There are still a few glazes waiting to be mixed out in the studio for next week's firing. But ...
My friend Brenda Horrigan (an occasional commenter on this blog) traded me a couple of big fillets of striped bass this morning for some freshly dug hardshell clams, so I had to make something from the fish. I decided to steam one big fillet in white wine and garlic, then break it up and combine it with mashed potato, egg, celery, red pepper, powdered green chile and chopped scallions into bite-size fish cakes. Then I spent about an hour frying the little things in hot olive oil.
A couple of minutes on one side, then a couple on the other and you're done. They'll be consumed at a party this weekend at the home of some friends. With wine and some kind of hot sauce.
This time of year on Cape Cod, there is no excuse for not eating locally. Fish and shellfish from the waters around the Cape; corn, tomatoes, potatoes, peppers, squash, lettuce, greens of all kinds, sometimes lamb, all from the gardens and farms around the area.
We are blessed particularly by the striped bass (Morone Saxatilis) and the bluefish, both of whom migrate to these waters in the spring from down the coast off the Carolinas. The striper, which can grow to more than 70 pounds, was in serious trouble a few years ago. Its spawning grounds in the waters of the Hudson River and Chesapeake Bay were polluted. Also, fishermen were taking small stripers before they could grow up and perpetuate the species. Today, with cleaner waters and a strict minimum size limit, stripers are abundant. The fillet I cooked this morning, from a fish caught by Brenda's father, probably came from a 35-pounder.
There is a great book called "Striper" about the striped bass and the bass fishery, by the late and wonderful writer John T. Cole. John fished for stripers when he was a young man with a commercial crew from Long Island, NY. He went on to edit Maine Times and write more books. A great writer, writing about a great fish.
Now, back to mixing glaze.