A fresh catch tops the year’s first vegetable harvest
Locally caught perch is the star of this dish dubbed ‘Crescent City Perch’ by local chef Devon Morgante. (The Daily Triplicate/Bryant Anderson)
Sautéed in a pan or steamed in the oven, redtail surfperch makes a light, flaky addition to the first asparagus of the season.
The redtail perch was caught off Crescent City’s shores by local
fisherman Wes Wesson, who recently taught a free class on the secret to
catching surfperch.
Devon Morgante, chef and owner of Vita Cucina, decided to pair
asparagus with the fresh ocean fish because it’s the first harvest of
the year.
“You know that spring and summer is on its way,” he said about when asparagus is ready to come out of the ground.