Don’t let this photo fool you, this recipe for Thai style mussels is delicious!! Ha. Food photography is hard. Especially when you’re hungry.

Sea Forager CSF member Erik Mayo shares an inspired recipe for local king salmon. Dig in!

Here’s a tasty simple recipe that will make a salmon burger-lover out of anyone!

CSF member Beryl Baker shares this ginger dill salmon recipe by way of Ali Slagle from the New York Times.

Another delicious sablefish recipe, this time by CSF member Rosalind Kim!

Herring enthusiast and Sea Forager champion William West shares his favorite herring recipe!

Enjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!

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.

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.”

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!

Cook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In

A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!

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.”

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.

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.

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.

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.

Check out this beautiful CSF member recipe for one of our favorite local fish…

Pour yourself something to drink and put on some good tunes…