Good Afternoon kayak anglers. First let me take a sec to introduce myself. My name is Robbie Delaney; I am an Executive Chef for Sodexo at the Virginia Aquarium. I have been cooking for the past 15 years and loving every second of it. I like to cook just about anything from fine dining food to grilled cheese. But whatever I cook I try to make it the best I do. Chip Treehugger Gibson, asked me the other day "what is my best dish?".

I'm going out on a limb with this one, but I'll share it with you anyway. The ex used to make a KILLER Chicken Penang. This is MY version of it. You can use fish, chicken or just veggies with it.....but since this is a fishing blog, we'll stick with fish. I totally LOVE this dish.

Fishcakes have been a favourite of mine for a long time. I believe the measure of a Thai eatery is it's fishcakes. Are they too spicy, rubbery or bland? Sadly many are never quite right.

Here is a foolproof recipe to make light and tasty fishcakes. The secret to the recipe is in the method. Fresh fish of course is crucial, but the technique to put them together is essential.

Wow! My husband went floundering and came home with some gorgeous and really large flounder and asked me to stuff them,...  lucky for all of us.....I found this recipe! They were absolutely fabulous! We had his parents over for dinner and they could not stop complimenting the flounder, my mother-in-law went home with the recipe. The recipe is not complicated, I would recommend everyone give it a try if you are looking for an easy and beautiful dish. It's looks gorgeous on the plate too! I served it with fresh garlic green beans. It is a restaraunt quality dish.

Adam and I are currently down in Florida, and two things Florida is know for is it's fishing and citrus "We'll leave Mickey out of this, I don't know any rodent recipes".  What better way to combine those two ingredients in honor of our Florida adventure than a traditional Ceviche.  This this is perfect for those hot Florida summers.

This recipe was emailed to us by our very own WildCat, here is what he had to say.  "I made these crab cakes yesterday for my two sisters. I used Oregon Dungeness crab (the very best). Everyone raved about them. I also found the original mixture too wet so I used the whole sleeve of Ritz crackers. I hope everyone enjoys these as much as we did!  Let me know what you think."

Here is one of my most kept secrets for smoked fish spread. With the impending Spanish Mackerel invasion, I thought it proper to share this. One of my all time favorite fish for this dish is smoked Spanish Mackerel.

I had some Red Snapper filets I needed to use and didn't want anything too complicated for a quick meal. I found the original recipe on the food network website.  I slightly changed some ingredients and wow let me tell you wow! This dish was... simple to make with not a lot of complicated ingredients, but sure packed a LOT of flavor! Definitely a dish you could "wow" guests with as well.

I walked into the house last night to the wonderful smell of garlic, onion and Parmesan.  Samantha was making what she had originally envisioned as adult fish sticks.  The cod turned out great; although it looked nothing like fish sticks they were perfect.  Give this 1samantha2know original a try and you will not be disappointed.

This week’s recipe inspiration comes from Bill “Heywood” Howard.  After watching him post photo after photo of hundreds shrimp he’s caught over the weeks, I figured he had to be getting sick of frying them!  While not a YakAngler original “I actually got it from the Food Network”, it is a great dish.  Quick, Easy, Tasty, and Healthy, what more could you ask for!