Garlic, butter, and calamari - yeah baby!! Not in the mood for frying? Pour yourself a glass of something cold and heat up a baguette. There is so much more to this beautiful cephalopod than just fried rings. But let's clean it first! See the video HERE. Recipe lovingly borrowed from Chowhound.

Beautiful abalone - perfect tender bites of joy plus nature's art! Enjoy this quick and easy fried preparation, a classic for abalone. Honestly, I'm not a huge fan of fried seafood but this was ridiculously good and easy. Was it because they were alive only 5 minutes before I ate them? Or the bit of bacon grease I mixed in with the oil? I don't know, but this is a quick and easy way to prepare them that let's the abalone shine.

Whip up this quick marinade and let it soak for at least 30 minutes before popping it in the oven if you can. If you're pressed for time don't sweat it, just slather it and roast!

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!

Pour yourself a frosty beverage, place a fish on a chip or cracker, and enjoy! Cheers!

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!

These are so tasty they've been featured in the New York Times! (that's us!)

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!

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.

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.

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!