8 oz. cooked fish – striped bass, black sea bass, tautog or other white fish with firm, flaky meat.
1 large potato, peeled and diced
1 small tomato, diced and seeds removed
1 small onion, diced
1 carrot, peeled and sliced
2 cups (1 can) chicken stock or fish stock
1 cup milk
2 tbsp. butter
2 tbsp. flour
salt to taste

1.  Bring stock to a boil and add vegetables, reduce heat and simmer 20 minutes, until vegetables begin to soften. Add fish and set aside.

2.  In a separate saucepan, melt 2 tbsp. butter, add 2 tbsp. flour and cook until browned slightly.  Add one cup cold milk and simmer until mixture starts to thicken. Simmer vegetables and fish, slowly adding the milk mixture.

3.  Simmer 5 minutes, add small amounts of milk to thin or flour to thicken.

4.  Remove from heat and serve. Sprinkle with a small amount of fresh chopped parsley, chives or cilantro and red pepper.

Note:

This hearty chowder makes a simple and delicious lunch. It can be improved by adding diced shrimp, crabmeat, scallops, clams, oysters or other seafood.

                          

Prior to filleting fish, select the proper knives and check their edge. Sharpen and clean the blade if needed. For very large fish, a thick blade may be necessary to cut the skin. Once the tough outer skin is cut, it may be necessary to switch to a flexible fillet knife. Never use a knife to scale fish, instead use a fish scaler or an old kitchen knife that is dull and no longer useful for cutting.

To fillet fish, first scale the fish well (if using the skin-on method) and rinse thoroughly. Lay the fish out flat and make a cut along the top side of the fish, from the head to the tail. Follow the skeleton, cutting as close to the bones as possible. Make vertical cut just behind the gills, angled to match the gill plate. Continue slicing downward, working from top to bottom until the fillet is free from the carcass. Repeat the process for the remaining side of the fish.

If the fish will be skinned, lie the fillet down flat, skin side down. Using a SHARP fillet knife, make a cut from the tail section towards the front using a slicing motion. Continue working forward, parallel to the skin. A clean skinning process should not be wasteful, but will leave a thin layer of dark meat on the skin.

Fish should always be kept cold! Store fish in an iced cooler and clean them right away after your trip. Fillets will be best if rinsed, placed in zipper bags and placed back on ice immediately after cleaning.

For small panfish, filleting may not be practical. Just as with filleted fish, scaling is the first step of the process. While holding the fish firmly with one hand, use the tool to remove all scales. You must run the scaler or knife from tail to head in order to get the scales off. The skin should be smooth when all scales are gone.

Next, cut the fish’s head off. make the cut at the back of the fish’s gills. Cut through at this point. Make a cut from the belly back to the vent, avoiding all organs. Remove all organs, saving the roe if any is found. Cut off the tail and fins. Rinse the fish and place on ice immediately.

Don’t want to waste anything? You can use kitchen shears and remove the gills from the head, then rinse the head, skeleton, skin and scraps of dark meat for use in making a delicious fish stock. Any parts not used can be added to a compost pile. Fish scraps are excellent sources of minerals and other nutrients for your garden.

Vacuum bags are an excellent choice if you plan to freeze part of your catch. Vacuum bags work by removing air from freezer storage bags. You simply place your food in the freezer bag, seal the bag, and use the vacuum tool to air from the bag. Removing excess air cuts down on freezer burn.

Several types of bags and vacuum devices exist, ranging from inexpensive hand pumps to large models for bulk freezing. One of the most popular options is an economically priced, hand-held vacuum sealer which removes air from the specially designed food bags. To purchase a manual or electric vacuum pump and bags, shop online or visit major grocery stores and mass retailers. The average cost of a kit is very affordable and refills of quart or gallon size bags are available.

These pages have specific tutorials and other information on cleaning fish, shelllfish and other seafood:

Cleaning and Filleting Flounder

Cleaning and Filleting Tautog

Cleaning Black Drum Fish

Cleaning Scaling and Gutting Pan Fish

Fillet Knives and Other Kitchen Accessories

Freezing Fish and Other Seafood

                          

Modern round or oval ceramic ornaments are among the most popular styles as they are suitable for display all year and match a variety of settings.

Shoppers often choose ornaments that feature a single species of fish.  The following list outlines some of the most common saltwater fish species that are commonly caught in Virginia waters.

Yellowfin Tuna – Yellowfin tuna are the most colorful of the tuna. Their bodies are dark metallic blue above, changing to silver on the belly. The body is often strikingly marked with a pattern of vertical lines. The fish get their name from the coloration of the second dorsal fin and the anal fin which are bright yellow

Bluefin Tuna – Bluefin tuna are noted for having a large, torpedo-shaped body that is nearly circular in cross-section. The fish is dark blueish-black on the back and white on the lower sides and belly. A pattern of lines alternate with rows of spots on the lower sides.

Mahi Mahi – Mahi Mahi are one of the most beautiful saltwater fish. They are slender with a blunt head, colored green, yellow and blue. Also known as dolphin, dolphin fish and dorado.

Wahoo – Wahoo are long sleek pelagic fish with tiger stripe markings and razor sharp teeth. Wahoo are among the fastest of the pelagic fish.

King Mackerel – King mackerel are sometimes referred to as kingfish. These sleek fish are smaller relatives of wahoo. They lurk around wrecks, reefs and other structure, slashing baitfish with their incredibly sharp teeth.

White Marlin – These brightly colored billfish are smaller than blue and striped marlin, but are highly sought after by fishermen because of their spectacular leaps and cunning behavior.

Blue Marlin – These magnificent fish may weigh over 1000 lbs. Their blue backs, immense size and bill make them very recognizable.

Mako Shark – These incredibly fast sharks are loved by fishermen. They are instantly identified by their blue color, torpedo shaped bodies, fierce set of teeth and coal black eyes.

Striped Bass – The beautiful fish are extremely popular with anglers. They have deep bodies with alternating stripes of brown and silver.

Summer Flounder – These flat fish have both eyes on the same side of their head. Their color varies, from dark brown to tan, depending on surroundings.

Bluefish – Bluefish are known for their fierce bites, aggressive feeding and brute strength. These fish range from 1-20 lbs and are greenish-blue in color.

Redfish- Also known as red drum, these large drum are among the top American game fish. They have heavy bodies with a coppery coloring.

Black Drum – Another large fish, adult black drum are anything but handsome. Adults are dark gray to brown with faint stripes while younger fish have a more prominent series of silver and black vertical stripes. Both adults and young fish have chin barbels.

Spotted Seatrout – Spotted seatrout are also known as “speckled trout”. These beautiful fish have silvery gray backs with a white belly. The upper parts and tail of the fish have an iridescent sheen and black spots. The dorsal and tail fin are also spotted.

Weakfish – Weakfish are beautiful fish. Typically, fish have a dark olive back, iridescent blue and copper sides and a silvery white belly.

Spadefish – These fish are another reef-wreck dweller. They have angelfish shaped bodies and prominent vertical bars of alternating black and silver.

Black Sea Bass – These ocean fish are small to mid sized, but pack a fierce appetite and fight. Males are brightly colored with black, indigo blue, green and silver.

Tautog – These are another unattractive but highly prized saltwater fish. They grow slowly and are known for extreme intelligence. Tautog, also called blackfish live among shipwrecks, rocky areas and artificial reefs.

Largemouth Bass – Largemouth bass are among the most popular freshwater fish in much of the USA. They are easily recognized by their heavy bodies, green coloration and enormous mouths.

Bluegill Sunfish – An American favorite, these fish are small in size but big in will power. They are deep bodied and come in an array of patterns and colors. Bluegill are one of the most sought after freshwater species as table fare.

Black and White Crappie – Similar to sunfish, these members of the bass family are found throughout much of North America. They are greenish to almost black with a speckled pattern of colors that usually include black, silver, greens and white.

Catfish – Several species of American catfish are favorite subjects of artists. These include bullheads, channel catfish, blue catfish and others. While each species has unique characteristics, they all have similar body shapes, large mouths and sets of long whiskers that help guide them to food.

Looking for a fish ornament? Visit Outdoors USA online store

                          

The original British fish and chips used cod or haddock, but Virginia cooks can choose any white fish that is available locally. Favorite fish may include summer flounder, sea bass, striped bass, monkfish, hake  or others. Malt vinegar and a heavy coating of salt is traditionally sprinkled over fish and chips when served.

Virginia Fish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips
1 cup all-purpose flour
1 tsp baking powder
1/2 cup milk
1/2 cup beer
1 tsp kosher salt
1 tsp ground black pepper
1 egg
1 quart vegetable oil
1-1/2 pounds fish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh
paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in the milk, beer and egg; until mixture is smooth. Let
stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinked with malt vinegar and sea salt.

                          

Individual sections of the guide include:

Virginia’s Marine Waters and Fisheries

A Guide to Virginia’s Saltwater Fish
How, When and Where to Catch

Virginia’s Public Boat Launching Facilities

The Modern Angler – Angling Ethics

Virginia’s Artificial Reef Program

Virginia Saltwater Fishing Tournament

Virginia Game Fish Tagging Program

Fisheries Management

Enforcement and the Virginia Marine Police

Virginia’s Saltwater Recreational Fishing License

Saltwater Fishing – Where to Begin

Fish Identification Guide

for more information or to download documents, see: http://www.mrc.virginia.gov/vswft/Angler_Guide/index.shtm