Recipe by John Peck

Cook Time: N/A

Servings: 1 person (scale up ingredients for additional people)

Temperature: N/A

Ingredients:

Pasta (any type)
Urchin
Olive Oil
Butter
Garlic
Salt

Directions:
Clean 1 Urchin
Uni cleaning instructions

Boil pasta
Make sauce
Cut 1 garlic clove into slices
Heat sauté pan
Add three tablespoons of olive oil
Sauté garlic slices in the olive oil
Add three tablespoons butter Remove sauce from pan

Add sauce to pasta and reheat as necessary. Add a little salt to taste.

Add a small amount of uni to the pasta, mix in and taste it. You won’t taste the uni yet. Slowly add more uni until you just start to notice a seafood-like taste. Eat like this or add just a little more. Don’t add much more because the uni may overpower the taste.

Notes:

Expect the uni pieces to be less than perfect looking when you remove and clean them. They may be melted looking - that is ok. Try not to get frustrated, it just takes time and practice to get them perfect. Restaurants use the chemical Alum to keep the pieces firm and retain the perfect texture.

Eating uni has been described as “tasting the essence of the ocean.” It is an acquired taste so is best tried in a simple dish like this where you can adjust the amount of uni to your taste. Only after time will most people enjoy eating uni right out of the shell. Take baby steps so you enjoy the experience.

Recipe by Casey Nakamura

Cook Time: 5 mins

Servings: Two people

Temperature: Medium high heat

Ingredients:

2 tablespoons Butter or Vegan Butter

1.5 teaspoons White Miso paste

Pinch of cayenne pepper (or chile powder)

1 tablespoon Avocado Oil

Pinch of Sea Salt

Pinch of Black pepper

Directions:

Miso Butter Prep

-In a small bowl, add butter, miso and cayenne pepper and mix until well blended and set aside

Scallops

-prep, clean and pat dry until you have just the foot meat ready to go.

-Heat a large sauté pan/skillet over medium high heat, add Oil, heat until the surface glistens

-Season scallops with salt/pepper

-Place scallops flat side down working in a circular order

-Cook for about 2 mins or until a deep golden brown sear is visible on scallop edge

-flip after a golden crust is visible

-cook 1 to 2 mins (don’t overcook - very easy to do)

-turn off heat - transfer to plate to dry for plating

Miso Butter

-Add miso butter mix to hot skillet, mix together as it melts

-once melted, drizzle warm miso butter over scallops.

Notes:

Miso butter can be used with anything not just scallops!

Recipe by Billy Wilczynski

Cook Time: 1 hour

Servings: 6+

Temperature: 400F

Ingredients: 3-4 Lobster Tails 1 Pound of Bacon 1 Pound of Rigatoni Pasta 2 Tbsp of Butter 3 cloves of Garlic Salt and pepper to taste

Cheese Sauce: ¾ Cup of Butter ¾ Cup of Flour 2 ¼ Cups of Milk 1 Cup of Seafood stock ½ Cup of White wine or Vermouth 8oz of Pepper Jack Cheese 8oz of Sharp Cheddar Cheese 8oz Block of Cream Cheese 6oz Gruyere Cheese 3oz Parmesan Cheese Salt and pepper to taste

Bread Crumb Topping: 1 ½ Cups of Panko Breadcrumbs 3 Tbsp of Butter 2 Tbsp Old Bay Seasoning

Directions:
1. Remove lobster meat from tails and cut into bite-sized pieces.
2. Finely chop garlic cloves and add butter and garlic into a pan on medium heat.
3. Add lobster meat, season with salt and pepper, and cook until it just becomes no longer translucent. 4. Remove the lobster meat from heat and set aside for later.
5. Cut up bacon into small bite sized pieces and cook until crispy. 6. Remove the bacon from heat and set aside for later.
7. Cook the rigatoni pasta and set aside for later
8. Melt ¾ cup of butter in a pan over medium-low heat
9. Once fully melted add ¾ cup of flour and blend together to create a rue
10. In a separate (large) pot add the milk, seafood broth, and white wine and heat over medium-low heat
11. When the rue turns golden brown add it to the heated milk mixture and whisk until smooth
12. Once the milk starts to thicken a bit add cheddar, pepperjack, cream cheese, gruyere, parmesan, salt and pepper to taste
13. Mix until everything has melted and the sauce is smooth
14. Remove sauce from heat and add the pasta, lobster, bacon and mix.
15. Pour mac and cheese into an adequately sized baking dish and preheat oven to 400 degrees
16. Lastly for the bread crumbs, melt butter in a pan over medium heat and add panko bread crumbs and Old Bay Seasoning.
17. Mix together and cook until crispy
18. Sprinkle bread crumb topping over Mac and Cheese and add to the oven and bake for 15-25 minutes.

Notes: This Mac and Cheese is a definite crowd pleaser and my go to potluck dish. Hope you guys enjoy it!

Recipe by Kristina Chang

Cook Time: 30min

Servings: 4

Temperature: N/A

Ingredients :
2 Lobster tails
Loren's Brine Recipe
2 limes
1 orange
1 lemon
2 tbsp sugar or agave
1/2 bunch of cillantro
1 jalapeno
1 red onion
salt to taste

Directions: Some planning is required for this recipe. Need to first utilize "Loren's Wicked Brine" recipe (aprox. min 1 hr).

Juice limes, an orange, and a lemon. Add liquid into one bowl. Add sugar, cilantro and finely chop half the jalapeno. Finely dice the red onion and add to bowl.

Place ceviche marinade in fridge.

Poach lobster tails for 7 mins and then shock them with ice. Dice lobster into bite size chunks. Add lobster to mixture for 30-60min.

Notes: The longer you let the lobster marinate, the more intense the acidity will be.

This isn't a true ceviche, because the lobster is poached. But it's an easy entry into the ceviche world.

Recipe by Loren

Cook Time: 1-2 hrs

Servings: N/A

Temperature: N/A

Ingredients:

1.5 qts water
1/3 cup Mortons salt or similar iodized salt
1/2 cup brown sugar
Lobster tails or Crab or meat (see notes)

Directions:

Bring about 1.5qts of water to a boil. Mix 1/3 cup of salt and 1/2 cup of brown sugar into the boiling water until it dissolves.

Remove from heat, add ice until the brine is chilled.

Remove the meat from the tail (you can save the tails to shove the meat back into for presentation).

When the brine has cooled add your lobster. Half or chunk your lobster so it has more surface area in contact with the brine.

Let sit for 2 hrs. The longer it soaks. The saltier it gets.

Cook however you like and enjoy.

Notes: If you want to infuse flavor with other spices, use 1/4 cup of salt or less and leave it overnight.

People will brine meats with herbs and spices but you need to leave it in the brine for at least 10 hours... ergo - use considerably less salt.

I like to steam the meat but once it's brined, the moisture retains better, regardless of how you cook it. If you leave a batch sitting too long you can give it a freshwater rinse in the sink.

Recipe by Mike Jones

Description: Quick and easy recipe after a long day.

Cook Time: 15mins

Servings: 1

Temperature: N/A

Ingredients:

1 lobster tail
½ cup Mayo
1 fresh lemon (need 1 tbsp lemon juice)
1 celery stalk
1 green onion stalk
2 leaves of Lettuce
Any type of bun
Salt
1/2tsp black pepper
1tsp garlic powder
1tsp sesame oil
Spicy Mayo

Instructions:

Cut slit down the back of the lobster tail.

In medium pot bring water to boil and add 1/2tbsp salt.

Add lobster once water has reached boiling.

Boil lobster tail for 8 mins.

After 8 mins remove from water and place lobster tail on ice or in the fridge to cool down.

While the tail is cooling prepare the dressing.

Add Mayo, celery, green onion, lemon juice, black pepper, garlic powder to a bowl and stir to combine. Taste and add extra black pepper or lemon juice as needed.

Once lobster has cooled, pull meat out of shell and dice into small chunks. Roughly ½” x ½” cubes.

Add lobster to bowl of dressing, stir to combine.

Toast buns or rolls.

Add lobster to bottom of bun, place ½ lettuce leaf on top, add spicy Mayo, add top half of bun, and enjoy.

Serve with your favorite summer beer. Add french-fries, chips, salad, or potato salad as a side.

Notes: use Loren’s Wicked Brine for juicier meat. You can omit any ingredients you don’t have as long as you have lobster, Mayo, some type of bread, you can make this work.

Recipe by Betsy Bothell

Description: A delicious take on a Hawaiian lobster recipe!

Cook Time: 15mins

Servings: 2

Temperature: Boil and Broil

Ingredients:
2 lobster tails

2 tbsp butter

1 shallot, finely chopped

6-10 lilikoi (passionfruit) juiced // about 1/3c of juice

2 tsp Dijon mustard

2 tbsp lime juice

2 tbsp mascarpone (or heavy cream)

Handful of cilantro, chopped

Salt

Directions:

Lobster:

Bring water to a boil and poach the tails for about 3 minutes

Cut the tails in half, place them on a baking sheet and broil for 5-7 minutes, until fully cooked

Sauce:

Melt butter in a skillet and cook the shallot on low heat until softened, but not brown

Add passion fruit juice, Dijon mustard and lime juice and stir until combined

Stir in mascarpone until fully incorporated

Add salt to taste, and more lime juice if desired

Finish the sauce with 2/3 of the cilantro

Spoon sauce over the lobster tails and top with the rest of the cilantro

Notes: This sauce is delicious on (probably) any type of fish. We’ve enjoyed it on mahi and calico, so far.

Recipe by Betsy Bothell

Recipe Name: Lobster Mac

Cook Time: 1 hour

Servings: 6-8

Temperature: 450 then 350, plus a broil at the end

Ingredients:
2-3 lobster tails

1/2 stick butter

2 tsp-ish Creole seasoning

1 shallot, diced

1/2 red onion, diced

1lb macaroni

3c shredded cheddar

1 26oz can cream of mushroom soup

4 tsp mustard powder

1 tsp black pepper

Tobasco for serving

Directions: Preheat oven to 450

Cut lobster tails in half and arrange on a baking sheet.

Melt butter (reserve 2 tbsp for later) and pour over lobster.

Sprinkle Creole seasoning liberally on the tails.

Bake for 10 min, then allow lobster to cool for 15 min before chopping into large bite-sized chunks.

Decrease Oven heat to 350.

Meanwhile:

Cook macaroni according to al dente, approx 1-2 minutes less than what the box recommends.

In a skillet, cook the shallot and onion until soft, not browned, in the remaining butter.

While lobster cools, in a large bowl combine the remaining ingredients (but not the Tabasco). When the noodles and shallot/onion are cooked, add those, then the lobster. Stir everything well to combine, then spread evenly in a 9x13 Pyrex. You may need an additional baking pan to fit all of it.

When oven has cooled to 350, bake the mixture for 30min

If you like a crispy top, turn on the broiler and cook for an additional 5-7min

Allow a few minutes for it to cool before serving, and top with Tobasco and additional black pepper to taste.

Recipe by Dave Mata

COOK TIME: 20 minutes

SERVINGS: 4

TEMPERATURE: Cold

INGREDIENTS :

1 spiny lobster tail per two people for a main, or 1 tail for 4 as an appetizer, sliced or medium diced, raw

6 limes juiced

zest from 2 limes

1 red bell pepper, small dice

1 jalapeno, seeded and minced

1/2 large sweet onion, small dice

2 Roma tomatoes, seeded and small diced

1 medium to large cucumber, small diced

Mash 1/4 to 1/2 a garlic clove (grind to a paste using a little salt and the side of the knife)

1/2 c - 3/4 c of coconut cream (The unsweetened type, not Cream of Coconut)

Optional - 4 oz grape tomatoes, broiled

Optional - 4 oz jicama, small diced

Optional - 2 - 4 oz passionfruit

DIRECTIONS:

Mix lobster with lime juice and let set for 15 minutes.

Prep all other ingredients while waiting.

After 15 minutes, remove half the lime juice and reserve. Mix in all ingredients except for the charred grape tomatoes and coconut cream. Salt to taste. Chill until ready to serve, prior to serving, mix in the coconut cream, starting with half a cup, and adding the rest if needed. Garnish with charred tomatoes.

NOTES:

Use a non-reactive bowl for this. All ingredients can be prepped in advance, but only combine the lime and lobster before you plan on serving it.

Recipe by David Mata

Cook Time: 1 hour

Servings: 6

Temperature: 165F+

Ingredients :

1 pound lobster meat

2 medium russet potatoes, peeled and diced

6 cloves garlic crushed and minced

1 T thyme leaves

1 tsp chiffonade of sage (finely sliced)

1 large shallot minced

1 half bunch flat leaf parsley finely chopped

½ c cream

1 c olive oil

Salt

Pepper

Optional - ½ tsp pepper flakes

Optional - ½ tsp anchovy paste

Optional - ½ pound baccalao (soaked for 24 hours, then poached separately)

Directions:

Lightly poach the lobster meat in salted water that barely covers it. Let sit in that liquid for 20 minutes to a half hour. Transfer meat to a stand mixer, or food processor bowl. In the poaching liquid, cook potatoes until soft. Transfer potatoes to mixer or processor and discard the poaching liquid.

Saute in a little olive oil, the garlic and shallots until lightly browned, add sage and parsley, saute for another 30 seconds or so, and then add to the potatoes and lobster. Add thyme, and any optional ingredients.

Reserve about 2T of olive oil. With mixer or processor running at a high speed, slowly add in olive oil and then cream. Once whipped in, turn off and add salt and pepper to taste.

Place into a baking safe dish, and bake at 450F until lightly gold or brown in places on top. Remove from oven, top with the remaining olive oil, and serve with bread or crackers.

Recipe by Peter Calcagni

Cook Time: 2 hours

Servings: 8

Temperature: 40

Ingredients: 1 lb raw fish, scallops or shrimp etc
7 limes
2 lemons
1 orange
2 Roma tomatoes
1/2 mango
1/4 red onion
1/2 serrano pepper
1/2 jalapeno pepper
1/2 bunch cilantro
1 avocado
Salt
Pepper
Garlic powder
Hot sauce
Tortilla chips or tostadas
Sour cream or crema (optional)

Directions:
1. Pat meat dry with a paper towel and cut out bloodline, bones or any discolored pieces of meat and discard. Cut into 1/2 inch cubes.

2. Juice 3 limes and 1 lemon. Mix juice in with fish to coat all pieces in a non-metal container. Plastic Tupperware is good. Cover or seal and refrigerate for 1.5-2 hours depending on how well "cooked" you want your fish. Don't let the fish sit more than 2 hours.

3. Slice jalapeno and serrano peppers and discard the seeds. Dice peppers and 1/4 onion, then mix in with the fish. You can do this step before or after the fish "cooks".

4. Cut tomatoes in half and squeeze out the juice and seeds. Dice tomatoes, mango and cilantro. Pat dry with paper towel and refrigerate.

5. Juice 3 limes, 1 lemon and 1 orange. Slice last lime and slice or dice the avocado.

6. Once fish has sat for the desired amount of cooking time, drain juice. Stir in the 2nd batch of juice and diced veggies. Add salt, pepper, garlic powder and hot sauce to taste and it's done!

7. Serve on tostada or with tortilla chips. Top with avocado and sour cream/hot sauce/extra lime if desired

Notes: Heat tortilla chips/tostadas in microwave for 30 seconds for restaurant style

Recipe by Dave Mata

Description: a simple variation on the Mexican Aguachile

Prep Time: 1 hour

Servings: 2+

Temperature: Cold

Ingredients:
1lb salt water fish, skinned, fileted and pin bones removed OR shrimp/lobster/clams
8 limes, juiced
1/4 clove of garlic grated
2 serranos diced
1 handful of cilantro (about 1/4 of a bunch, leaves and stems) salt to taste

Optional Garnish: 1/2 cucumber, sliced
1/4 jicama sliced in similar sized slices as the cucumber
2-4 tostadas or heated corn tortillas

Directions: Into a blender put in the garlic, serrano, salt, cilantro, lime juice, and just enough water to get it blending. Blend for 5+ minutes, until as smooth as possible from your blender. Throw that in the fridge to chill while prepping the fish. You want the chili mixture to be sour, but not too sour, go by taste. Thinly slice your fish or, if using shrimp, cut your shrimp in half lengthwise to maximize surface area. Toss in the chilled chili water and serve immediately. Add salt and garnish as preferred.

Notes: This is a basic aguachile. It can be modified however you'd like, provided you keep the citrus and chili. Add water to balance the sour as you prefer. Do not do this with freshwater fish. This is slightly different from a ceviche in that the fish is raw, and never has time to cook/cure in the acid from the lime juice.

Recipe by Patrick Antonius

Cook Time: 2 hours

Servings: 6+ people

Temperature: Cold

Ingredients:
Few pounds of fish (yellowtail is my all-time favorite, but any white fish will work just fine)

Diced red onion

Diced Jalapeños

Minced Habanero

Diced Tomato

Diced Mango (secret ingredient)

Diced Avocado

Diced Cilantro

Minced Garlic

Tapatio

Limes

Lemon

Salt/pepper

Directions: 1. Dry fillets with paper towels.

2. Dice fish into small pieces ~1/4” thick.

3. Place fish in large bowl, then cover in lime and lemon juice, and (optional) a splash of orange juice.

4. Generously mix in salt and pepper.

5. Cover tightly in plastic wrap and marinate in fridge for at least an hour or two; this can also be done overnight.

6. Drain excess liquid before mixing in other ingredients.

7. Add minced garlic, Tapatio, and more salt/pepper if needed. Adjust to taste.

8. Mix in diced fruits and veggies. Adjust to taste.

9. Serve on tostadas or with tortilla chips, more avocado and Tapatio. Drain excess liquid before re-serving.

Notes: The mango really separates it from other ceviches so don’t skip out on that. Go easy on the habanero and Tapatio. All ingredients can be adjusted to taste and I’ve never really measured anything.

Recipe by Doug

Cook Time: 25min

Servings: 2

Temperature: N/A

Ingredients:
Canola oil or similar
1/2lb fish (see notes)
1 Tbsp Cajun dry seasoning or similar
1/2 cup Flour
2-3 Tbsp regular mustard

Directions: Begin by adding oil to saucepan and set to medium-medium high while you prepare ingredients. Cut up fish fillet into 1"x1" pieces.

Season chunks of fish with Creole dry seasoning or other similar dry seasoning. I used Chili-lime dry seasoning from Trader Joes.

Add mustard to bowl and add seasoned fish. Stir fish into mustard until evenly covered. Roll fish cubes in flour until evenly coated.

Once oil begins to shimmer, add fish. Flip when golden brown, roughly 3mins. Cook other side for roughly 2 mins until golden brown.

Remove fish from oil and place on paper towel or in a sieve to let oil drain (my personal method).

Notes: Doug recommends "Slap Ya Mama Cajun Seasoning" - some, not all Walmart's carry this.

Pro tips: don't crowd the pan, give oil long enough to get so hot it begins to shimmer.

Keep seasoned fish cold while oil heats by placing it in fridge this will help stop fish from sticking to pan.

Do not use Sheephead, parrott fish, calico bass halibut. This recipe works best with fish that natural have a "tangy flavor".

Do use yellowtail, amberjack, trigger fish, any type of snapper, opal eye perch may also work Consume with hot sauce and your favorite light beer.

Recipe by Betsy Bothell

Cook Time: 15 min

Servings: 2+

Temperature: Pan fry

Ingredients:

Mahi Mahi filets

Avocado oil

1/4c potato starch

Red onion

Yellow or orange bell pepper

2-4 large tomatoes or a handful of small tomatoes

4 cloves garlic

4 tbsp ají amarillo

1/4 cup fish broth - or any other broth

1 Tbsp white wine vinegar

Cilantro for garnish

Directions:

Dredge mahi filets in potato starch and set aside

Cut onion and pepper into thick strips

Halve tomatoes, deseed, and cut into chunks

Crush then mince the garlic

Preheat a pan over medium heat and once hot add a generous amount of avocado oil.

Add mahi to the hot oil and fry for 3-4 minutes per side depending on the thickness, until golden brown. Remove from the pan and keep warm.

Meanwhile,

Cook onions and peppers in oil until soft, but not brown

Add ají amarillo and crushed garlic and sauté for another 2 minutes

Add tomatoes and broth and stir for 1 minute

Add vinegar and stir til combined

Spoon the sauce over the fish

Sprinkle with fresh cilantro

Notes: This recipe is not a science. I pretty much eyeball everything and it tastes great every time. You can add more or less veg, whatever you like.

I buy my aji amarillo on Amazon, but you might be able to find it locally too. I typically buy 2 jars at once because we like this recipe so much.

Recipe by Tim Kohl

Cook Time: 1 hour

Servings: 4-6

Temperature: As noted

Ingredients:

One stick unsalted Irish butter

Four cloves garlic minced One yellow onion diced

1/2 teaspoon lemon pepper

1/4 teaspoon salt

4 cups low sodium chicken stock

1 pound linguine pasta

One large lemon (zest and juice lemon)

One pound fish fillets

One cup grated Parmesan cheese

1 cup fresh basil chopped

1 cup fresh parsley chopped

Salt and pepper

One cup of white wine.

Lemon wedges for garnish

Directions:

To your skillet over medium heat, add 1/2 stick of butter, garlic, onion, lemon pepper, salt. Sauté for three minutes don’t let garlic brown.

Add remaining butter, chicken stock, wine, linguine, lemon juice, lemon zest, and fish to skillet.

Ensure your pasta and fish are fully submerged in the chicken stock. Bring to a boil over medium high heat.

Reduce heat slightly keeping stock at a simmer. It will take about 10 to 15 minutes for pasta to cook and soak up all the liquid.

While cooking, stir ingredients about every two minutes to keep pasta from sticking together.

As you stir you will have to work the pasta around the fish.

The fish will begin to break up and mix in the pasta as you stir, and that’s OK.

If your pasta isn’t cooked through after all the liquid is absorbed you can stir in some extra stock or water or wine until pasta reaches desired consistency. Once noodles are cooked and liquid has been absorbed, remove skillet from heat. Using tongs gently fold in 1/3 cup of Parmesan cheese and all the fresh herbs.

Taste. Add salt and pepper to your preference.

Divide into bowls and garnish with remaining Parmesan and squeeze of lemon.

Notes: You will need a minimum 13" wide x 2-3" deep side skillet.

Recipe by Dave Mata

COOK TIME: 20 minutes

SERVINGS: 4

TEMPERATURE: Warm

INGREDIENTS :

1 smoked halfmoon perch (or other perch.)

400 - 500 grams of fresh pasta (pappardelle)

12 ounces grape tomatoes, halved

4 large cloves of garlic, sliced thin

1/2 shallot, finely diced

1/2 bunch flat leaf parsley, finely chopped

2-3 oz olive oil

Salt to taste

Pepper to taste

1 tsp anchovy paste

1 pinch red pepper flakes

Juice of 1/2 lemon

optional: 1/2 oz vodka or 3 ounces white wine

optional: 2T capers

optional: 4 ounces chopped pickled artichokes

DIRECTIONS:

Pick meat from perch and keep in large pieces, make sure to remove all bones, set aside.

Start pasta water heating to a boil.

Heat a large sauté pan with medium heat, and cook shallots and garlic in the olive oil for a minute. Add tomatoes, and increase heat to medium-high. Sauté until tomatoes begin to soften, add anchovy paste and half the chopped parsley, salt, pepper, and vodka. Stir well. Start boiling the pasta. When pasta is about to the al dente stage, add the remaining ingredients for the sauce into the sauté pan. Mix well, add 4 ounces of the pasta water, and increase heat to high.

Remove pasta when cooked, drain, and then put into the sauté pan, toss with the sauce and perch to coat and finish the pasta. It's done when the added pasta water is mostly cooked out, and sauce is well mixed into the pasta.

Serve hot.

NOTES:

Smoked perch: Brine in a 0.5% brine overnight, smoke 4 hours at 205 F, to get good smoke depth in it. Get creative with the fish.

Recipe by Tim Kohl

Cook Time: 1 1/2 hours

Servings: 8

Temperature: Varies

Ingredients: Prepare all these ingredients in advance.

1/4 cup of extra-virgin olive oil.

Coarsely chopped one large onion.

Minced four garlic cloves.

2 1/2 teaspoons of thyme spice.

2 teaspoons of dried oregano spice.

1/2 teaspoon of crushed red pepper flakes. One bay leaf.

Two 28 ounce cans of whole peeled tomato with juice crushed puree.

1 1/4 cups of dry white wine.

1 1/4 cups of water.

One cup of bottled clam juice with baby clams or 2-10 ounce cans of bumblebee whole baby clams.

1 pound of yellow tail, white Seabass, Dorado or halibut. Chop fish into 1“x1“chunks.

1 tablespoon of sea salt and 1 tablespoon of crack ground pepper in a gallon Ziploc plastic bag. Add in fish and toss in the bag for three minutes.

One and a quarter pounds of large shrimp about 30 peeled and divided. Tails left on if desired.

1/2 cup of coarsely chopped fresh flat leaf Italian parsley.

1/2 cup of coarsely chopped fresh cilantro.

1/2 pound of fresh baby leaf spinach.

Directions:

1. Heat oil in large stock pot over low heat and add chopped garlic and heat for approximately 10 to 15 minutes without letting garlic brown.

2. Stir in onion until onion is translucent. Cook for 3 to 4 minutes with medium heat.

3. Stir in time oregano red pepper flakes and bay leaf.

4. Add crushed tomatoes in purée (Vons) and their juice, white wine, water, clams and juice. Bring to a simmer over medium heat.

5. Add seasoning to fish then place in stock pot.

6. Simmer with medium heat covered until Fish is opaque.

7. Add spinach, cilantro and Italian parsley. Let it simmer for 5 minutes.

8. Add shrimp and when they’re is pink, they’re ready to eat.

9. Discard Bay leaf.

To eat at another time, place 2-3 cups of Cioppino in gallon Ziploc bags and let cool. Remove all air from the bag and zip it tight then freeze it for another day. Prior to eating, for dinner, thaw in the refrigerator overnight, and then heat it up in the microwave for about 2 1/2 to 3 minutes and it’s ready to eat.

Notes: This is my favorite for my 50 pounds of yellowtail and white seabass I freeze for every winter.

Recipe by David Mata

Cook Time: 1.5 hours

Servings: 6

Ingredients :

Broth:

Heads and bones from 3 Mahi

1 qt Shrimp shells

1 celery rib

5 garlic cloves

1/2 onion

1/2 bottle of an acid white wine like vinho verde

The tops of 1 fennel bulb

4 qts water

Soup:

4-6 oz of fish per person (great if you have a few different types of fish available.) cut into 1.5" to 2" dice

2-4 oz of shrimp per person

1 pound of mussels or clams (optional)

1 fennel bulb, sliced thin

3 shallots minced

3 garlic cloves minced

1 tsp red pepper flakes, preferably aleppo

1.5 T red wine vinegar

1 (28oz) can of ground tomatoes (san marzano preferred) or whole and crushed by hand

1 tsp dried oregano

small handful of thyme sprigs

3 bay leaves

1 half bunch of flat leaf parsley, rough chopped

4oz olive oil

salt

pepper

1 tsp garlic powder

Optional - 1 tsp anchovy paste

Directions:

Bring to a boil, then simmer the broth for about 1.5 hours, and strain. Add water if needed, this should be roughly 2 quarts of broth once done. You can make this a day or two ahead if needed.

To make the soup, saute shallots and garlic in a small amount of olive oil, then deglaze with broth. Bring the broth to a boil, add herbs, vinegar, pepper flakes, salt, pepper, tomato, garlic powder and anchovy paste. Reduce to a simmer and simmer for 15 minutes. Add fennel, and simmer 5 minutes. Add seafood, and raise heat. Bring to a boil, then reduce heat to low and let the soup cook for 5 minutes, salt and pepper to taste. Cut heat, or reduce to lowest flame, stir in olive oil, and serve.

Notes:

This is the base recipe from the cioppino party.

Cook Time: 40-60 min

Servings: 8

Ingredients : 8-10 whole rock scallops (keep the mantles and roe along with the adductor muscles)
1 spiny lobster tail, meat chopped
10-13 oz (280-370 g) chopped clams with their juice (fresh or canned)
1 large onion, diced
2 celery stalks, diced
500-600 g Yukon Gold potatoes, cut into 1/2-inch cubes
3 cups (700 ml) fish stock (a Sheephead head simmered for 45-60 minutes works perfectly)
1 cup (240 ml) whole milk
1 cup (240 ml) heavy cream
4 oz bacon, diced
2 tbsp butter
2 bay leaves
Fresh parsley, chopped
Freshly ground black pepper
Salt, to taste

Directions: Shuck the scallops. Roughly chop the white adductor muscles. Reserve the mantles and roe (orange, beige, or cream-colored gonads) in a separate bowl. Discard any dark digestive tissue and organs. Rinse well.

If using fresh clams, steam 20-24 littleneck (or similar) clams until they open. Reserve and strain the liquor, then chop the meat. If fresh clams are unavailable, substitute two 6.5 oz cans of chopped clams with their juice.

Render the bacon slowly in a large pot.
Add the onion and celery. Cook 5-8 minutes until softened.
Add the butter.
Add the potatoes and bay leaves.
Add the clam liquor and fish stock.

The liquid should just barely cover the potatoes. Add 1/2 to 1 cup of water if needed.

Simmer 15-20 minutes, until the potatoes are tender.
Mash roughly 20-30% of the potatoes against the side of the pot to thicken the chowder naturally.
Add the milk and cream. Return to a gentle simmer.
Add the scallop mantles, roe, and clams. Simmer gently for 2-3 minutes.
Add the scallop muscles and lobster meat. Cook just until the chowder returns to a gentle simmer, about 1-2 minutes.

Remove from heat.

Taste and adjust salt as needed. Garnish with parsley and freshly ground black pepper before serving.

Notes: Wild shellfish may occasionally contain marine toxins, bacteria, or environmental contaminants. Before harvesting, check current California shellfish advisories, red tide conditions, and local health warnings. Avoid collecting after major rain events, follow all regulations, and use good judgment when selecting harvest locations.

Recipe by Andy Aronson

Cook Time: 2-2.5 hours

Servings: Many

Temperature: 200 in the smoker

Ingredients:

1-1.5lb firm fish — tuna and marlin are great

1/4c salt

1/2c brown sugar

1 lemon

1/2 tsp black pepper

1 tsp Worcestershire

1/2 tsp garlic powder

1 tsp Old Bay or Creole seasoning

12oz cream cheese

Tobasco

Chives

Optional:

1/4c ground mac nuts

3oz Yogurt or 1/2 and 1/2

Directions: Brine the fish in a mix of the salt, brown sugar, juice of 1/2 lemon and water. Cover and refrigerate for 2 hours.

Smoke the fish for 2-2.5 hours at 200 degrees Fahrenheit.

Allow the fish to cool, then mix the fish in a food processor with the cream cheese, Worcestershire, black pepper, garlic powder, Old Bay, optional mac nuts, and juice from the remaining 1/2 lemon until smooth.

Top with a good shake of Tobasco and chives and serve with crackers or chips.

Notes: *Add in the ground mac nuts for extra texture - not necessary, but definitely tasty.

*If your cream cheese is very firm, microwave to soften before blending

*You can substitute the yogurt or half-and-half for the same amount of cream cheese if you plan to refrigerate before eating. This will keep the mixture soft enough to not break your chips or crackers when eating.

Recipe by Dave Mata

COOK TIME: 4 hours

SERVINGS: 4

TEMPERATURE: Warm

INGREDIENTS:

Smoked Mahi filet - 8 to 10 ounces

4 oz cream

4 cloves garlic, crushed

1 Bay Leaf

3 ounces mushroom duxelle, or mushrooms sauteed in olive oil

2 oz feta cheese

salt

pepper

1 pinch red pepper flakes

1 tsp dijon mustard

4-6 oz good olive oil

DIRECTIONS:

Salt or brine and then smoke mahi. Once smoked, let cool and dry for 4 hours in the fridge and then package.

Take the previously prepped and stored mahi, tear up into small pieces, or medium dice. Into a sauce pan put the bay leaf, mahi, several grinds of pepper, a pinch of pepper flakes, and 2/3 of the crushed garlic. Add enough water to cover everything and simmer for twenty minutes.

Remove the bay leaf, and transfer everything except the liquid to a food processor, add 1T of the liquid, to the bowl add the mushrooms, mustard, and feta. Start processor and puree while slowly streaming in olive oil to form an emulsion. Stop adding olive oil when you reach the volume and consistency you like, it will likely be around 4-6 ounces. Salt and pepper to taste.

Serve warm with bread, crackers, and sliced vegetables. This is a good dip, and could be used as the filling for a ravioli.

NOTES:

This is a variation of a brandade and a mantecato. While those dishes are traditionally done with bacalao, this uses mahi, and can use any freshly smoked fish.

Recipe by Dave Mata

COOK TIME: 4 hours

SERVINGS: Unlimited

TEMPERATURE: Cold

INGREDIENTS :

Mahi filets

Enough 0.5% Brine to cover the filets.

1 sheet of kombu per two filets

15 grams agave, honey, or sugar per kg of brine (Or 1 Tbsp per quart)

Per liter of brine:

1 tsp allspice berries

2 bay leaves

1 tsp black pepper or long pepper

1 pinch red pepper flakes

1 pinch whole cloves

Other spices as preferred

DIRECTIONS:

Soak filets in cold brine with spices for 1-3 days.

Drain, dry, and then store fish uncovered in the fridge on a rack overnight to form a pellicle.

Smoke between 180 and 205F for 3.5-4 hours.

NOTES:

A 0.5% brine is 995 grams water, and 5 grams salt. This is a light brine, that will properly season a fish, and make the meat more firm without making the fish overly salty. This is not a preservation level of brining.

Great for dips.

Recipe by Tim Kohl

Cook Time: 45 Min

Servings: 2

Temperature: 350

Ingredients:

One pound Seabass

Irish butter

White wine

Salt and pepper

Chives

Fresh Garlic

Olive Oil

Lemon

Micro greens

Oven-safe casserole dish (or similar)

Directions:

1. Preheat oven to 350F.

2. Mince four cloves of garlic. Add garlic to 1tbsp of extra virgin olive oil and cook on low heat for 20minutes. Do not let garlic turn brown.

3. With a sharp knife, make several deep cuts into the fillet, 1” apart.

4. Coat both sides with salt and pepper. Take slices of whole Irish butter and place it in the deep cuts you made. Place fish in casserole dish.

5. Add a quarter cup of white wine to the cooking dish with the fish.

6. Just before you place fish in the oven, add the garlic and olive oil to the top of the fish.

7. Place fish in oven for 6 to 8 minutes.

8. Take fish out of oven and let rest on a plate. Ladle leftover wine from cooking dish over the fish.

9. Squeeze a little bit of lemon over the fish.

10. Sprinkle chopped chives and micro-greens over fish. Serve immediately.

Notes: Do not over cook, the fish will become really dry and inedible.

Recipe by Alik Vitali Perakh

Cook Time: 25 mins

Servings: 2

Temperature: 400F

Ingredients:

1lb any white fish filets

¼ cup Soy sauce

¼ cup Lager Beer (any basic American or Mexican style gold lager. Do not use heavy-flavored beers)

Directions:

Put filet in foil and curl up foil edges to keep liquids in

Add beer and soy sauce to foil packet

Bake at 400 deg. F for about 15-20 minutes depending on filet size. That's it!

Notes: Perfect for white fish meats, such as various rock-fish, halibut, white-seabass, calico, Oceanic Whitefish which have delicate meat but not a lot of flavor. Especially if the filet easily falls apart during other cooking methods like grilling.

Name: Christopher Lincoln

Cook Time: 5-10 minutes

Servings: 4

Temperature: 550

Ingredients :

Garlic powder - 1/2 teaspoon or to taste

Onion powder - 1/2 teaspoon or to taste

Oregano - 1/2 teaspoon or to taste

Fresh dill - 1/2 teaspoon or to taste

Parsley - 1/2 teaspoon or to taste

Rosemary - 1/2 teaspoon or to taste (optional)

Thyme - 1/2 teaspoon or to taste

[Alternatively you can substitute Green Goddess Seasoning from Trader Joes for the above spices]

Salt and pepper - 1/2 teaspoon each or to taste

Fresh garlic - 2 teaspoons or 2 cloves finely minced

Olive oil or Avocado oil. - 1 tablespoon to coat

French bread baguette cut into thin slices

Directions:

Clean the tuna collar (wings) of all dark blood and connective tissue. Butterfly it open.

Preheat the broiler (top down grill) to 550 o F (290 o C) and position the rack 8-10 inches (20-25 cm) from the heat.

Mix the herbs. Spread some fresh garlic on the fish collars and sprinkle on the herbs.

Place the fish skin side down on a baking tray and coat with a healthy amount of oil.

Place the tray of fish in the broiler for 5-10 minutes to desired wellness (check at 2 min intervals at 5 mins). I prefer medium/medium rare so around 5-7 mins - don’t let the fish dry out too much.

Lightly toast slices of French baguette. Drizzle with olive oil and serve with the fish.

Notes: If you are planning a dinner, sometimes red meat doesn’t quite cut it. You have been out for a dive and have plenty of tuna - so what do you do? I came up with this recipe to serve at parties as an appetizer, using traditional beef bone marrow serving and eating methods, but with a fishy twist. It will give your guests something to talk about on their way home.

Recipe by David Mata

Cook Time: Coupla hours

Servings: 4-6

Temperature: 175F to 185F

Ingredients :

1 to 4 lobsters, you want about 1.5 pounds of diced meat, if you don’t have that much meat, use more fish. Keep the shells, and make sure you remove the meat from the legs.

½ pound sheephead or any of yellowtail, mahi, perch

4 Large leeks the white parts only, thinly sliced

2lbs Russet potatoes

1 pt fish stock or 1c cream

1 cup white wine

4 oz fresh or frozen peas

6 cloves garlic, crushed and chopped, or microplaned

6 oz salted butter, room temp

Salt

Pepper

Allspice

Optional - 1T smoked paprika and 1t fresh grated nutmeg

3 egg yolks (save the whites for an egg wash on the crust.)

1 batch of pie crust for a double crust pie

Directions:

Take fish stock and simmer the lobster shells for 10 minutes, to infuse the flavor, if using cream, add a half cup of water. If the shells don’t fit, break them up. Once infused, strain and toss the shells.

Use the infused liquid at a simmer to poach the lobster and fish meat for 2 to 3 minutes. Once lightly poached the fish should flake, remove from the liquid and transfer to a mixing bowl. Reduce the liquid at a simmer to about a half cup of volume. Reserve.

Put 2oz of butter and leeks and saute til lightly browned. Add wine, and reduce wine until it’s a thick glaze on the leeks. Add leeks to the fish.

Peel and dice potatoes, add to cold and unsalted water, cover and bring up to a boil. Test for doneness to make mashed potatoes. Pass through a food mill, sieve, or mash by hand depending on preferred texture, add garlic, spices and pepper, then whip in the remaining butter. Mix yolks into the cooled poaching liquid, then add half the liquid to potatoes mixing well, then the rest and mix well. Salt and pepper to taste. (If you leave your potatoes chunky, you may only want to use half the liquid and all the yolks.)

Gently stir the meat, leeks, and peas into the potato mix. Taste and add salt or any additional needed seasoning. (This can be prepped up to 3 days ahead.)

Roll out pie dough for a double crust pie, fill the pie, top with the second crust. Cut steam vents into the top. Egg wash with the whites mixed with a little water and bake at 375F for 45-60 minutes. If the top crust is burning too fast, you can cover with foil to slow the browning. Internal temp should be 175F to 180F, and crust should be deeply colored.

If you want to pre-make this and freeze, freeze the pie, and bake from frozen without the egg wash. Baking will likely be in the 80 minute range.

Notes:

Pie crust for double crust pie:

2 ½ c. all purpose flour

8 oz salted butter diced, or a 2:1 mix of butter and lard - freeze the lard, keep butter in the fridge

1t salt

2 oz vodka, ice cold

2 oz water, ice cold

Prep your pie dough, by cutting the butter into the salt and flour until it resembles a coarse meal, it’s easier to use a food processor for this. Mix vodka and half the water together and into the mixture, and mix by hand until it just comes together, use the rest of the water as needed, you want the dough to hold together, but not be wet or sticky. Shape into a disc, wrap in plastic and let sit at least 30 minutes in the fridge. OR get ready made pie crust. (This can be prepped day prior.)

Recipe by Dave Mata

Cook Time: 1.5 hours

Servings: 4

Temperature: Warm

Ingredients:

Fish:

4 servings of yellowtail, trimmed to be a consistent size

Olive oil

Optional: Zest of 1 lemon

Potatoes:

1 pound fingerling potatoes

3 whole garlic cloves

1/2 bunch of thyme

salt and pepper to taste

Olive oil

Sauce:

2 egg yolks

Juice of 1 lemon

pinch of cayenne or dash of tabasco (vinegar based hot sauce)

6 ounces butter, melted and kept warm

2 ounces water

6 ounces heavy cream

salt

Optional: 1 Tbsp finely chopped chives, or a mix of mint and tarragon (if you like tarragon)

Directions:

Trim pieces of yellowtail and put into vacuum bags or ziploc with olive oil and the lemon zest. Purge of air and seal. Hold at 155F for at least 1 hour and 25 minutes. You can hold at this temp for up to 12 hours.

In a heavy enameled pot / dutch oven, pour in enough oil to be 1/4" deep. Wash potatoes, and with a heavy pan strike the potato just enough to crack it. Crack the garlic as well. Drop potatoes, garlic, and then lastly the thyme into the pot, and set heat to medium. Keep the potatoes in a single layer. Cover pot, and every 5 minutes shake the potatoes around in the pot (circular shake). Keep the lid on to capture as much steam as possible to help cook the potatoes. They're done when lightly golden, skin slightly crisped, and flesh is soft. In a separate pot, place butter over low heat to melt. When done, turn off the heat, add salt and pepper, and return the lid partially on, leave a small crack for steam to escape. Let these cool while you make the sauce.

Whip the cold cream to stiff peaks, and set aside on the counter. In a bowl set on top of a pan of gently simmering water, whisk water, egg yolks, lemon juice, and cayenne or hot sauce. Slowly pour in butter while quickly whisking to create an emulsion and fully integrate the butter. Once the sauce is made, turn off the heat to the pan of water, and fold the chopped herbs and whipped cream gently into the hollandaise sauce until it is fully mixed.

Place hot fish on a paper towel to take off excess oil. Plate fish, then sauce. Finish plating with the potatoes, and then garnish as you prefer. The potatoes are commonly garnished with some chopped flat leaf parsley, and a small bit of dijon mustard on top. (1/2 tsp)

Notes:

After the fish has been poached in the olive oil, if you wish to sear the portions, chill for 15 minutes in the fridge first, to prevent overcooking, and then sear in as high a heat as possible with olive oil.

If you're not comfortable with making a hollandaise sauce, use a blender. Process for using the blender is to put all the ingredients except for the melted butter into the blender, turn it on to the second highest setting and slowly pour in the hot butter. Once all the butter is in, pour the sauce into a bowl, and proceed as you would normally.

The sauce should be light, and airy on the palate, while also with a clear citric bite from the lemon juice. This is a good dish to pair the potatoes with a light green vegetable.

Recipe by David Mata

Cook Time: 20 minutes

Servings: 2

Ingredients:

2 filets from 1 pan sized perch, scaled, skin on

4 oz butter

6 ounces salad mix, a mix of arugula, spinach, endive, raddichio

8 grape or 6 cherry tomatoes, charred under the broiler and allowed to cool, sliced in half

2 ounces Kalamata olives, chopped

1/2 Bosc pear, cored and sliced thinly OR 4 dates, torn into small pieces

1/4 fennel bulb, sliced thinly

1 handful of basil leaves

3 oz olive oil

salt

pepper

Juice of 1 lemon

Optional: pinch of fresh grated nutmeg, and pinch of ground coriander

Optional: 1/2 of a preserved lemon skin, pith removed, and minced finely

Directions:

Salad:

In a blender, combine olive oil, coriander, nutmeg, and basil, blend on highest speed for one minute or until fully pureed. In a large bowl combine salad mix, and fennel. When the fish is finished, toss salad with basil oil, salt, pepper, and lemon juice.

Fish:

Dry filets, and salt skin side lightly. In a small pot or pan, heat butter until browned to a hazelnut color, turn off heat, if using preserved lemon, stir into brown butter and set aside. In a large pan, over medium high heat add a liberal amount of olive oil and heat until shimmering. Add perch, skin side down. Sear until skin is crisped, brown, and doesn't stick to the pan (if using a stainless steel pan, and not non-stick.) Once skin is crispy and lightly browned, flip and cook filet for an additional 45 seconds to a minute, and then transfer from pan to a paper towel to soak up any excess oil. (Meat side down.)

Plate dressed salad, garnish with pear or dates, chopped olives, and charred tomato. Briefly reheat the brown butter. Place seared filet of perch on top of the salad, then sauce with some of the browned butter. Finish salting the plate as you prefer.

Notes:

Chill your plates before using, to keep the salad from warming too much and wilting. A pinch of coriander, and lemon zest make a good finishing garnish if desired. Finishing with a small amount of extra lemon juice on the fish filet right before serving would be good.

Recipe by David Mata

Cook Time: 35 minutes

Servings: 2

Temperature: 425

Ingredients:

2 filets of fish, around 6 ounces

2 large pieces of parchment paper cut into heart shapes roughly 18" x 11"

Several sprigs of herbs (traditional would be several sprigs of rosemary and thyme per package, mint and cilantro are good as well.)

1 summer squash, sliced into thin rounds

6-8 stalks of thin stemmed asparagus, or 4 large stemmed, sliced in half lengthwise

1 slice of lemon, sliced into thin rounds OR lemon zest

Optional: 1 1/2 Tbsp of ground or blended tomato

Optional: 1 oz of white wine

1 Tbsp butter (use good quality, salted butter) or olive oil

Salt

Pepper

Optional: some good additional spices to add can be coriander, smoked paprika, oregano

Garnish: Finely chop some of the herbs you used in the package.

Directions:

Preheat oven to 425F

Make your parchment hearts, one per person. Fold them in half so there is a crease in the middle. Place the asparagus on the parchment in the middle of the heart, next to the crease. Place fish on top, and season the fish with salt and pepper. Shingle sliced squash on top of fish. Add sprigs of herbs, the slice of lemon, and butter or olive oil. Fold heart half over, and begin folding the edge up over itself, every 1/2". If you are using wine, pour it into the packet before closing the last few folds. Make sure these are tightly sealed.

Transfer packets to baking sheet, and bake for 10-12 minutes. Go a minute or two longer if the filet is thick.

Take out of the oven and transfer to serving plate immediately. Tear or cut open, being careful of escaping steam. Remove lemon slice, and garnish with chopped herbs.

Notes:

Example video with requisite terrible music and potato cam quality: https://www.youtube.com/watch?v=1CTW9R3UQN4

This can also be done with lobster, shrimp, crab.