NEW BEDFORD — If cod and haddock are your go to fish at the local fish market, you might consider venturing out and making some waves with other -- just as delicious -- species that are so much easier on the wallet.

Thanks to a grant from the Massachusetts Division of Marine Fisheries, the New Bedford Port Authority and the New Bedford Fishing Heritage Center, a free cooking class was held recently demonstrating pollock and scup as the main entree.

The class was taught by Chef Henry Bousquet at New Bedford Regional Vocational-Technical High School.

The next class on July 25 features red fish and whiting and will involve how to cook and serve a whole fish.

The final class is set for Aug. 15 is entitled “Crafting Sauces that enhance and highlight underutilized species.

Classes are free but limited to 20 attendees. Pre-registration is required and can be done by visiting fishingheritagecenter.org/programs/classes.

 

Roasted Scup and Summer Succotash recipes

 

 

 

 

 

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