Fin fish Recipes

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.

If you can clean a fish, you can clean a snakehead.

These wraps are great finger food, perfect for summer cookouts or a dinner on the patio overlooking the garden.

If you’re from the camp that thinks the only good thing to do with bluefish or mackerel is smoking it and making dip, this might change your mind.

A classic Virginia preparation for black drum.

White perch are a lot of fun to fish for and some of the best table fare there is. They're abundant and aggressive, and once you find them, you can pile them up.

This green curry recipe has become a recurring dish after long and hot days on the water. It’s spicy, creamy without being too heavy, and refreshing yet comforting.

Once you cut through the scales and skin, gar is relatively easy to clean.

A light fish chowder, perfect for those end of summer days.

The perfect midsummer answer to the heat and a surplus of tomatoes.

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

Grilled fish collars are a revelation

A taste of history, shad roe is a mostly-forgotten regional delicacy.

Second generation American, like myself.

Here’s one more way to make the most of what you catch

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

Skate wings are worth seeking out in their own right for their delicate flavor and unique texture

Rich and hearty, gumbo is a go-to for all sorts of wild game & fish, gar included

A riff on a Cajun seafood boudin that’s a little unexpected and a lot delicious.

Crisp, cool summer rolls, with aromatic herbs from our garden.

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

Hearty, spicy, and warming, this is the quick and easy meal for a weeknight.