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In: cooking, Feature Homepage, Food, freighters, Latest News, News
Culinary masters aboard Great Lakes freighters: Navigating the high seas of flavor

Freighters are mysterious creatures, grazing the horizon at what seems a glacier’s pace, laden with commodities like coal or iron ore.  We accept them as part of the Great Lakes’ landscape, but we don’t often think about what it takes to run them. 

It turns out, it takes a sizable team.

Read Now at Great Lakes Now.

Original Article

Great Lakes Now

Great Lakes Now

https://www.greatlakesnow.org/2023/05/culinary-masters-great-lakes-freighters-navigating-high-seas-flavor/

Capri S. Cafaro

On:
In: Community Engaged Internship, cooking, Eat Wisconsin Fish, Hunter Goldman, internships, seafood, Sharon Moen

Every year, summer seems to go by in a flash—and, with it, Sea Grant’s summer internships. If you follow the news section of our website, you know that we have seven creative and capable interns this year, each working on a different project with a different mentor.

We caught up with one of those interns, Hunter Goldman, recently to see how things are going with Hunter’s work on the “Eat Wisconsin Fish” project under the guidance of Outreach Specialist Sharon Moen. Below are some excerpts from our conversation.

Wisconsin Sea Grant intern Hunter Goldman at Lake Superior (Submitted photo)

Major: Sustainable Community Development

College: Northland College, Ashland, Wisconsin

Hometown: Marietta, Georgia

So, how did a vegetarian end up helping with Eat Wisconsin Fish?

I e-mailed back and forth with Sharon, and she knew that I love cooking and have GIS experience. I also looked at the Eat Wisconsin Fish website to connect my interests to the mission of EWF. One of its goals is to cater to a wide audience, and I felt I was up for that challenge.

I also mentioned to Sharon some sauces I had made recently, and that’s part of how this came to be: our “get saucy with Sea Grant” theme this summer, with my making recipes on Facebook Live.

How have the weekly Facebook Live cooking events been going? It’s been fun watching you in your home kitchen.

It took a little getting used to, but I’m more comfortable behind the camera than presenting for a large audience face-to-face, so it’s easier for me to project myself over Facebook Live.

You’re using your GIS (geographic information systems) background to help with updates to the map on the Eat Wisconsin Fish website. What can we look forward to when this is complete?

The updated map will be really in-depth and easily filtered. It will be an upgrade to what’s currently there.

What I have planned is we’re going to have multiple layers, so you can easily select what you’re looking for, such as fishers, markets, academic or research facilities and so forth. For each producer, you’ll be able to easily see their location, address, a description, links to social media, a phone number and that sort of information.

Eat Wisconsin Fish is all about finding and enjoying fish that is sustainably caught or farmed in our state. That’s a nice fit with your major in sustainable community development. What draws you to this field?

I’ve always had a passion for the environment. Ever since I can remember, I’ve been fascinated with how the Earth works and how humans impact it. Long-term, I’d like to implement geography and GIS and do urban planning that is focused on sustainability.

We heard that you’re intrigued by Iceland and would love to work there someday! Tell us more.

As a country, Iceland is really focused on sustainability; they’re huge leaders in that field, with geothermal power and an emphasis on sustainable energy. Another aspect I like is Iceland’s emphasis on social justice and equality. Iceland has amazing things going on for the LGBT community, which I’m a member of.

I also have an odd fascination with puffins! Iceland has the largest puffin population in the world, with about 60% of the world’s Atlantic puffins.

In Wisconsin, we have to make the most of summer. It goes too fast! What’s your go-to dish this time of year that would pair well with Wisconsin fish?

My family has a great recipe for gazpacho. If you let it sit in the fridge for a bit, those flavors of tomato, lemon, onion and garlic really come together. It’s refreshing and very light.

You could serve this with a simple fish recipe, like the Fish Fillets with Lime from the Eat Wisconsin Fish website, using whitefish or whatever you like best. It would be a good choice for a hot summer day!

The post Summer intern spotlight: Hunter Goldman and Eat Wisconsin Fish first appeared on Wisconsin Sea Grant.

Original Article

Blog | Wisconsin Sea Grant

Blog | Wisconsin Sea Grant

https://www.seagrant.wisc.edu/blog/summer-intern-spotlight-hunter-goldman-and-eat-wisconsin-fish/?utm_source=rss&utm_medium=rss&utm_campaign=summer-intern-spotlight-hunter-goldman-and-eat-wisconsin-fish

Jennifer Smith

On:
In: aquaculture, cooking, Eat Wisconsin Fish, food preparation, food safety, GLAC, Great Lakes Aquaculture Collaborative, grilling, Sharon Moen

I’ve always been a fish fan. Though I didn’t grow up in Wisconsin, both of my parents hailed from the Badger State, so the fish-fry culture is in my blood. Of course, there’s a lot more to eating fish than deep frying it, which is why I hopped on to a recent live webinar offered by the Great Lakes Aquaculture Collaborative—of which Wisconsin Sea Grant is a part—and hosted by Ohio Sea Grant.

“Fish to Fork: Grilling in the Great Lakes” featured my colleague here at Wisconsin Sea Grant, Sharon Moen, as well as two Sea Grant-ers from my home state of Michigan, Lauren Jescovitch and Elliot Nelson. Sharon runs our Eat Wisconsin Fish initiative, working with fish farmers, commercial fishers and consumers.

Shrimp and veggie kabobs ready for the grill.

Sharon, Lauren and Elliot put on a lively session via Zoom, with Lauren and Elliot beaming in from their kitchens in Michigan’s U.P., and Sharon from her tree-lined deck in the Twin Ports area (Duluth/Superior).

While I encourage you to watch the recording yourself to pick up some fish tips, I thought I’d blog some of my impressions and takeaways from these three experts.

When possible, they said, it’s great to get your fish directly from local producers, such as a fish farmer in your area or commercial fishers. That way, you know your product is very fresh and you can ask questions about how it was raised or caught. And because these products (whether farmed or wild-caught) are highly regulated in the U.S., you can feel confident you’re getting a safe product.

If you can’t buy direct from a producer or at a specialty fish market, you’re probably picking up your fish at a large grocery store or big-box store. Labels are your friend! Elliot, an extension educator covering Michigan’s eastern U.P., suggests finding out where the fish or seafood came from. You might be surprised to find some local or regional choices.

Also, noted Elliot, don’t assume that the fresh fish counter is automatically superior to the freezer section. Sometimes “fresh” fish at the counter can be past its prime. Avoid mushy textures, strong fishy odors or things that look opaque or cloudy.

In the frozen section, you don’t want to see ice on the outside of the bag or on freezer shelves, but ice inside the bag is fine. Vacuum-sealed products are also a good way to go.

Lauren, an extension educator covering the western U.P., preceded Elliot with an impressive—and only slightly gory—demonstration of how to gut and fillet whole fish.

Lauren recommended gutting smaller fish, leaving them more or less intact, then placing seasonings inside before cooking. She used fish from the Watersmeet Trout Hatchery, as well as a local maple barbecue seasoning rub. For larger fish, she recommended filleting.

Impressively, during the live hour on Zoom, she cooked her clean, gutted trout on an indoor grill and then showed the removal of skin and pin bones before eating. While I know she’s had plenty of practice, it looked very do-able!

Sharon Moen makes a fish kabob during a live webinar hosted by Ohio Sea Grant.

While Elliott focused on food selection and safety, and Lauren showcased her knife skills, Sharon assembled a colorful, healthy kabob for an outdoor grill, using a combo of shrimp, catfish, trout and vegetables. She showed off her finished product at the end of the hour, which looked to have just the right amount of char on the veggies.

I’ll be sure to invite myself over to Sharon’s next time I’m in the Twin Ports—both the skewers and her deck looked fabulous on a summer’s day. Add a glass of wine, and that’s my idea of a perfect summer lunch or dinner!

You can find Sharon’s kabob recipe, Fishes on Sticks, on the Eat Wisconsin Fish website. And to hear more from Sharon, check out her June 19 appearance on the Buckeye Sportsman radio show, when she chatted with host Dan Armitage about grilling fish and more (Sharon’s segment runs from 14:15-30:38 on the recording).

As Elliot said near the end of the hour, there’s “a bounty of flavors when it comes to seafood,” and preparation doesn’t have to be complex. If you watch the archived webinar from this trio of fish experts, I’m sure you’ll agree.

In the meantime, here are some Sea Grant-supported web resources that that can help you find producers, specialty fish markets, recipes, health info and more:

Eat Wisconsin Fish

Eat Midwest Fish

Seafood Health Facts

The post Getting your grill on with Sea Grant first appeared on Wisconsin Sea Grant.

Original Article

Blog | Wisconsin Sea Grant

Blog | Wisconsin Sea Grant

https://www.seagrant.wisc.edu/blog/getting-your-grill-on-with-sea-grant/?utm_source=rss&utm_medium=rss&utm_campaign=getting-your-grill-on-with-sea-grant

Jennifer Smith

On:
In: cooking, Eat Wisconsin Fish, farmed fish, fish farmers, food preparation, food safety, GLAC, Great Lakes Aquaculture Collaborative, grilling, Sharon Moen

Whether you’re loyal to charcoal or have a gas grill with all the bells and whistles, summer means grilling in Wisconsin. An online event involving Wisconsin Sea Grant will help people make the most of grilling fish from the Great Lakes region.

Eat Wisconsin Fish Outreach Specialist Sharon Moen. (Photo: Marie Zhuikov)

“Fish to Fork: Grilling in the Great Lakes” will take place Wednesday, June 23, at noon central time. The one-hour event will include Sharon Moen of Wisconsin Sea Grant’s “Eat Wisconsin Fish” project. She will talk about proper seafood preparation and grilling techniques, as well as what to do with your leftovers.

Participants may register for this free, online event on Ohio Sea Grant’s website. Please note that the registration page lists Eastern time; the event begins at noon Wisconsin time.

“While people love burgers and brats on the grill, it’s fun to switch it up and offer your guests a fish or seafood skewer with colorful veggies. Kabobs are great for family gatherings since you can make individual ones to suit people’s tastes,” said Moen.

Moen will be joined by Sea Grant colleagues from a neighboring state: Lauren Jescovitch and Elliot Nelson of Michigan Sea Grant. Jescovitch will talk about food safety considerations when selecting your seafood, and Nelson will cover food safety at home.

Shrimp and veggie kabobs ready for the grill.

The event will focus on seafood raised sustainably in the Midwest through aquaculture. Featured species are shrimp, rainbow trout and catfish.

Moen, who is based in Wisconsin Sea Grant’s Lake Superior Field Office, works with Wisconsin’s commercial fishers, fish farmers and fish consumers.

An earlier webinar from the same series on cooking Great Lakes fish is now available for viewing on YouTube. That April webinar featured Wisconsin Sea Grant Fisheries Specialist Titus Seilheimer and Peter Fritsch, president of Wisconsin’s Rushing Waters Fisheries. View “Fish to Fork: Cooking Great Lakes Fish” here.

The June 23 event is hosted by the Great Lakes Aquaculture Collaborative, of which Wisconsin Sea Grant is a part, and Ohio Sea Grant. The National Sea Grant College Program is a federal-state-university partnership with 34 programs across the nation, including in each of the Great Lakes states. These science-based programs are centered on research, education and outreach to foster the sustainable use and care of Great Lakes resources.

For questions about this event, contact Moen at smoen@aqua.wisc.edu.

The post “Fish to Fork” event provides tips for grilling Great Lakes fish and seafood first appeared on Wisconsin Sea Grant.

Original Article

News Releases | Wisconsin Sea Grant

News Releases | Wisconsin Sea Grant

https://www.seagrant.wisc.edu/news/fish-to-fork-event-provides-tips-for-grilling-great-lakes-fish-and-seafood/?utm_source=rss&utm_medium=rss&utm_campaign=fish-to-fork-event-provides-tips-for-grilling-great-lakes-fish-and-seafood

Jennifer Smith

On:
In: Amy Thielen, burbot, cooking, Eat Wisconsin Fish, eelpout

I’m a memoir junkie and also a fan of cooking shows (though I don’t cook much myself—go figure). These interests dovetail in books written by chefs, food critics and others chronicling their personal journeys to and through the professional world of food.

Along these lines, I greatly enjoyed Amy Thielen’s 2017 book “Give a Girl a Knife,” her tale of growing up in the small town of Park Rapids, Minnesota, and, for the latter part of high school, the Twin Cities suburbs. After finishing college in St. Paul, she headed to New York for culinary school and spent several years in the trenches of high-end restaurants there, eventually returning to her home state and the even smaller town of Two Inlets.

More precisely, though: even during her New York years, Thielen and her artist husband bounced between Brooklyn and the Northwoods, where, over the years, they improved on a rustic home he had begun building. Eventually, they found their nomadic lifestyle too unwieldy—and the lure of home too strong—and committed full-time to Minnesota.

I first became aware of Thielen from her former Food Network program, The Heartland Table, and later stumbled upon her blog post about the joys of eelpout (aka burbot or lawyer, an often underrated fish) after finally getting to try some at a fish market in northern Minnesota.

Not only is Thielen a vivid and engaging narrator whose willingness to follow her passions has paid off, I appreciate her resolute pride in the traditions and flavors of the Upper Midwest. While there is some truth to the jokes about gloppy casseroles and Jello salads, the Midwest does have rich and varied food traditions of its own—including many surrounding the freshwater fish found here—that reflect the heritage of its people, from original inhabitants to immigrant populations.

Baskets of crispy coated whitefish and eelpout on a summer’s day in northern Minnesota, 2019. (Photo: Jennifer Smith)

Here at Wisconsin Sea Grant, one of our efforts is the Eat Wisconsin Fish project, which encourages consumers to think local when they buy fish, whether that means wild-caught in the Great Lakes or sustainably farmed by Wisconsin fish farmers. (And, of course, we support those who like to catch their own fish!)

As someone who eats fish often and prefers it over many other proteins, I have found that Eat Wisconsin Fish has nudged me to shop more carefully and seek out Wisconsin (or other Great Lakes states’) products when possible. I even find that I now try more carefully to buy other local food products, too, from eggs to local coffee roasters. Especially in a volatile economy, I like knowing my choices are supporting regional companies and jobs.

In “Give a Girl a Knife,” Thielen offers a thoughtful approach to the flavors and landscapes of the Upper Midwest. Even better, she’s just plain entertaining to read. (For more from Amy Thielen, check out her James Beard award-winning cookbook, “The New Midwestern Table: 200 Heartland Recipes“, or find some of the recipes from her Food Network show online, like this one for Crispy Trout with Kitchen Butter Sauce.)

Happy reading and eating!

Original Article

Blog – Wisconsin Sea Grant

Blog – Wisconsin Sea Grant

https://www.seagrant.wisc.edu/blog/amy-thielens-give-a-girl-a-knife/

Jennifer Smith