Sea Forager CSF member Dav Rauch loves this easy trout recipe from Yotam Ottolenghi - try it and see!

CSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!

We built this fish entree around herbs like lemongrass and cilantro. Most of your time will be spent finely mincing those herbs, but the resulting broth and delicately flavored fish are worth it. Although most recipes using cilantro utilize only the herb’s leaves, here the stems are featured for their intense flavor and crunch.

Pork belly clam paprika goodness!

Baked whole fish - delicious and impressive! Bring this beauty to the table like a champ!

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

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!

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.”

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.

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

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!