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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.
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.
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.
Simple seared fish — in this case sturgeon — served with spring awesomeness, in this case asparagus, spinach and peas. Use this recipe as a model for whatever fish and whatever spring bounty you can find. This dish tastes as clean as a cool spring breeze.
Pike dumplings, or quenelles, to be exact, are an ancient preparation for the bony fish, but any fish will work here. These are light as air and are perfect floating in a clear broth – in this case, a wild mushroom broth.
Sitting in a backwater of the Sacramento-San Joaquin Delta, fruitlessly fishing for sturgeon, my friend and guide R.J. casually mentioned that he’d seen herring the last time he’d been fishing on the San Francisco Bay. Herring? Really? My heart jumped. Hesitantly, I asked if he would take me out fishing for them. Ninety-nine guides out of […]