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!



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!

  • Pan Fried Abalone with Lemon-Sriracha aioli
    July 6, 2016
    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...
  • Basic Ahi Tuna Poke
    June 15, 2016
    There's not much finer than beautiful, fresh ahi or albacore tuna, and sometimes it feels like the only heat it needs is your heart beating in lusty appreciation. Step away from the grill and behold the Hawaiian majesty of easy-peasy POKE!
    • 1 pound fresh tuna, cubed
    • 1/2 cup soy sauce
    • 1/2 cup chopped green onions
    • 1 tablespoon sesame oil
    • 1/2 tablespoon toasted sesame seeds
    • Spurt of sriracha (optional)
      • ​feel free to add diced cucumber or avocado, or pickled ginger. Get creative!
    • ...
  • OYSTERS! Raw, broiled, or BBQ'd
    June 15, 2016
    Chill the champagne and think of something to celebrate, because you've got live oysters! Our advice is simply to shuck 'em and enjoy them raw or with a squeeze of lemon to get the full flavor of the sea. You can also enjoy them grilled or broiled. Note: discard any oysters that are already open if eating raw. If cooking, discard any that do not open. 
    Need a shucking primer? ... VIDEO shuck, and enjoy! (Also, we recommend using an...
  • Sautéed Calamari with Parsley and Garlic
    June 9, 2016
    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 borrowedfrom Chowhound.
    • 1 pound squid, cleaned, bodies cut into 3/4-inch-thick rings, tentacles left whole
    • 1 tablespoon extra-virgin olive oil
    • 2 tablespoons unsalted butter (1/4 stick)
    • 2 teaspoons finely chopped garlic
  • Calamari and pasta
    June 9, 2016
    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.... But first! Clean those beauties in a couple easy steps - check the VIDEO
    • 2 tablespoons extra-virgin olive oil
    • 1/2 tsp. dried Italian herbs
    • 8 cloves garlic, minced
    • 1 small yellow onion, minced
    • sliced fresh mushrooms, zucchini, broccoli, or whatever...
  • Manila Clams with Soy Butter
    March 16, 2016
    | Andrew Zimmern


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



    • 1/2 cup sake
    • 2 tablespoons soy sauce
    • 2 tablespoons sugar
    • One 1  1/2-inch piece of peeled fresh ginger, cut into thin matchsticks
    • 2 dried hot red chiles
    • 1 garlic clove, thinly sliced
    • 2 pounds Manila clams, scrubbed
    • 3 tablespoons unsalted butter, cubed
    • Salt
    • Minced scallions, for garnish
    1. In a...
  • Garlic-Steamed Manila Clams
    March 9, 2016

    Ingredients :


    • 2 tbsp. olive oil
    • 8 cloves garlic, chopped (Can you handle it?! Only you can know!)
    • 2 small shallots, minced
    • 1 cup white wine
    • 3 tbsp. unsalted butter
    • 2 tbsp. minced thyme
    • salt and freshly ground black pepper, to taste
    • 2 lb. Manila clams or mussels, scrubbed
    • 2 tbsp. minced parsley
    • Crusty bread, for serving (optional)
    PREP :Most of you guys will be familiar with clams but in case you are not, here are some things you...
  • Manila clams with parsley pesto
    March 9, 2016


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

    Ingredients :

    • 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

  • Beer Battered Monkeyface eel (or calamari! Or any fillet really...)
    December 1, 2015
    Ingredients :
    • 2 lbs monkeyface eel, or 1lb monkeyface eel and 1lb fresh squid cut into rings (hey, let’s make the most of this batter! - see how to clean your calamari HERE ) Cut the eel into 1-2” pieces, the fillets will be about ½” thick so they’ll cook through in 3-4 minutes
    • 1 bottle of beer (anything from a Guinness to a can of Tecate is great – experiment and be sure to have extra for the chef)
  • Steamed whole rockfish
    November 10, 2015
    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!
    Ingredients :
    • 2 whole rockfish, between 1.5 – 2lbs each
    • Bunch of cilantro, loosely chopped
    • 4 scallions, trimmed and chopped in half  - thinly slice white...
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