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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In an effort to recreate the grilled squid from Café Ba-Ba-Reeba, the Chicago Tapas Restaurant, I adapted this recipe from Epicurious and made it with my San Francisco middle-schoolers, and they LOVED it. They are asking me to get squid from Sea Forager *whenever* it is available.
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This salmon crudo is a simple yet magnificent raw fish dish marinated in olive oil and citrus juice. It's a refreshing and light appetizer perfect for those warm evenings.
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Check out this beautiful CSF member recipe for one of our favorite local fish…
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Pour yourself something to drink and put on some good tunes…
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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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There are many reasons to love black cod — it is sustainably fished, full of healthy omega-3 fatty acids, and wonderfully buttery when cooked. Here’s one more: a classic Japanese recipe for black cod that makes an easy, elegant dinner for guests or a quick main dish you can prep over the weekend. This popular take on black cod yields delicious results and is easy to do in your broiler. The longer you marinate it the richer it will be, but a quick 30 minutes will do the trick too.
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Fresh calamari! What a treat. Just prep and fry as our CSF member Michael Gross did here. But first you have to clean it!
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Thanks to CSF member Bea Johnson for this easy recipe, which you can also find in her book Zero Waste Home. We love these preserved anchovies in our salads or on our pizzas!
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This sauce!! Use it on any fish, as a dip, on bread, anything. Super versatile and delicious. Pictured here on halibut with lentils and green salad.
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From CSF member Gwendelyn Enderoglu: “My husband and I ate this everyday on our honeymoon and now we make it at home whenever we can get great sushi grade tuna or yellowtail jack.”
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The same technique as Manila clams with spaghetti - just make this easy pesto and add a dash of color!
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CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!
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Serve with chips or tostadas and a cold beer. Top with tapatillo as desired. Cheers!
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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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Does this qualify as a "recipe"? I don't know, but it's one of our favorite ways to enjoy anchovies, so here goes!
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GARLIC!!! and clams. Can you handle it?! Only you can know!
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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....
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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 borrowed from Chowhound.
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