Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
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Spicy Fish Handroll
Buying a whole fish for sashimi? Don’t let anything go to waste! After saving the beautiful fillets for your sashimi or sushi nigiri, take any trim/scrap pieces, and use a spoon to scrape off the remaining meat from the bones, or behind the head—to make a super easy filling for hand rolls.
Peruvian Tiradito with California Yellowtail
Peruvian Tiradito is a highly photogenic dish - a fusion of Japanese sashimi and Peruvian ceviche, featuring thin slices of fish drizzled in a tangy citrus sauce that adds just the right kick. This Peruvian-Japanese fusion was born out of place-based cultural creativity when Japanese immigrants, who first arrived in Peru in 1899, began adapting local ingredients to recreate the dishes of their homeland.
California Yellowtail Ceviche
Ceviche prepared with fresh California Yellowtail is an iconic seasonal delicacy in Southern California. California Yellowtail in its raw form is a translucent pink, and gradually becomes white and opaque when "cooked" in citrus juices. Yellowtail is firm, and holds up well under the acidity of the preparation.
Sautéed Yellowtail & Summer Salad
Anyone looking for a way to eat more fish for their health should take a look at the simple steps for this recipe. California Yellowtail in its raw form is a translucent pink, and cooks white. It is firm and dense, with a milder flavor than tuna, but is richer tasting than most “white” or lean fish. It holds up well to a variety of bold marinades. This recipe is inherently customizable to the season, as ingredients can be exchanged for whatever is available. The Hot Honey Basil Marinade pairs well with any white fish available from San Diego’s commercial fishing fleet.
Teriyaki-Pineapple Yellowtail Burger
Making a burger using the trim meat (scraps that are left over from filleting a fish) and the spoon meat (anything you can scrape off a fish backbone with a spoon) is an immensely rewarding way to reduce your intake of red meat, and reduce waste in your kitchen. This recipe features the California Yellowtail, a beloved local fish purchased from San Diego commercial fishermen, but it is adaptable to other local species, too.
Local Fish Poke
Poke is a feast for the eye as well as the taste buds, with the attractive variety of vegetables and seafood that can be used. It’s a very approachable way to eat raw fish, and inherently customizable. Curb your habit of purchasing poke, and learn to make it yourself, if you have the luxury of access to locally landed, high quality tuna, opah, or yellowtail.
Fish Burgers
Cooking for a crowd? Try this heart-healthy spin on a burger cookout using tuna mince.
This recipe will yield four pounds of burgers, enough for 16 quarter-pound patties or 8 hearty half-pound patties.
Fish Skin Chips & Dip
This recipe works with skin from most fish. Give it a try with skin from any rockfish species, or with yellowtail, sheephead, or white sea bass.