Enjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!

Shout-out to chewoutloud for this simple and super tasty swordfish recipe! “This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.”

Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!

Cook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In

A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!

From bon appetit: “We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.”

I 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.

In an effort to recreate the grilled squid from Café Ba-Ba-Reeba, the Chicago Tapas Restaurant, I adapted this recipe from Epicurious and made it with my San Francisco middle-schoolers, and they LOVED it. They are asking me to get squid from Sea Forager *whenever* it is available.

Check out this beautiful CSF member recipe for one of our favorite local fish…

Fresh calamari! What a treat. Just prep and fry as our CSF member Michael Gross did here. But first you have to clean it!

Thanks to CSF member Bea Johnson for this easy recipe, which you can also find in her book Zero Waste Home. We love these preserved anchovies in our salads or on our pizzas!

From CSF member Gwendelyn Enderoglu: “My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.”

CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!

GARLIC!!! and clams. Can you handle it?! Only you can know!

Here is an amazing recipe for your calamari, courtesy of Sea Forager Seafood member Aaron Rocchino, owner of The Local Butcher Shop in Berkeley. Super flavorful, satisfying, and simple. The man knows his food! Enjoy!

Turn it into sashimi and eat all of it raw!

Vacation in a bowl! Enjoy.

Fisherman, friend and chef Hank Shaw knows just what to do with delicious, fresh tuna. Thanks, Hank!

Tuna Tartare: serve with sliced avocado, rice and nori squares for making delicious nori tuna tacos