Cut your flavored butter into small slices and place atop the fish fillets. Place your fish on the broiler pan and broil for 6 minutes, until cooked. Serve with orange wedges, and enjoy your fleeting, delicious moment with this fish that has oh, about a million years on our species. Cheers!

Great for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.

I love the contrast of this crunchy topping and the smooth, flaky fish. Fresh herbs are key here (and fresh breadcrumbs too if you have a food processor and some leftover bread).

Spaghetti and clams is a classic for a reason. Simple, fresh ingredients and an easy recipe make for a fabulous weeknight dinner - huzzah! Let's toast.

Serve with quick red onion pickles - sliced paper thin, sit them on brown rice vinegar and salt with some bay and dill. And tomatoes with basil! Because summer!

Check out this lovely treatment of petrale sole from the New York Times - the key is to let the sauce thicken at the end!

Photo and recommendation by Sea Forager CSF member Dwight Agan. Thanks, Dwight!

You got the whole thing, you lucky dog. There is so much more to this beautiful cephalopod than just calamari. But first you have to clean it! See the video HERE.

Delicious crab! Central to the identity of San Francisco, it is the very symbol of Fisherman's wharf. Now that you've got it, what will you do with it? Don't blink, here goes:

These are much lighter than traditional fish cakes and require a gentle touch.

Fried monkeyfacee eel or any fish really, with your favorite beverage!

Salmon and dill are a beautiful pair, here’s an easy and delicious way to enjoy them together!

Sea Forager CSF member Kate Schultz implores us: don't throw out the Fish Milt (aka male roe) or Female Roe from the Herring; here is a delicious way to enjoy every part.

Oyster decadence! Enjoy.

Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!

Here's a delicious way to slow cook abalone for part of a mezzo platter - a riff on unusual recipe I found in Stephanie Alexander's The Cook's Companion.

It’s winter! True cod is in season, and so are leeks! This easy satisfying chowder will warm your belly on a chilly wintry night. We happened to have some clams too, add any other seafood you like and grab a nice crusty bread to go with it.

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!)