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Striped Bass is also known as rockfish or pimpfish (saucy!). This popular fish, coming to us from Virginia waters at the moment, hits that happy medium between flaky and meaty. Try this Roasted Striped Bass with Fennel, Tomatoes and Oil-Cured Olives.

This delicately flavored fish enjoys a splash of white wine, butter or other cooking liquid to keep its thin filet nice and juicy while it cooks. I love this Chinatown inspired recipe for Quick Steamed Flounder with Ginger-Garlic Mustard Greens, but this traditional Southern Cornmeal-Crusted Flounder from local fave Chef Amy Tornquist of Watts Grocery is always a winner for a Tarheel table.

These shucked oysters have a strong briny flavor, perfect fried, served on top of grits or a salad using this Mario Batali recipe for Fried Oysters Cesenatico.

Large, gorgeous diver scallops with a sweet, mild flavor, 10-20 scallops per pound. Barely cook these in a hot cast iron pan, or try impressive yet simple recipe from Mark Bittman for Grilled or Broiled Scallops with Basil Stuffing, it’s one of his all-time favorites.

Of course, you can’t go wrong with Alton Brown’s classic recipe for Seared Scallops.

This fish has thick, dense flesh and is in the same family as Amberjack. I’m inspired by the idea of raw Almaco Jack, seen in this photo with dashi, lime, smoked salt and Asian pear. Raw fish isn’t for everyone, so if you need a little heat, try this light Batali recipe for Amberjack with Radishes and Basil - the two fish are in the same family, so any Amberjack recipe works well.

This firm, white, slightly sweet fish is a real crowd pleaser. I love this brief report from August 2010 in the NYTimes Diner’s Journal on Triggerfish…beloved by those that have tasted it.

Looking for the perfect gift for the foodie that has it all? Introduce that special someone to Dock to Door with a gift certificate, and you’ll win their love for life.

Gift certificates are currently available in $10 increments, and must be arranged with Dock to Door in advance via email. Purchase online now, and Dock to Door will be in touch with the redemption code.  Send a note to Amanda Miller with questions at amanda@docktodoorseafood.com.

Chances are good that the last time you had catfish it was farm raised and fresh water. Don’t miss this incredibly tasty wild caught saltwater catfish!

I found this post from the blog Food & Grime about saltwater catfish interesting, and I can’t wait to give this recipe for Pan-Fried Catfish with Arugula-Orange Salad a try. Of course you could oven fry it, but we all know that a classic fried recipe suits this humble fish best – like this Fried Catfish Sandwich with Spicy Mayonnaise.

Fun Wiki-note: Although the Sheepshead Bay section of Brooklyn was named after this fish, it is almost entirely a Southern species. These little guys feed on crustaceans and bivalves, always a good sign of a tasty fish, IMO.

Lots of non-seafood options popped up when I googled recipes for Sheepshead, as you can imagine, but of the seafood variety, this one for Baked Sheepshead on Hoppin’ John sounded best to me.

This past weekend we made a compound butter with miso and a bit of dark brown sugar, slathered that on the Sheepshead and grilled it in a cast iron pan. People loved it – and I loved the leftover Sheepshead omelet I enjoyed the next day!

Golden Tile offers seafood lovers a more sustainable alternative to Grouper. I found two recipes that I can’t wait to try…this Sauteed Tilefish with Haricots Verts and a Veracruz-style recipe for Fish Hash that would make an insane brunch dish with grits.

This is the official end of the tile fish for several months, so get it while you can!