Tuna Cakes by Candice Goodyear

My mom gave me this recipe, with five kids in the house she came up with quite a few easy recipes. This one I have tweaked to give it flavor. I use a few more eggs than mom and while mom still uses yellow mustard, I decided to add spicy brown mustard. I use 6 cans and 8 eggs because growing boys have to eat.

Lobster Golden Gate by Gianfranco Pulina

Preparation: Boil the lobster in boiling water alive if possible. The times depend on the size of about 20/25 minutes. Cut the lobster in half along with shears, then, at will into smaller pieces. Season with plenty of extra virgin oil, salt and lemon juice

Parmesan tuna belly red by Gianfranco Pulina

Fish Taco by Gretchen Wasniewski

Tasty, nutritious and EASY!

salmon burgers with herb aioli by charlene sherman

have your fishmonger remove the pin bones serve with nice ripe tomato slices and red onion slices