Sea Forager superstar Johnson Xiong elevates live Mirada Miyagi Oysters into oysters Persillade in just a few easy steps. Bon appetit!
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Summer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!
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Pork belly clam paprika goodness!
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A fabulous mussel recipe by Sea Forager CSF member Harvey Steiman!
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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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GARLIC!!! and clams. Can you handle it?! Only you can know!
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This delicious bowl of steamy mussels creates a big impact with minimal effort. Plus, you're cooking with wine! So pour yourself a glass and let's get started.... Be sure to have a nice big pot with a close-fitting lid. The mussels will open and take up more space when they cook, so leave some room in there. A pair of tongs is also super useful for moving them to the bowls later.
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Kirk isn’t kidding when he calls them pygmie lobsters, these fellas are big, way bigger even than the coonstripe shrimp! Plus the flavor and texture are ridiculously awesome too! Approaching cooking them like a lobster isn’t a bad idea. Please note that like all shellfish they are highly perishable, so eat them as soon as you can to enjoy them at their best.
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Delicious, fragrant, fingerlicking good way to serve fresh dungeoness crab!
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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.
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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:
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Oyster decadence! Enjoy.
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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.
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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.
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Put on some Italian tunes, pour yourself something nice, and dig into this CSF member recipe from Paul Schenebeck.
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Serve hot!
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Mouth-watering braised abalone for the win!
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What about the shells? Embrace the mess! Use your hands.
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Needless to say, this fish is a favorite in our house. You can cook it solo, or combine it with the coonstripe shrimp or other shellfish into one savory gumbo.
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