Sea Forager CSF member Cynthia Lasden shares her favorite rockfish cake recipe - dig in! Super kid friendly!
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Summer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!
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Sea Forager member Carol Hoover shares this colorful, flavorful dish from the Yucatan.
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CSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!
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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.
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These freaky-looking, toothsome fish are quite a site, and they make a delicious mouthful too. The female lingcod is especially sassy and independent. Around December, after setting up house and laying her eggs, she takes off to Mexico to sip margaritas and let the Mister look after the nest for two months until the eggs hatch. Enjoy the fresh flavor of this wild fish!
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This firm white fillet stands up wonderfully to a variety of cooking methods. It’s incredibly versatile so feel free to get creative. My favorite thing to do is fresh fish tacos with Mexican slaw. Let’s get chopping!
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Whip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!
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Great for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.
Fried monkeyfacee eel or any fish really, with your favorite beverage!
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Joshua Marker knows how to make the most of an excellent thing. Here shares with us a wonderful way to enjoy the bounty of the season (including a burnt-orange gin cocktail…delish!)
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CSF member Harvey Steiman: “I’ve been using a few tablespoons of curry sauces from takeout dishes by our favorite local Indian restaurant to enrich sauces for Sea Forager’s fish, to great effect. Here’s the latest, made with ling cod and a few tablespoons of sauce from madras curry chicken. The spiciness of the curry sauce is muted by the other ingredients.”
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Easy-peasy lemon squeezie!
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Tastes like a vacation!
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My favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!
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