I haven’t been cooking much lately (at least not anything I would want to show a photo of), so I decided to show a photo of a fish my husband caught this summer. The fish is a Yellow Eye Rockfish, also called a Pacific Red Snapper. This is a very tender and mild-tasting white-fleshed fish. I often use it in fish stews I make.
I’m soon to start on a new Sunday Series – Sunday Slow Soupers. I’m going to have to skip the first week though. The recipe is a Porcini Mushroom-Chestnut Soup, and I can’t seem to find any chestnuts here and I don’t want to pay a fortune to have some shipped to Alaska.
My life is about to get very busy, as Saturday I am getting a new puppy – a West Highland Terrier. But I am going to try to be more consistent in my posting – my goal is 2 recipes a week – one for soup and one random item. Along with PhotoHunter on Saturdays, I am going to try to aim for at least 3 posts per week. And then there will still be the monthly Daring Bakers.
Off to continue “puppy-proofing” the house…



  1. Interesting looking fish! My favorite fish is opakapaka (which is the Hawaiian name for a type of pink snapper fish). I wonder how close it is to the red snapper. I have never seen a whole opakapaka (only cut up in the store).
    Good luck with your new puppy 🙂

  2. Girasoli-I think I’ve eaten opakapaka when in Hawaii, but I don’t remember if they taste similar. The yellow eye is a pretty fish-most of the fish we pull from AK waters are just silver. And this one was larger than most we catch. Thanks on the wishes for my puppy-I anxious to meet her tomorrow.

  3. Now you know you are going to have to have one post just for that sweet puppy… one post a week!
    We want up-dates and lots of pictures.

  4. Sandi-That’s a great idea! That way not only can everyone else follow her growth and progress, but I will have a record of it also. And besides, looking at adorable puppy pics always makes you feel good, right?

  5. Now that is one beautiful fish. I’m always begging my husband’s friends to bring home the rockfish (which they usually throw back). The head and bones make wonderful fish stock.