August 27, 2013
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Jessica Rinaldi for The Boston Globe
In the height of striper season Anthony Caturano, the chef at Prezza in the North End, was out fishing by 4 a.m.
In the summer, you can find Caturano on his beloved sport fishing boat, zipping through the water, and reeling in fish.
The fruits of these endeavors could be on your plate at Prezza hours later.
Although Caturano cannot sell game he has hunted himself at Prezza, the chef has commercial striped bass and cod licenses, which means he can put the fish on the menu.
The average 34-inch striper can get Caturano a good eight to 10 servings, with some of the other parts chopped for seviche, and the bones going into stock.
One summer day, Caturano took the striped bass he caught from his boat in Ipswich to his parents’ house in Gloucester for lunch.
On the stove, he fried chunks of sea duck chorizo from duck he had hunted last fall.
Then he stirred the duck into a corn and onion succotash.
A few sprinkles of oregano (grown with seeds from his grandmother in Italy) and the fish is served.