The next time you connect with a bluefin tuna, try this. It is my ultimate recipe for bluefin, and one that is sure to impress your dinner guests.
Flounder bag limits may not be much these days, but you won’t need a lot of meat to make this tasty and satisfying dish.
This cod recipe was given to me many years ago, by my good friend Roz.
Now is the time to feast on fresh cod steaks for anglers in the Northeast, and this simple recipe complements the flaky, white meat that these fish are known for.
In the Orient it is called stir frying. Western Civilization seems content with the term sautéing, but in either case, it is a quick and efficient method to cook fish.
This is a recipe that dates back at least 100 years – no kidding. When I was a kid growing…
Here’s a unique twist to blackfish that will really appeal to those who like a little kick to their sea food. This recipe serves four to six.
Codfish, striped bass and sea bass all lend themselves nicely to this recipe.
There is lots to love about sea bass.
Lemon and fish go together like peanut butter and jelly, and with plenty of stripers coursing through our waters now, what better combination than striped bass francese to satiate the pallet.
Here’s a pan fried treat that will have you and your guests clamoring for more of these saltwater panfish.
This month will see the first tuna reports filtering in from the canyons, along with the first sharks of the season before next month’s influx of shark tournaments.
Here’s a great recipe for those of you who stocked up on cod this winter, or for those who are working on spring-run fish.
One of the few saltwater species available to Northeast anglers during the winter is the ling, aka red hake.
This time of the year, when the choice of fish we catch is limited to just a couple of species, you might want to consider spending a few bucks at your local fish market on “fresh” salmon.
INGREDIENTS: Two 8-ounce cod fillets or 1 pound of cod 1 tsp. vegetable oil or olive oil 1 tsp. fresh…