Albondigas de Pescado
Mexican Fish Balls
How to make Mexican fish balls, albondigas de pescado, either fried or served in a light tomato broth. These can be made with any type of fish.
Never Miss a Recipe
Receive recipes direct to your inbox
Latest Posts
Carne de Puerco con Verdolagas
Braised Pork with Purslane
Mexican pork with purslane, carne de puerco con verdolagas, is a common dish all over northern Mexico, and is a great way to eat this edible weed.
An Ode to the Gulf Coast
Pan Seared Grouper
Simple pan seared grouper or other white fish, served with a hearts of palm salad and key lime browned butter sauce. It’s an ode to Florida.
Hi There!
My name is Hank Shaw. I am a James Beard Award-winning author and chef and I focus all my energies on wild foods: Foraging, fishing, hunting. I write cookbooks as well as this website, and do a podcast, too. If it’s wild game, fish or edible wild plants and mushrooms, you’ll find it here. Hope you enjoy the site!
More about Hank...Buy the Books
Hook, Line, and Supper
New Techniques and Master Recipes for Everything Caught in Lakes, Rivers and Streams, and at Sea
Pheasant, Quail, Cottontail
Upland Birds and Small Game From Field to Feast
Buck, Buck, Moose
Recipes and Techniques for Cooking Deer, Elk, Antelope, Moose, and Other Antlered Things
Duck, Duck, Goose
Recipes and Techniques for Cooking Ducks and Geese both Wild and Domesticated
Hunt, Gather, Cook
Finding the Forgotten Feast