From The Galley: Marinade Serenade
This 30-minute ginger marinade and glaze is ideal for fish or game.
Recipes
From The Galley: Spiny Dogfish Livornese
If you can’t beat ‘em, cook ‘em!
From The Galley: Blackfish Burger
A quick and delicious version of the blackfish burger.
TOG CHOWDER
Even if you’re not sneaking out this week for fresh tautog, some of those vacuum-sealed bags in your freezer would…
Good Eats? Choosing And Cooking Store-Bought Seafood (Audio File)
Learning to select fish at the market prevents paying good money for a bad product.
Holiday Treats: “Crowd Cooking” Made Easy
Whether it’s a family holiday, a select few for a New Year’s social or just your two favorite neighbors walking…
From The Galley: Hot Crab Dip
Turn those freezer fillers into a warm winter treat.
FROM THE GALLEY: STRIPED BASS SCAMPI
I was cursed with a shellfish allergy late in life that separated me from a lengthy list of what were…
From The Galley: Broiled Fish
Here’s a recipe that is quick, easy, requires minimal preparation and can be applied to many species of fish including fluke, cod, striped bass, sea bass and blackfish. It is my favorite fluke recipe.
From The Galley: Fish And Vegetable Soup
Soup’s on after some off the hook bottomfishing.
The Fisherman’s Cookbook: Fluke Baked In Wine
“Basil and white wine in the sauce elevates the recipe from good to gourmet quality.”
The Fisherman’s Cookbook: Fish Surprise
The Fisherman’s Cookbook: Fish Surprise
The Fisherman’s Cookbook: Broiled Bluefish
A simple, savory way of “dressing” up fresh bluefish for the grill.
Fish with Scampi Sauce
By Fred Golofaro Who doesn’t like scampi? But I never understood why so many people limit it to shrimp. Here’s…
The Fisherman’s Cookbook: Smoked Trout
Eaten plain or as a dip, smoked trout is a fantastic way to take advantage of a put-and-take fishery.
The Fisherman’s Cookbook: Fish With Shrimp Sauce
A simple recipe from The Fisherman’s cookbook is ideal for spring cleaning.
