Recipe by Felicia Scocozza   While we live in the northeast, I must admit that Felicia and I do share a love of southern bottom fish when it comes to seafood feasts. When we visit Florida, the Carolinas or southern ports, we’ll often try to cook up a meal from what we catch but we […]… Read more »

By Felicia Scocozza   Late summer through mid-fall is the perfect time to get in a few last shots at crabbing. In many coastal communities at this time of year you’ll discover seasonal residents have left, the kids are back to their earlier bedtimes and you now have the place all to yourself! What better time […]… Read more »

    This is one of those recipes where everyone adds their own little twist. Few, however, prepare it better than Perry Raso, owner of the Matunuck Oyster Bar in the great state of Rhode Island. This recipe first appeared in Coastal Angler Magazine. I liked it so much, I asked to share it with you. […]… Read more »

By Felicia Scocozza   If you are lucky enough to have a secret crabbing spot, you can easily catch enough fresh and tasty blue claws to make this recipe from mid-summer through mid-fall. If you can’t get them on your own, lump crab meat will be fine. Blue claw crab, by the way, freezes well […]… Read more »

Recipe by Felicia Scocozza   This is a great summer recipe to use up all your summer vegetables. It incorporates eggplant, summer squash, tomatoes and peppers; the highlights of late-summer gardens. Match it up to any light-fleshed fish. We chose mahi for this recipe but ratatouille goes great with sea bass, porgy, fluke, triggerfish, snapper, […]… Read more »

By Felicia Scocozza   If you are lucky enough to have a secret crabbing spot, you can easily catch enough fresh and tasty blue claws to make this recipe from mid-summer through mid-fall. If you can’t get them on your own, lump crabmeat will be fine. Blue claw crab, by the way, freezes well as […]… Read more »

Recipe by Felicia Scocozza The beauty of this recipe is a unique sauce combining chimichurri with tomato salsa to make a new topping for your tasty porgies (scup). The chimichurri salsa should be prepared first so the flavors can marry (or hook-up) for at least ½ hour in the refrigerator. The porgy is rolled in a […]… Read more »

  Whether you dab it on raw or fried oysters, scallops and clams, use it to anchor shrimp cocktails or present it as a dipping sauce for fried fish and crab cakes, nothing lifts the flavor of bite-sized seafood appetizers like a simple cocktail sauce. There’s no need to go overboard with this recipe. Just […]… Read more »