Whole grilled rockfish is easy, delicious, and always makes a beautiful and impressive presentation. For a unique Southeast Asian spin, try this Vietnamese peanut pesto, spread liberally over grilled whole rockfish.
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A brewpub isn’t the first place eaters hunt for fresh seafood dishes. But Alvarado Street Brewery isn’t a standard brewpub.
ASB burst on the scene with its downtown Monterey location a decade ago, parlaying Great American Beer Fest gold medal beer with a great setting and—yes—outstanding food.
Part of their successful formula, while extending to four locations, is empowering chefs at each property to craft their own featured plates. At Alvarado Street Brewery & Bistro in Carmel Plaza, that gives Executive Chef Alvin Quinol the chance to work with fresh catch.
His featured seasonal black cod activates salivary ducts on sight.
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This is a simple green herb sauce that’s tangy from lemon, a little spicy and garlicky, but made with seaweed so it has a little more mineral flavor and depth. Fresh herbs you have on hand in any combination work well; chives or thyme can also be used. I find that rosemary can be overpowering, but a little is good, and garnishing with the blue rosemary blossoms adds a lovely and light touch.
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Calamari is a staple dish, found on just about every menu along the central coast that serves seafood. Offering a new take on how to use Monterey Bay squid in a creative and delicious way, Chef Nestor Marin of Saltwood Kitchen and Oysterette in Marina shares with us his favorite recipe to highlight this local species.
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It is always a joy to reach out to different restaurants in the area, and ask for their favorite recipe highlighting local seafood. We are fortunate to have some remarkable chefs, who are fully committed to sourcing their ingredients locally, and understand the impact of their efforts.
For this edition, we highlight Chef Michael Chang of Foray, a fine-dining restaurant located in Carmel-by-the-Sea, whose mission is to take their diners on a “guided tour of the Central Coast” from the comfort of their dining room.
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As we move into summer, we are VERY excited to start seeing the first seasonal landings of local California Halibut. This recipe is one that definitely leaves your mouth watering, and is a preview of the culinary expertise of Chef Isaiah Cortright, executive chef at MOW, eliciting even more excitement for our upcoming Get Hooked Dinner that he will be preparing July 19th.
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Following an incredible Get Hooked Dinner event at Maligne last night, we’re still raving and not ready to let the flavors leave our palate! So we asked chef and owner, Klaus Georis, to share his favorite way to prepare Monterey’s seafood staple: Rockfish. Here is Klaus’s recipe for Monterey Rockfish Crudo (to serve two people). Check our Local Catch Guide to find the best local fish markets to purchase fresh Monterey Bay rockfish.
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With the crazy weather we’ve had the last few days, a hearty chowder using rockfish, a staple of the Monterey Bay, is just what the doctor ordered. Check our Local Catch Guide for tips on how to find local rockfish right off the boat, or from one of the local seafood businesses, such as Sea Harvest Monterey or Moss Landing, H&H Fresh Fish Co, Ocean2Table, or Real Good Fish (who shared this amazing recipe with us!).
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There is no better (and delicious) way to support local fishermen this spring than by buying fresh dungeness crab. Chef Michael Rotondo, executive chef at the Coastal Kitchen of Monterey Plaza Hotel, shares his recipe for crab linguine, with flavors that will let the sweet, buttery flavors of the crab shine through, and an easy one to make at home with your family. Rotondo got into pasta at a very early age, with some of his first cooking memories making fresh pasta with his mom.
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Fresh local seafood feels like a celebration on its own. This recipe amplifies the celebratory feeling—by way of both timing and treatment.
The timing is Lunar New Year. Different parts of the world greet another dance around the sun—and/or with the moon—in various ways. Many in the global East celebrate this month (starting Feb. 10).
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Tim Obert, veteran Monterey Bay fisherman and captain of two boats, is hoping area eaters consume Dungeness crab whether or not it’s local.
“I tell people it helps maintain the ocean environment in Oregon, and helps us with our market,” he says. “Anyone buying from anywhere is a good thing.”
With that in mind, the Fisheries Trust headed over to Moss Landing’s new Sea Harvest dockside market for some crab harvested from Oregon, and prepped one of the simpler and most satisfying crab dishes going: a sourdough crab melt.
Black cod goes by many names, sablefish, butterfish and blue cod among them. Its indulgent texture and mild flavor also benefit from any number of preparations. But few will tempt with the type of name or tastiness of what Mario Garcia, executive chef at Carmel landmark Grasing’s, does with black cod.
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Seaside’s own Lance Koehler is many things: an avid fisherman, an entrepreneur, a restaurant general manager, a chef and a dog lover, to start. A single passion runs through each of those identities: deep appreciation for Monterey Bay seafood. That guides much of his work as the driving flavor force at Louie Linguini’s on Cannery Row, and helped inspire he and his wife’s popular business Pacific Pet Treats.
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Myra Goodman and her husband founded now-international organic superpower Earthbound Farm after it started as a roadside produce shack with a couple of acres to grow on in Carmel Valley. Her first cookbook, Food to Live By, remains a treasured resource… One favorite among them delivers simple, easy and satisfying tuna. The crust seduces with a shift from Kosher salt to fennel sweet, best enjoyed with fresh local albacore, now in season—but not for long!
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Fisherfolk categorize white sea bass as a ghost fish because they are so elusive, which makes them all the more prized when their fleeting season comes around—as it just might in September. (Or might not.)
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Chef Tim Wood, the big personality behind Woody’s at the Airport and Woody’s at Del Mesa, has so many great hookups in the local foodscape the original recipe read like this: “Step one: Call the Crab Man Dave, see if he's fishing halibut; Step two: Call [farmer] Dick Swank and Peter the Lemon Guy…”
It also involved expert skills (“Clean the halibut!”) and quantities better scaled for one of his restaurants.
For practical purposes, that version has been rendered more realistic for mere kitchen mortals, in terms of procurement advice and portions. Wood recommends MBFT favorite Robbie Ocean Fresh Seafood on Wharf Two in Monterey for the fish, Country Flat Farms for the lemons and Swank for the bell pepper.
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Talk about an incredible summer barbecue. Last year around this time, two dozen spearfishers hunted and foraged in the morning then prepped their harvest for judges in the early afternoon. The inaugural Catch & Cook by Fin + Forage at Del Monte Beach netted a bunch of incredible recipes, including this one by contest finalist, spearo and home chef Dan Silveira. (This recipe first appeared in Edible Monterey Bay.)
Courtesy Dan Silveira
Simple and Delicious - this local rockfish recipe will wow your tastebuds and is coming to us straight from local fishers, Austin Walker and Liza Star of Omega Gold Seafood based in Moss Landing, CA. Try it tonight for dinner!
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Today’s Sustainable Seafood highlights a local favorite of ours, Dungeness crab!
Not only can you walk down to your local seafood market to find these delicious critters, but you can usually find them for sale LIVE off the docks too!
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A special treat from our friend, Colin Moody, Head chef at The Club at Pasadera. Shown here is a locally sourced abalone dish that you can make at home like a Pro. Keep reading to find out how!
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