Fresh and local seafood may remind us of summertime on the beach, but we can enjoy it in the winter as well! Pumpkin BYOB owners Ian Moroney and Hilary Bor teamed up with Local 130 Seafood‘s Mike Kenlay to put on a fish feast in our kitchen. Local 130, named after the 130 miles of the Jersey coastline, supports small fishermen mainly along the Jersey coastline by purveying their seafood bounties. Mike discussed Local 130’s mission and where the fish came from, while Ian sliced fresh filets, scallops, shrimp and more! Read on to learn more about Local 130 Seafood and see how the Pumpkin crew transformed the beautiful catches into even more stunning dishes.

The first course for the seafood dinner was scallop crudo topped with yuzu kosho, buttermilk and brown butter. Multiple people claimed that these scallops were the best they had ever eaten! This is most likely due to the fact that Local 130 only sources Jersey scallops. “When you are working with such great ingredients, you don’t mess with them” explained Ian Moroney. Everything on the plate was meant to compliment the scallops, not steal attention away from them.

Following the scallops was Ian’s riff on shrimp and grits. To ensure that the grits cook quicker and evenly, Ian first soaks them in the cooking liquid. On top of the grits was a tomatillo sauce and bacon, which lent acidity and a great smokey note. Local 130 gets domestic, fresh and frozen day-boat shrimp. Day-boat simply means that the fish was caught and brought to shore on the same day.

Next up was one of the less pretty, shall we say, fishes in the sea – monkfish. These bottom-dwellers may not look appealing, but once they are broken down and cooked, they are delicious. Many people even call them the “poor man’s lobster!”  Currently it is peak Jersey monkfish season, so these filets were extremely fresh. Mike said that the boat that they came from fishes out of Point Pleasant and is run by third generation Jersey guys. Braising is one of the best ways to prepare monkfish so that it is tender. Ian used a braising liquid comprised of fish stock from the shrimp shells and harissa. Served in a bowl with thyme roasted carrots, crispy kale, chickpeas and greens, this was a warm winter delight.

At the end of the meal Ian brought a couple volunteers behind the counter to teaching how to clean and cut squid. After rinsing off as much ink, sand and ocean debris as possible, Ian pointed out where the eyes are located. Avoid cutting into them because they will… well, explode and be quite messy. Using a sharp knife, score along the middle where the quill is. Reach under the scored area and pull out the long quill, discard. Now you can peel off the skin, which should come off easily and in one piece if done gently. Ian noted to be sure to keep the tentacles apart from the white flesh as they will stain and discolor them.

If this meal has made you hungry for fresh fish, check out Local 130 Seafood in Asbury Park during your next trip downa shore. And if you’re not trying to leave the city, you can find their seafood at many restaurants in Philadelphia, including of course Pumpkin BYOB. Their menu changes daily, so just check out their website or give them a call to see what’s in store on any given day.

Fin.