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BLOGS

Posted on Nov 28, 2007 in From Gaff to Plate
Fresh Fish Tacos/Burritos
I was fortunate enough to make a run south of the border over the Thanksgiving week for a two-day rock cod trip. We fished the North Finger Bank area, 35 miles south of San Diego, just off the coast of Puerta Nueva, Mexico. The weather was nice and calm and rock cod limits (5 per person) were easy to reach. Bottom fishing is always my favorite as action is almost guaranteed everytime. These fish burritos/tacos are always a crowd pleaser and are a great way to feed a lot of people with a small amount of fish. Read More
Posted on Nov 7, 2007 in From Gaff to Plate
Porcini Dusted Grouper With Asparagus Risotto
Here is a simple recipe for Grouper or any kind of white meat fish. Sites to purchase porcini powder can easily be found when you do a search for it, and it is inexpensive. The risotto is a packaged product from Trader Joe's that is easy to make. Porcini Dusted Grouper With Asparagus Risotto Serves 4 Read More
Posted on Oct 24, 2007 in From Gaff to Plate
Chowder Time!
It’s Chowder Time, and here is a good base for any kind of chowder you want to make. Often times, I will make the chowder base, store it in a water tight container and bring it for our multi day offshore fishing trips. I will then bulk up the chowder with plenty of freshly sautéed fish fillets or hoop netted lobster. Sautéing the fillets gives them a nice charred, brown color and then cooks out the moisture that would normally water down the chowder. Clam Chowder Read More
Posted on Oct 8, 2007 in From Gaff to Plate
Easy Foil Baked Fish
One cooking technique that is very minimal and simplistic, is cooking fresh fish wrapped in foil. Below is a recipe that I like to do, can be made one day in advance and is very easy. The flavor profile of this recipe is Mediterranean, but any combination can work with assorted game fish. Curry, Sweet-Sour, Spicy, Coconut-Ginger, Black Pepper, BBQ etc., any flavors can be used. Serves 6 Read More
Posted on Sep 26, 2007 in From Gaff to Plate
Steamed Littleneck Clams & Mussels
The key for this dish to be good, is to make sure that the mussels, above all, are extremely fresh. I only order mussels from fish houses that I know are busy and turn their inventory over daily. There is nothing worse than one or two bad mussels to ruin a whole pot of them. I prefer the P.E.I. or Price Edward Island Black Mussels from Nova Scotia as they are smaller than the large Green Lip mussels from New Zealand. Read More
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