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Ginger-Soy Salmon with soba noodle salad

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Pickled Carrots with wakame and miso

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Slow-Cooked Salmon with red wine sauce and butter-braised chard

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Achiote-Grilled Sea Bass and Citrus Salad

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Halibut Crudo with fennel, green apple, and avocado

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Grilled Rockfish Tacos with citrus salsa and cabbage slaw

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Beer-Battered Fish and Chips

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Crab and Corn Chowder with bacon and wild mushrooms

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Pan-Seared Halibut with mediterranean marinade

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash

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Sesame-Crusted Seared Tuna with avocado salad and sesame-miso vinaigrette

The Hog Island Book of Fish & Seafood: Culinary Treasures from Our Waters

John Ash