Fish

Goan Fish Curry

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.

Salmon and Trout

Grilled Salmon Salad

Salmon salad. Pretty ordinary, right? My version, as you might expect, comes with a twist: It's made by grilling everything but the main fillets, then stripping the meat for this salad. Thrifty, and awesome.

How-To (DIY stuff)

How to Make Fish Stock

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.

Spanish

Spicy Spanish Clams

Clams steamed in a spicy Spanish tomato sauce. This dish is a knockout. Eat it with a fork in one hand, a hunk of crust bread in another. A damn good appetizer or light dinner.

Fish

Smoked Bluefish Pate

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.

Fish

How to Clean a Gaper or Horse Clam

When life gives you big ole' gaper clams, whether they be horseneck, Washington or just really big steamers, you need to clean them before making chowder. Here's how to do it, complete with a video!

Mexican

Fish Tacos

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.

Fish

Seared Fish and Asparagus

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.

Recipe

Pike Dumplings in Broth

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.

Fish

Fresh Fried Herring

Sitting in a backwater of the Sacramento-San Joaquin Delta, fruitlessly fishing for sturgeon, my friend and guide R.J. casually mentioned…

Fish

Fish Cakes with Wild Rice

This is my homage to the North Country, where wild rice and pike, walleye and perch are king. These fish cakes are made with pike from Manitoba, but you could use any white fish. Mixed with mustard, herbs and wild rice, they are easy to make and wonderful to eat.