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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 New York Times website About.com. 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.

Basics

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 About.com 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.
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4 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.

    Regards
    Hamish

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