Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
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Photo by Oriana Poindexter
Ca Bơn Chiến Nước Mắm (Vietnamese-Style Fried Sanddabs)
Pacific Sanddabs are excellent fried because of a large surface-area-to-volume ratio - these little flounders cook evenly and crisp up perfectly, especially in this classic Vietnamese preparation that takes just a few steps to prepare. Nước Mắm is a staple in Vietnamese households, and we’ll wager that every kind of local fish in available here in San Diego is better when paired with its sweet, sour, salty, savory and spicy flavor profile. So make extra!
Sablefish (Black Cod) Moqueca Baiana
Anyone looking for a way to eat more fish for their health Moqueca Baiana is a Brazilian stew featuring fish simmered in coconut milk, tomatoes, onions, garlic, and cilantro, and characterized by the use of ingredients of African origin: peppers, coconut milk, and palm oil (dendê), the latter giving the dish its signature bold color. Making it with locally-caught sablefish puts a San Diego twist on a beloved Brazilian dish.
Pacific Mackerel Rice (inspired by Emily Mariko)
Coming home after a long day creates a craving for something delicious, easy, and mixed together in a big, comforting bowl. This dish, Pacific Mackerel Rice, feels less like 'cooking' and more like 'assembling' - especially when it's made with your leftovers, as originally intended by Emily Mariko, the TikTok lifestyle influencer who inspired this recipe, after her leftover salmon rice bowl rocked the internet. Our take on this wonderfully simple preparation features a fish available year-round in San Diego from local commercial fishing families.
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.
Pacific Bluefin Tuna Crudo with Seasonal Stonefruit
Pacific Bluefin Tuna is the fattiest of tunas, giving it extraordinarily rich flavor and velvety soft, melt-in-your-mouth texture. Raw preparations allow those culinary characteristics to shine, and this Summer Stonefruit Crudo is a great example. Because Pacific Bluefin Tuna is a fish that is especially abundant off the San Diego coast in the summertime in San Diego, it makes sense to feature another seasonal summer delight - a ripe peach, nectarine, or plum - alongside the fish. "Crudo" is Italian for "raw," and this simple preparation for local seafood, combined with high quality olive oil and freshly squeezed citrus, is a timeless classic in Italian fishing villages.
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.