Angler's Cookbook

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Greek Salad and Lobster

When it comes to cooking Florida lobster (Panulirus argus, Caribbean spiny lobster) there are two simple rules. The first: Don’t over-season. The second: Don’t overcook.


Cedar Key Clams with Andouille Sausage

Cedar Key, once home to a mostly fin-fishing industry, has in recent years grown to be the epicenter of clam farming in Florida. “Cedar Key Sweets” are the Northern quahog variety and are mostly sold in the 2- to 2.5-inch size, commonly called “littlenecks.” The bite-sized and tender meat is perfect for pasta and chowders—or for just plain steaming. Cedar Key clams are readily available at major supermarkets and most specialty seafood markets in Florida and the Southeastern U.S.

Member Recipes


Tips for Keeping Fish and Game from Foodsaver

Today’s outdoor enthusiast expects fresh, delicious foods that aren’t time consuming to prepare or preserve after a long days in the woods and on the water.


Brine Your Meats

Brining all sorts of meat and poultry prior to cooking has become a popular method in recent years. It’s a different technique from what’s known as marinating, as its purpose is mainly to moisturize and tenderize the flesh, rather than flavor it. Yes, marinades do tenderize, but if you want to taste the original flavor of the meat, brine.

Kitchen Videos

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Preparing a Lionfish

WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.

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Spicy Grilled Lobster Salad

Lobster tails freeze well, and can be prepped months later out of the freezer with delicious results. FS managing editor…»