By Felicia Scocozza.   Here’s a tasty and satisfying meal that’s easy to bring together. As the the name implies with this particular dish, the salsa incorporates an impressive array of ingredients. Feel free to omit any you don’t have or don’t like while at the same time adding anything you think we may […]… Read more »

By Felicia Scocozza   Black sea bass are an extremely abundant resource, and the saviors of many a tough fluke trip. Possessed of deliciously white flesh, they are generally easy to catch, clean and prepare. While ideal for this particular recipe, fluke, porgy or any other thin-fillet white- or light-fleshed fish will also serve well. […]… Read more »

By Tom Schlichter   Summertime simply begs for the crispy taste of fried shellfish. Whether you gather your own or pick up a few dozen oysters, steamer clams or hard clams at the local fish market, the sweet, delicate taste of these juicy bivalves is a treat to be savored. This recipe calls for using […]… Read more »

By Felicia Scocozza   June is prime time for stripers of all sizes along the Northeast and Mid-Atlantic coast. This simple recipe combines your late spring catch with local farm stand ingredients for a truly delicious meal. If you can find fresh local horseradish, use it.   Preparation Time: 15 minutes Cooking Time: 16 to […]… Read more »

By Felicia Scocozza   Winter flounder are hard to come by in many parts of the northeast and mid-Atlantic states these days. When you do get a few, they make for an exceptionally special meal. While you can’t go wrong with simple fried flounder, here’s an easy recipe truly worthy of such delicate fillets. It […]… Read more »

By Felicia Scocozza   Delicious, lean and exceptionally versatile, venison (deer meat) lends itself well to a wide variety of cooking techniques and recipes. Being both quick and easy to prepare, this empanada dish is one of our favorites. The name derives from the Spanish verb “empanar” which, translated, actually means “wrapped in bread.” Premade […]… Read more »

By Felicia Scocozza     The bay scallops of fall are so tasty and sweet that many people wait an entire year just to ensure their next serving has been freshly harvested. There are dozens of ways to cook and present these tempting morsels, with quite a few calling for the shellfish to be wrapped in […]… Read more »

By Felicia Scocozza   Many veteran bottom fishing fans consider blackfish to be the ultimate inshore wreck warrior. Wary, pugnacious and sometimes surprisingly large, they can be quite difficult to separate from the rough and tumble bottom they call home. It’s the combination of these qualities, plus their tasty and versatile fillets, that make this […]… Read more »