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Cooking and eating the American shad used to be part of any angler’s skill set. No longer. All those bones have defeated many a would-be shad eater. But here’s how to cook shad and actually enjoy it. Everything you need to know about dealing with a fish whose Latin name is “tastiest.”
There is no form of fishing I am better at than bottom fishing in the ocean. And here in the West, that means rockfish (rock cod) and lingcod. Here’s how to catch more, from gear to technique, to little tricks and tips that have helped me over the years.
I love the idea of this dish. “Glutton’s style.” Best I can tell is that it is a reference to the fact that virtually every wonderful staple in the Southern Italian kitchen is in this recipe, which will work with pretty much any fish. Tomato, capers, olives, anchovy, you name it, it’s in here.
Goa is a part of India that was once controlled by Portugal, and this curry is an amalgam of the two cultures. Any firm fish will work here, but I tend to use lingcod or striped bass.
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?