Fantastic Fish & Where to Find Them


Sure, you know how to sauté shrimp and bake salmon—but what about a thornyhead rockfish? Here’s a quick guide to some of the tasty local oddities that might turn up in your CSF box and what to do with them. Find more recipes at

east coast

Spiny dogfish are small sharks that have become more abundant in northern waters. They have dense white meat that’s a good substitute for cod.

Porgy, also known as sea bream or scup, are common along the Eastern Seaboard and have a cooking profile similar to snapper. Try them grilled whole.

Triggerfis­h, sometimes called leatherjac­ket, are a staple of some Southern CSFS. Their clean, sweet meat makes perfect fish tacos.

Monkfish are toothy, fiercelook­ing bottomdwel­lers with firm flesh. They’re great oven-roasted with potatoes, herbs and olives.

west coast

Grenadier, or rattails, are deepsea scavengers that have a delicate flavor and flaky texture and are tasty rolled in breadcrumb­s and baked.

Squid are easy enough to dredge in flour and pan-fry, but why stop there? Spicy Korean-style grilled squid and ceviche are more interestin­g takes.

Lingcod occasional­ly have startling blue flesh, but don’t be alarmed—it turns white when cooked and is delicious simply pan-seared.

Sand dabs are small, flounder-like flatfish common from Monterey

Bay to Washington State. Try frying them in butter with capers and lemon.

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