For Cod and Country: Simple, Delicious, Sustainable Cooking

Actic Char with Blistered Cherry Tomatoes in Garlic Olive Oil

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Albacore Tuna with Warm Pickled Shiitakes and Chive Risotto

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Almond Milk-Poached Scallops with Sweet Potato Mash

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Amberjacks on Sweet Potato Salad withScallions and Honey

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Anchovies and Peppers

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Anchovy Butter for Seafood

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Anchovy Butter for Vegetables

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Anchovy-Dill Marinade

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Arctic Char with Ragout of Turnip, Celery and Chestnuts

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Aromatic Kitchen Potpourri

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Avocado Dill Soup with Smoked Trout

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Bacon-Wrapped Halibut with Horseradish Cream and Glazed Beets

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Barramundi with Creamed Zucchini and Sorrel-Tarragon-Carrot Salad

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Barramundi with Walnut-Cider Dressing and Bacon

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Barramuni with Toasted Almond Butter and Basmati Pilaf

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Basil Pesto

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Beet Soup with Smoked Trout

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Blackberry-Shallot Salsa

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Bloody Mary Raw Bar Shots

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Bluefish with Charred Green Beans and Almond Aioli

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Bluefish with Creamed Corn and Herb Croutons

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Braised reens with Anchovy Pestata

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Bread with Anchovy and Butter

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Broccoli Rabe and Potato Gratin

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Broccoli with Anchovy Vinaigrette

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Broiled Oysters with Peach and Paprika

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Broiled Pears with Orange and Honey

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Broiled Smelts with Lemon and Oregano

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Butternut Soup with Dungenes Crab

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Carrie Anne's Beet Salad

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Catfish and Romesco Stew

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Catfish with Lemon Butter Okra and Red Pepper Stew

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Chile Oil

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Chilled Mussels with Toasted Fennel and Sour Cream

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Chilled Poached Salmon with Shaved Cabbage and Cilantro Slaw

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Chunky Almond oil

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Cider-Glazed Parsnips

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Citrus Oil

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Clams and Mussels en Escabeche

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Classic New England Clam Chowder

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Clove-Braised Swiss Chard and Fennel

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Cobia with Walnut Puree and Asparagus

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Crab and Corn Toast

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Creamed Carrots a la Ris

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Cured Herring on Endive with Chive Aioli

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Cured Sardines with Celery and Walnuts

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Date and Citrus Dressing

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Dijon-and-Peach_Crusted Tilapia

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Dry Rub 1 for Cold Smoking

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Dry Rub 2 for Cold Smoking

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Dry Rub 3 for Cold Smoking

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Dungeness Crab Fettuccine

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Fish Brine 1 for Hot Smoking

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Fish Brine 2 for Hot Smoking

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Fish Brine 3 for Hot Smoking

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Garlic-Yogurt Mashed Potatoes

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Gravlax

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Grill Salt

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Grill-Smoked Smelts

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Grilled Bluefish with Bacon-Tomato Butter

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Grilled Clams with Lemon Chive Butter

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Grilled Greens

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Grilled King Crab Legs

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Grilled King Salmon with Tarragon Butter

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Grilled Lobster with Spiced Butter

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Grilled Okra with Charred Onion Dip

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Grilled Sablefish with Shredded Endive and Cherry-Tarragon Salsa

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Guiness and Smoked Salt

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Halibut and Braised Fennel with Orange and Fennel Seed Yogurt

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Halibut with Ginger-Raisin Crust

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Lingiune with Bay Scallops and Sage Butter

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Linguine with Mussels, Pine Nuts and Orange

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Linguine with Squid and Poblano Pepper Butter

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Linguine with White Clam Sauce and Coriander

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Lobster Linguine with Chiveand Tomato

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Mackerel Crudo with Almond Oil and Raisins

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Mackerel Melt

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Mackerel Roasted with Grapes and Cauliflower with Brown Butter Mayonnaise

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Mackerel with Almond-Ginger-Mustard Butter

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Mackerel with Warm Buttered Hummus

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Mahimahi on Sauteed Bitter Greens with Spicy Sausage and Dates

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Mahimahi with Cilantro-Almond Pesto and Sweet Potatoes

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Mahimahi with Gingered Zucchini and Smoked Tomato Sauce

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Mahimahi with Grilled Peaches and Buttermilk-Mint Dressing

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Mahimahi withBraised Brussels sprouts and Feta Butter

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Maine Shrimp on Grits wth Crispy Prosciutto

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Maine Shrimp with Radicchio and Orange-Cashew Dressing

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Maple-Roasted Potatoes

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Marinated Boquerones

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Marinated Clams with Lemon Marinade and Pine Nuts

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Mezcal and Lime

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Minted Herb Salad

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Mixed Seafood Salad

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Mushroom ersillade

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Mussels in Red Wine with Herbs and Roasted Shallots

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Mussels Saint-Ex

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Mussels with IPA and Roasted Garlic

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Mussels with Mustard and Scallions

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Orange and Rosemary Grill Salt

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Orangeand Fennel Salad with Anchovy Vinaigrette

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Oyster Risotto with Butternut Squash, Creme Fraiche and Fresh Herbs

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Oyster Shooters Three Ways

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Oyster Stew with Sweet Potatoes and Bacon

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Pacific Cod with Ginger-Braised Asparagus

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Pan-Fried Potatoes with Orange-Sherry Aioli

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Pan-Seared Catfish with Frisee-Apple Salad and Pecan Sauce

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Parsley-Garlic Finishing Mix

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Pecan Quinoa Pilaf

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Pink Salmon and Basil Salad

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Pink Salmon Cakes with Dill and Mustard

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Pistachio Piccata

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Poached Mackerel Roll with Spiced Mayonnaise

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Poached Squid and Green Bean Salad

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Potato Pancakes Topped with Smoked Mackerel and Sour Cream

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Pounded Tuna with Spices and Herbs

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Pumpkin and Pear Panzanella with Pumpkin-Seed Vinaigrette

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Rasishes with Anchovy-Herb Butter

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Rasted Trout with Lime-Dill Butter and Roasted Potatoes

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Raw Kale Salad

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Ritz Cracker-Coated Catfish with Buttermilk Sauce

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Roast Pepper Gazpacho with Smoked Mussels

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Roasted Brussels Sprouts nd Red Onions

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Roasted Eggplant Puree

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Roasted Endive

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Roasted Olives

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Roasted Radicchio with Sambuca Dressing

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Roasted Squash with Dates, Red Onion and Chives

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Roasted Sunchokes

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RoastedWhole Arctic char on Pine Needles wuth Pine Nut Sauce

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Sablefish in Aromatic Broth with Pistachio, Celery, Shallots and Orange

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Sablefish with Crisp Polenta and Scallion Salsa

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Sablefish with Lentils and Pomegranate-Red Wine Sauce

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Sake and Ginger

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Salmon Carpaccio with Grilled Lemon and Herbs

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Salmon with Minted Cucumbers

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Sardine and Capered Egg Salad Sandwiches

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Sardines with Currants and Roasted Pine Nuts

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Sauteed Bay Scallops and Chorizo over Roasted Acorn Squash

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Sauteed Grape and Herb Sauce

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Sauteed Greens with Orange, Anchovy and Red Onion

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Scallops with Chile-Marinated Orange

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Seafood Spice Mix 1

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Seafood Spice Mix 2

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Slow-Grilled Catfish with Roasted Pepper and Cream Cheese Butter

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Smked Catfish with Fig and Citrus Salsa

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Smoked Bluefish Spread with Toasted Bread and Olive Oil

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Smoked Clam and Olive Skewers

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Smoked Mussel Chowder with Fennel and Potato

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Smoked Oyster Stuffing

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Smoked Paprika and Cinnamon Spice Mix

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Smoked Salmon and Goat Cheese Sandwich

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Smoked Sardines with Heirloom Tomatoes and Herbs

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Smoked Sardines with Mixed Greens and Fig-Olive Dressing

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Smoled Sable Brandade

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Smoled Salmon Panzanella with Feta, Dill and Grapes

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Soft-Shell Crabs with Corn and Black Bean Relish

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Spaghetti with Mackerel Sauce

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Spinach and Parmesan-Crusted Tilapia

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Spinach Salad with Warm Apple and Pistachio Dressing

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Split Pea Puree

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Squiod with Green Beans, Potatoes and Basil Pesto

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Steamed Bok Choy with Turnips and Carrots

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Steamed Clams and Basil Pesto

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Stewed Catfish and Black-Eyed Peas

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Striped Bass with Grilled Broccoli Rabe and Sweet Garlic Aioli

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Sun-Dried Tomato Pesto

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Sweet Wine Mignonette for Oysters or Clams

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Tilapia with Cauliflower Puree and Maple-Cranberry Sauce

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Tilapia with Ginger Glaze

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Tilapia with Lemon Brown Butter

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Tilapia with Roasted Spaghetti Squash, Caper Yogurt and Smoky Balsamic Reduction

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Tllapia with Minted Nectarine Salad

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Trout and Autumn Squash with Roast Garlic and Pecans

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Trout Roe with Cava and Brioche Toasts

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Trout with Almond Potatoes and Lemon Salsa

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Trout with Warm Cherry Tomato and Dill Salad

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Txalaparta Bread Dip

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Wahoo Crudo with Three Different Flavors

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Wahoo with Ratatouille

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Warm Poached Salmon in Red Wine Sauce

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Watermelon Salad with Lime and Mint

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Wild Striped Bass with Cilantro-Onion Salad and Yogurt-Avocado Puree

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Yogurt -Marinated Sturgeon

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Zucchini Carpaccio

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Eggplant Stuffed with Smoky Tomato-Anchovy Ratatouille

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