A recipe for Mexican fried fish, chicharron de pescado, made with gar. Most fish work well with this recipe.
Pan-seared cod is a simple, easy way to enjoy codfish. If you know how to pan sear cod, you can use that skill with other fish.
Crispy-fried pomfret is a Southeast Asian specialty. Works really well with bluegills, porgies, pompano and similar fish.
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.
Catfish courtbuillon is a classic Cajun recipe, one done in many ways. This version is inspired by the great Cajun Chef Don Link.
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.
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.