Codfish has been the lost icon of New England for a generation; I had not caught one of legal size since the early 1990s. But finally, thankfully, their numbers have returned.

Some days you remember forever. Last week I spent a couple days with a boatful of new friends, 40 miles offshore in search of tuna. We found them. Oh yes, people, we found them…

It’s summertime, and the fishing is easy. After an epic shark fishing trip in San Francisco Bay, I decided to celebrate summer with a classic Calabrian dish that uses lots of fresh tomatoes.

One of the best ways to cook a fish like a bass, rock cod or sea trout is whole. And one of the best ways to cook whole fish is on the grill. Here’s how.

I can’t tell you how much I needed to smell the salt air, after more than a month on book tour. Foraging on the Pacific Coast with friends, and a great meal afterwards, was just what the doctor ordered.

Sometimes I can’t do justice to my crazy ideas on the first go-round. Sometimes I need to fail a couple times before I nail the dish. I am happy to say I’ve nailed “Oyster, Oyster, Oyster.”

Honoring the Paiute Indians’ two finest foods, Lahontan trout and pine nuts, with a trout and pine nut soup and pine-nut encrusted trout with trout caviar risotto.

For eons, the Lahontan trout and the Paiutes of Pyramid Lake lived in vital connection with their ancestral home. Now they risk becoming museum pieces in their own land.

Herring and sardines spoil so fast that most of us eat them already salted or pickled. Here’s how to make pickled herring from fresh fish caught from the San Francisco Bay.