I’m Jeff, a longtime listener to LTH, a professional chef, and a fisherman. I have the exciting opportunity, as offered by Pete, [...]

Smoked Yellowtail Salad- By Scott Laysath- The Sporting Chef  www.sportingchef.com Yellowtail can turn on you. When it’s really fresh, it’s one of [...]

By Scott Laysath- The Sporting Chef   www.sportingchef.com The fish used in the accompanying photo is landlocked kokanee salmon from New Melones [...]

By Executive Chef Alex Martinez from Chez Loma in Coronado Take white fish such as rock cod or halibut and cut into [...]

Scott Leysath,  SportingChef.com  A fool-proof way to prepare fish, especially light, flaky fish that tends to fall apart on the grill. Poaching [...]

By Yanni   www.fishermansbelly.com   (serves 4-6) 2-ea 2 pound lobsters, whole 1 can crushed tomatoes, 28 ounces 2 whole fresh tomatoes, hand grated 3-5 cloves [...]

By Yanni www.fishermansbelly.com (8-10 servings) 2 pounds of yellowtail fillet (1-inch cubes) 1 yellowtail head (or carcass) 2 pounds fingerling potatoes (cut [...]

  By Yanni  www.fishermansbelly.com (serves 4) 1.5  pounds tuna turned into ground meat (food processor) 8 cups of water Kosher salt Cracked black pepper 3 [...]

By Yanni  www.fishermansbelly.com    (serves 4) 1 pound tuna fillets cut into finger sized pieces 1/2 cup of mayonnaise 1 tablespoon dry [...]

By Yanni  www.fishermansbelly.com (serves 2-4) 1 pound of wahoo fillets (any thick fillets will do) 2 tomatoes fine dice 2 cloves of [...]

By Yanni  www.fishermansbelly.com  (serves 3) 1 pound yellowtail fillet 6 jalapeños (small sweet peppers optional) 6 small vine ripe tomatoes 1-2 tablespoons [...]

 By Yanni  www.fishermansbelly.com (serves 6) 1 pound wahoo ¾-in cubed (any fresh fish is perfect!) 6 king size corn tortillas ¼ head of cabbage [...]