The Fisherman - Page 110 of 112 - The Ultimate Fishing Authority in The Northeast

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COOK WITH NADER: POACHED SALMON

Whether you caught it on the Alaskan trip of a lifetime or picked up a fillet from the market, your salmon will taste splendid in this simple recipe from Chef Nader.

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MASSEYS CANYON

All through the month of July, Massey’s Canyon was red hot for bluefin tuna. Roughly 43 miles southeast out of Cape May Inlet and 32 miles from Ocean City, MD, Massey’s is easily accessible for mid-range boaters and sportfishers alike to get into big gamefish (hence the often crowded conditions).

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PAN-SEARED TUNA

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!

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HOW TO CLEAN AND COOK A SKATE

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.

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COOK WITH NADER: BLACKENED GROUPER

Many Northeast anglers have sampled this delicious bottom feeder on trips to southern coastal states. Chef Nader explains how to make the most of this delicacy if you get your hands on a few tasty fillets.

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SUPER SEAFOOD FOR SUPER BOWL SUNDAY

Super Bowl Sunday sees most Americans gathered around the television set watching the big game, but you can still enjoy a nautical theme – and open up some freezer space – by delighting guests with these simple seafood delights.

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BROILED DOGFISH

This tasty, easy to prepare, Italian specialty sheds new light on a species many anglers tend to avoid.

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