Handling and preparing the tastiest ‘trash fish’ in the bay

Bluefish cakes are a perfectly tasty way to preserve some bluefish in a near-fresh quality.

Got more bluefish than you know what to do with? This classic preparation is what you’re looking for.

The fact that salt crusted fish comes out more evenly cooked and with better moisture retention is almost second to the drama of the presentation.

For all the bluefish you can’t eat fresh- a great addition to dips, flaked into hash and omelets, and anywhere else a salty and smoky touch of flavor is needed.

Kamaboko- you might not have heard of it, but I guarantee you’ve tried it. These are as good, if not better, than the kamaboko you can buy in asian grocery stores.

The fine texture, color and richness of snakehead roe is exceptional. Flavor-wise, it is mildly briny and not fishy at all, with an eggy richness that you only find in good fish roe.

Sticky, sweet, smoky & deeply savory- snakehead filet in japanese kabayaki glaze

Bottarga, essentially, is a salt cured roe sac. The result is something similar to parmesan cheese, but with an eggy-briny flavor.

Vacations mean a taco-only diet

“Can you eat that?” The answer is almost always “yes you can.”

Fried fish reminds us of summer- screaming drags, breaching fish, long days on a tiny boat.

Crab fat possesses a subtle briny sweetness that pairs beautifully with creamy soups.