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Posted on Apr 22, 2013 in
From Gaff to Plate
By Steve Black
Here’s a lovely dish for one of the world’s favorite species to eat, the sea bass. The following recipe has two parts and serves four. Read More
Posted on Dec 13, 2012 in
From Gaff to Plate
By Steve Black
One of the things I liked best during my time in France was that the size of a fish did not matter to them, and the French were very skilled in eating fish that have bones, something that is taboo in the United States. One of my favorites that I was introduced to was sculpin. Read More
Posted on Nov 23, 2012 in
From Gaff to Plate
By Steve Black
This is an easy recipe to learn and prepare and you can use any kind of fish for it to be a hit. My preference is for cod or salmon, but grouper also works great. This recipe has two parts – first, the slaw preparation; then the fish. It serves four. Read More
Posted on Oct 5, 2012 in
From Gaff to Plate, salmon fishing
By Steve Black
Everybody loves salmon. With its wonderfully unique taste and wide availability, salmon is a species frequently eaten by anglers and non-anglers alike. The following salmon recipe has two parts and serves six. Read More
Posted on Sep 25, 2012 in
From Gaff to Plate, snook fishing
By Steve Black
I first had robalo – or snook, as it’s more commonly called in the United States -- a few years ago and really liked it. Robalo produces a nice, meaty fish fillet, and it tastes excellent. This recipe has two parts. First, the preparation of the fish and lobster; then, the vinaigrette. The recipe serves four. Read More
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