I think this was so damn good right now because I used dry farmed early girls. Sop up every bit!

Fast, fresh, and tasty, just like you!

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!)

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.”

Put on some Italian tunes, pour yourself something nice, and dig into this CSF member recipe from Paul Schenebeck.

Put it in parchment! One-shot meal, easy and delicious.

Easy-peasy lemon squeezie!

Tastes like a vacation!

Pour yourself something to drink and put on some good tunes…this easy recipe highlights the fillet and the saucy chef!

Serve hot!

Aromatic, delicate herring with ginger and green onions.

Sand dabs are a San Francisco delicacy! There are probably many ways they could be cooked, but the only way I have ever done a dab is to pan fry it. In truth, it's almost like they were designed to this end. Bread crumb/eggwash and drop 'em in the hot skillet. Yum!

Mouth-watering braised abalone for the win!

Pick up some panko it's time for a petrale party!

Salmon! A perfect, magical fish that can be enjoyed a million ways. This is one of my favorites, it's easy and impressive, and the gingery-salty-miso is a lovely balance to the richness of the fish.

Catch them yourself if you can, and enjoy them in the classic Scandinavian way…

This magnificent master of disguise makes for a mean supper.

Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!

Halibut is a really tasty local fish, the only real danger is over-cooking it and drying it out. Let butter be your guide…

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."