I think one of the reasons is the delicacy of flavour. I don't want to mask it with much additional stuff or with complicated recipes. Personally, I've never eaten a fish curry which I felt enhanced the fish. So, gentle herbs like parsley or dill. Something with a little zing like lemon or capers. Fish pie topped with mashed potato is a standard for us. It's a good technique if you can only get frozen fish or less than perfectly fresh. We also bake many types of fish, especially whole ones. Oily, strong flavoured fish, like mackerel, can stand sousing. Add to that poaching white fish in milk and using the milk to make a classic parsley sauce. And, of course fish cakes. I also like all forms of smoked fish.

Tuna or salmon salad. Panfish chowder. Grilled or baked fish. Fried fish: plain cornmeal, seasoned several ways cornmeal and flour, or battered fried fish.

Other than the tuna or salmon, the others were usually bream or bass. My husband hasn’t fished in a while so I am using frozen seafood. Cod, grouper, mahimahi, catfish, etc. from the grocery.

BF and I are uniquely compatible because neither of us cares for salmon. :)

The most commonly available fish at the markets here is salmon, haddock or cod, and I usually also see tilapia.... we don't get the choices we used to. Long ago we were able to buy Orange Roughy and that was our favorite. We'd marinate it and then grill it, which we now occasionally do with haddock. Fried fish is a thing up here, but I seldom fry it at home. At home, I like my fish marinated and grilled, or blackened, or even with fajita seasoning and cooked in a hot cast iron skillet. If I were to get some nice flounder, I'd start with a mix of minced carrots and celery, sauteed in butter... place the flounder on parchment and cover with the carrot/celery mix, top with thin lemon slices, fold over the parchment to form a little packet, and bake in the oven til done. I also like a "seafood" newburg and have been thinking about making one lately! A newburg sauce with a mix of shrimp, scallops, and hunks of a nice white fish like haddock or cod. Beyond that, tuna is one of my favorite foods, and that's the one from the can. lol!

Oh, I forgot stuffed flounder, but that means blue crab.

I most often cook fresh king salmon (sometimes FAS in the winter if no fresh is available) and I cook it bare. My grandson likes to add a bit of Lawry's seasoning salt at the table. I also like to cook Sablefish with an Asian style marinade of some kind..miso or tamarind based. I've recently started cooking Petrale Sole Piccata. Just dust with flour, fry in a little butter/oil mix for a quick minute, then remove from pan, add butter, lemon juice and capers. Pour over fish.

I love Halibut cheeks and either make them like for fish and chips, sans chips (tho not really deep fried, just pan fried) or unbattered and sauteed like scallops. I'm never fully happy with my attempts at fresh halibut, otherwise. I don't want to sauce it all up and it seems dry without something. At a restaurant last night my friend had halibut with sour cream topping baked, which she said was delicious, so I might try that sometime.

It definitely matters what fish you have available! Up here we see Alaskan crab, not blue crab.

When I was a kid, we ate a lot of Northern Pike that my grandfather would catch on the lake. My parents would just lightly pan fry it. The taste and aroma of pike was distinctive for me, but I haven't had it in decades. Despite all the rivers and lakes and fishermen around me, I've never had trout!

Every few years, my former neighbor goes to the coast and buys a large albacore right off the boat, freezes it, and brings it to me, We have a dinner party where the goal is to cook the albacore in as many different ways as possible. An albacore can be cut into eight loins, two are smaller than the other six, so you need seven different dishes.

The last event such was pre-Covid. (Gosh, a lot of things were pre-Covid.) I can't recall the different methods we used - searing with a grill chimney and hair dryer was one, also poached in oil, tuna salad, then memory fails.

He has bought another albacore and is bugging me to plan the next dinner. SWMBO and DD both return the end of this month, from Austin and Marseille respectively, so we'll probably do the albacore partee in February. I need to up my fish game by then!

I need to think of something to do with the head and spine. Maybe a fish stock consomme? And we need to work Ice Cream Boy into this somehow. Albacore ice cream?

My brother, who has a lake cabin in Alaska, sends me some Pacific Halibut every couple years and we just boil it for about 10 minutes and dunk it garlic butter. It tastes exactly like King crab to me, but some call it a poor man's lobster. I guess with the price of Halibut these days it should be called a 'rich man's lobster'.

We do the same with Eelpout (Burbot) on the rare occasion that we catch some while Walleye fishing in Minnesota. It does taste much like lobster.

John, please, just say 'no' to fish ice cream. :)

Not a fish fan but DH loves it. Not sure why but as I get older the more I can smell and taste ”fishy” no matter what. That being said, grilled fish seems less so. We grill salmon occasionally, and this simple marinade appeals to me.

2 T. Dijon mustard

3 T. soy sauce

6 T. olive oil

1/2 tsp. minced garlic

I do enjoy shellfish. Ina G’s Linguine with Scampi is a favorite, along with this marinade for grilled shrimp from Diane Worthington.

Tequila-Lime Marinade

(Good for about 2 pounds large shrimp)
1/4 cup fresh lime juice
1/4 cup tequila
2 medium garlic cloves, minced
1 large or 2 small shallots, finely chopped

1/3 cup olive oil
1 tsp. ground cumin
1 T. chopped cilantro (optional)

It’s been a long time since I’ve made it, but the Silver Palate had a good Seafood Lasagna that people really liked

ETA - John, oops, sorry about including shellfish!

I have a to-die-for seafood lasagna, but it is mostly not fin fish and does not fit this thread.

I like fish chowder, both the creamy type and the brothy type and I'm extremely fond of paella, but that has other seafood in it.

Here we get salmon, which makes lovely chowder or gets grilled with a brushing of local maple syrup. Leftovers become salmon cakes or SharonCBs salmon pie with walnut crush. Ahi tuna is available frozen and I marinate that with soy sauce, orange juice and ginger, but never for days, just for hours. If I just bake it, I'll use leftovers for the ubiquitous tuna noodle casserole, a favorite of the small princesses and much better with good tuna instead of the canned stuff.

We also get lake fish, lake perch is my all time favorite but I just dust it with seasoned flour and panfry it, same with bluegill fillets or walleye.

Halibut is my favorite, I think, but it's expensive and hard to get, so it gets pan seared but I don't want to hide the delicate flavor of the fish, so it's mostly salt and pepper for that.

No fish ice cream, lol, but I've had salmon mousse with toasted baguette and "fish dip" is a big thing at the local fisheries, made with smoked fish, cream cheese, mayo and some seasonings.

Annie

Okay, I can't eat fish, but I must join the no parade on fish ice cream. Except...pair it with something else that could kill me. A coconut milk "ice cream" or "sherbet" with a sashimi grade cold fish- with tropical vibes is potentially delightful.

I don’t prepare fish nearly as much as I'd like to. Flounder Francese used to be in rotation, should make that again. Another recipe from Mark Bitman poaches a thick white filet in chopped tomatoee, "Provençal style." I usually use bass for that. Typicalky gets the standard sear, often with sesame. Halibut is probably my favorite, maybe picatta.

I'll try new recipes here and there, but those are on occasional repeat. Would love to play with stews like ciopino mkre. Will put it on the to-do lisr!

I've never been a fan of cooked fish. Sushi and sashimi are always our first choice. Of course, the doctors keep urging us to eat salmon for the health benefit, so once a week I get the smallest package of fresh salmon from Costco that I can find. We trim off all the thin slices and eat them raw. The balance of the filet is usually covered in Jamaican jerk rub or spicy brown mustard with garlic powder and then over-baked at 420 degrees for 20 minutes.

John, I did a search for the best albacore recipe and found this ”tuna bomb”. It looks fantastic: Tuna Bomb

you need to click the ”see more” link there to have your eyes opened. :)

I live in Washington, a couple of blocks from the Sound. All manner of fish and shellfish is available, most of it fresh. Like floral, I am fond of smoked fish - smoked mackerel and haddock, kippered herring (both of which I have to import), smoked salmon and my favorite, smoked black cod (aka sablefish). For fresh fish, I prefer Dover sole, trout, rockfish, salmon and sockeye salmon. Not a huge fan of halibut as I find it somewhat tasteless. I have ahi now and again but actually prefer canned tuna for sandwiches and tuna casserole (my daughter's favorite).

Salmon is so flavorful, I treat it lightly with only a smear of wasabi mayonnaise and seasoning and cook it fast at a high temp. I pan fry trout and oven fry rockfish. Any leftovers become a fish loaf, kedgeree or croquettes. Unless there is shellfish on hand and then I make cioppino. I never met a shellfish I didn't like!

Oh, smoked sablefish is my favorite, too!

I'm not a huge fan of fish, but DH likes it so I try to include it in our menus from time to time.

I really dislike very fishy tasting fish so I tend to go for milder varieties like cod, snapper and the like. Our current favourite way to have it is coated in panko crumbs and pan fried.

I had an idea to make fish pie as @floral_uk z.8/9 SW UK describes, and when I suggested it DH made a "yuk" face- I gather his mother made a version he wasn't too fond of in his childhood. I assured him he would like mine, and he did :-) I make a slightly cheesy, herby bechamel (to heck with the no cheese with fish rule :-) ) and place it in a greased casserole dish before adding largish cubes of raw fish and some shelled raw shrimp, before topping it with mashed potatoes and browning in the oven. The heat just cooks the seafood nicely without it being overcooked.

I used to make sole bonne femme using snapper fillets back in the day and we all liked it.

In Bali we had a number of versions of fish soup which I thought I wouldn't care for but were actually delicious. Still not a fan of Bouillabaisse though. I also learned to make little sates of ground fish with various spices, onion etc added, which you mould onto the end of lemongrass stalks before cooking, but lemongrass is very expensive here.

I grew up eating a lot of fish - seafood in general, for that matter. We fished and lived on the water. Catching a grunt, cleaning it and bringing it in to pan fry in butter until crisp was one of my fave meals back then.

Grunt

I agree that most fish doesn't need much embellishment when it's nice & fresh.

I liked to bake salmon fillets with Trader Joe's 21 Salute seasoning, tarragon & salt, topped with olive oil and butter. I also saute them with the same seasonings rolled in cornmeal mixed with the same seasonings.

I love fish tacos, but don't often have the right fish for them. A local restaurant no longer with us was known for their grouper nachos, which were wonderful, served with pickled banana peppers. I'd like to try to re-create those.

Unfortunately, hubby isn't a big fan of any seafood, so I don't eat as much seafood (I love shrimp) as I'd like.

There must be somehing wrong with us 😊We have access to fresh fish of all kinds and keep it so simple. Neither of us care much for sablefish, we both find it fat. I'll have to try a miso glaze or something, I put a piece in the freezer a couple of weeks ago when we didn't want it a second night that week.

We eat a lot of salmon. Simple cook. Usually grilled with maybe just a bit of butter, fresh dill, pepper and I will salt my portion while DH isn't a real fan of salt a rarely uses it. Sockeye, King, a Fall silver (more fat) - we're not choosy if its fresh.

My brother cooked a steelhead for about 12 of us last summer in a butter sauce (oven, in a stove in rental house that was not pleasing him) that was quite good.

We like cod. Wrong category but have scallops at least once a month. ( I've yet to figure out how not to have them spit hot oil at me as I sear those even when I've patted them dry numerous times!) I have recipe for halibut in a mushroom creamy sauce that I haven't made in years. Again, I keep it simple but will often cook halibut in the oven and not on the grill. Dotted with butter, dill, salt (don't tell DH), bit of pepper.

Petrale sole is often and I dust it in rice flour, quickly fry in coconut oil. Just as I do small oysters.

Not a fan of tuna other than canned. Do not offer me a seared raw inside tuna serving! I've caught, bled, loined WAY too many tuna to ever eat it almost raw and the one time I ordered tuna fish and chips it was almost too dry to eat.

I can and do enjoy just about any shellfish other than mussels. It's a texture thing. Our fav are the smaller Hama Hama oysters and we buy those a couple of times a month (Olychick, Tony and Kira 😊)

So John, I have no special recipes with which to share with you. Butter, bit of dill, fresh product - cooked quickly and we're happy. Bit of lemon on the side if either of us should want that.

OT - I'll eat squid but not octopus. I just can't bring myself to eat something that may be smarter than me....

Interesting to me that there’s no mention of swordfish past the opening post. Used to be that swordfish was on every menu. I’m not seeing it as much now, has it fallen out of fashion?

My only memorable recollection of eating it was many years ago, and it wasn’t a good memory. Very dry and difficult to eat. I’d guess that was chef’s fault but I haven’t had the inclination to drop money and chance it, since. Off to google how it’s supposed to be cooked.

Wasn't swordfish identified as extremely high in mercury and people told to avoid eating it quite a few years ago? eta I looked it up and found this: https://www.seafoodsource.com/news/supply-trade/swordfish-scores-poorly-in-random-mercury-tests

I should add that I also make fish tacos, but not like they are in most restaurants. DH wanted them but we had never had one in a cafe so I made up my own style, fish fillets fried with Mexican spices and then broken up into bite sized pieces stuffed into a taco ith lime and chipotle mayonnaise and coleslaw with lime and chilli vinaigrette dressing. DH loved them so that’s how I have continued to make them. I don’t really care for the kind that’s made with battered chunks of fish, because the batter is filler really.

Sigh I burned/charred my cod too much

it was marinated for three days - sake mirin miso sugar - and had developed a sort of translucent look, kind of like lox. I broiled it at 425F for 7 minutes but somewhere between 6 and 7, when I was distracted with the scallops, it burned.

I reduced the marinade to a sauce in hopes of covering up the ugly black parts, then set it and the scallops in Giselle at 100F to stay warm waiting for DS and his GF. They snuck in, ate everything when I was napping, reported that it was good and the sauce was tasty, but I didn’t get any.

My dinner was a can of soup. Big fail.

Will try another fish tonight.

FOAS, I haven’t seen swordfish in person in years, maybe decades?

We avoid big and possibly endangered fish. Ahi tuna being the main one. So popular for sashimi, and so tasty, but other than very occasional moments of weakness we don’t eat any.

In college DS had a project to write, illustrate, develop recipes for, and photograph a series of articles on sustainable fish. I recall she learned a lot about cooking with sardines. Today I see that fancy tinned sardine and similar fish is ”in”, with small tins of ”Fishwife” brand going for $10.

My sustainable (and inexpensive) fish of choice is mackerel. It is a miniature albacore tuna, in construction and somewhat in flavor. Very pretty silver iridescent skin. Oily and fishy, but soak 3x in cold salted water and the fishiness goes away. Then grill, poach, etc. I like to cook it in miso broth.

I think our waters here may be chilly for swordfish. I've seen one in my lifetime at the docks locally, an incidental catch of a hook and line tuna boat. It was drawing a lot of attention - some of that from me.

We do occasionally come across schools of mackerel and I neither love nor dislike it. If caught, I will eat it. But I'm not on the ocean anywhere nearly as often as I used to be. I get tired, the long days are harder for me now 😊

One of my best memories of living in SoCal was taking a skiff into Redondo Harbor (I think?) and fly-fishing for mackerel. They hit streamers hard and could even tow the skiff, and you had to get them in quick or the seals hit and left you with half a fish.

John, I'm sorry you missed out on the fish, but the fact that they ate it all was a very good sign, I think! We always had canned makerel for fish cakes when I was a child, unless the men went fishing and caught a salmon, which Grandma mostly canned. I cannot remember eating fresh salmon in y childhood, I think maybe it went further when canned and made into sandwiches or that noodle casserole thing. Canned mackerel is still very common here and far cheaper than canned salmon.

I am also still fond of smelt, a small fish that "runs" in the spring. Dad would dip a couple of 5 gallon buckets full and we would sit with scissors and clean/dehead/scale them and put them in the freezer. The extended family would always have a huge smelt fry, with the fish then dipped into what mother called "cocktail sauce" which was really just catsup and horseradish. I loved it, still like it a lot and a single smelt in a tortilla makes a pretty decent "taco". I forgot about fish tacos, but I like those too, also cioppino.

I make fish in parchment (en papillote) occasionally with fresh herbs from the herb garden when they are available. It makes a nice little individual presentation or a more impressive bigger one for a group, but many members of my family won't eat fish at all, so the individual packages are better and I can customize them to suit individual preference.

I guess I just like fish. A nice nicoise salad is good too, but seems to me to be more a summer/fair weather kind of dish and I once has a fish stew from a Spanish cookbook with tomatoes and chilies in it and that was good, although a bit spicy for a wimp like me. It was made with tuna, I think.

Oh, and there is the now ever-present "poke" bowl...

Annie

I love all sorts of fish. My favorites are halibut, haddock, salmon, swordfish, mahi, red snapper, and cod. I don't normally fry fish but I will order it about once a year in a restaurant. I use my gas grill a lot for cooking fish. DS gifted me a Himalayan salt slab and I use it to cook fish on the grill.

My latest favorite is grilled salmon steak cooked directly on the grill and brushed with a light coating of St. James BBQ sauce. Brings back memories of salmon fishing with my Dad.

I love fish chowder and make it often with haddock or sometimes cod or halibut.

Swordfish or halibut I cut in cubes and skewer with vegetables. Cook the skewers on the grill and baste with a lemon, garlic, olive oil mixture.

Salmon Wiggle is an old time favorite for Spring time. Salmon, Béchamel sauce, fresh shucked peas and tiny new potatoes cooked together and served with toast points or crusty bread.

What about baked stuffed whole fish? You can use a bread crumb, vegetable and citrus stuffing or add some shellfish to the stuffing.

I love your cod idea. I had something similar on a cruise and have been trying to recreate it since.

I have found Albacore tuna to be tough, compared to Ahi tuna, and so I have avoided it, but perhaps I was cooking it wrong. I'm okay with canned albacore tuna, however.

We often have blackened catfish, which is a Cajun dish popular in Texas and Louisiana. Basically, the fish is seasoned with a Cajun spice mix and then fried in a cast iron skillet with a lot of butter. I typically use the leftover butter on the rice that I have with it.

The fishes we normally buy include ahi tuna, wild-caught salmon (in season), opah, swordfish, and red snapper. Occasionally, I will buy sole or flounder, if I happen to find it.

I prefer to grill tuna, salmon and swordfish as steaks, and to keep the swordfish moist, I put a domed lid over the grill pan, but the main thing is not to cook it past 130° to 135°, and I check the temperature frequently when I think it is getting close. It is always better to undercook, as it can be put back in the pan if it needs more cooking.

I cook ahi tuna steaks to 120°, and I buy sushi grade tuna so that temperature will not be an issue.

We also eat a lot of sushi and sashimi, but I do not do anything unusual with that.

For tuna, I normally season it with dill and lemon, but sometimes I make a marinade with soy (or ponzu) sauce, ginger, wasabi, and sesame oil. I do the same with salmon and sometimes use a teriyaki sauce at the end of cooking.

For swordfish, I prefer to keep it simple, and just use dill, lemon, and white pepper. I prefer white pepper on fish to black pepper, but I also like Sichuan pepper.

If the salmon I have is too thin to grill, I sometimes bake it with dill, capers, white pepper, and butter.

I fry sole, flounder, or red snapper in butter the same way I do catfish, but without the Cajun seasoning.

I also frequently make fish tempura, which is similar to fish and chips, but without the chips, and I use small pieces of any white fish for this and also make tempura vegetables to go with it. My favorite vegetable to use is turnip.

When I fry catfish, I make a cornmeal batter for it, and make hush puppies to go with it, using any leftover batter for those and adding more ingredients as needed. I generally add Cajun seasoning to those and also jalapeño.

I make salmon cakes using fresh salmon and use Marilyn's recipe (DanaIN, I believe) for that.

The only fish I poach is salmon, and I use Julia Child's recipe for that, which yields a great broth that I freeze and then use for sauces. I have an 18" long oblong pan (with cover) for poaching a whole salmon, which I bought after Kevin came back from Seattle with a whole salmon for me from Pike Place Market. He was reluctant to buy that at first, but he had called me and asked me what I wanted from Seattle, and that is what I asked for. When he saw the fish at the market, he changed his mind and decided that he had to buy one.

Typically, I do not make fish stew, but I did use salmon broth for fish chowder, once I had poached a salmon.

We live very close (just a few blocks) from one of the best sushi restaurants in Coachella Valley (I think it is #1), and it is also reasonably priced. Therefore, I tend to go there rather than make sushi myself, but in L.A., I lived close to Japanese markets, and so I tended to make the sushi myself because it was very easy to get all of the necessary ingredients, including cooked sushi rice, although I sometimes cooked the rice myself.

In addition to fish tacos (which I make with lettuce instead of cabbage), I like to make crêpes filled with salmon and a few capers, and I use a velouté sauce made with fish stock in the filling and on top.

My favorite use for canned salmon is for making stuffed tomatoes, and the filling includes salmon, mayo, green onion, and lemon juice. When I was in my 20s, I would make a tuna casserole with wide egg noodles and a mushroom velouté sauce, but I have not made that in decades.

Lars was very thorough... let me add a few things.

I love poaching fish like salmon, especially for a crowd. Halibut does well with this as well. The key is to keep it as rare as you dare. I use simple court bouillon with flavors that enhance the fish, not overwhelm. I top with a sauce vierge or beurre blanc.

Swordfish can turn into a dry mess in some treatments unless you are really careful. Involtini di spada (swordfish rolls) I tend to like a lot. I bought some good spada this year at my local retail/wholesale fishmonger. I last saw a whole spada in a market in Italy --- typically it is in large chunks and the head is no where to be found (so you miss the chance to verify clarity).

Poaching albacore in olive oil can elevate any dish where canned tuna is used (but mainly, salade nicoise). I've not tried it with other "meaty" fish that can benefit the extra oil, like swordfish.

I love a good fish chowder (salmon) or fish soup/bouillabaisse. I find these can still highlight the fish while providing a completely different treatment.

A meuniere is a good treatment for sole or other thin white fish.

A lot of white fish, from small melt to cod can make an effective tempura. I also made earlier this week some japanese salted salmon, then broiled.

Another cod favorite is steam and finished with scallions, ginger and hot oil

I received my weekly newsletter from our local fish monger and thought some might be interested in the variety of fish available in our little town. Everything is top quality, sustainable as possible, local as possible. I feel really blessed to have access to this wonderful bounty.

Fresh Rockfish ~ January 2025

In the case this week we’ve got a robust list of excellent fishes, and some tasty treats coming down the line. Fresh Alaskan ocean-caught king salmon will be here first thing on Thursday, and we will have more fresh ahi tuna coming in on Friday. Here’s our full list at the shops this week - give us a call if we can set anything aside for you!

Fresh Fishes:

• Alaskan Winter Troll King (Thursday)
• Organic Creative King
• True Cod
• Sablefish
• Rockfish
• Petrale Sole
• Ahi Tuna (Friday)
• Swordfish (Friday)
• Maine Sea Scallops
• Dungeness Crabmeat
• Dungeness Fry Legs
• Steamer Clams
• Mussels
• Shucked Hama Hama Oysters
• Pacific Oysters in the Shell
• Specialty Oysters in the Shell: Blue Pool, Kumamoto, Shigoku, Pacific
• Whole Rainbow Trout
• Whole Cooked Westport Dungeness Crab

Previously Frozen Thawed Fishes:

• FAS Wild Ocean Silver Salmon
• PF Wild Alaskan Sockeye Salmon
• Large Cooked Peeled and Deveined Wild Mexican Shrimp
• EZ Peel Raw Wild Mexican Shrimp
• Medium Raw Peeled and Deveined Wild Mexican Shrimp
• Alaskan Weathervane Scallops
• Rhode Island Calamari
• Salad Shrimp
• Alaskan Halibut
• Ahi Tuna

Smoked Wild Salmon:

• Cold Smoked Lox
• Traditional Smoked Sockeye
• Cajun Smoked Coho
• Signature Smoked Sockeye
• Sweet Basil and Citrus Smoked Sockeye (Saturday)
• Sockeye Candy Jerky Nuggets
• C&H King Candy Nuggets

Sauces, Dips, Marinades, Butters:

• Garlic Herb Butter
• Sweet Sesame Marinade
• Garlic Lemon Dijon Marinade
• Garlic Honey Mustard Glaze
• Miso Marinade
• Cocktail Sauce
• Tartar Sauce
• Remoulade Sauce
• Lemon Aioli
• Cream Cheese Smoked Salmon Dip
• Dungeness Crab Dip
• Louie Dressing
• Caesar Dressing

Pan Ready Cakes and Burgers:

• 3 oz Crab Cakes
• 6 oz Crab Cakes
• Salmon Burger
• Cod Burger
• Soy Ginger Tuna Burger
• Chipotle Salmon Burger

Odds and Ends:

• Salt Cod
• Pickled Herring
• Ikura (salmon caviar)
• Tobiko (flying fish roe)
• Finnan Haddie
• Seafood Combo Packs

From the Freezer:

• Calamari Steaks
• Poke Ahi Tuna Blocks
• Jumbo King Crab Legs
• Alaskan Bairdi Snow Crab
• Maine Lobster Tails in several sizes (4oz to 26oz)
• Unagi (bbq eel - sushi style)
• Tobiko (flying fish roe - sushi style)
• Cooked Octopus Tentacles (sushi style)
• Whole Cleaned Raw Octopus
• Cooked Whole Crawfish
• Cooked Crawfish Tail Meat
• Catfish Filets
• Peruvian Bay Scallops
• Maine Sea Scallops

From the Live Tank:

• Westport Dungeness Crab

Ready to Eat:

• Cooked Prawn Bowls
• Cocktails to Go: shrimp, crab, prawn
• Seafood Louie Salads
• Seaweed Salad
• Calamari Salad
• Halibut Bone Broth
• Cold Clam Chowder
• Hot Clam Chowder
• Fry Legs
• Cooked Claw and Knuckle Lobster Meat
• Mac and Cheese Take-and-Bake
• Blackened Rockfish and Pasta Take-and-Bake
• Lobster Roll Pasta Salad
• Wondoughly Bread Take-and-Bake

Additional Items Available: including fresh baguettes from the Bread Peddler (daily!) and potentially other items as fishy things develop.

Wow, truely Olychick you are so privileged to have that incredible variety available for you. I’m speechless except to say I am green with envy.

I don't eat fish often, though I'd love to. The reason is there isn't a good fish market or grocer with good fish near me. You all that live in coastal areas are so fortunate!

My favorite is grilled whole trout stuffed with scallions and wrapped in bacon.

Olychick, that's an amazing list! I cannot even imagine a 26oz Maine lobster tail. wow.

I shouldn't say I don't have access to good seafood, I have lots of things available to me if I want to drive the 50 miles to Grand Rapids and mortgage the house, LOL. We have Fish Lads in the Downtown Market, but they are so expensive I can't justify the cost, although I can get everything from lobster to monkfish, all fresh and sustainable, supposedly. (Does anyone else remember when monkfish was called "poor man's lobster" and it was actually reasonable?) The owner of Fish Lads used to work at Pike's Market in Seattle, and I guess he does an OK business here since he's been in business since 2013 but man, they are pricey. Probably the cost of shipping everything in because we sure can't catch a branzino or a fresh sardine here!

www.fishlads.com

Anyway, they also sell fish to eat there or take home, cooked, and every type of fish that you click on has a recipe or two.

Annie

We are surrounded by fresh fish being in Brittany, but it is expensive so I tend to favour dishes that make it go further like fish cakes, pie either potato topped or flaky pastry, I love kedgeree... when it's on special offer, I love a fat chunk of cod, in a dish, sprinkled with white wine, fresh herbs and seasoning just quickly baked in the oven. Then we also like the typical sauces like beurre blanc on a white fish. I love salmon in a pastry parcel with spinach. I wilt the spinach then add it to cooked shallots, a little cream cheese and garlic and top the salmon with it then wrap in either pastry or filo. Or a big salmon coulibiac when friends come.

I have not posted in a long time. Spent a lot of time upgrading the garden, greenhouse and system to deal with climate change for the next many years.

When I came back, GardenWeb did something to my identity here. My user name is changed, I don't seem to be able to start a new thread. So I am testing a post here.

I still cook the same way as I have done for many years. Just have no time to post. Here is one I did :

Mahi Mahi on couscous with peri peri seasoning.

dcarch

Love the verticality of the mushrooms!