Probably bluefish or bonito.

Every cook should have a great recipe for deviled eggs in his or her repertoire. This one goes green with a bit of spinach-basil pesto.

Local eggs and locally baked bread make a big difference in this open-faced sandwich.

Chef Gavin Smith’s variation on a classic mignonette sauce for oysters features fresh watermelon juice and minced jalapeños.

This beautiful dish from Chef Carolos Montoya tastes like the essence of late summer

Here's a set of guidelines for composing savory toasts with custom toppings — plus a recipe for Tomato-Peach Topping

Whether it's conch or whelk, it's delicious deep-fried.

Slice what you catch, chop what you have, squeeze lime on it, and eat.

A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.

Paper-salting is a technique that involves laying paper (typically handmade) between a filet and layers of salt.