Tostadas de ceviche are a thing in Mexico: crab ceviche, or any seafood, on a crunchy corn tostada.
A classic recipe from my New England mother, who calls them “clam things.” Chopped clams, herbs, spices and crushed crackers, baked in a shell.
Traditional Hawaiian poke made with bonito, but any sort of tuna will work fine.
Catfish, simmered, traditionally in a clay pot, in a sweet-spicy-savory sauce and served over rice.
A recipe for Chinese salt and pepper fish, using halibut. Really any fish fish works, but the key is really good black pepper.
A fish stew featuring fantastic Southern ingredients: Gulf fish, hominy, black-eyed peas, Conecuh sausage. Any fish works in this recipe.
As a Jersey boy, this classic Italian-American pasta dish was one of my favorites: Linguini with white clam sauce. Clams, herbs, olive oil and lotsa garlic!
One of the cooler things to do when you catch a salmon (or any large fish, really) is to harvest “spoon meat” to make fresh salmon patties. I say “fresh” because many people make salmon patties from canned salmon. That “spoon meat” I’m talking about is when you use a spoon to scrape down the