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.