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.
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.
Our customer Lori L. shared her experience cooking shad roe, along with her recipe.
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.
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.
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.
This Speckled Trout recipe is brought to us by our friend Ricky Moore, Chef and Owner of SALTBOX Seafood Joint in Durham, NC.
Summer is in full swing, which means it is peak tomato season. The acidic, sweet tomato is a perfect foil to seafood in the summertime.
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.
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.