Cutting Fish for Boston Fish Chowder

Video Transcript

"Okay let's get to the main element of fish chowder. Quite obviously it is fish. Classically, it would be cod that is extremely prevalent off the coast of Nova Scotia on Georgia's Bank and down through Boston even to the point they said you could just drop a bushel bucket and pull up fish without ever having to put any bait on it. Those days are long gone unfortunately because we've over fished. So it actually makes it a little more convenient. The one thing you have to think about in terms of fish for fish chowder is not an oily fish. I love salmon, I love tuna they are very healthy for you but love chowder. That oiliness just tends to make it a very fishy flavor. So what we are looking for a white fish that has a nice clean flavor. Meaning that when you smell it, it really doesn't have a fish oil, like a can of tuna would when you open it up. Some great versions arcog, you can use haddock or hake or scrod which is basically small cod. Those are all great. This happens to be orange Ruffie which is another one that you will find out through all the country at supermarkets. Fresh, frozen; I would always prefer fresh. I would always prefer wild caught but the real trick is to make sure that it is a clean fleshed white fish. "