Sea Forager superstar Johnson Xiong has been busy transforming our fresh anchovies into beautiful boquerones, easily assembled. But first, we prep!

Come on in! Whether you’re a seasoned chef or a total newbie, we’re going to have great fun with some incredible seafood. These recipes range from super-easy to moderately involved, and since you’ve got a quality product here there’s no need to get too fancy. We also like to feature member recipes, so if you have a special dish, please share it. Now kick off your shoes, pour yourself something tasty, turn on some tunes, and let’s cook some fish!

Sablefish Amandine VIDEO! Sea Forager superstar Johnson Xiong strikes again, this time with a luscious french preparation of our favorite local sablefish.

Sea Forager superstar Johnson Xiong elevates live Mirada Miyagi Oysters into oysters Persillade in just a few easy steps. Bon appetit!

Grab that beautiful rockfish filet (or pretty much anything else) and…Easy does it! Watch the video here.

If your kids are like mine, they love homemade sushi with Sea Forager tuna and salmon, but they don't want to wait for rice to cook! 

Here's Sea Forager member Gabriel Desjardins’ 2-minute no tools sushi cone recipe!

Sea Forager site host and owner of Farmstead Cheeses & Wines, Dave the Wine Merchant shares one of his favorite recipes to pair with sparkling wine. “"Serve this with a good sparkling wine - a Blanc de Noir would do nicely! We feautre an expanded Sparkling Wine selection in both stores, with over FIFTY in stock. Our engaging staff can help you find the right one for your tastes and budget!"

The silky and rich flavor of sablefish pairs beautifully with Asian flavors. Whip up this simple marinade in the morning and by dinner time you’ll be done in a flash. Or marinade for at least 30 minutes while you kick off your shoes and have a glass of wine. (Note: this also works well with halibut and salmon.)

Amaebi: Just deshell, put a little ponzu or soy sauce and enjoy! (thanks, Ang Wisco!)

Easy breezy lemon squeezy! Halibut cheeks are an Alaskan delicacy - what do you do with it? Try Ang Wisco’s method!

Sea Forager superstar Ang Wisco shares her special occasion Cioppino recipe, featuring spot prawns, halibut cheeks and mussels!

minimo is a women-owned natural wine shop and wine bar in the Jack London district of Oakland. Owners Erin & Sarah love slow-roasting McFarland Trout on a bed of fig leaves from their backyard tree, using a recipe from Samin Nosrat’s Salt, Fat, Acid, Heat. It’s ideal for dinner parties because it can be prepared ahead of time and served at room temp.

Chop, sautee, and simmer your way into deliciousness! Vin Vino Wines owner and site host Lisa Robins shares her favorite mussel recipe and wine pairing. Dig in!

Recipe and Photo Sent by Sea Forager Member: Mychalleah Werner, “This shrimp is crazy good. “

Sea Forager CSF member Cynthia Lasden shares her favorite rockfish cake recipe - dig in! Super kid friendly!

Sea Forager member Lindsey Thomas whipped up this easy, beautiful, and tasty recipe courtesy of Anna Stockwell from Epicurious. Toss it together and taste SPRING!

Worried about over-cooking your halibut? Don’t! Grab a few essentials, marinate and enjoy. It’s party time.

Summer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!

Hank Shaw’s brilliant and simple boquerones recipe - dig in!

Sea Forager member Carol Hoover shares this colorful, flavorful dish from the Yucatan.