Seafood Recipes
Learn New Ways to Cook San Diego-Landed Seafood
Use the dropdown menu to sort recipes
By Species:
By Anatomy & Cut:
Or scroll to get inspired ↓ ↓ ↓
Photo by Oriana Poindexter
Tuna Hoedoep-bap | Korean Sashimi Salad over Rice
Hoedoep-bap is distinguished from other raw fish salads by the overlying sauce, a blend of the Korean pepper paste gochujang, which is thoroughly mixed into the bowl before the first bites are taken. The gochujang sauce is spicy, a little sweet, and bold in flavor, making it an excellent option for diverse cuts of fish with characteristics like sinew, irregular shape, or oxidization.
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.
Tuna Tail Cuts, Two Ways
Here are two approaches for my personal favorite tuna part, the tail meat. Over in Gloucester, we get Atlantic bluefin tuna, but these tail meat recipes work for any tuna tail you can get your hands on.