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.

Fried monkeyfacee eel or any fish really, with your favorite beverage!

Salmon and dill are a beautiful pair, here’s an easy and delicious way to enjoy them together!

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.

Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!

It’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.

Fast, fresh, and tasty, just like you!

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!)

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

Easy-peasy lemon squeezie!

Tastes like a vacation!

Pour yourself something to drink and put on some good tunes…this easy recipe highlights the fillet and the saucy chef!

Aromatic, delicate herring with ginger and green onions.

Sand dabs are a San Francisco delicacy! There are probably many ways they could be cooked, but the only way I have ever done a dab is to pan fry it. In truth, it's almost like they were designed to this end. Bread crumb/eggwash and drop 'em in the hot skillet. Yum!

Pick up some panko it's time for a petrale party!

Salmon! A perfect, magical fish that can be enjoyed a million ways. This is one of my favorites, it's easy and impressive, and the gingery-salty-miso is a lovely balance to the richness of the fish.

Catch them yourself if you can, and enjoy them in the classic Scandinavian way…

Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!

Halibut is a really tasty local fish, the only real danger is over-cooking it and drying it out. Let butter be your guide…