Swordfish Belly Cubes

Our very own Steve has a simple recipe for preparing swordfish belly. Because the belly is so fatty, Steve suggests adding a few of the cooked cubes to a salad or pasta throughout the week.

Crispy Skin Fillets

Crispy Skin Fillets

Skin-on fillets are a good shortcut to a tasty, healthy meal. It’s easy to get that perfect, crispy skinned restaurant effect with a few simple tips are tricks. Any fillet cooked this way will let the flavor of the fish sing, but we like to add an easy sauce to spice things up.

Sweet and Salty Fish Collars

Sweet and Salty Fish Collars

Fish collars are cut from the fish’s clavicle and are among the easiest cuts of fish to cook. The large bone and high fat content keeps them flavorful and juicy no matter how you cook them. As you eat them, think of collars as the chicken wings of the sea – don’t be afraid to use your hands and get a little messy.

Simple Steamed Fish

Simple Steamed Fish

Steaming is a great way to cook a whole fish and capture the unique tastes a given species has to offer. Pro tip – the juice from your steamed fish is perfect for pouring over rice.

What to Do With Leftover Fish

It has happened to everyone: you’ve cooked more fish than you can eat. What a waste to throw it away, you say. Never fear. Here are a few ways you can get another good meal out of your leftovers.

Getting Gourmet with Dogfish

You may have heard that Dogfish is often a substitute for cod in fish and chips. While fish and chips has its place, you won’t impress the Friday night dinner club. You can turn to Italy for some ideas on how to go uptown with Dogfish.