Here's a set of guidelines for composing savory toasts with custom toppings — plus a recipe for Tomato-Peach Topping

Whether it's conch or whelk, it's delicious deep-fried.

Slice what you catch, chop what you have, squeeze lime on it, and eat.

A hearty multi-grain bread makes the perfect foil for the richness of the avocado and blue cheese.

Paper-salting is a technique that involves laying paper (typically handmade) between a filet and layers of salt.

Poké, a Hawaiian snack, is essentially a jazzed up fish tartar.

This ceviche recipe from Cooking the Catch by Dave “Pops” Masch is perfect for Vineyard bay scallops. The marinade of orange, lemon, and lime juices firms up the scallops a bit and brings a bright acidity.

For his dish, Manson, a private chef on the Island, said he “wanted to see beach plums presented in a completely different way."

Ceviche, a dish that originates in South America, is fresh fish cured and cooked in lime juice.

Green salads are one of my favorite places to highlight my “instant” pickles, especially radishes since they look so pretty with the green.