What is Wreckfish?

Sometimes the food with the oddest or ugliest names can be the most delectable. A great example is the wreckfish. The word wreck generally has a negative connotation and immediately conjures up images of smashed up vehicles or people in the midst of a crisis. However, it is so named because the wreckfish enjoys living around shipwrecks and lumber on the sea floor so it can enjoy the smaller fish and organisms that exist there.

Recently I stopped off at a local seafood market on the way home from Folly Beach, SC. I inquired about the local species of seafood and the lady behind the counter directed me to some thick fillets of wreckfish. I had actually heard of it before, but I had never tasted the fish. It looked great; the fillets were thick, white with a pinkish undertone, and very fresh. I purchased one of the bigger fillets and set off to experiment in my kitchen.

Since the wreckfish fillets looked quite meaty and able to stand up to some good flavors I decided to go with one of my all time favorite ways to eat halibut or cod. I mixed up a combination of fresh, local crab and shrimp with some minced garlic, diced sweet and green onions, fresh breadcrumbs, chopped herbs, some lowfat mayo and light cream cheese, lemon zest and juice, a handful of grated Parmigiano, and salt and pepper. I squeezed lemon juice on top of the fish, lightly salted and peppered it, and then mounded the mixture on top of the fillet. I then sprinkled a light layer of bread crumbs and Parmigiano on top and some more fresh herbs. I baked it at 350 degrees for approximately 45-55 minutes.

The fish was outstanding. Of course the preparation was delicious, but the fillet was meaty yet tender; so tender that it didn't so much flake as fall onto my fork. It was mildly flavored yet assertive enough to blend well with the topping. I really believe that wreckfish can be prepared in so many different ways, from this stuffed version to simply dressing it with olive oil, salt, pepper and lemon juice. It would also make a great fish to cook in parchment or aluminum foil bags, or marinated in a light vinaigrette and grilled. Just make sure that if you use citrus or acid in the vinaigrette that you only marinate for a half an hour or less as the citrus will cook and then toughen the fish.

Wreckfish are indigenous to South Carolina and the waters off the South Carolina coast are their only known spawning grounds. This area called the "Charleston Bump" is the only area where their numbers are large enough to support fishing them. They are managed sustainably and are an approved fish of the Sustainable Seafood Initiative. I'm looking forward to eating more of this healthy yet deliciously decadent wreckfish.