Sea Forager superstar Johnson Xiong elevates live Mirada Miyagi Oysters into oysters Persillade in just a few easy steps. Bon appetit!
Read MoreSummer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!
Read MorePork belly clam paprika goodness!
Read MoreA fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!
Read MoreI usually start with about 4oz rock fish per person plus 2 mussels, 2 clams, 2 shrimp. If you have a chunk of Dungeness crab or scallops, add. This is the best way to use rock fish, in my opinion.
Read MoreGARLIC!!! and clams. Can you handle it?! Only you can know!
Read MoreThis delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.
Read MoreKirk isn’t kidding when he calls them pygmie lobsters, these fellas are big, way bigger even than the coonstripe shrimp! Plus the flavor and texture are ridiculously awesome too! Approaching cooking them like a lobster isn’t a bad idea. Please note that like all shellfish they are highly perishable, so eat them as soon as you can to enjoy them at their best.
Read MoreDelicious, fragrant, fingerlicking good way to serve fresh dungeoness crab!
Read MoreSpaghetti and clams is a classic for a reason. Simple, fresh ingredients and an easy recipe make for a fabulous weeknight dinner - huzzah! Let's toast.
Read MoreDelicious crab! Central to the identity of San Francisco, it is the very symbol of Fisherman's wharf. Now that you've got it, what will you do with it? Don't blink, here goes:
Read MoreOyster decadence! Enjoy.
Read MoreHere's a delicious way to slow cook abalone for part of a mezzo platter - a riff on unusual recipe I found in Stephanie Alexander's The Cook's Companion.
Read MoreIt’s winter! True cod is in season, and so are leeks! This easy satisfying chowder will warm your belly on a chilly wintry night. We happened to have some clams too, add any other seafood you like and grab a nice crusty bread to go with it.
Read MorePut on some Italian tunes, pour yourself something nice, and dig into this CSF member recipe from Paul Schenebeck.
Read MoreServe hot!
Read MoreMouth-watering braised abalone for the win!
Read MoreWhat about the shells? Embrace the mess! Use your hands.
Read MoreNeedless to say, this fish is a favorite in our house. You can cook it solo, or combine it with the coonstripe shrimp or other shellfish into one savory gumbo.
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