I was lucky enough to marry a man who loves to make sushi, so I really shouldn’t complain about the fact that he inevitably buys too much fish.

Still, I’m the one who has to figure out what to do with day-old sushi grade tuna and salmon (I know, I know, life is hard.) So what can you do with six ounces of odd-sized chunks of fish?

My favorite solution is to make Bobby Flay’s fish tacos. The recipe calls for white fish, but I’ve used tuna, salmon, shrimp and even squid with consistently delicious results. And I use corn tortillas rather than flour; Whole Foods corn tortillas have a particularly pleasing corn-gritty quality. If you want to give your tacos a multiethnic twist, try napa cabbage or baby bok choy instead of the standard shredded white cabbage.

It’s a great way to salvage the sushi surplus.