Anthony Davi, godson of cioppino legend Phil DiGirolamo of Phil’s Fish Market & Eatery fame, can riff about how regional and familial influences make each individual batch its own adventure. Phil’s recipe proposes its own combination of seafood, but home cooks are encouraged to embrace what’s fresh and available from your local fisherfolk, ideally on the same day you want to prep it!
Read MoreFrom LifeSource Natural Foods: Locally-Sourced Rockfish Cakes
Read More(from The Spruce Eats) - Beer-steamed rock crab with a sweet and spicy seasoning!
Read MoreYum! This simple preparation lets the buttery flavor and texture of California Spot Prawns, a West Coast delicacy, shine. Give it a try at home!
Read MoreFrom Real Good Fish: Kevin’s Baja-Style Grenadier Fish Tacos
Read MoreEnjoy this recipe for Halibut with Pea-Fava Puree. Shared with us by Real Good Fish.
Read MoreThis delicious king salmon recipe was provided by Executive Chef Matt Beaudin, Monterey Bay Aquarium.
Read MoreLocally caught fish marinated in fresh lime juice with an array of delicious and colorful fruits and vegetables.
Read MoreStuffed with lemon and bay leaves, sardines are delicious with grilled peppers and a sourdough toast.
Read MoreThis “fiery” dressing is centered on lemon, garlic, and anchovy—with no egg or cream to get in the way of its flavor.
Read MoreDon't miss this easy recipe for Seared Tuna with Japanese Salsa, thanks to our friends at H&H Fresh Fish.
Read MoreFrom Real Good Fish: Pan-Roasted Thornyhead Rockfish Fillets With Herb Butter
Read MoreFrom Real Good Fish: Baked California White Seabass with Zucchini, Corn & Tomatoes
Read MoreFrom Real Good Fish: Grilled Lingcod or Halibut with Peach Salsa
Read MoreFrom Real Good Fish: A simple, delicious preparation of Pacific Sanddabs
Read MoreFrom Giovanni’s Fish Market: Classic, pan-fried Sanddabs. A California favorite!
Read MoreFrom The Spruce Eats: tips for making pan-fried or broiled Sanddabs!
Read MoreSole meunière is a classic French dish known for its simplicity and buttery, lemony tang. Here’s a California take using affordable and abundant Pacific Dover sole. This easy-to-make and affordable dish is sure to impress your friends and family.
Dungeness Crab Louie salads have fallen out of favor in recent years, but they make a great meal when care is taken in the preparation and quality ingredients are used. Here’s a modern take on the classic salad by the Monterey Bay Fishery Trust’s multimedia storyteller Nick Rahaim.
Read MoreTo those in the Monterey Bay seafood industry, Sabina Duran is a legend. This mother of five with five grandkids shares her famous whole rockfish recipe.
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