CSF member Monica Alton Spiller’s Swedish / California / Monterey baked sardine roll-ups recipe!

GARLIC!!! and clams. Can you handle it?! Only you can know!

Here is an amazing recipe for your calamari, courtesy of Sea Forager Seafood member Aaron Rocchino, owner of The Local Butcher Shop in Berkeley. Super flavorful, satisfying, and simple. The man knows his food! Enjoy!

Turn it into sashimi and eat all of it raw!

Vacation in a bowl! Enjoy.

Fisherman, friend and chef Hank Shaw knows just what to do with delicious, fresh tuna. Thanks, Hank!

Tuna Tartare: serve with sliced avocado, rice and nori squares for making delicious nori tuna tacos

Sea Forager CSF member Chris Elkins riffed on this recipe from the New York Times by Naz Deravian. Have at!

Delicious, fragrant, fingerlicking good way to serve fresh dungeoness crab!

A simple way to cure fish such as trout or salmon.

Great for rockfish, lingcod, halibut, cook at slow simmer and enjoy! Serves 4.

Serve with quick red onion pickles - sliced paper thin, sit them on brown rice vinegar and salt with some bay and dill. And tomatoes with basil! Because summer!

Check out this lovely treatment of petrale sole from the New York Times - the key is to let the sauce thicken at the end!

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.