No dish typifies New England cooking better than baked haddock fillets topped with a white sauce and buttered crumbs. The flavors are so inimitable and pure. I like haddock best for this dish but cusk or pollock, though not as flaky, are fine alternatives. What’s more, these fish, from local waters, are so economical, running anywhere from $3.99 to 6.99 per pound. In New York at specialty fishmonger, Citarella, they’re priced at $15.99 per pound, termed “wild caught” in New England waters (most likely Maine).
November 15, 2017