This recipe from Table with a View: The History & Recipes of Nick’s Cove by Dena Grunt (Cameron Books, 2021) is a house special at Nick’s Cove. It calls for a bit of shredded cow milk cheese. Dena says the Point Reyes Farmstead Cheese Company Toma (a semi-hard, mild cheese with a waxed rind) is…

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From Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood By Paul Johnson with photography by Karl Petzke (John Wiley & Sons, 2007) Serves 4 as a main course The flavor of fresh wild salmon grilled over charcoal, the tang of cherry tomatoes, and the aroma of fresh…

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  Whole Salt-Baked Sea Bass with Herb Lemon Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Roasting a whole fish buried in salt is a cooking method common all over Southern Italy. Surprisingly, the cooked fish isn’t excessively salty, but it is exceptionally moist, much more so than…

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Spaghetti with Salt Cod and a Spicy Tomato Sauce Recipe from My Calabria by Rosetta Costantino (W.W. Norton & Company, © 2010) reprinted with permission Serves 4–6 ½ pound boneless, skinless salt cod ¼ cup extra virgin olive oil 2 large garlic cloves, halved 1 28-ounce can Italian San Marzano tomatoes, broken up by hand,…

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      When you add a poster by David Lance Goines to your art collection, you’ll be helping Monterey Fish Market help their employees during the COVID-19 pandemic furloughs. The prints were published by St. Hieronymus Press of Berkeley on January 22, 2020, and 25 have been signed by the artist. Cost: $175 (signed)…

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From A Fish Monger You’ll Want to Hug By Kai Wada Roath Ι Photos by Austin Goldin   At JP Seafood, I often buy butterfish (aka black cod) for this Japanese/Hawaiian dish, which I fell in love with years ago at the historic Manago Hotel on the Big Island. Since the Manago keeps their recipe…

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There is something magical about crispy, beer-battered flakey fish topped with a delicious seaweed salad wrapped in a warm tortilla,” says Jessy Ryan, “co-flounder” of FreshCatch, one of the Bay Area’s forward-thinking community-supported fishery companies. FreshCatch operates as a collective of single-vessel businesses that fish along the West Coast with a vision of making sustainability…

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From César Turns Twenty by James Mellgren with photos by Cherie Azzopardi Recipe reprinted with permission from César: Recipes from a Tapas Bar by James Mellgren and Olivier Said, Ten Speed Press, 2003 This is one of the oldest dishes on the César menu. It has garnered legions of fans, and the few times it has…

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From the story For the Sake of Saké By Serena Bartlett This recipe is a wonderful light summer salad that brings out the flavors of the mizuna (Japanese mustard green) with citrus and the crispy fish. Mikan is the Japanese word for orange, one of the handful of words I’ve managed to remember after living there…

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