BLACKFISH or Tautog

a North Atlantic fish in season from April to October. It varies in weight from one to fourteen pounds, large specimens measuring as long as thirty inches--these big fish being though very scarce. Its skin is tough and black like an eel's but the flesh is white, tender and of fine flavor.

added by the pass

Recipes that use blackfish

13 dishes across the Historical Foodie library call for blackfish.

The Epicurean · 11

No. 1114 Blackfish a la Orly Blackfish a la Orly
No. 1115 Blackfish a la Sanford Blackfish a la Sanford
No. 1116 Blackfish a la Villaret Blackfish a la Villaret
No. 1123 Bouillabaisse Marengo Bouillabaisse a la Marengo
No. 1202 Matelote a la Talabasse Matelote a la Talabasse
No. 1226 Pompano a la Soya Pompano a la Soya
No. 1242 Salmon a la Moderne Saumon a la Moderne
No. 289 Bouillabaisse Bouillabaisse
No. 301 Chowder of Fresh and Salt Water Fish a la Stebens Chowder de Poisson d'Eau Douce et d'Eau de Mer a la Stebens
No. 39 Court Bouillon with Wine Court Bouillon au Vin
No. 509 Sauce a la Normande Sauce a la Normande

Cooking in Old Créole Days · 2

Chowder for Eight Persons Compliments of Mr. Peter Marie
"Monica's" Way to Cook Fish