Barracuda Marseillaise

This classic and simple recipe for barracuda comes from a 1933 California State Department of Agriculture cookbook.   Barracuda Marseillaise 4 fillets barracuda1 onion (diced)1 tomato, peeled (diced)1 green pepper (diced)Butter, as neededSalt and pepper to...

Broiled Anchovies

Anchovies are a rich, oily fish that are easily cooked up fresh. Here’s a basic recipe for broiled anchovies.   Broiled Anchovies Fresh anchovies (cleaned)ButterSalt and pepperChopped parsleyLemon wedges Clean the anchovies and pat dry gently. Season with...

Basic Fish Italian Sausage Recipe

This recipe is adapted from “Fish-Wurst”, an Alaska Sea Grant flyer from the University of Alaska Fairbanks written by Doug Coughenower. The spice mixture contains fennel and coriander, and the white pepper and red pepper give it a little kick. Basic Fish...

Linguine and Clam Sauce

Classic recipe for linguine and clam sauce. Linguine and Fresh Clam Sauce 1 pound dry linguineSalt, for pasta water4 ounces olive oil4 tablespoons minced shallots3 cloves garlic (sliced thin)2 cups white wine20 each Small clams8 ounces chopped clams, fresh or canned1...

Lobster Glossary

Here’s a glossary of terms relating to the lobster Antennae – the long feelers. Berried female – female lobster with row. Chickens – lobsters under a pound. Coral – see roe. Culls – lobsters with only one claw. Crusher claw –...