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.
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.
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.