Here’s a tasty simple recipe that will make a salmon burger-lover out of anyone!
Read More
CSF member Beryl Baker shares this ginger dill salmon recipe by way of Ali Slagle from the New York Times.
Read More
Another delicious sablefish recipe, this time by CSF member Rosalind Kim!
Read More
Herring enthusiast and Sea Forager champion William West shares his favorite herring recipe!
Read More
Enjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!
Read More
Kimchi and cod! A match made in heaven. Recipe recommended by CSF member Mica Swyers and written by Rick A. Martinez of the New York Times. Photos by Mica Swyers.
Read More
Shout-out to chewoutloud for this simple and super tasty swordfish recipe! “This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.”
Read More
Easy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Read More
Cook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In
Read More
A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!
Read More
From bon appetit: “We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.”
Read More
Put your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.
Read More
I usually start with about 4oz rock fish per person plus 2 mussels, 2 clams, 2 shrimp. If you have a chunk of Dungeness crab or scallops, add. This is the best way to use rock fish, in my opinion.
Read More
In an effort to recreate the grilled squid from Café Ba-Ba-Reeba, the Chicago Tapas Restaurant, I adapted this recipe from Epicurious and made it with my San Francisco middle-schoolers, and they LOVED it. They are asking me to get squid from Sea Forager *whenever* it is available.
Read More
This salmon crudo is a simple yet magnificent raw fish dish marinated in olive oil and citrus juice. It's a refreshing and light appetizer perfect for those warm evenings.
Read More
Check out this beautiful CSF member recipe for one of our favorite local fish…
Read More
Pour yourself something to drink and put on some good tunes…
Read More
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)
Read More
Fresh calamari! What a treat. Just prep and fry as our CSF member Michael Gross did here. But first you have to clean it!
Read More