From Real Good Fish: Pan-Roasted Thornyhead Rockfish Fillets With Herb Butter
Read More
Matthew Bond, a local spear fisherman demonstrates his recipe for whole herb-roasted Rockfish!
Read More
From Real Good Fish: Baked California White Seabass with Zucchini, Corn & Tomatoes
Read More
From Real Good Fish: Grilled Lingcod or Halibut with Peach Salsa
Read More
From Real Good Fish: A simple, delicious preparation of Pacific Sanddabs
Read More
From Giovanni’s Fish Market: Classic, pan-fried Sanddabs. A California favorite!
Read More
From The Spruce Eats: tips for making pan-fried or broiled Sanddabs!
Read More
Sole 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 More
To 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.
Read More
From Ocean2Table: Simple Steamed Dungeness Crab with Old Bay seasoning & fresh herbs
Read More
Hans Haveman of H&H Fresh Fish shows how to break down a whole Rockfish!
Read More
Learn how to select seafood from the fish counter - tips for knowing what’s fresh from seafoodhealthfacts.org
Read More
Learn how to store all kinds of seafood properly in the fridge or freezer - tips from seafoodhealthfacts.org
Read More
(from Real Good Fish) - Tasty sushi rice topped with Miso-Caramel Glazed wild salmon is a must-try during King Salmon season!
Read More
This recipe for miso-marinated Black Cod was provided by Ian Cole of Ocean2Table - as featured in Edible Monterey Bay.
Read More
This recipe for whole rockfish in chimichurri sauce comes to us from Edible Magazine and Chef Joshua at Wild Fish Pacific Grove.
Read More
Fried calamari (Monterey Bay squid), with meyer lemon and jalapeños. Provided by Mischa Hedges.
Read More
Cured Salmon Gravlax with Dill and Herbs. Shared with us by Edible Monterey Bay and Martin Hoellrigl.
Read More
Make empanadas with wild king salmon! This recipe was provided by Colectivo Felix.
Read More