I live in southern New Mexico, in the northern part of the Chihuahua desert about 1000 miles from the nearest ocean. There aren’t many fish in the desert. Understandably, the majority of the rather limited seafood supply here is frozen, and a lot of that is farm-raised to boot. All in all, it is not a very encouraging situation to put fish on the menu. Quite a difference with living oceanside with a fish market right around the corner But occasionally, I do give in to the temptation.

The local grocery store Peppers and Walmart both carry some frozen seafood. The choice in the Las Cruces, NM Sam's Club tends to be a bit more varied and better quality.

Luckily enough for me, there are also online suppliers for fresh and/or frozen seafood. The disadvantage of that is of course is having to buy in bulk and to pay extra shipping cost as well, which makes this a fairly costly venture. But sometimes that is the only way to get that fish to the New Mexico desert. So far I have purchased Alaskan sockeye & king salmon, Northern pike, lake & rainbow trout, smelt, perch and walleye through online orders. No shellfish yet.


For those items that I have enough listings for, I have maintained the same cooking method order as for meats.

recipe page links

chapter 3.1. fish

Chapter 3.2. shellfish

Chapter 3.3. mixed seafood

Chapter 3.4. Surf & Turf

Chapter 3.5. Snails