Soup’s on after some off the hook bottomfishing.
“Basil and white wine in the sauce elevates the recipe from good to gourmet quality.”
The Fisherman’s Cookbook: Fish Surprise
A simple, savory way of “dressing” up fresh bluefish for the grill.
By Fred Golofaro Who doesn’t like scampi? But I never understood why so many people limit it to shrimp. Here’s…
Eaten plain or as a dip, smoked trout is a fantastic way to take advantage of a put-and-take fishery.
A simple recipe from The Fisherman’s cookbook is ideal for spring cleaning.
Gamefish can’t resist shrimp, and neither can we. Here’s a meal every serious seafood lover needs to know how to…
You’ve probably heard over the years that skates taste great. "Just like scallops," is the usual association. That may be true, but they are tough to clean unless you know how. Here’s an easy way to get to that meat and turn it into a delicious Buffalo skate wing treat.
This simple to prepare recipe is a great way to use up the leftover fish fillets you have in your freezer.
It’s Tuna Time and searing your tuna is a great way to prepare your catch. Whether you serve it hot or chilled it’s guaranteed to be a big hit!
Add a little bit of Latin flavor to your catch of the day with this belnd of fish and freshness.
With cold fall weather comes hot blackfish action. Here’s a great recipe to warm your bones after a long day on the water.
Serve this succulent dish over a bed of linguine and savor the sweetness of monsters from the deep.
Try this light and tasty play instead of your usual flatfish recipe for a meal that’s both crispy and refreshing.
The Fisherman‘s Zagat-rated chef, Nader Gebrin, adds a touch of delicate pasta with a handful of creativity to make this one of the finest striper meals you’ll ever sample.