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Fish and Seafood

striped bass and clams

Photo by Holly A. Heyser

I was an angler before I was a hunter, and I’ve been cooking fish and seafood, and developing my own recipes for everything that swims, skitters or just sits on the bottom of the water since I was a teenager. Seafood is my first culinary obsession.

For a time I worked professionally as a line cook in a seafood restaurant and spent a while earning my rent as a commercial clammer and fisherman. More recently I was the Fish & Seafood Writer for the website I quit that position to focus more on my work here, but that site is still up and running — and so long as it is, you will find many of my fish recipes hosted on their site. Don’t let this deter you: Some of my best work is there, so enjoy.

Below you will find my favorite fish and seafood recipes, some from “easy” fish, such as salmon, striped bass and trout — I call these “easy” because they are not a stretch for most cooks. I specialize in the weird, however (I am sure this shocks you) so you’ll also find more esoteric fish recipes here, too.


Some baseline techniques you will find useful as you come across various fish and seafood. Many of these apply to so many different kinds of seafood it’s worth compiling them here.

Photo by Andrew Nixon

Perfect Seared Fish

How to pan-sear fish fillets, skin on or skinless, perfectly every time. It’s not hard, but there are a few tricks to it.

And here is my video on How to Sear Fish.

Photo by Holly A. Heyser

Simple Grilled Fish with Basil

Grilling a whole fish is an important skill to know. It requires a clean, hot grill, some oil, and lots of finesse.
Photo by Holly A. Heyser

Classic Fish and Chips

This is a basic fish and chips recipe you can use with any firm fish. Halibut, cod, haddock, redfish, walleye, perch, catfish, lingcod, shark… you get the picture.

Some Techniques on my page

Recipes By Category

Photo by Holly A. Heyser

Easy Fish

Typical market fish, such as trout and salmon, snapper, halibut, bass, flounder, etc. I catch a lot of salmon, halibut and striped bass, so you will see a those recipes here.
Photo by Holly A. Heyser

Sharks, Little Fish and Oddballs

Fish you are less likely to see in a regular market. Shark recipes will be here, along with shad and other bony fish, as well as my recipes for little fish like herring, anchovies and sardines.
Photo by Hank Shaw

Crabs, Shellfish and Other Seafood

This is where you’ll find it if it doesn’t have fins. I do a lot of clamming and crabbing, and I eat a lot of octopus and squid. You’ll also find mussel recipes, too.

15 responses to “Fish and Seafood”

  1. Joe Posa

    Hank, It’s almost salmon season here in the great lakes region of NE Ohio… I have made salmon caviar in the past and then read your post on the same. Now my passion for the stuff is back! How do you can caviar? It’s on good for such a short time… I see it in jars at the market… Regards, JP

  2. Pescetarian and struggling | Mark's Daily Apple Health and Fitness Forum page

    […] and some may contain eggs. just get creative. my other fave place to look for inspiration is here Fish and Seafood Recipes – Recipes for Fish and Seafood | Hunter Angler Gardener Cook there are also loads of mediterranean seafood recipes about to experiment with. Reply […]

  3. Hamish THOMPSON

    Hello Hank from the East Coast of Australia,

    I have been following your website/blog for many years now and it is defiantly my favorite website. I love you recipes, hunting stories and basic ethos for life and food. Congratulations for all your hard work. I know how hard it is after attempting to create a fishing/seafood/coastal forage blog myself, but simply didn’t have to time to publish my adventures.

    I have been scanning through here trying to find your recipe for salted roe, “botargo”. I’m sure I have read it on your publications. If so can you please send the link. Really keen to give it a try, especailly attempt to do it with the much smaller scallop roe.

    Keep up the good work.


  4. kevin mamo

    Hi, Kevin again: Which type of imitation sausage casing is better?

  5. Joao Silva

    Hi Hank, I am new comer to your blog and I have recently found a medieval recipe of shrimp stuffed roasted wild pheasant, which I am tempted to try out but using goose instead. Would you see any problem with this strange mix?

  6. Bennett Fischer

    My wife’s birthday is coming up, and I wanted to do something really nice for her. She is in love with seafood, so I want to make some for her birthday dinner. That being said, I really appreciate you sharing a few different recipes that I’d be able to try out. She loves fish, so I’m pretty sure I’m going to follow that recipe. Thanks a ton for the help.

  7. Katrina Jones

    Unless you have a recipe from a recent Ball Blue Book or from a university extension office or the USDA, don’t even think of canning fish eggs! If the pH is too high (and you can’t be sure without rigorous testing and special equipment), then you run the risk of botulism developing…NOT worth it! Instead, dehydrate the fish eggs, pulverize them into a powder if you wish, store them in a jar (NO vacuum sealing…botulism loves low oxygen and pH above 4.6), then add them to your meals. Fish eggs are super high in fat-soluable vitamins and minerals, so make sure you add a generous amount of fat to the meal so your body can utilize the vitamins, and hence, the minerals. Stick with high quality animal fats like pasture-raised butter and bacon grease, olive or coconut oils…stear clear of canola, soybean, and other common vegetable oils, as they are the cause of much of our current health problems today. For an outstanding read on wholesome diets vs our Standard American Diet (SAD), and the immense health benefits of fish eggs and other quality foods, read Nutrition and Physical Degeneration by Weston A. Price, DDS. Thoroughly enlightening and fascinating!

  8. Sawyer

    Last year I caught a salmon in the Sac. It was a beautiful 20lb hen bright and silver. Looked very fresh. Bleed it on the boat and the way home I believe there was no time it wasn’t on ice.
    Butchered it at home and cooked a fillet that night and it was terrible. Tasted like river and metal and was hard to mask. Made smoked salmon and even that was pretty bad. Couldn’t mask the flavor at all.

    To make things worse the cat and dog seemed to get a bit under the weather after I butchered the fish. I did learn a bit about salmon and dogs and the way a dog can get sick from salmon from the river.

    I hate to waste meat but this was a pretty hard fish to use in anything. Do you have any experience with off fish – Or would you just trash it? I just found another fillet and tried another brine and smoked it and threw it all out. Which I hate.

  9. Dylan

    Hey Hank,
    I just got sent this link for a simple lamprey stir fry recipe:

    Looks good, but I haven’t had the chance to try it, because the eels are just beginning to run up here in Humboldt County (and I am a novice eeler in need of some honing of my harvest skills…).

    Have you cooked with lamprey at all? It would be fun to see your take on cooking with such a oily and unusual fish.

    be well,

  10. Dylan

    Nope, you can harvest up to 5 pacific lamprey per day in all anadromous waters of CA by any method except traps. The runs are greatly reduced in the Sacramento, San Joaquin and tributaries down near you, so limiting your harvest seems like a good, ethical choice. Up here the runs are healthier, with lots of native harvest in the Eel, Klamath and Trinity, by the Weot, Yurok, Hoopa and Karuk, and growing recognition of their ecological, cultural, culinary and dietary importance among non-natives too. They were petitioned for ESA listing, but they weren’t accepted because they are genetically homogeneous throughout their range. There is a pretty interesting history in the Sacramento River of their depredation for “predator control” if you are interested. Hope you get to try some and that the eels return to Central California!

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