Come on in! Whether you’re a seasoned chef or a total newbie, we’re going to have great fun with some incredible seafood. These recipes range from super-easy to moderately involved, and since you’ve got a quality product here there’s no need to get too fancy. We also like to feature member recipes, so if you have a special dish, please share it. Now kick off your shoes, pour yourself something tasty, turn on some tunes, and let’s cook some fish!
Beau's beautiful Salad Nicoise
Asma Stephan's Trout
Salmon ceviche a la beerand
Trevor Caudle's shellfish Chowda
Michael Sullivan's herb-breaded ling
Josh Harsano's Ahi Poke
Tasha Sounart's albacore ceviche
Laura Hayes' Chorizo Mussels
Jenny Wang's Uni
Jenny Wang's Butter Clam Soup
Zoli's seared ahi
Payam Nub's Rock Crab
John Fahrner's mighty Mussels
Jeff Furguson's Oysters
Josh Harsano's smoked salmon chowder
Max Sung's Drunken spot prawns
Max Sung's blackcod party...
Viola's coconut-fried night smelt
Colin Frolich's salmon on soba
Max Sung's blackcod party bagel...
Mitch Muroff makes squid magic
Mary Moore's magical mussels!
Max Sung's Miso Marinated a la Nobu
Beau's fried night smelt
Beau's baked night smelt
D. Ambrose's tasty trout!
Kevin Liu's monkeyface donburi
Brandon's pan-fried sand dabs
Joshua Marker's Mandarin Lingcod
Guido's Herring in Tomato Sauce
petrale sole piccata
Pescatorial masterpiece by Josh Harsono
Trout with French beans and almonds
Mai Le Wan, we're coming over for dinner!
ling cod, lentils and salad oh my!
Michael Sullivan's heavenly halibut on a bed of white beans, tomatoes, lemon, and parmesan cheese, with a little salad. More please!
sand dabs & squid
pan-fried dabs and stuffed squid with quinoa and zucchini
Ms. Mai'sPanko herb crusted ling cod
trout w. green onions, acorn squash
& forbidden rice
Max Sung's scintillating soup
Josh Harsono's brandy braised lingco
David's trout fit nicely in the pan
Dave Ambrose's trout especial
Jeff Parrott goes to town!
Jennifer Fortson celebrates petrale sole with a piccata with grapes and capers...beautiful!
Coonstripe shrimp fresh off the barb
Max Sung's barbecue special
Mai Le Wan steams up her coonstripe shrimp with garlic and black pepper...YUM.
Bocquerones with wine, yes please! Bill Rivers makes it feel like Summer with his anchovy skills.
lingcod with tapenade
salmon au natural
Jeff Parrott's salmon special!
Spot prawns in repose
Thanks, Kathryn Levis Williamson! Is that spaghetti squash? We'll be right over.
Lala makes the spot prawns grin.
Spot prawns as art
Viola Toniolo paints pictures with spot prawns over a bed of grilled vegetables (zucchini, cherry tomatoes, acorn squash) with lime & basil dressing. Super yummy!
Prawns on the barbee
Jeff Parrott fires up the grill for locally caught spot prawns
Plated for your pleasure
Jeff Parrot presents spot prawns for two!
Coonstripe shrimp meet Mie
Local, sustainable and...DELICIOUS coonstripe shrimp! By Mie Yaginuma
David Sasaki goes down to tasty town
salmon and martinis
...a match made in heaven. Thanks, Covell, we'll be right over!
Home chef's fun with salmon
David Gantz shows off his salmon skillz with a med rare fillet!
Jeanette Howell's grilled albacore
Max Sung's blackcod party...
Jeff Ferguson's stuffed squid
Jenny Wang's Rainbow trout
Mitch Murrof's artistic masterpiece
What else is cookin'?
Here's what our members are fixing up.
Do you have a delish seafood receipe you want to share? Or, maybe a photo of what you've been cooking or prepping with our seafood?
We want to know! EMAIL us and we'll post it in the Kitchen!
The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color!
Manila clams (1 bag = approx. 3lbs)
1/4 cup white wine, plus more for the chef
1 package spaghetti
For the pesto:
2 cups Italian parsley (or hey, basil if you have it!)
1/2 cup olive oil
1 lemon, zested and juiced
2 garlic cloves, chopped
salt & pepper to taste, plus red pepper flakes for the table...
Preheat oven to 400°F with a baking...