In this recipe, tautog is simmered and roasted in a Mediterranean style sauce of freshly chopped tomatoes, spices, herbs, capers and golden raisins.
Ryan and I really enjoyed this dish - it is heavenly! Plus what could be better than enjoying a meal from something caught locally on Cape Cod?
This recipe also works for halibut, swordfish, striped bass, bluefish, shrimp or chicken, so even if you can't find any tautog, you can still enjoy this delicious sauce.
Lauren Collins
Whether you live on Cape Cod or are here on vacation, going out to breakfast is a favorite for many.
Cape Cod has a lot to offer when it comes to breakfast options, so I reached out to the members of MFCC for their favorite spots, and boy do we have a list for you!
Thank you to the members who helped create this list of the best breakfast spots on Cape Cod! If you have another one to add, please let us know in the comment section.
I have organized this list so that it starts in Plymouth and works it's way down to Provincetown, so no matter where you are on the Cape, you'll know where to go for the best breakfast.
Lauren Collins
The fall is a great time to hit the road and day trip to the outer Cape. Just a few hours from Boston lies some of the most unique landscape, towns and delicious food!
In today's post, I'll share with you my most favorite road trip that I look forward to every year.
This may not have much to do with fishing, but I'm fairly positive if you're reading this and you have a significant other, they would probably very much appreciate a day trip down Cape minus the fishing! (or at least I do!)
For this trip we headed to Marconi Beach, High Head in Truro, went on a tour with Art's Dune Tours, ate a whole lot of lobster and strolled through a very empty Provincetown!
Lauren Collins
Fall is the season for rich sauces made for crusty bread to sop it all up, which is right up my alley.
This creamy, tangy and very flavorful sauce is made with a few simple ingredients, some of which you might already have, and even better, it takes about 20 minutes.
Earlier this summer I had attempted a few sauces for mussel recipes which turned into a total failure - either they tasted great but looked awful in photos or just simply did not work. This time around, after taking a mental break from mussels altogether, we have a winner!
Lauren Collins
Believe it or not but the holidays are right around the corner! Starting now through November 11, you can order MFCC apparel and gear that make great gifts.
We are also offering everyone 20% off their purchase using code HOLIDAY20.
Our popular new hats will be available in the black/grey as well as the dark camo hat. My Fishing Cape Cod logo canal bags are also in stock, along with sweatshirts, tees and fleece for men and women.
Lauren Collins
I had the wonderful opportunity this year to tour Wild Care, a wildlife rehabilitation center less than a few miles from the Goose Hummock in Orleans.
It was great to meet the staff, see the facility, and learn about the countless hours and dedication they put into helping the wildlife on Cape Cod.
In this post I want to show you what Wild Care's mission is, what they're doing to save wildlife across the Cape, and how you can help if you see an injured or sick animal.
I share this post with you because not only do I want to show you what is happening around Cape Cod that you might not even know about, but also because as fishermen and fisherwomen, you are usually the ones out there seeing animals firsthand, and if you ever see one in distress and want to help, there are options!
Lauren Collins
I've been thinking about this recipe for months, and when I finally put it to the test, I literally jumped for joy and had to call my Mom immediately. It is so good.
Creamy and thick New England clam chowder get's turned into a dip, perfect for those lazy Sunday football days and so easy to whip up.
In just a few short steps, you can make a super thick and creamy New England clam chowder that's then broiled to crispy perfection with panko on top, then served with saltines or pita crackers.
Lauren Collins
Today we're excited to share a new membership perk and discount code for Badfish Supply! 
Badfish Supply is a monthly subscription box available to inshore saltwater spinning anglers and fly fishermen.
Boxes are shipped monthly and are packed with the newest tackle and gear on the market, with information on how to use them.
Lauren Collins
Linguine alle Vongole is a classic Italian dish that is surprisingly simple to make. It's a great way to enjoy local littleneck clams, and takes only 20 minutes or so to put together.
The simple flavors of this Italian dish are what make this one of my favorite pasta dishes of all time.
When I was in college, I worked at an Italian restaurant in Providence, RI that was famous for their linguine with clams - it was even featured on Food Network! They offered red or white sauce, and if you know what's best for you, you order the white sauce. Red sauce is good I guess, but white sauce is out of this world.
The rich white wine sauce leaves you scrambling for some bread to sop it all up when you're done, even after you just inhaled an entire plate of pasta. Unfortunately, the restaurant has since closed, so I made it my mission to make my own.
Lauren Collins
This classic lobster mac & cheese, using a mixture of sharp cheddar and nutty gruyere, is so easy to make yet much lighter than most other recipes you find.
Adding in savory breadcrumbs then letting it bake to bubbling and crispy perfection, is what makes this dish so irrisistable.
Living in New England, on Cape Cod nonetheless, means that lobster is a quintessential part of living here, so of course I had to do a few lobster recipes for you!
Lauren Collins
First I shared my halibut recipe with you earlier this summer, and now I bring you an even more delicious ceviche recipe, made with freshly caught striped bass (because I know you all have stock in it right now!)
Made with diced jalapeño, onion, pepper, cilantro and avocado, this is so easy to make a great for a no-cook meal.
The first time I had striped bass ceviche was at Fishermen's View in Sandwich, and boy I have to tell you, I couldn't stop thinking about it! What a great, fresh idea to use up striped bass!
But before we get started with this recipe inspired by FV, I just want to make sure we're all on the same page here - a striper is spelling one "p", got it? 😉
Lauren Collins
Bacon wrapped sea scallops baked and broiled to perfection with a chili and panko dusting and a sprinkle of manchego cheese, topped with tequila lime sauce.
It may sound like a complicated recipe, but I promise you it's really not.
These are definitely not your typical bacon wrapped scallops you find at parties and weddings, no sir. Just imagine the buttery taste and texture of fresh scallops, crisp bacon, sharp and salty manchego cheese and a creamy tequila lime sauce that will knock your socks off. Served with a warm corn salad.
Lauren Collins
Light, airy Jonah crab cakes, made with freshly picked summer sweet corn and perfect for an app or a meal.
I used my handy air fryer for this recipe, which is great when you don't want to turn on the oven on a hot day, but I have directions for the oven as well!
You can make a quick lime crema to go with these crab cakes, or they taste great with a southwestern style salad, with ingredients like fresh pico de gallo, avocado and cilantro. You can also freeze them to enjoy in the colder months.
Lauren Collins
In the middle of the summer, especially in August, no one really wants to be stuck in the kitchen cooking over a hot stove! It's grilling season!
This Cajun Grilled Swordfish with Mango Salsa is the perfect solution!
Mango salsa is a great staple to have in your fridge during the summer. Not only is it great over fish or chicken, but also great for tacos, tossed in salads and of course just keeping it simple with some tortilla chips. It requires little time, and a big batch can last days in your fridge.
Lauren Collins
Make sushi they said, it will be fun they said...
In my attempt to bring you an actual, real recipe for spicy tuna rolls, I instead created an absolute fail post, because let's face it, nobody's perfect, right? Sushi making is hard!
As I write this, I am defeated. My white flag has been raised. After an hour of making sushi rice, marinating tuna and assembling sushi rolls, only to have a very sticky mess on my hands (literally), I give up.
The flavor though? Oh, it was delicious! But if my life depended on it and my only means of income was to roll sushi, I'd be living in a ditch under a bridge.