Seafood Savvy Recipes

A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]

Recipe by: Charles Phan Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven’s Dog in San Francisco, California. Ingredients (Serves 2 to 4 as part of a multi-course meal) Dungeness crab is available December through February, and June 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean [...]

Mussels Saint – Ex Ingredients (Serves 4 as a main course or hearty appetizer) 2 teaspoons fennel seeds 1/2 cup canola oil 1 shallot, peeled 4 cloves garlic, peeled 1 tablespoon sweet smoked paprika 2 teaspoons ground coriander 4 pounds mussels, scrubbed, debearded and patted dry (discard any that won’t close) 3/4 cup white wine [...]

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