Abalone
Chowder
Abalone Lover' s Cookbook
Abalone
Cioppino
The Abalone Farm
Abalone
Dore
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Abalone
Medallions
The Abalone Farm
Ahi
Cones
By Executive Chef James Ormsby, Plump Jack Café,
San Francisco, CA
Ahi
Tempura
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Alaska
King Crab Rice Paper Spring Rolls
By Alaska Seafood Marketing Institute
Albacore*
Tuna Reuben
By Victor Scargle
- Go Fish, St. Helena, CA
Angel
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Baked
Chilean Sea Bass with Fennel in Anise Broth
By
Chef Enzo Fargione,
Teatro Goldoni Restaurant, Washington, DC
Barramundi
Ceviche Shooters
By Executive Chef Douglass Sisk,
The Sardine Factory, Monterey, CA
BBQ
Shrimp & Lobster Fest Salad
By Corporate Chef Steve Jayson, Universal Studios,
Florida
Black
Cod with Shiso-Cucumber Salad and Carrot Vinaigrette
By Chef Jerry Traunfeld, The Herbfarm, Woodinville,
WA
Black
Pepper Shrimp* with Watermelon and Lime Salad
By Floyd Cardoz - Tabla Restaurant,
New York
Black
Sea Bass Crusted with Spices, Sweet and Sour Broth
By Executive Chef Jean George Vongerichten, Jo Jo
and Vong,
Manhattan, NY
Blanquette
of Sweetbread and Lobster
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Boquerones
or Marinated Fresh Anchovies
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Braised
Halibut with Pistachios, Preserved Meyer Lemon,
and Capers
By Chef Nate Appleman - A16,
San Francisco, CA
Breaded
Diver Scallops, Celery & Apple Remoulade
Grilled Foie Gras, Caper Emulsion
By Chef Laurent Tourondel, Cello Restaurant, New
York
Buckwheat
Blinis with California Estate Osetra Caviar
By Tsar Nicoulai, San Francisco, CA
Cajun
Tilapia with Sun-Dried Cranberry Salsa and
Tomatillo -Avocado Sauce
By Chef Jefferson Seay, The Fishwife, Pacific Grove,
CA
Cansa
a la Limena
(Seasoned Mashed Potatoes Garnished with Shrimp
and Vegetables)
Catfish
Po Boys with Apple-Fennel Slaw
By Chef John Shields, Coastal Ventures, Baltimore,
MA
Caviar
and Smoked Salmon Cakes
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Chicken
Fried Lobster & Chipotle Glazed Quail with
Wild Mushroom Risotto and Truffle Butter Sauce
By Chef David Holben, Culpeppers, Dallas, TX
Chuturo-Mango
with Squid Ink Sweet Rice, White Asparagus Flan
and Poke Dressing
By Executive Chef Yoichi Saito,
Roy’s Restaurant, Pebble Beach, CA
Clam*
Chowder with White Corn, Leeks and Créme
Fraóche
By Jerry Regester
- Intercontinental, The Clement Monterey, CA
Clear
Springs Rainbow Trout
By Executive Chef Tim Wood,
Bernardus Lodge, Carmel Valley, CA
Cold
Water Shrimp Wrap
By Newfoundland Seafood, NF, Canada
Cracked
Dungeness Crab
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Creamy
Maine Lobster Broth, Russet Potato and Lobster Coral
Gnocchi
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Crispy
Shrimp and Sweet Sausage Noodle Bundles
By Chef Jody Denton, Azie, San Francisco, CA
Crunchy
Pacific Cod Bundles
By Chef Marisa Johnston, Costanoa, Pescadero, CA
Delicate
Braised Shrimp in Pasta Purses with Classic Cream
Sauce
By Executive Chef Keith Keogh,
Total Food Network, Florida
Dill-Cured
Local Halibut* with Sweet Mustard Sauce and Black
Bread
By Dory Ford - Bon Appétit
Management Company at the Monterey Bay Aquarium,
Monterey, CA
Dragon
Roll
By Executive Chef Gary Chu,
Osake, Santa Rosa, CA
Dungeness
Crab in a White Gazpacho with Sweet Red Grapes and
Toasted Marcona Almonds Tossed in Spanish Smoly
Paprika
By Chef Jeff Jake, The Lodge at Pebble Beach, Pebble
Beach, CA
Dungeness
Crab* with Mango and Celery Root Salad
By John Ash - Fetzer
Vineyards, Hopland, CA
Duo
of Lobster & Albacore, Citrus Lobster Salad
with shaved fresh Hearts of Palm and Micro Green,
with an
Albacore Tartare on a Celery Root and Apple Salad
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Duxbury
Reef Smoked Wild King Salmon and Egg Salad Sandwich
By Chef Whitney Gaunt and Kenny Belov, Fish, Sausalito,
CA
Endive
and Shrimp Petals with Goat Cheese and Pesto
By Chef Judie Vacchina, Del
Monaco Specialty Foods, San Jose, CA 95112
Fennel
& Pepper Crusted Ahi Tuna with Nappa Cabbage
Salad
and Soy Ginger Dipping Sauce
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Fennel
Saffron AquaGem Clams with Proscuitto Bandolino
Pasta
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Filet
of Escolar wlth Green Lentil Mango Salad
By Chef Reiner Schmidt, Luxe Summit Hotel, Bel Air,
CA
Fish
and Chips - Beer-Battered Pacific Cod* with Straw
Potatoes
By Tony Baker - Montrio
Bistro, Monterey, CA
Fish
and Shellfish Mosaic with Fennel, Radish and Meyer
Lemon
By Chez Panisse Restaurant
and Café - Berkeley, CA
Fish
and Shrimp in Ginger Flavored Peanut Sauce
(Vatapa)
Fish
Soup Chez Panisse
By Chef Alice Water, Chez Panisse, Berkeley, CA
Fish
Soup Cooked over the Wood Fire
By Chef Alice Water, Chez Panisse, Berkeley, CA
Florida
Sea Bass in a Fondue of Shallots with Côte
du Rhone Village
By Chef Bernard Loiseau, LA CÔTE D'OR, France
Fresh
Sardines (or Anchovies)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Grilled
(citrus) Halibut, with Okonomi-Raspberry Sauce
By Chef James Liu, Alta Mira Hotel, Sausalito, CA
Grilled
Fish with Moroccan Charmoul Vinaigrette
By Executive Chef Heidi Krahling,
Insalata Restaurant, San Anselmo, CA
Grilled
Prawns
By Chef Stephen Smith, Albion River Inn, Albion,
CA
Grilled
Shrimp Focaccia
By Chef Judie Vacchina,
Del Monaco Specialty Foods, San Jose, CA 95112
Grilled
Salmon Wrapped in Grape Leaves
By Executive Chef Heidi Krahling,
Insalata Restaurant, San Anselmo, CA
Grilled
Teriyaki Alaska Salmon on Sesame Rice Noodles
By Alaska Seafood Marketing Institute, State of
Alaska
Hamachi
Carpacco with Yuzu Gelee and Sake Reduction
By Chef Laurent Tourondel, Cello Restaurant, New
York
Hamachi,
Sashimi with Salad of Champignon de Paris
and Truffle Soy Vinaigrette
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Hawaiian
Ahi Ahi
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Hogwash
- (classic
oyster mignonette sauce)
By Hog Island Oyster
Company - San Francisco, CA
Hogwash
Oysters
By Michael Watchorn,
Hog Island Oyster Company, San Francisco, CA
Horizon
Sushi
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Hot
Brown Shrimp Sandwich
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Jasmine
Tea Cure Salmon
By Chef Jody Denton, Azie, San Francisco, CA
Jumbo
Fresh Water Spot Prawns (whole)
By Chef Edward Pizzuti, Cafe Giostra, Zangria, Brando's,
Petaluma, CA
Kasu
Alaska Codand Rice Noodle Salad
By Alaska Seafood Marketing Institute, State of
Alaska
Kona
Coffee Crusted Mahi Mahi* with Tropical Fruit Salsa
By Sam Choy - Sam
Choy's Breakfast, Lunch and Crab, Honolulu
Lobster
Base
By Master Chef Robert Sturm,
Custom Foods, Chicago, IL. and
Executive Chef Dale Festler, Landry's Seafood Houses,
Houston TX
Lobster
Diablo
By Chef Edward Pizzuti,
Cafe Giostra, Zangria, Brando's, Petaluma, CA
Lobster
Paella
By Executive Chef Gary Roth,
Los Altos Country Club, Los Altos, CA
Lobster
Salmon Carpaccio
By Executive Chef Edoardo Caneri, Crown Plaza -
Union Square, San Francisco
Manila
Clams and Calamari in Black Bean Sauce with Scallions,
Leeks, Shiitake Mushrooms, Red Peppers and Asian
Greens
By Chef Terry Teplitzky,
Michael's Catering and Wild Thyme Deli, Marina,
CA
Marinated
Chilean Seabass with Acacia Honey
By Chef Laurent Tourondel, Cello Restaurant, New
York
Marinated
Daikon Involtini Stuffed with Asparagus, Shitake
Mushrooms and Mendocino Sea Palm with Thai Basil-Kefir
Lime Chimichurri
By Google Chef Chad Paeglow
Marinated
Tuna Salad
Marinated
Tuna with Green Asparagus and Capers Pancake
By Executive Chef Rainer Sigg–
Adlon Restaurant, Berlin, Germany
Matelote
of Eel and Grilled Foie Gras on Carnaroli Risotto
with Fines Herbs
By Executive Chef Hiro Sone, Terra Restaurant, Napa
Valley, CA
Milk
Poached Wild Turbot with "Foie Gras"
and Sweet Onion "Cracklings" and Foie
Gras Emulsion
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Mini
Croissant Sandwich
(Alaskan Coho Salmon Gravlax, Gruyere Cheese and
Micro Cilantro)
By Chef Steven Tevere, Stillwater Bar and Grill,
Pebble Beach, CA
Miso
Glazed Chilean Seabass
By Chef Jay Wetzel, Aqua, San Francisco, CA
Moqueca
de Camarao
(Shrimp and Fish Steak with Mix Peppers in Coconut
Milk and Dende Oil Sauce)
By Student Chef Ana Paula Moraes,
California Culinary Academy, San Francisco, CA
Momatato
Tomatoes with Smoked Alaskan Salmon
By Chef Kurt Grasing,
Grasing’s and Kurt’s Carmel Chop House,
Carmel, CA
Mussels
in Golden Saffron Broth
By Executive Chef James Ormsby,
Plump Jack Café, San Francisco, CA
Mussels
in Saffron-Sherry Sauce
By Chef Edward Pizzuti, Zangria & Brando's,
Petaluma, CA.
Oregon
Pink Shrimp* Cocktail with Organic Tequila
and Lime Kefir Sauce
By Peter Pahk - Silverado
Resort and Spa, Napa, CA
Pan
Fried Abalone with Portabella, Fava Beans, and Sweet
White Corn Saute, Tomato Scallion Beurre Blanc and
Chervil Oil
By Chef Dory Ford, Bon Appetit Management Company
at the Portola Café, Monterey, CA
Pan
Fried Ahi, Ponzu Sauce – Braised Baby Spinach,
Fresh Egg Noodles
By Chef Peter Phak, Silverado Country Club Resort,
Napa, CA.
Pan
Roasted Sea Scallops in Okonomi Peanut Emulsion,
Daikon Relish, Popcorn Sprouts and Fried Ginger
Snaps
By Chef Bernd Liebergesell,
Westin St. Francis Hotel, San Francisco, CA
Pan
Roasted Striped Bass* with Preserved Lemon Sauce
and Almond Picada
By Thom Fox - ACME
Chophouse, San Francisco, CA
Pan
Seared Salmon with Soybeans and Bean Curd in
Sinigang Broth
By Executive Chef Gordon Landy, Peninsula Manila,
Philippines
Panned
Red Snapper, with a Creole Eggplant Fricassee
and Spices Perfumed Juice
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Parfait
of Spicy Hamachi Tartare with Wasabi Mousse
By Chef Jody Denton, Azie, San Francisco, CA
Parsley
Panko and Pine Nut Crusted Sablefish/Black Cod*
with Baby Artichokes, Cherry Tomatoes, Micro Herbs
and Roasted Garlic Vinaigrette
By James Waller - Monterey
Plaza Hotel & Spa, Monterey, CA
Planked
Salmon
Recipe — Barenjager Honey Liqueur
Pomegranate
Crab Parfait with Pomegranate Salsa
By Chef David Burke,
David Burke and Donatella, New York City, NY
Polipetti
Affogati
(Baby Mediterranean Octopus Poached with Tomatoes
and Olives)
By
Chef Odette Fada, Sandomenico Restaurant, New York,
NY
Potato
Crusted Halibut, Braised Morels, Ramps, Chive Cappuccino
By Chef Laurent Tourondel, Cello Restaurant, New
York
Punch
and Judie Salad
By Chef Judie Vacchina,
Del Monaco Specialty Foods, San Jose, CA 95112
Red
Abalone* Mock Club with Bacon, Lettuce and Tomatoes
By Wendy Brodie -
Lincoln Court, Carmel CA.
Red
Chile Seafood Soup (Caldo de Mariscos)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL
Red
Snapper with Raisins and Pine Nuts
This recipe, adapted and provided by Divine Health
Magazine
Roasted
Sardines* with Bread Crumbs, Green Garlic and Mint
By Nate Appleman
- A16, San Francisco, CA
Roasted
Sea Bass with Chive Creme Fraiche,
Baby Potatoes, and Artichokes
Russian
River Salmon Hash Hazelnut Curry and Fume Blanc
Nage
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
Salmon
in Luxurious Green Sesame Pipian
(Salmon en Pipian Verde de Ajonjol)
By Chef / Author Rick Bayless,
Frontera Grill and Topolobampo, Chicago, IL
Salt
& Pepper Prawns Two - Spoon Dipping Sauces
By Chef Greg Ische,
The Westin St. Francis Hotel, San Francisco, CA
Santa
Barbara Citrus Marinated Prawns
(with Cilantro Corn Cake and Avacado Caviar)
By Chef Roger Gamboa, Universal Sheraton, Universal
City, CA
Sashimi
with Olive Oil and White Soy Sauce
By Chef Wayne Nish, March Restaurant, New York City
Sautéed
Bass Filet with Eggplant and Ginger Sauce
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy
Sautéed
Fresh Water Prawns* with English Peas and Fresh
Morel Fricassee, and Madras Curry Sauce
By Xavier Deshayes - Ronald
Reagan Building and International Trade Center,
Washington, DC
Sautéed
Gulf White Shrimp* with Jasmine Rice, Raisins and
Spicy Shrimp Broth
By Thomas Keller
- The French Laundry, Yountville, CA
Sautéed
Shrimp on a bed of Turnip Reduction
with an Onion Au Jus Sauce
By Master Chef Keith Keogh, Florida
Sautéed
Scallops* with Two Caviars*
By Tsar Nicoulai
Caviar - San Francisco, CA
Sauteed
Sweet Georgia Shrimp with Artichoke Pancake
By Chef Tony Baker, Montrio Bistro, Monterey. CA
Sautéed
Tilapia with Wasabi Whipped Yukon Gold Potato
and Carrot Curry Broth
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA.
Savory
Shrimp Salad
By Chef Judie Vacchina,
Del Monaco Specialty Foods, San Jose, CA 95112
Scallops
and Camarons Duo, Palm Hearts Salsa with Chardonnay
By Executive Chef Jacques Ledu,
The Prince Maurice Hotel, Mauritius Island, Madagascar
Sea
Bass Crusted with Spices, Sweet and Sour Broth
Sea
of Cortez Rock Scallop Vegetables Carpaccio
and Ginger Riesling Vinaigrette
By Chef Nancy Oakes, Boulevard Restaurant, San Francisco,
CA
Sea
Scallop - Caramelized Cauliflower-Caper Raisin Emulsion
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Seared
John Dory with Smoked Tomato Broth,
Aged Goat Cheese Risotto
By Chef Laurent Tourondel, Cello Restaurant, New
York
Seared
Scallops on a Bed of Watercress, Baby Arugula
with a Cilantro Vinaigrette
By Executive Chef Jen Koide, Cinq Restaurant, Corte
Madera. CA
Seared
Scallops with Salmon Roe
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Seared
Tuna with Crispy Leek-cilantro Salad and
Raspberry Red Pepper Jelly
By Chef Matthew Bousquet,
Mirepoix Restaurant, Sonoma County. CA
Seasoned
Mashed Potatoes Garnished with
Shrimp and Vegetables
(Cansa a la Limena)
Shellfish
Watermelon Ceviche
By Chef Cy Yontz, Rio Grill, Carmel, CA
Shrimp
and Lobster Soup
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL. And
Executive Chef John Molloy, Red Lobster and
Corporate Chef Stamford Dalton, Kettle Cook
Shrimp
and Asparagus Salad
By Chef Judie Vacchina,
Del Monaco Specialty Foods, San Jose, CA
Shrimp
and Corn Salad
By Chef Judie Vacchina,
Del Monaco Specialty Foods, San Jose, CA
Shrimp
and Palm Heart Soup with Rice
Shrimp
Bisque
By Chef Roland Passot, La Folie Restaurant, San
Francisco, CA
Shrimp
Puff
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Siberian
Sturgeon Caviar* with White Asparagus, Celery Root
and Fennel Root PurÈes, and Meyer Lemon Emulsion
By Cal Stamenov -
Marinus at Bernardus Lodge, Carmel Valley, CA
Sicilian
Sea Bass Poached in Acqua Pazza
By Executive Chef Edoardo Caneri, Crown
Plaza -
Union Square, San Francisco
Slow
Baked Salmon with Truffled Mashed Potatoes
By Executive Chef Jean George Vongerichten,
Jo Jo and Vong, Manhattan, NY
Smelt
Fries with Ponzu Aioli
By Chef Jay Wetzel, Aqua, San Francisco, CA
Smoked
Bacon Wrapped Jumbo Shrimp &
Twice Baked Potato with Lobster-White Cheddar Sauce
By Chef David Holben, Culpeppers, Dallas, TX
"Smoked
C Salt" Crusted Baked Pacific Halibut with
Preserved Sungold Tomatoes, Baby Watercress, Apple
and Hazelnut Salad
By Chef Robert Clark, C Restaurant, Vancouver, BC
Smoked
Sturgeon, Potato Blini, Pomegranate Trio: "Caviar,
Air and Paste." Pomegranate Vodka with Beluga
Caviar
By Assistant Executive Chef
Kurtess Mortensen,
Paris and Bally's Las Vegas, NV
Spiced
White Prawns with Avocado Soup and Tomato Consommé
By Executive Chef James Waller,
Monterey Plaza Hotel & Spa, Monterey, CA
Spicy
Grilled Squid Salad
By Chef John Ash, Fetzer Vineyards, Hopland, CA
Spicy
Mexican Shrimp in Stuffed Ortega Chile
By Executive Chef Keith Keogh, Total Food Network,
Florida
Spicy
Tuna Fish Cakes
By Executive Chef Gary Chu, Osake, Santa Rosa, CA
Spiny
Lobster with Lentils and Warm Miso Sauce
By Chef Mohamed Tabib, Fish Hopper, Monterey, CA
Steamed
Fox Island Mussels with Chorizo Sausage &
Green Sauce
By Chef Bradley Ogden, Lark Creek Inn, Larkspur,
CA. &
Executive Chef Robert Sturm, Custom Foods, Chicago,
IL.
Striped
Bass and Littleneck Clams with Braised Lily Bulbs
and Chamomile Champagne Emulsion
By Chef Colby Garrelts, Bluestem, Kansas City, MO
Sunshine
Salmon
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
“Surf
and Turf" Pan Roasted “Filet Mignon"
of Veal with a
Maine Lobster “Pancake", Clam SheII Mushrooms
and Sauce “Homardine"
By Chef Thomas Keller, The French Laundry, Yountville,
CA
“Surf
& Turf" Roasted Turbot and Braised Pancetta,
Spring Onion Coulis, Braised Morels
By Chef Laurent Tourondel, Cello Restaurant, New
York
Sweet
Butter Braised Maine Lobster with
Baby Arrowleaf Spinach and a Saffion-Vanilla Sauce
By Chef Thomas Keller, The French Laundry, Yountville,
CA
Szchewan
Mushroom Soup with Seared Ahi
By Executive Chef John Kane,
University Club of San Francisco, CA
Szchewan
Noodle Soup with Grilled Prawns
By Executive Chef John Kane,
University Club of San Francisco, CA
Tataki's
- Faux-Nagi
By Tataki Sushi &
Sake Bar - San Francisco, CA
Tempura
Tilapia with Two Sauces
By Chef Helene Kennan, Bon
Appetit Management Company at The Getty Center,
Los Angeles, and The Getty Villa, Malibu, CA
The
Trés Sea Roll
(Seared
Albacore* Roll)
By Tracy Griffith - Rika Restaurant,
Los Angeles
Tilapia*
Cancun with Green Cashew Sauce
By Fishwife, Pacific
Grove, CA
Trilogia
de Camaron Estilo Manzanilla Shrimp
(Shrimp meatballs in a cantina style broth with
an aguachile tostada)
By Chef Benito Molina, Manzanilla. Ensenada, Mexico
Trout*
and Vegetable Bubble Tea
By Paul Rogalski
- Rouge, Calgary, Alberta, Canada
Tuna
Sashimi Roll with Truffle Ponzu
By Chef Jody Denton, Azie, San Francisco, CA
Tuscan
Egg Salad with Fried Oysters*
By Frank Stitt -
Highlands Bar & Grill, Bottega, Bottega Café,
Birmingham, AL
Vatapa
(Fish and Shrimp in Ginger Flavored Peanut Sauce)
Warm
Shrimp Salad with Cous-Cous and Fennel
By Chef Francesco Apreda, Hassler Hotel, Rome, Italy
Yakisoba
Marinated Lobster with Oven-Dried Asparagus
and Heirloom Tomato
By Chef Roger Gamboa, Universal Sheraton, Universal
City, CA
Yellowfin
Tuna with Pickled Wasabi Leaves, Avocado, Yuru Vinaigrette,
Radish Salad and Lotus Chips
By Chef Nancy Oakes, Boulevard, San Francisco, CA
Zesty
Sea Bass
By Master Chef Robert Sturm, Custom Foods, Chicago,
IL.
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