Blackened fish is so 1980s, I know, but I still love it. Here I use catfish, a Cajun staple, but you can blacken any fish sturdy enough for this ferocious cooking process. Blackened redfish is the classic example. Alongside the fish is Cajun succotash, called maque choux.
Tidepools capture me like nothing else, and I am certain I am not the only one who has carried this fascination well into middle age. Tidepools capture us because they are a microcosm of life: A world in a puddle. And, as it happens, an edible world.
A Scandinavian take on fish chowder, this recipe uses a variety of fish and seafood, although any firm fish will work, along with a cool, optional ingredient: whey. Whey adds a bright tartness to the broth. This is such a great soup you’ll want to give it a go.
I haven’t bought meat or fish more than a handful of times in more than a decade. Octopus is my exception. I love grilled octopus, especially Greek style. Baby octos served as a meze, a Greek appetizer, is one of my favorite things to eat in summertime.
Slowly and gently cooking fish, halibut in this case, in butter or oil is a super easy way to cook your fish that tastes luxurious and which adds a lot of flavor to mild fishes. And you can reuse the butter!
Shad roe is a delicacy of springtime. In the East, the shad run in early spring. Here in the West, however, the fish don’t run up the rivers until late spring. Here’s my favorite way to cook shad roe – with bacon, some onions and a bowl of grits.
On this episode of the Hunt Gather Talk podcast, we’re frying fish. Let’s face it: Frying is by far the most common way to cook your catch. This week I walk you through some secrets of a great fish fry, from simple flour to breading and beer batter.
Growing up in New Jersey, this classic Italian-American pasta dish was one of my favorites: Linguini or spaghetti with white clam sauce. Clams, herbs, olive oil and lotsa garlic! I make this normally with West Coast littleneck clams, but lots of different clams will work.