![]() I wanted to capture that with this recipe. They taste like summer, but they hint at fall. ![]() Right now, there’s a peach tree in our yard that is producing bushels of fruit. They get their seasoning of fresh lemon and lime juices just three to five minutes before serving time - so the fish doesn’t cook as it would with a longer-marinated ceviche. I take half-inch-thick slices of the day’s fluke, cut on the bias, and pound them gently with a rolling pin to tenderize them a little, then chill them well. It would be wrong to say crudo is better. The classic preparation is easy to do and it’s hard to beat that crispy golden crust as a counterpoint to the tender, flaky fish. My grandmother would have pan fried them. For me, it’s hard to decide how they’re best. Once you have your fillets, do something simple with them. Getting it right was important nothing should go to waste. ![]() If you’re not good with a knife, there may not be much left when you’re done. First you slide the fillets off the bone, then you skin them. The challenges with fluke happen after you get them home: they’re tricky to fillet properly. But like Humpa always said, “If you don’t catch what you want, catch what you can.” You bounce your jig along the bottom and when you feel the line wiggle, you reel it up and that’s that. They’re not really exciting to catch, to be honest. ![]() (Photo Teresa Parker)įluke are sandy colored side swimmers, well camouflaged against the sandy bottom where we used to find them, just about a half mile to a mile from shore. Go light on the peach-onion-herb marinade so the fresh flavor of the fluke will shine through. Which reminded me of fishing for dinner with Humpa. They say the fluke are in their usual spots, including off the Pamet, right near my grandparents’ house. As for striped bass, I haven’t caught one keeper. I haven’t had much luck fishing this summer. ![]()
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