Photo and recommendation by Sea Forager CSF member Dwight Agan. Thanks, Dwight!
These are much lighter than traditional fish cakes and require a gentle touch.
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Fried monkeyfacee eel or any fish really, with your favorite beverage!
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Salmon and dill are a beautiful pair, here’s an easy and delicious way to enjoy them together!
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Sea Forager CSF member Kate Schultz implores us: don't throw out the Fish Milt (aka male roe) or Female Roe from the Herring; here is a delicious way to enjoy every part.
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Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!
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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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Fast, fresh, and tasty, just like you!
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Joshua 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!)
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Put it in parchment! One-shot meal, easy and delicious.
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Easy-peasy lemon squeezie!
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Tastes like a vacation!
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Pour yourself something to drink and put on some good tunes…this easy recipe highlights the fillet and the saucy chef!
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Aromatic, delicate herring with ginger and green onions.
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Sand dabs are a San Francisco delicacy! There are probably many ways they could be cooked, but the only way I have ever done a dab is to pan fry it. In truth, it's almost like they were designed to this end. Bread crumb/eggwash and drop 'em in the hot skillet. Yum!
Pick up some panko it's time for a petrale party!
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Salmon! A perfect, magical fish that can be enjoyed a million ways. This is one of my favorites, it's easy and impressive, and the gingery-salty-miso is a lovely balance to the richness of the fish.
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Catch them yourself if you can, and enjoy them in the classic Scandinavian way…
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Yes, it's a curry, but the wonderful flavor of the white sea bass will prevail!
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Halibut is a really tasty local fish, the only real danger is over-cooking it and drying it out. Let butter be your guide…
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