Boxes are shipped monthly and are packed with the newest tackle and gear on the market, with information on how to use them.  

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. 

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! 

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? 😉

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.

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.

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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.