Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.
A classic deviled crab recipe using the shells as a container; you can use bowls or ramekins, too. Any kind of crab works here.
Barbecued trout with a Japanese twist: A soy marinade and a dusting of togarashi spice mix.
How to cook bonito, a cousin of the tuna, along with a recipe for smoked bonito. Tips and techniques on cooking the much maligned bonito.
Salt cod fritters, Spanish style. Called bunelos de bacalao in Spanish, you can make these with any salted fish.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
Aguachile is basically Mexican yellowtail sashimi – or raw whatever seafood you want. Commonly done with shrimp, aguachile is a cousin of ceviche.
Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.