Fishing for Real eBook
I grew up in a fishing family from southern Maine. In the 1930s, my grandfather was a lobsterman out of York, Maine, and my family still lobsters there today. So the topic of mislabeling and misidentifying fish is an important one for me.
Oftentimes, it is difficult to look at a whole fish and understand how to identify it once it is a fillet. I can’t sell you chicken and tell you it’s steak, but fish can be mislabeled and sold as something other than what it is.
This is a guide to identifying, purchasing, and cooking seafood in your home.
Use the links above to download the free eBook.
A native of upstate New York, Chef Jeremy Sewall spent his childhood summers in Maine with his family, feasting on lobsters, clams, chowders, and other New England specialties. He graduated with honors from the esteemed Culinary Institute of America, and in 2006, Sewall opened Lineage in Brookline, MA with his wife, Lisa, a former pastry chef at Boston's L'Espalier.
In 2009, Sewall became Collaborating Chef at Eastern Standard. In 2010, he teamed up with Skip Bennett, the founder of Island Creek Oysters, to bring the Island Creek Oyster Bar to Boston. Recently, Jeremy opened Row 34 in the waterfront district of Boston.
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