooked cod ... retains its freshness longer."
They could have added that the ocean floor likes hooked cod, too.
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|Date:||Jan 1, 2002|
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