Here is a great and easy recipe for rockfish from our friend and Sea Forager Seafood enthusiast Mike Chin.

"We made a nice chowder out of the barber poles, the flesh had a nice resiliency."

Too easy? Too good! Shown here with a side of rice pilaf and tzatziki. (The glass of chilled white wine is off-camera)

Can you tell this one’s going to be a winner? It’s like candy, dear god, and it should probably be illegal. I eat them whole, bones and all. (okay, not the tippy tail or the head, but you could!!)

See below for instructions on how to scale, gut, and clean your herring. After all of that work emptying your fish, now you get to fill it with fresh herbs! I promise, this will be good.

Salmon and grapefruit and basil are all in season, have some fun with it!

You can put your fancy pants on and go crazy with the fish but honestly, with fish this pure and delicious you can afford to keep it really simple. This is a small step above spearing your trout and roasting it on an open fire (also delicious), and I think you’ll love it.

This recipe is super easy and fun to assemble and serve. Wrap up those parcels of monkeyface goodness and enjoy the flavors of the season!

This fabulous(ly easy) appetizer pairs perfectly with a cold martini, or, if you’re in California, a glass of chilled white wine. Feel free to swap out the chives for dill if you like, there are many variations on this delicious pate. Enjoy with friends or keep it all to yourself and call it lunch!

Needless 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.

This mellow, buttery fish fillet is a real treat. It’s fatty and delicious. That sounds redundant but there it is.

My favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!