So fisherman all across the country has been handed down methods of cooking fish. Here are some tips to get the best out of your fish.

1.Frying
Frying a freshly caught fish is as good as it gets. The smell of butter emanating from the frying pan and the flair a fisherman puts in flipping his catch is worth its weight in gold, almost.

For the novice fisherman, make sure that the butter is extra hot but not yet burning. Also, make sure that the fish is well coated in batter. Season your batter to your heart's content, salt and pepper never goes wrong. You may want to try other herbs and spices with the batter for a more delicious fish.

2.Grilling
At first glance, grilling would seem to be the easiest way to handle your fish. A newbie might assume that grilling fish is the same as grilling steaks or burgers. Unlike fowl or cattle, fish tends to secret most of its own juices when cooked. On a grill the delicious juice drips into the coals. To prevent losing the moisture, first coat the fish with oil.

The oil will seal a part of the moisture inside. Second, keep an eye on the fillets and turn them as soon as a cut would reveal that the fresh fish is cooked halfway through.

After being flipped, watch the fish carefully. Remove the fish as soon as it is cooked through.An option to basting the fish with oil is to wrap it in aluminum foil. The aluminum foil will keep the moisture and marinate the fish in its own moisture. Placing herbs and spices inside the foil with the fish enhances the grilling process and the fish itself.

3.Baking

Baking is the best option for the fisherman who does not want to watch over the fish during cooking. The fisherman can prepare the marinade and pre-heat the oven, then pop the fish into the oven for a predetermined amount of time. You may want to check on the fish from the time to time, ensuring that you don't overcook the fish. Whatever fish you caught, a good recipe and proper cooking will for sure enhance the catch. Take time to prepare for cooking, a badly cooked fish will no doubt spoil your day. Remember the first rule of cooking, don't overcook your fish.

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This Potato dish is a nice change from traditional mayonaise and mustard based potato salads, with a lot less calories. Instead of the fat of mayonaisse for flavor, dilly potato salad uses herbs and dijon mustard for a flavorful effect. You can use any type of potato that you have on hand for this dish. A potato that boils well and tastes good is the Yukon Gold.

Ingredients:

* 1/2 cup frozen peas,

* 1/2 cup coarsely chopped green pepper,

* 1/2 cup coarsely chopped celery,

* 3/4 cup dijon mustard,

* 4 to 5 tablespoons olive oil,

* 1/2 cup black olives chopped or presliced canned,

* 3 tablespoons chopped fresh dill, or 2 tablespoons dried,

* 3 tablespoons chopped fresh parsley, or 2 tablespoons dried,

* 8 medium to large sized potatoes,

* salt and pepper to taste

Recipe Directions:

Wash potatoes well by scrubbing off the dirt off. Cut potatoes into 1 to 2 inch cubes. Add cubed potatoes to pot of water. Boil water to a boil and cook potatos until they are firm, yet done. Test potatos by piercing with a fork. They should not be too mushy, for this will affect how the potato salad holds together. If they are too mushy you will have dilly mashed potato salad. When potatos are done, rinse with cold water in a collander. This will keep the potatoes from cooking further. When the potatos feel luke warm, add to a large mixing bowl.

Take the frozen peas and put into a small bowl with some warm water. They don't need to cook, just unthaw a little. Let peas unthaw for about 15 minutes. You can also put them in the microwave and heat 1 to 2 mintutes to quickly dethaw them. Drain the peas once they are dethawed. Add the dijon mustard to a small bowl. Then add the olive oil to the dijon mustard. Blend ingredients with a whisk or a fork until well blended. You can add more olive oil to the mixture to make it more fluid if you feel the mixture is too stiff for a dressing.

Add the green pepper, celery, drained peas, and black olives to the potatos in the bowl. Mix the ingredients until blended. Add the dijon mustard olive oil dressing to the potato mixture. Stir until blended. Add the dill and parsley to the potato mixture and stir until blended and everything seems well coated.

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