SEASONS INTRODUCTION MID SUMMER Mid Summer Fruits Mid Summer Meat/Fish Mid Summer Vegetables Mid Summer Recipes

Atlantic (or Common) Mackerel
Recipes

• The mackerel is one of the most common food fishes and has given its Latin name, scomber, to the family that also includes tuna and bonito. All the Scombroids are fast-swimming, spiny-finned ocean fishes that travel in large schools.
• Common mackerel are found in the northern coastal waters on both sides of the Atlantic. During cold weather, they occupy a region about 600 feet below the ocean surface. But when the weather gets warmer, they ascend and migrate inland. Mackerel spawn from spring to midsummer, which is when most of the fishing is done. They are not particularly large fish and usually grow to be only about a foot long. The smaller ones are sometimes called "Tinkers."
• Mackerel have distinctive blue-green scales patterned with undulating lines on the upper body and a white belly. This makes them an attractive choice for whole-fish preparations such as poaching or grilling.
• These fish, with their high fat content, are an especially good source of the essential fatty acid omega-3, which is believed to have numerous healthful effects.
• Mackerel is a particularly good fish for smoking or grilling, although any preparation is suitable. The French traditionally serve it accompanied with gooseberry puree.

Lobster
Recipes

• The American lobster is found only on the East Coast of the United States (most famously in Maine). There have been many attempts to introduce this delicacy to the waters off the Pacific coast, but they have consistently failed. If westerners want to feast on Homarus americanus, they have to ship it cross-country.
• Lobsters are slow-growing creatures. The 1-pounder that commonly makes it to the table is between four and seven years old. Though the full lifespan of a lobster is not certain, they are believed to live at least 50 years and reach a maximum weight of 45 pounds.
• Lobsters are nocturnal, so they move about most actively on the ocean floor in darkness, scavenging for the molluscs, invertebrates, and small fish that make up their diet. As a result, they seem to have developed an extremely sharp sense of smell. The lobster's "nose" is located in the antennae that it waves over its head, scanning the water for odors.
• Just like people, lobsters appear to be either right- or left-handed, according to individual predilection. One claw is always larger than the other and is used for crushing things, while the other, smaller one cuts. Unlike humans, however, if a predator grabs hold of one of its appendages, the lobster is able to jettison the limb and make its escape. Later, during the process of molting, the leg will be replaced.
• The red pigment in a lobster's shell is always present, but it's usually masked by the green and brown pigments that distinguish the living lobster. Only the red can withstand the heat of boiling water, however. The other compounds break down and become colorless.
• Firm, sweet lobster meat is appropriate for many preparations. Whole lobster, served with melted butter for dipping once the meat has been extricated by the diner, is the main event for many, of course. Preparations that require less work at the table include bisques, bouillabaisses, seafood salads, paellas and sandwiches. Not to mention old-fashioned favorites like Lobster Newburg (a chopped, seasoned mixture of shellfish topped with a sherry cream sauce and served on toast) and Lobster Thermidor (chopped lobster tail mixed with bechamel sauce and returned to the shell for serving).

Squid
Recipes

• The squid is a mollusk, like oysters and clams -- and octopuses, to which it bears a closer resemblance. Although the squid isn't surrounded by shell, like its shellfish relatives, it does have a hidden one. A rigid feather-shaped object, called the gladius or quill, is found inside the squid's elongated body.
• The name "squid" is believed to be a form of "squirt," an activity that the creature relies upon extensively. Most squid move by jet propulsion rather than swimming. That is, they expand their bodies to draw in water and then shoot forward (or backward) by forcefully expelling it. The squid also has the ability to squirt ink into the water to distract predators and to dull their senses of smell.
• The edible parts of the squid are the tentacles, body, and fins. Of the two species of food squid, longfin (Loligo) and shortfin (Illex), the longfin are considered better for eating. Certainly, with their larger fins, they provide more meat.
• The giant squid (the Architeuthis species of the animal) is one of the greatest marine mysteries. In spite of scientists' eagerness to study them, living specimens have proved very difficult to find. Occasionally the body of an extremely large squid will show up in nets cast for other fish. They are the world's largest living invertebrates and are known to reach lengths of up to 60 feet. Perhaps that's one of the reasons for the abundance of seafaring tales concerning gigantic monsters and serpents. (The Smithsonian Giant Squid homepage)
• Squid is well suited for grilling or stir fries (where it should be cooked only briefly to prevent it from toughening). Look for it in spicy Thai salads and sautes, Chinese curries, and Italian preparations such as fried calamari.

Rainbow and Steelhead Trout
Recipes

• Steelhead and rainbow trout are genetically identical. However, rainbows are freshwater fish, living their whole lives in rivers, lakes, and streams. Steelhead are born and spawn in freshwater but live for most of their lives in the ocean. As a result, steelhead grow to be at least twice as large as their freshwater twins, reaching weights of 20 pounds or more. Both varieties are popular gamefish in summer and winter.
• Steelhead trout are native to the West coast, although they have been successfully naturalized in the Great Lakes area. In the West, where their habitat has been seriously affected by overfishing, pollution and the construction of hydroelectric power stations, they are being considered for endangered-species status.
• The freshwater rainbow trout, however, is extensively farmed, which allows for yearround availability in fish markets and assures the survival of the species. In many areas trout are released into lakes for recreational fishing.
• Trout are closely related to salmon; their flesh sometimes acquires the same pink hue because they share the same diet. The color is caused by astaxanthin, a rosy pigment found in the bodies of many river insects, small crustaceans, and fish.
• Rainbow trout are usually small enough to be served whole; baking, grilling, and pan-frying are popular preparations. They may also be found smoked. Both rainbow and steelhead have a mild flavor and flaky texture that goes well with many accompaniments.