Recipes

 Fish:

• Paul Teall’s Poached Rockfish

• Roasted Swordfish Steaks

• Tex-Mex Sea Bass

• Grilled Ahi Tuna with Risotto and Bok Choy

• Miso Black Cod

• Olive Oil Poached Black Cod with Horseradish Emulsion

• Baked Panko Rockfish

Shellfish:

• Whelk 'Scungilli' Marinara

• Santa Barbara Lobster & Chanterelle Gratin

• Lobster, Shrimp, and Rock Crab Creole

• Spaghettini with Sea Urchin and Tomatoes

• Steve Escobar's Crabby Crabcakes

• Harry’s Uni Shooter

Saturday Fishermen's Market's Recipe Book (PDF):

• PDF includes recipes for baked panko Rockfish, grilled whole Rockfish, fish stock, Kellet's Whelk three ways, miso Black Cod, broiled soy-ginger Black Cod, fish chowder, poached Rockfish, and Abalone two ways

Sea Grant's Fishery Profiles With Recipes (scroll to the seafood section of each page):

• Halibut

• Sea Urchin

• Sardines

• Ogo Seaweed

• White Sea Bass

• Bonito

• Rockfish

• Lingcod

• Sea Cucumber

Tips & Tricks

• Lobster

  • Before preparing, place bagged live lobster in the freezer for approximately 30 minutes before deveining. This allows them to become slightly numb, which will prevent their meat from becoming tense during the beheading/deveining process (if you choose to take off the head, some people prefer to leave the head on when cooking)

  • To easily devein, remove one of the antennae from the head and gently push it up the opening in the tail where the black vein is. Once all the way in, pull the antennae back out and it should have caught the vein on its way out, making the deveining process less messy and hands on.

• Uni

  • After shucking live uni, be sure to use a utensil or long wooden pick to help clean out the partially digested food (black gooey stuff). Once the gonads are clean, use a spoon to gently peel it off the shell and enjoy!