This recipe came to us from Food52. Salmon and peas are a classic New England pairing! Read More

This recipe's secret "wow" element is anchovies. We especially like our fabulous, house made Monterey Bay anchovy boquerones in this recipe if they're available, but anchovies in a tin from your local store will also bring the "wow." Read More

This recipe is adapted from chef Gabriela Camara of Mexico City, who made her mark on the food world with her restaurant Contramar. For those of us in the San Francisco area, she has another fabulous restaurant, Cala. Diana Kennedy, anthropologist and author of Mexican Regional Cooking, has been her friend and advisor for years. Chef Camara is using local, seasonal seafood in her San Francisco restaurant, including this stellar recipe for black cod. Read More

This simple flavorful meal is perfect for cold winter evenings. Roasting the potatoes, chanterelles and fish, then topping with a fresh zesty herb pesto is an unforgettable combination! Read More

This easy recipe was sent to us from member Jamie Kohlmann, who found it through the New York Times cooking section online. This would work well with many other kinds of fillet: grenadier, lingcod, Petrale or Pacific Dover sole, rockfish, or white Seabass, to name a few. Be creative and enjoy! Read More

This recipe brings together a lot of great local flavors: albacore tuna, rosemary and tomato, with garlic, anchovy and black olives for depth, and a pinch of chili flakes for spice! Read More

We like this combination of fresh Thai Basil with albacore! From Food 52's website, "These are inspired by Thai and Mexican cuisines, and make a delicious, quick dinner. The albacore filling is loaded with herbs, lime and green onion, and cooks up super-quick in the skillet. Since I used a non-sashimi grade fresh tuna, fully cooking the meat was best, and the quick cooking method retains the tuna's tender, fresh flavor. We filled fresh, steamed corn tortillas with the albacore, topped them with a good, store-bought spicy pepper sauce and a generous squeeze of lime, and had the first of what will be many visits to our homemade taco-shop treat. I cannot wait to make this again. It is SO good." Read More

These tacos sell out wherever we serve them! Try them at home and see how delicious they are. You can substitute halibut, lingcod, rockfish, and even salmon - they are all fantastic prepared this way! Read More

This recipe is from Food52. The smoked paprika-scented sauce makes for a festive, warming, and extra-special meal. You'll want some fresh crusty bread to enjoy every bit of it! Read More

This quick, easy, and really delicious recipe came to us from member Alice Gates-Wilcox, who found it in Comfortable Under Pressure by Meredith Laurence. While her preparation uses a pressure cooker, this could be done easily without one too. Without pressure cooking, small clams will only need about 10 minutes of steaming. Read More

This dish originated in Russia, but made its way to Alaska via fur trappers. It's a wintery dish, but as we all know, coastal California gets some of its coldest months in the summer. You can use either smoked salmon bites or fresh salmon with this recipe. It's also fabulous with Carmel Canyon Smoked Black Cod. Read More

This is a wonderfully flavorful way to enjoy fresh squid. The lime and basil are bright and fresh, the chilis add heat, and the fish sauce depth. With some jasmine or sticky rice and a cooling vegetable alongside, it makes a memorable meal. Try it with ridgeback or spot prawns too! Read More

This is an easy and flavorful way to serve calamari - and it's a meal in itself! Redolent with rosemary, garlic and red pepper flakes accenting the sweetness of calamari and pine nuts, and all of it highlighted by the tomatoes and capers. Read More

Baked in ramekins with crispy bacon, gruyere cheese, spinach and white wine, these oysters are sublime and worth the effort! Read More

Lingcod, halibut and stone fruit season dovetail nicely in late spring and summer. This recipe was originally written for halibut in Cooking Light magazine, but will be delicious with lingcod as well. Read More

This luscious recipe comes to us from Bon Appetit. It's quick and easy to prepare, but makes a meal to remember. Read More

This recipe is full of bright fresh flavors and rich textures, plus it's easily made and perfect for an impromptu lunch or dinner in crab season! Read More

In this video, chef Kevin Butler demonstrates how to perfectly cook a salmon fillet with crispy skin and a thyme butter sauce. This method works well for other oily fillets, like black cod. Read More

In this video, chef Kevin Butler demonstrates how easy it is to prepare black cod - or other oily fish - with a crisp skin and satisfying texture. Here, it is served with unagi sauce, spring salad, and chives. Read More

In this video, chef Kevin Butler shows how easy it is to make tender tasty calamari in a tomato basil sauce. Read More