Tuna Tartare: serve with sliced avocado, rice and nori squares for making delicious nori tuna tacos
These freaky-looking, toothsome fish are quite a site, and they make a delicious mouthful too. The female lingcod is especially sassy and independent. Around December, after setting up house and laying her eggs, she takes off to Mexico to sip margaritas and let the Mister look after the nest for two months until the eggs hatch. Enjoy the fresh flavor of this wild fish!
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These are so tasty they've been featured in the New York Times! (that's us!)
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Treat your beautiful halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate!
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Chill the champagne and think of something to celebrate, because you've got live oysters! Our advice is simply to shuck 'em and enjoy them raw or with a squeeze of lemon to get the full flavor of the sea. You can also enjoy them grilled or broiled - here’s a few tips.
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This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.
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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!
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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!
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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)
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It's almost too easy, but these little guys are so delicious, you can't go wrong.
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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!
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Kirk isn’t kidding when he calls them pygmie lobsters, these fellas are big, way bigger even than the coonstripe shrimp! Plus the flavor and texture are ridiculously awesome too! Approaching cooking them like a lobster isn’t a bad idea. Please note that like all shellfish they are highly perishable, so eat them as soon as you can to enjoy them at their best.
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Delicious, fragrant, fingerlicking good way to serve fresh dungeoness crab!
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Pick up a 4-pack (or more pack!) of Leffe or your favorite Belgian ale. It’s time to get saucy!
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A simple way to cure fish such as trout or salmon.
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