The Fisherman

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.

Nothing beats topping off a successful offshore trip with delicious tuna steaks. Prepare Chef Nader’s scrumptious sesame encrusted yellowfin recipe, then sit back and revel in the afterglow of your victory at sea.

There is no disputing that blue claw crabs taste great any way you serve them, but nothing beats a fresh “softie” on the plate. Join The Fisherman celebrity chef, Nader Gerbin, as he dishes up one of the tastiest treats you’ll ever sample – the delectable soft shell crab.

With generous size and creel limits, porgies are easy to ice. Try this unconventional recipe for a new twist on the palatability of this bottom fishing favorite.

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.

Few fish can match the savory sweet flavor of a perfectly cooked blackfish. The Fisherman’s Chef Nader shows how to do this bottom brawler proud.

The Fisherman‘s Zagat-rated chef, Nader Gerbin, has done it again. Presented in stellar fashion, this scrumptious dish is complimented by homemade potato chips and a tangy sauce.

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).

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!

This simple to prepare recipe is a great way to use up the leftover fish fillets you have in your freezer.

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.

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.

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.

Monkfish are tough to catch and ugly to look at but they taste as sweet as lobster on your plate. Chef Nader Gerbin shows you how to turn one into a gourmet delight.

Try this simple recipe with striper or blackfish next time you get back to the dock with a heavy bag of fillets.