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June 11, 2014 at 10:23 AM

Recipes and tips for preparing local fish

Photo courtesy of Anthony's

Photo courtesy of Anthony’s

Interested in eating more fish from local waters? You know what they say, give a man a fish and he eats for a day, teach him to fish and he eats for a lifetime, teach him how to cook the fish and he’s completely set. To that end, fishing and outdoors reporter Mark Yuasa is featuring a weekly look at local seafood with expert advice on the best ways to cook it. He kicked it off with a look at Manila clams with restaurateur Tom Douglas, who will be a recurring contributor, suggesting a home version of Serious Pie’s pizza with clams and pancetta. Second on the list was lingcod, “one of the more tasty fish in the sea,” with Anthony’s chef Tom Donahue grilling it with a lemon basil glaze. Check back later in the season for cooking tips and recipes for Dungeness crabs, squid, razor clams and more, with weekly updates on the Reel Time Northwest blog over here.

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