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...