![]() The Five Ocean tasting, the first of its kind, was a new front toward winning over the hearts and minds of diners who default to shrimp or salmon, and Cornell had brought together at least six chefs from across the island for the event. "People need inspiration," Gerbino added, whether recipes for a reinvented "lobster" roll (made with sea robin), or another for blackened whiting tacos. The staff at Cornell has tried to raise awareness of underutilized local fish for years, even launching a website,, that has pictures, back stories and recipes for skate, squid, porgy, wahoo, weakfish and ling, all abundant in Long Island waters but rarely seen on menus. "People are so familiar with shrimp and salmon, and those are often farm-raised," said CCE fisheries specialist Kristen Gerbino. It is the opening act for a multiple course tasting of wild-caught local fish - some of it incorrectly labeled as bycatch and most of it absent from Long Island restaurant menus - during a tasting organized by Cornell Cooperative Extension, which supplied the chefs with tilefish, porgy, skate, sea-robin, calamari and dogfish for the event. Marinated calamari salad at Five Ocean in Long Beach. "This is pretty good," someone in linen says as samples sail through the crowded room and onto the patio. The little boats of salad elicit happy murmurs through the dining room. Have you ever eaten tilefish? It’s a fair question, right? At Five Ocean this night, it is one star of the show - a tasting of local fish not seen often on menus - and makes a splashy debut on trays in the form of a tilefish, calamari and skate salad, accented with papaya, chili and crumbled peanuts. Each is snapped up by hungry hands almost as soon as they hit ice. ![]() A few glance into the kitchen, where chefs bend their heads over the task at hand, while others surround a lone oyster shucker who pops open Peconic Gold oysters at one end of the bar. Sprinkle the remaining chives on top and serve with toasts.Tucked behind the Long Beach dunes on an August evening, Five Ocean fills with a sun-kissed crowd who secure rosé and margaritas upon arrival. Fold the smoked bluefish into the cream cheese mixture. In a bowl, blend the cream cheese with the Worcestershire sauce, lemon juice, parsley, onion, hot sauce and 3/4 of the chives.Once cooled, we separate the skin from the meat being careful to remove any bones and gather ingredients for the pate. When they are done, we remove the filets from the grill and set them aside to cool. They should have a good smoky crust, but still remain moist on the inside. After roughly three hours on the smoker at 175º to 200º, the filets should take on a deep honey brown color.When the smoker is around 200✯, we add the presoaked wood chips to the coals, and put the filets skin-side down on the grill grates. Once the pellicule has formed, we sprinkle them with a bit of paprika for color, and fire up the smoker. Average sized filets are usually ready in about three hours. Smoke doesn’t stick well to wet surfaces, so you want the surface of the fish to dry out and form a sort of skin, called a “pellicule.” Dry filets in the refrigerator. When the three hours are up, we remove the filets, rinse them, and set them on a wire rack over a baking sheet to dry. ![]() We usually put our filets in a gallon sized zip-lock bag and place them in the ‘fridge for about three hours, but you can let them go for longer if you like.
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