“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.
Read MoreSea Forager CSF member Cynthia Lasden shares her favorite rockfish cake recipe - dig in! Super kid friendly!
Read MoreSummer Cioppino with Graci Etna Bianco Sicily 2019 From our CSF site hosts at Bay Grape!
Read MoreSea Forager member Carol Hoover shares this colorful, flavorful dish from the Yucatan.
Read MoreCSF member Rosalind Kim shares her rockin’ Panko Pan Fried Rockfish recipe - simple and delicious. Dig in!
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 MoreThese freaky-looking, toothsome fish are quite a site, and they make a delicious mouthful too. The female lingcod is especially sassy and independent. Around December, after setting up house and laying her eggs, she takes off to Mexico to sip margaritas and let the Mister look after the nest for two months until the eggs hatch. Enjoy the fresh flavor of this wild fish!
Read MoreThis firm white fillet stands up wonderfully to a variety of cooking methods. It’s incredibly versatile so feel free to get creative. My favorite thing to do is fresh fish tacos with Mexican slaw. Let’s get chopping!
Read MoreWhip up an easy teriyaki sauce, marinate your fillets for 20 minutes or so, then cook your fish and make a sauce with the leftover marinade. With a side of rice and steamed broccoli you’ve got yourself an easy and impressive dinner!
Read MoreGreat for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.
Fried monkeyfacee eel or any fish really, with your favorite beverage!
Read MoreJoshua Marker knows how to make the most of an excellent thing. Here shares with us a wonderful way to enjoy the bounty of the season (including a burnt-orange gin cocktail…delish!)
Read MoreCSF member Harvey Steiman: “I’ve been using a few tablespoons of curry sauces from takeout dishes by our favorite local Indian restaurant to enrich sauces for Sea Forager’s fish, to great effect. Here’s the latest, made with ling cod and a few tablespoons of sauce from madras curry chicken. The spiciness of the curry sauce is muted by the other ingredients.”
Read MoreEasy-peasy lemon squeezie!
Read MoreTastes like a vacation!
Read MoreMy favorite way of cooking lingcod is by topping it with tapenade and baking it in foil. It’s salty and delicious and the juices are so good on rice or potatoes - oh my god my mouth is watering just thinking about it. You can go to town and make your own tapenade or you can buy a respectable jar of it and I will not judge you!
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