Steaming your fish whole is a fantastic way to get the most out of it. You’ll be amazed at how much meat you can get from the nooks and crannies, and this tasty Asian recipe is easy and sure to impress. Dressed up with ginger and cilantro, your rockfish never looked so good! (note: you can also do this with fillets)

Fresh calamari! What a treat. Just prep and fry as our CSF member Michael Gross did here. But first you have to clean it!

Thanks to CSF member Bea Johnson for this easy recipe, which you can also find in her book Zero Waste Home. We love these preserved anchovies in our salads or on our pizzas!

This sauce!! Use it on any fish, as a dip, on bread, anything. Super versatile and delicious. Pictured here on halibut with lentils and green salad.

From CSF member Gwendelyn Enderoglu: “My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.”

The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color!

CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!

Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!

These fish cakes are another fun and easy way to enjoy fresh rockfish. Perfect with a crisp glass of white wine or a nice cold beer, whip these bad boys up and drizzle on some sauce for a celebration of our local bounty (and the end of the work day!)

Does this qualify as a "recipe"? I don't know, but it's one of our favorite ways to enjoy anchovies, so here goes!

GARLIC!!! and clams. Can you handle it?! Only you can know!

This recipe from Kirk's buddy Andrew Zimmern is quick, easy, and cheaper than a trip to Japan! Thanks, Andrew! Serves 2

Super simple and satisfying. I could just say, "make your favorite pasta sauce, add the calamari and simmer for 5 minutes, then serve with pasta and wine," but I know some folks enjoy a good list so here goes....

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.