I don’t know how many times I've been asked “Can you eat that?” The answer is almost always “yes you can.” Cownose ray is one of those foods. This light Thai coconut and lime soup is usually done with chicken or shrimp. We swap the chicken for ray and see no reason to go back.
For us, summer is synonymous with snakehead fishing. They are abundant here, but they are as intelligent & fickle as they are hard-fighting. These fish are responsible for as much frustration as joy some days. As a food fish, snakehead is phenomenal. Mild-flavored and firm, with a delicate sweetness. So when it’s too hot to cook inside, we like to fire up the grill, throw on a snakehead fillet, and serve up a meal of crisp, cool Lemongrass Snakehead Summer Rolls with aromatic herbs from our garden.
Mackerel Under a Fur Coat is take on a lesser known European tartare recipe that originated in Sweden and gained massive popularity in Russia during the soviet revolution. Traditionally it’s made with herring and topping of grated beets and carrots. It's fuzzy texture no doubt earned the dish it's name. It's a light summery dish, and great way to use all those summer perch or pike!