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:

These are much lighter than traditional fish cakes and require a gentle touch.

Fried monkeyfacee eel or any fish really, with your favorite beverage!

Salmon and dill are a beautiful pair, here’s an easy and delicious way to enjoy them together!

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.

Oyster decadence! Enjoy.

Another simple and delicious trout treatment. Grab a lemon and open the wine, supper's almost ready!

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.

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.

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

Fast, fresh, and tasty, just like you!

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!)

CSF 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.”

Put on some Italian tunes, pour yourself something nice, and dig into this CSF member recipe from Paul Schenebeck.

Put it in parchment! One-shot meal, easy and delicious.

Easy-peasy lemon squeezie!

Tastes like a vacation!

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

Serve hot!

Aromatic, delicate herring with ginger and green onions.