Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
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Photo by Oriana Poindexter
Kinilaw with Local Fish
Kinilaw is a traditional preparation of raw fish native to the Philippines, either eaten with rice or on its own. Refreshing and entirely distinct from Latin American ceviches, to which it is often compared, kinilaw combines bite-sized pieces of raw fish with coconut milk, coconut vinegar, and various aromatics. It is adaptable to many species of San Diego-landed commercially caught marine fish, provided the fish is freshly caught and well-cared for, as is necessary for safe (and enjoyable) raw consumption.
Whole Fish with Black Bean Garlic Sauce
The recipe suits any small whole fish you can get your hands on - from the many rockfish species available in San Diego to shortspine thornyhead and ocean whitefish. Black bean garlic sauce is a paste made from salted and fermented black soybeans, available at most Asian supermarkets. This flavoring is a traditional Chinese staple, and this preparation of whole fish is a popular dish to celebrate the Chinese New Year.