Searing the outside of your tuna loin with high heat yields a moist and tender interior. You can do a salt and pepper crust or get creative with your favorite combination of spices! Black and white sesame seeds are fun too. Just sear, slice, and serve.

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

This firm white fillet stands up wonderfully to a variety of cooking methods. It’s incredibly versatile so feel free to get creative. My favorite thing to do is fresh fish tacos with Mexican slaw. Let’s get chopping!

Fresh, sparkling night smelt - what a treat! If you've ever dipped for these yourself you know how magical these little creatures are and how they smell a little bit like cucumber fresh from the sea. (Photo courtesy of Viola Toniolo)

It's almost too easy, but these little guys are so delicious, you can't go wrong.

There's not much finer than beautiful, fresh ahi or albacore tuna, and sometimes it feels like the only heat it needs is your heart beating in lusty appreciation. Step away from the grill and behold the Hawaiian majesty of easy-peasy POKE!

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

Personally this is one of my three favorite fish to eat, but if a bold flavor of the seven seas is a problem, you won't like mackerel. The flesh is wonderfully oily and tastes like a fish is supposed to taste, ie: like fish.

This recipe is easy to make even if you’re in a bit of a rush. Because there’s really never enough thyme…

Whip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!

Heavenly halibut and hearty lentils - a satisfying combination of earth and sea!

Hooray for trout! Though it's so easy just to salt, pepper, and pan fry it, here are a few more steps that are well worth the minimal effort. Pictured here with rice pilaf and garbanzo beans, and a green salad. Weeknight delight!

Cut your flavored butter into small slices and place atop the fish fillets. Place your fish on the broiler pan and broil for 6 minutes, until cooked. Serve with orange wedges, and enjoy your fleeting, delicious moment with this fish that has oh, about a million years on our species. Cheers!

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

I love the contrast of this crunchy topping and the smooth, flaky fish. Fresh herbs are key here (and fresh breadcrumbs too if you have a food processor and some leftover bread).

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!