Particular to The Ellsworth American
In his 1911 Historical past of the New England Fisheries, Middlebury School Professor Raymond McFarland (a local of Lamoine) rhapsodized in regards to the seafood caught by Mainers as “unsurpassed in America for the abundance and number of the catch.” He famous that lobsters have been extra quite a few on Maine’s coast than every other state and that Maine’s sardine canning business was “probably the most intensive and helpful within the Western Hemisphere.” He listed the names of assorted ridges, troughs, islands, fishing grounds and naked rocks the place cod, haddock, hake, halibut, cusk, pollock and mackerel have been harvested by Maine fishermen.
A few of these names replicate the aptitude and whimsy of seafarers for humorous and descriptive language: Previous Man’s Pasture, Spot of Rocks, Saturday Night time’s Ledge, the Grumpy, Kettle Backside, the Nubble, Internal Bumbo and Outer Bumbo, Tanter and Cape Porpoise Peaks.
With seafood in such abundance, Maine neighborhood cookbooks revealed within the final quarter of the nineteenth century included recipes for fish and sauces to accompany them. The fish recipes, whether or not for grilling, baking or poaching, have been normally fairly easy. That explains why the “Second Parish Prepare dinner Guide,” revealed in Portland in 1893, suggested for its fish dishes, “serve at all times with a sauce.” The next recipe for tartar sauce comes from this cookbook. It’s easy to make and vastly superior to industrial preparations.
Tartar Sauce
Substances:
½ cup mayonnaise (Hellmann’s or do-it-yourself)
1 tsp. Dijon mustard
sprint of black pepper
pinch of sea salt
1 Tbsp. grated onion juice
1 Tbsp. capers
2 Tbsps. finely chopped dill pickles
Stir every little thing collectively completely. Refrigerate till prepared to make use of.
