Choice Fish Cakes. Photo by Vanda Lewis

Choice Fish Cakes

March 9, 2016 | Vanda Lewis

For flaking, fish is usually poached or steamed. Then the meat is flaked away from the bone with a fork. Leftover fish from an earlier meal can also be used to make flaked fish. Mariner’s Menu shares a recipe for Choice Fish Cakes.

Shrimp Casserole. Photo by Vanda Lewis

Shrimp Casserole

February 22, 2016 | Vanda Lewis

Although many good casserole recipes use pasta or rice as fillers or extenders, our preparations feature fish and shellfish without many additions — just seasonings, a few vegetables or some crumbs. Mariner’s Menu shares a recipe for Shrimp Casserole.

Savory Catfish with Lemon. Photo by Vanda Lewis

Savory Catfish with Lemon

February 8, 2016 | Vanda Lewis

Flaky and moist, mild-flavored catfish can be substituted for most white-fleshed fish in recipes. Mariner’s Menu shares a recipe for Savory Catfish with Lemon.

Manhattan-Style Clam Chowder. Photo By Vanda Lewis

Manhattan-Style Clam Chowder

January 25, 2016 | Vanda Lewis

It’s often a good idea to follow a recipe the first time you make a dish, then modify it to your tastes the next time. Use the ingredients that you enjoy. Mariner’s Menu shares a recipe for Manhattan-Style Clam Chowder.

Tangy Smoked Mullet Dip. Photo by Vanda Lewis

Tangy Smoked Mullet Dip

December 7, 2015 | Vanda Lewis

Serve this tangy and smokey appetizer with chips or assorted crackers at your next gathering. Mariner’s Menu shares a recipe for Tangy Smoked Mullet Dip.