Sea Forager CSF member Chris Elkins riffed on this recipe from the New York Times by Naz Deravian. Have at!

Delicious, fragrant, fingerlicking good way to serve fresh dungeoness crab!

A simple way to cure fish such as trout or salmon.

Great for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.

Serve with quick red onion pickles - sliced paper thin, sit them on brown rice vinegar and salt with some bay and dill. And tomatoes with basil! Because summer!

Check out this lovely treatment of petrale sole from the New York Times - the key is to let the sauce thicken at the end!

Photo and recommendation by Sea Forager CSF member Dwight Agan. Thanks, Dwight!

These are much lighter than traditional fish cakes and require a gentle touch.

Sea Forager CSF member Kate Schultz implores us: don't throw out the Fish Milt (aka male roe) or Female Roe from the Herring; here is a delicious way to enjoy every part.

Here'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.

I think this was so damn good right now because I used dry farmed early girls. Sop up every bit!

Joshua Marker knows how to make the most of an excellent thing. Here shares with us a wonderful way to enjoy the bounty of the season (including a burnt-orange gin cocktail…delish!)

CSF member Harvey Steiman: “I’ve been using a few tablespoons of curry sauces from takeout dishes by our favorite local Indian restaurant to enrich sauces for Sea Forager’s fish, to great effect. Here’s the latest, made with ling cod and a few tablespoons of sauce from madras curry chicken. The spiciness of the curry sauce is muted by the other ingredients.”

Put on some Italian tunes, pour yourself something nice, and dig into this CSF member recipe from Paul Schenebeck.

Put it in parchment! One-shot meal, easy and delicious.

Easy-peasy lemon squeezie!