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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