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When you catch a big fish, don’t forget the “collar,” the meaty bit right behind the gills. Marinated and grilled, it is a spectacular part of the fish.
One of the bedrock skills you should have as an angler — or, really, anyone who cooks fish. If you can make a good fish stock, you can get more out of the fish you bring home and boost the flavors in your seafood cooking.
Clams steamed in a spicy Spanish tomato sauce. This dish is a knockout. Eat it with a fork in one hand, a hunk of crust bread in another. A damn good appetizer or light dinner.
Ah, the unloved bluefish. I grew up catching and eating these oily, oceanic piranhas, and I love them still. Smoked bluefish is one of my favorite smoked fish, largely because I can then make this pate from it.
When life gives you big ole’ gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here’s how to do it, complete with a video!
Yellowfin tuna grilled rare and served over a Sicilian-style salad of tomatoes, olives, onions and herbs. What’s not to love?
If you live in California, this is a baseline fish recipe with most anglers. Everyone has a personal version of it, and pretty much anything you catch will work in a fish taco, although I used halibut here. My version uses a little salsa verde and avocado.
Join me for an offshore fishing trip in the Gulf of Mexico where we search for everything from grouper to cobia to wahoo and tuna. You’ll catch, I’ll cook — and show you how to get the most out of these awesome fish.