From The Galley: Blackfish Burger - The Fisherman

From The Galley: Blackfish Burger

blackfish burger
You’re finished product is a delicious burger that will hit the spot. Especially after a long day of togging.

A quick and delicious version of the blackfish burger.

I’ve consumed tog several different ways. The idea of the tog burger came to me when I was using my burger press to make regular beef patties while I was reminiscing of some of my tautog catches from the previous season.

In short time I created my own and delicious version of the blackfish burger.


  • 2 boneless tog fillets
  • ½ Medium red onion (diced)
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon salt
  • ¼ teaspoon lemon pepper
  • ¼ teaspoon garlic powder
  • ½ teaspoon old bay
  • ½ cup breadcrumbs
  • 1 egg

Start by taking two tog fillets and make sure no bones are left in them. Cut them up into smaller pieces. Use the food processor and pulse these fillets piece at a time. If your processor becomes full, remove the ground up filet and continue. Once the fillets are about the same consistency as ground beef, they are ready for the next step.

Take all remaining ingredients and mix them into a bowl with the ground fillets. I like to mix them together with my hands but be sure to wash them first before doing so. Make sure everything is mixed thoroughly. You should have enough to make five patties. Use a tennis ball sized amount for the press. I use parchment paper to separate the patties. You can either cook in the pan on medium heat with olive oil or on the grill. About 3 minutes on each size will ensure they are cooked thoroughly. Both methods produce a delicious result.

Serve on a toasted potato bun with your favorite fixings along with either spicy mayo, tartar sauce or one of my favorites, horseradish sauce.


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