WAHOO!!!!!

Wednesday, June 17. 2009

Today I received a 70-pound wahoo from my trusted seafood purveyor, Lowcountry Shellfish. Here's one of my cooks, Chris, holding it right after its arrival:

Pretty cool, huh? Line-caught Tuesday afternoon 35 miles off the coast of SC and driven up I-26 on ice. Next step:

Here's the sucker all splayed open. Butchering a 70-pounder takes me about 1.5 hours and keeps us in fillets and fish stock for several days.

And here's what you probably really only are interested in: the final product. Line-caught SC Wahoo fillet, with a cool heirloom tomato coulis.

Posted by Tim Peters in Local Food at 16:19 | Comments (0) | Trackbacks (0)

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