I know it isn't very "chef" like to admit I am not a big fish/seafood eater. I actually have a shellfish allergy and I think it has made me cautious over the years. I've always worked with the basics, but this summer I've had the good fortune to have some fresh fish to work with and I have to say...I'm really enjoying it. My new fav: Ceviche! So basic, but so robust and flavourful. I took some fresh pickerel, caught by my son, and followed a traditional Latin American method.