Our fresh, local Blackfish (or Tautog) is a mild, meaty fish. In 1884, G. Brown Goode wrote that "tautog has always been a favorite table fish, especially in New York, its flesh being white, dry, and of a delicate flavor." Tautog is most commonly grilled, baked, or used in chowder (its firmness makes this ideal). Try this recipe from The Blond Cook.

courtesy of Andrew Gabor