By David Draper

A Wild Chef reader and frequent Food Fight Friday contributor sent in a few photos that, let’s just say it, looked less than appetizing. However, while they might not have been the best photos, both dishes sounded delicious and—more importantly—illustrated the point that there’s a lot more to eat on most fish then just the fillets.

By Jonathan Miles

I first encountered fish jerky during a marlin tournament in Kona, Hawaii. It was steeped in the island flavors of ginger, soy, and pineapple. Here is my best approximation of that Hawaiian treat.

By Jonathan Miles

Roasting fish that’s encased inside a salt crust is a centuries-​old method of ensuring moist, ultra-flavorful flesh. The dramatic presentation is just a happy bonus. Nearly any fish benefits from this treatment, and feel free to adjust the herbs as desired. For an easy side, toss some cut potatoes in olive oil with salt and pepper, spread them on a roasting pan, and put the pan in at the same time as the fish.

By David Draper

Fried Anchovies and Sea Bass vs. Fried Mussels

You, and all my friends, are going to be sick of hearing this, but did I mention that I recently spent a couple of weeks in Turkey? This trip is going to make up my main conversational fodder for the rest of the summer, with much of it focusing on what I ate — some of which was good and some of which was not the best decision. Of the former, the seafood stands out as highlights of the trip. I’ll say this, Turkish people know their fish, which isn’t a surprise considering that waterways like the Bosphorus Strait define their country. Here are a couple of dishes I encountered.