Since I am not bound by the timing around Christmas, I chose to do my Seven Fishes extravaganza over a few days at the end of the year. The seafood was purchased during the past week from two key suppliers, Sven Fish and New Deal Fish Market. Here is the receipt from New Deal:

From Sven Fish I had three items: fresh lobster meat (already described for lobster and corn risotto in my previous post) and King Salmon (for dinner at home earlier that week), and Sole fillets for Thursday night’s dinner with our Rabbi Emeritus and his wife.

One other fish item was canned Wild Greek Anchovies from my pantry, used for lunch — toasted sourdough with whipped almond milk ricotta, wild anchovies, and thinly-sliced red onion.

Then, as the year drew to a close, I made the Octopus — Spanish style accompanied by Home Fries:

This was quickly followed by Mussels with Tomato, Saffron and Garlic Toast:

In the meantime my wife took the two large salmon fillets from New Deal Fish Market and made Gravlax, which is still marinating in the refrigerator until tomorrow Noon. I’ll blog about that soon, when we eat some.

For the year’s finale today I worked on the leftovers for breakfast and lunch: mussels and saffron, fortified with Ayocote Morado beans, Ceviche made from small pieces of the King Salmon, and a few slices of delicious Neapolitan salami from Eataly Boston.

Happy Pescatarian New Year!