Poke bowls are a staple form of comfort food in Hawaii. They can be sweet, salty, spicy, or all of the above.

Customizing your own poke bowl is what makes them such a treat. The cold fish and hot rice combo demands that this dish is eaten upon serving and the variety of toppings to choose from is quite endless.

Usually yellowfin tuna is the fish of choice for poke, but any fish that is good to eat raw and can be cubed into boneless, skinless bites works well. In this video I’m using aku, or skipjack tuna, which is a less-sought-after fish but one of my absolute favorites.

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The definitive guide to cooking wild game, including fish and fowl, featuring more than 100 new recipes.

Packed with fresh vegetables and minced fish, these little dumplings are absolutely addicting to eat. In this video, I use surgeon fish but any kind of fish will work. Gyoza is always a crowd-pleaser. But the knife work and folding skills involved make it a labor of love. So grab your friends and family and get them to pitch in and you will find that every succulent bite is well worth the effort!

Fish curry is my favorite way to make a fish dish that is absolutely loaded with a variety of vegetables and packed with flavor. It's so easy and fast—unless of course you choose to husk, crack, and grate your own coconuts to make hand-squeezed coconut milk, which is exactly what we do in this video. I also tackle a homemade curry paste. Though this recipe might seem intimidating with its countless ingredients and various steps, you really can...

For a little while, I wasn't sure if I'd be able to snag an elusive pao pao for this delicious carpaccio recipe. But I eventually got lucky and stuck a shot on a good one right under my feet...while my camera was off, of course. I hauled the pao pao, also known as a golden trevally, over to my tailgate prep station, where I broke it down into large, clean fillets. After slicing the meat thinly, as if for sashimi, I laid the pieces out and treated...