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 [1]. 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 [2] 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.