This smoked salmon chowder is full of broccoli, baby potatoes, cauliflower, onions and garlic for a comforting and healthy meal that can easily be made dairy free.
Bagels and lox and smoked fish pate have been done already. This is a whole new spin on how to use smoked salmon! You can also use smoked trout or smoked bluefish in place of the salmon.
For Ryan's birthday this year he was gifted a smoker, and we are slowly but surely figuring out the perfect brine, timing and heat. Until then, this chowder is made with a store-bought smoked salmon filet.
For those of you who are experts at smoking blues or trout, by all means use that instead - any smoked fish will do.
I find it incredible that giant swordfish swim just off the coast of Cape Cod. These amazing fish are capable of hunting a mile below the surface of the ocean!
I also find it amazing how we are able to enjoy fresh boat-to-table swordfish. Ryan and I consider ourselves very lucky to live in such an abundant place.
The fresh meaty flavors of swordfish should never be hidden, only enhanced, and that's exactly what this recipe does. In my opinion, this recipe is "next level" swordfish, and is a whole new way to use up your fresh herbs from the garden.
This past winter I asked the MFCC community where they like to go in the summer to dock the boat and have a bite to eat.
Now the votes are in, and here are the top spots, complete with mooring information, so you can enjoy the Cape, whether by boat, car, bike or hike!
This list begins with the Upper Cape and works it's way down to Provincetown. At the end we even mention a couple of MFCC's favorite spots on Martha's Vineyard.
If that title doesn't draw you into this post, then I don't know what will! That's right, this girl out-fished the "one and only" Ryan Collins, fair and square.
Ryan has been meaning to publish this post for a long time. I wonder if the fact that I out-fished him has something to do with why it's taken him so long to share this?
In fact, this trip occurred last July, but Ryan has informed me that the lures and techniques we used will still work great right now for anyone who wants to surfcast the Cape's beaches at night.
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.
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.
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!
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!
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.
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!
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.
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.
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!
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? 😉
