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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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.
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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! (note: you can also do this with fillets)
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These fish cakes are another fun and easy way to enjoy fresh rockfish. Perfect with a crisp glass of white wine or a nice cold beer, whip these bad boys up and drizzle on some sauce for a celebration of our local bounty (and the end of the work day!)
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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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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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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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Here is a great and easy recipe for rockfish from our friend and Sea Forager Seafood enthusiast Mike Chin.
"We made a nice chowder out of the barber poles, the flesh had a nice resiliency."
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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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