I’ll be working as a deckhand on a commercial salmon boat in Alaska next month. And guess what? You’ll be able to buy sockeye, coho and pink I caught!
A recipe for butter poached tripletail – or really any firm, white fish – served with a fresh corn chow chow and a flavorful fish broth called a nage.
A recipe for Cajun seafood gumbo: This is a dark roux gumbo with shrimp, fish and either crab or some smoked fish.
A Spanish shark recipe that combines chunks of shark with pine nuts and tomatoes. This dish works fine with swordfish, tuna or sturgeon, too.
Easy, but damn good: Snapper or any other white, firm fish, soaked in egg, mustard and seasoning, dusted in Saltines and fried.
Shrimp perloo, also spelled purloo or pilau, is a Southern rice recipe that’s a lot like jambalaya. Rice, shrimp, bacon and vegetables in a one-pot dish.
This is how I smoke whole trout, using small to medium-sized fish brined, dried and smoked over alder wood.
Trout with morels is a classic springtime combo; you can often find the two in the same trip! Simple, pan-fried trout with bacon, morels and onions.