“Comfort food!!!! The fish is so lovely and tender, its fattiness works really well in this dish, sort of basting the rice a bit!” Sea Forager CSF member Stephen Pocock likes to whip up a simple veggie stir fry with his sablefish. It couldn’t be easier! Weeknight YUM.
Read MoreSea Forager CSF member Dav Rauch loves this easy trout recipe from Yotam Ottolenghi - try it and see!
Read MoreCSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!
Read MorePork belly clam paprika goodness!
Read MoreBaked whole fish - delicious and impressive! Bring this beauty to the table like a champ!
Read MoreDon’t let this photo fool you, this recipe for Thai style mussels is delicious!! Ha. Food photography is hard. Especially when you’re hungry.
Read MoreSea Forager CSF member Erik Mayo shares an inspired recipe for local king salmon. Dig in!
Read MoreHere’s a tasty simple recipe that will make a salmon burger-lover out of anyone!
Read MoreCSF member Beryl Baker shares this ginger dill salmon recipe by way of Ali Slagle from the New York Times.
Read MoreAnother delicious sablefish recipe, this time by CSF member Rosalind Kim!
Read MoreHerring enthusiast and Sea Forager champion William West shares his favorite herring recipe!
Read MoreEnjoy Sea Forager CSF member Jenn Crane's Fresh cured salmon!
Read MoreKimchi 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.
Read MoreShout-out to chewoutloud for this simple and super tasty swordfish recipe! “This buttery Lemon Garlic Swordfish is stunningly delicious. This recipe results in a tender, flavor-packed fish that tastes like you spent way more time on it than you did.”
Read MoreEasy grilled swordfish recipe that utilizes a delicious Mediterranean marinade with cumin, fresh garlic cloves and more. But you don't even need to leave it in the marinade too long! Just a few minutes while your grill is heating!
Read MoreCook it like a steak! Enjoy this easy recipe from Alison Roman’s book Dining In
Read MoreA fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!
Read MoreFrom bon appetit: “We're flipping the script and marinating after grilling. Inspired by the technique called escabèche, where cooked fish and meat are preserved in an acidic mixture, we're cooking first, marinating second—in this case, it's swordfish steaks in a punchy red wine vinegar dressing with capers and oregano. There’s only a kiss of honey in there, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.”
Read MorePut your cooked rice and broccoli in a bowl, put your fish on the rice, your sauce on the whole shebang, sprinkle with scallions, cilantro and sesame seeds and voila! Dinner is served.
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