Monkfish is a versatile, delicious, and easy-to-cook fish with a firm, meaty texture that holds up beautifully in many preparations. It works especially well in tacos, and it is equally tasty fried, roasted, grilled, or gently poached. Its mild flavor makes it approachable, while its rich texture makes it feel a little more special than everyday fish. Ingredients Monkfish cheeks or medallions 1–2 cups white wine (for poaching) 1–2 tbsp taco seasoning (store-bought or homemad

Bluefish sometimes gets an unfair reputation, often described as too strong, too oily, or overly fishy. At Chatham Harvesters, we believe anyone who says that simply hasn't tried bluefish frozen at the peak of freshness and prepared the right way. One of our favorite techniques for this fish is using the taco packs of bluefish, dipping them in a stout beer batter, and frying them to perfection for tacos. The carbonation in the beer gives the batter a light, airy texture, whil