Plain Smith Farm Yogurt
Haddock with Seafood Stuffing
Roasted Yukon Golds
With a lot of leftover stuffing mix I had an easy preparation for tonight's dinner that will lead into tomorrow nights dinner being even easier. I stopped by Free Range on my bicycle commute back onto the peninsula... there I picked up a couple pounds of haddock for dinner. A little fact for my fellow groundfish eaters. You may have noticed the fillets of all the local groundfish have gotten quite small and lean in the last couple weeks...? Why, well thats what i asked and was surprised by the answer. Apparently it is spawning season for most all local whitefish varieties; haddock, pollock, cusk, cod etc. During spawning the fish spend their time worrying about reproduction and and not eating. This causes them to trim down a bit ad also causes the organ meat to be that much more desirable for soups and stews this time of the year. It also makes senses as to why the price of local fish roe has been down so much in recent weeks... there's an abundance ! Anyhow I got my 2# of haddock fillets and headed home to cover the fish with some leftover stuffing, coat some chopped yukon gold in sunflower oil and roast the pans under 425˚ for close to 45 minutes. Savory and delicious... can't wait for seconds tomorrow!
Work Commute : 20 miles bicycle
Errands: 4 miles walking