Lou & Lucy’s Leftovers: An abundance of fresh fish in Wellfleet

Published: 7/20/2019 12:02:24 AM
Modified: 7/20/2019 12:02:12 AM

There was a lot of talk of sharks and seals on my recent vacation to Truro on Cape Cod. And a big article in the Boston Globe Magazine on Sunday talked about that same subject. People are certainly apprehensive about swimming in the ocean. And admittedly, I am taking more caution than I normally would when I swim. I only swim on the bay side and don’t go in very deep. But dang, one of the reasons I come to the Cape is to swim and sharks aren’t going to stop me. Unless they do of course, then that will be another story, hopefully. The Globe also said a human has about a one in 3.7 billion chance of being attacked by a Great White. That’s pretty good odds that it won’t happen. Apparently, we don’t have the calorie count sharks are looking for in a meal, and so the sharks usually only take a couple of tastes.

The article also went on to talk about how the population of grey seals has soared and that is why the sharks are coming in such great numbers: to feed on the seals. Some people are saying, “kill the seals” for this reason, and for apparently eating up the local fish population.

I certainly don’t know the solution to this problem, but when I went into Hatch’s Fish Market in Wellfleet, I would not think there was a shortage of fish at all. It really is the best fish market I have ever been to. If you like seafood you can’t help but being astounded at the abundance of beautiful, glistening, fresh fish. Granted not all local, but that didn’t seem to matter at all for the freshness. There are so many choices it’s hard to choose: striped bass, hake, halibut, tuna, swordfish, flounder, cod, salmon, scallops, bluefish whole and filleted, lobster, clams, oysters, and a large variety of smoked fish. The list goes on and on. All looking like it had just been plucked from the shark-infested waters. Thanks to the hard-working fishermen!

My choices were striped bass and the halibut. I just grill it simply with olive oil, lemon, salt and pepper. Maybe a sauce of chopped garlic sautéed in butter ‘till it just turns brown, then stir in a tablespoon or two of tiny capers, chopped parsley and fresh lemon juice. With fish that fresh, no need to hide the flavor.

And thanks, seals, for not eating all the fish — yet.

—LUCY

 

Good luck going swimming. Thanks for first filing your column.

My wife and I were in Wellfleet last year when a paddleboarder died from a shark attack.

Quite sobering.

And the shark sightings keep increasing.

We like walking on the beach. Then getting the smoked fish at Hatch’s.

—LOU




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