These are recipes for the typical sort of fish you will see in a market or go out and catch yourself. “Normal” fish, meaning fish without extra sets of bones, that don’t have common food prejudices against them, are unusually ugly, slimy or otherwise visually disadvantaged. Recipes for these more unusual fish can be found here.
Keep in mind that these species designations are merely suggestions. One of the beauties of fish cookery is that you can always sub in one fish for another. So look at the recipes first, then the fish species.
And all my salmon and trout recipes are on a different page — I have so many they needed on. For salmon and trout recipes, click here.
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.
And here is my video on how to sear fish:
Some Techniques on my About.com page
- How to Gut & Scale a Fish
- Filleting Flatfish (sole, flounder, fluke, etc)
- Simple Fish Stock
- Pan-Dressing a Small Flounder, such as a sand dab
- A Simple Tempura Batter
STRIPED BASS or WHITE SEABASS
Bass Recipes from my About.com Pages
- Striped Bass with Summer Veggies
- Striped Bass with Greek Tomato Sauce
- White Seabass with Roasted Red Peppers
Tuna Recipes from my About.com Pages
My tutorial on How to Fillet A Northern Pike, on Game & Fish Magazine’s site.
Other Fish Recipes from my About.com Pages