Emily Miller 8/2/24 Emily Miller 8/2/24

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.

Emily Miller 7/5/21 Emily Miller 7/5/21

Fish Amino Acid - Food for the Garden

This is an excellent method to turn all the fish waste produced locally into an organic nutrient rich amendment your plants will love.

The practice is environmentally sound, closing the loop by preventing the loss of valuable organic matter to landfills.

Kristina Chang 6/15/21 Kristina Chang 6/15/21

Kristina’s Home Canned Tuna

If you end up with more fresh fish than you can handle, try out this home canning method to preserve the meat to enjoy later.

You can use meat from any part of the tuna for canning, including all the oddly shaped bits & pieces trimmed from the lion, head, or carcass. Or, try with other species you have in abundance, like swordfish or salmon!

Emily Miller 5/18/21 Emily Miller 5/18/21

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.

Emily Miller 5/16/21 Emily Miller 5/16/21

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.

Nick Sakagami & Chef Davin Waite 4/27/21 Nick Sakagami & Chef Davin Waite 4/27/21

Tuna Bloodline Yakitori

This dish may seem strange to the American palate, but it has been around in one form or another since humans started eating fish. If you can’t get bloodline, ask your fishmonger for meat closer to the bloodline, which has concentrated sinews.

Chef Karen Barnett 4/8/21 Chef Karen Barnett 4/8/21

Fin’s Tuna Treats

A crunchy, tasty treat for your fish-loving fur babies!

Try this recipe with strips of tuna trimmed off the loin, belly, or scraped from the frame. You can also try it with pieces from other fish, particularly yellowtail.