A TASTE OF EASTERN SHORE LIVIN

[SAXIS ISLANDER]

HERE'S A GREAT RECIPIE FOR ROCKFISH CHOWDER THAT'S COULD MAKE THE CUT IN THE SAXIS ISLANDER'S NEXT COOKBOOK.

GIVE IT A TRY AND LET US KNOW WHAT YOU THINK!

Rock Fish Chowder
Fish chowders go back in our family to the time when the first Marshall stepped on Smith Island. A staple of the areait is the standard by which all other soups are measured. This is a good one.

4 ounces fatback, diced 2 tbsp unsalted butter
2 onions cut into 3/4” pieces 1 tbsp thyme
2 bay leaves 2 pounds potatoes, bite sized
5 cups stock (chicken or fish)
Salt and pepper to taste
1 1/2 cups heavy cream 1 tbsp fennel seed
3 pounds skinless Striped Bass cubed Parsley for garnish

Heat pot over low heat and add diced fatback. After a few minutes increase the heat to medium and cook pork until golden brown. Remove pork from pot and reserve until later. Add butter, onions, fennel, thyme and bay leaves to the pot and cook until the onions are soft and lightly brown. Add the potatoes and the stock. If the stock doesn’t cover the taters add a little water to cover them. Turn up the heat and bring it to a boil, cover and boil for about 10 minutes. When potatoes are soft reduce the heat to low and season with salt and pepper to taste. Add fish fillets, cover, and cook over low heat for five minutes. Remove pot from heat, leaving it covered. Let stand for another 10 minutes before serving. Sprinkle diced pork on top of each bowl served.

[Karl]

Pork fat back or fat back???

[Wild Life Management]

That sounds pretty damn good, and I have some striper right now too.

Could you substitute thick bacon for the fatback?

[SAXIS ISLANDER]

THICK CUT BACON WOULD ALSO WORK WELL AND I'VE SUBSTITUTED IT ON MANY OCCASIONS. I LIKE THE SALTED PORK FATBACK BEST BECAUSE IT COOKS DOWN TO A CRACKLY TOPPING NICELY WHILE GIVING UP COPIUS AMOUNTS OF THAT NECTAR THAT FLAVORS THE ENTIRE CHOWDER.

[Karl]

Gotcha. pork

[SAXIS ISLANDER]

You know Karl, you are the second from eastern Cackalacky to ask that question. I'm gonna have to address that in the upcoming run.

You'll like that recipie I put up last nite. Hell, it's got heavy cream in it....hard to go wrong there!!

[Karl]

FATBACK = MENHADEN , PORK FATBACK = STREAK A LEAN STREAK A FAT OR FAT MEAT. AKA MEDLIN.

I told a guy that had just started crabbing for his personal use that he needed to start using fresh fatback. Well I guess I should have explained . He loaded her down with some good fat meat. I later corrected the problem. Damn funny though. Crabs liked it so I understand just might have been a little pricy.

[esangler]

Should I use finger mullet or corn cobs?

[Karl]

Corn cobs if you are into that sort of thing...