“I just cooked up last week's sablefish in a delicious Brazilian fish stew called moqueca. It was the bomb!” Thanks to Sylvia Fountaine for this tasty and easy recipe.

Sea Forager Superstar Cammy de Voss shares 🎣🍋 3 tips for the best fintastic ceviche👇 (hint: start with hook and line sustainable albacore tuna loin)

Sea Forager superstar Johnson Xiong combines halibut and clams in this fantastic recipe - try it!

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!

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!

Sea Forager CSF member Clare Corthell makes a simple cast iron fish pie with leftover halibut scraps, hot water crust pastry and any fresh veg from our garden. The best pie in the world!

We built this fish entree around herbs like lemongrass and cilantro. Most of your time will be spent finely mincing those herbs, but the resulting broth and delicately flavored fish are worth it. Although most recipes using cilantro utilize only the herb’s leaves, here the stems are featured for their intense flavor and crunch.

Kimchi 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.

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.

Vacation in a bowl! Enjoy.

Treat your beautiful halibut fillets to this simple caper vinaigrette. The flavor of the fish shines through and the sauce keeps it succulent. Just sear, sauce, and plate!

Heavenly halibut and hearty lentils - a satisfying combination of earth and sea!

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!

I think this was so damn good right now because I used dry farmed early girls. Sop up every bit!

Pour yourself something to drink and put on some good tunes…this easy recipe highlights the fillet and the saucy chef!

Halibut is a really tasty local fish, the only real danger is over-cooking it and drying it out. Let butter be your guide…