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Most Popular Fish:
Salmon
Trout
Shrimp, Prawns, & Langostino
Sand Dabs
Cured
& Smoked Fish
Crab &
Soft Shell Crab
Halibut
Catfish
Bass
Oysters
/ Mussels / Clams
Tuna
Scallops
Lobster
Calamari
/ Squid
Caviar
Other Fish:
Including Codfish, Pike, Perch, Sole,
Eels, Whitefish, Sturgeon, Pompano, Sheepshead, Mullet, Swordfish,
Dorado / Mahi Mahi / Dolphinfish,
and more
Recipe
Index
Index
of all recipes
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Preparation:
Basics
of grilling fish
Marinades
Court
Bouillon and Fumet
Dry
Heat Cooking Methods for Fish and Seafood
—bake,
broil, grill, sauté, pan fry, deep fry
Moist
Heat Cooking Methods for Fish and Seafood
—steam,
poach, braise, simmer
Food
Handling Basics
Fish
Purchasing Guidelines
How
to Shuck Hard Shell Clams |
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Fish Cookery Books by Renee Shelton, Fishing & Food Editor for FishingChef.com
 
White Wine Varieties for Fish and Seafood
There are many great selections for white wines that can be served with fish or seafood dishes, Generally speaking, baked fresh fish go well with dry white wines, such as a Chardonnay. A rich sauce served with the fish or seafood dish pairs well with something that can cut the richness, like a Sauvignon Blanc. Spicy dishes go with Gewürztraminer. Seafood, like shrimp and crab, go well with a Fumé Blanc or Chenin Blanc.
Read More >>
The Basic Techniques for Frying Fish
Frying fish can mean two things. The first involves taking fillets, seasoning with either salt and pepper, dipping in egg wash and some kind of crumb coating for texture, then fried in a frying pan. The second involves dipping fish in some kind of batter or coating similar to the first method, then frying in a deep fat fryer.
Read More >>
Great Basic Recipes for Frying Fish
Try these for your next fish fry.
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