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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.

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.

All kidding aside, at the end of the post I asked readers to share their own favorite bluefish recipes, and the response was great!  

Through the forum, email and post comments, I am excited to report that I was able to put together a member contribution bluefish recipe e-book, with tried and beloved bluefish recipes, shared by members and fans of My Fishing Cape Cod. 

This recipe is inspired by a dish I had this past winter that I can't stop thinking about.  I love linguine with clam sauce, and whenever I go out to an Italian restaurant, I usually order it (or the ciopinno) (or the seafood fra diablo).  

If you're a fan of littlenecks, love cajun flavors and pasta is your jam, then this should be your next dinner idea.  It is easy to put together and although I use the words "rich" and "creamy", it is secretly light, with no cream whatsoever, so you can indulge a little this summer!

Think of a tuna poke bowl as like a deconstructed sushi roll.  There is the rice, the marinated fish, and the other additions such as creamy avocado, crisp cucumber, sesame seeds, sweet mango and pickled ginger.  You could also add in sliced jalapeños, scallions, shiitake mushrooms, or any other number of vegetables and flavors.

For this recipe, I want to share with you a simple way to create this very popular dish.  You can also use fresh salmon, or, if you don't like raw fish, you could do this with cooked shrimp.

Whether it's squid, shrimp, scallop, fish or conch ceviche, I've tried them all and all were amazing.  Ceviche is my absolute favorite dish to enjoy when on vacation in some tropical place far, far away, and for so long, I never thought to try it here with our own local fish!

Last year, while down in Costa Rica, I had the opportunity to get a lesson in ceviche from a local tica named Shirley.  She showed me that by using just a few simple steps, you can make a delicious ceviche that is perfect as a lunch or appetizer, and the variety of fish to use in a ceviche are endless (we made ours with needlefish, and others make it with shark as well).

In this recipe, we are going to make ceviche using halibut, a native Cape Cod fish.  I had never thought to use halibut for ceviche, because generally it is done around here with mahi, but after talking to the chef over at Fisherman's View Restaurant in Sandwich, MA, I learned that halibut can make a great fish for ceviche.  It has a firm, white and flakey meat, making it perfect to hold up and not crumble into too-tiny pieces.  

When Ryan and I first started dating, I learned two very important things.

One, you can never spend too much time fishing, and two, bluefish are the enemy.  They smell bad, they have huge giant teeth, and they steal the bait for what you actually want...stripers (also dogfish, but we'll get to that some other time).

With this information, I had pretty much already made my decision that bluefish suck, but then I started trying a few different recipes and ways to cook it, and you know what?  It's not so bad after all!

So here is the recipe that will change all bluefish-haters. 

Today's recipe takes the usual lemon and butter idea to a whole new level, with a tangy lemon basil sauce, served with twice cooked orzo and asparagus.

Stuffed quahogs are one of those quintessential summer meals that you can't miss out on when you're on Cape Cod. During the summer you can usually find stuffed quahogs on most restaurants' menus, but stuffed quahogs are also a delight (and much healthier) to make at home.

The combination of pesto and buttery seared cod, all paired with crumbled linguica, creamy white beans and fresh lacinato kale in a simple and flavorful broth are what makes this dish so good - you just can't have one without the other in my opinion. 

I don't suspect many of you will be heading out scalloping after reading this post, unless you have a giant boat made for scalloping, so maybe this isn't necessarily a "catch and cook" type of recipe, but more so a recipe to enjoy a locally caught and in season delicacy to support your local fishermen.  

We have so many scalloper boats here on Cape Cod, and just like oysters, chances are the sea scallops you buy from the fish market were caught in these waters.

Cod is locally caught here on Cape and is available all year, especially in April and May.  Codfish used to "pave the bottom" when the pilgrims arrived, and for centuries Cape Cod was #1 in the world for codfish.

Today's recipe is a super creamy, rich and totally delicious florentine sauce, full of fresh spinach and sun dried tomatoes, that only looks and tastes like it has tons of butter and cream in it!  In this healthier version, I used light whipped cream cheese and a few other goodies to create a cheesy, rich yet healthier sauce for the haddock.

This all may sound like a long, complicated recipe that will take you hours, but I promise you, this will take about 20 minutes from start to finish and most of the ingredients you probably already have in your fridge!

Members should make sure to use their discount code at checkout to receive 20% all items.  There are camo hats, men's and women's short and long sleeve tees and sweatshirts, women's fleece vests and men's baseball tees available.