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Real Good Fish | Recipes | | Recipes | Bringing you the freshest sustainably caught LOCAL seafood!
“Learn how to cook, try new recipes, learn from your mistakes, be fearless, and above all have fun! ”
- Julia Child
Recipes > Theme > Appetizers
Halibut Tiradito Crudo
Recipe Courtesy of Chef Isabelle Jackson Nunes of Canyon Ranch in Woodside, California. We all love a good citrusy ceviche, but have you tried the Peruvian inspired tiradito? Fresh fish is served raw, mixed with a bright yellow aji paste, citrus and fresh seasonings. The result is a beautiful, colorful and vibrant dish ready in just a few minutes.
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Steamed Mussels in Tomato and Garlic Broth
Mussels always pair well with a light tomato-based sauce. This recipe takes advantage of how easy mussels are to prepare and cook, with a delicious outcome.
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Fried Herring Fillets with a Lime Pepper Crust
This delicious preparation works well with an H & G cut also. Use the flour mixture on the outside, but also put some lime juice and cracked peppercorns inside. Fry until golden on each side, and check the flesh inside for doneness before serving.
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Smoked El Nino Bonito Salad with Honey Mustard Dressing
In some El Nio years, bonito make their way into our area and chef Kevin Butler smokes some of the bounty. When bonito aren't available, our locally caught, house-smoked black cod or king salmon will stand in beautifully. This is a super fast and easy way to enjoy a healthy meal of local smoked fish!
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Herring with Sour Cream Sauce
This Scandinavian-style recipe is rich with vibrant flavors and a little zing of cayenne, if you like. It's very easy to make, yet an extra-special dish to serve.
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Crispy Tempura Oysters with Apricot Puree
Fresh oysters encased in a crispy tempura batter are served in their shells on a dollop of apricot puree - simple, delicious, and very impressive. Surprisingly easy too and perfect for a romantic evening or a dinner party.
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Dungeness Crab Cakes
This simple recipe highlights the exquisite flavor of Dungeness crab. Enjoy it as an appetizer or entrée - everyone will love it!
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Cold Poached Salmon with Raita
This poached salmon recipe delivers complex flavors that belie its easy preparation. Perfect for summer salmon!
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Manresa's Ridgeback Prawns
For a casual peel-and-eat appetizer, chef David Kinch flash cooks them in the shell with homemade salted butter and local apple brandy. The apple-y essence of the brandy highlights the sweetness of the ridgebacks.
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Miyagi Oyster Mushroom Bisque
Thanks to member and food blogger Amy Sherman for this recipe! A delicious bisque with both oysters and oyster mushrooms. Oyster mushrooms look a bit like oysters in color and shape. They have a very mild earthy flavor that is reminiscent of oysters as well.
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Fresh Anchovies Fried and Served with Parsley Sauce
This recipe is simple and delicious! It came to us from Zerrin of Give Recipe. You may find that anchovies are your new favorite seafood after tasting these!
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Pacific Dover Sole (Or Other White Fish) Croquettes
A delicious use for our light-textured Pacific Dover sole, but also goes well with any white fish like Petrale, rockfish, or flounder. This recipe came to us from the Cooking Channel.
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Grand Central Oyster Bar Stew
This luscious stew is legendary at the Grand Central Oyster Bar in New York City, where it has been served since they opened in 1913. There are various versions of it available online, but this one came to us from Real Good Fish member Sylvia Park of Santa Cruz, who speaks of it in superlatives.
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Citrus Seared Albacore Tuna
A favorite preparation from our founder, Alan Lovewell - simple and oh-so-delicious!
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Steamed Clams With Lemon, Garlic, and Parsley
This quick, easy, and really delicious recipe came to us from member Alice Gates-Wilcox, who found it in Comfortable Under Pressure by Meredith Laurence. While her preparation uses a pressure cooker, this could be done easily without one too. Without pressure cooking, small clams will only need about 10 minutes of steaming.
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Stir-Fried Calamari with Thai Basil, Lime and Chilies
This is a wonderfully flavorful way to enjoy fresh squid. The lime and basil are bright and fresh, the chilis add heat, and the fish sauce depth. With some jasmine or sticky rice and a cooling vegetable alongside, it makes a memorable meal. Try it with ridgeback or spot prawns too!
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Spicy Calamari With Tomato, Capers and Pine Nuts
This is an easy and flavorful way to serve calamari - and it's a meal in itself! Redolent with rosemary, garlic and red pepper flakes accenting the sweetness of calamari and pine nuts, and all of it highlighted by the tomatoes and capers.
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Tuna Poke
While poke is traditionally made with ahi tuna, it's also fabulous with albacore, bluefin, or any other tuna. This recipe is particularly great for dinner on a hot summer night or as an appetizer when friends visit. Delicious served with sweet potato or plantain chips. Consider using yellowtail or jack mackerel also!
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Abalone Po'Boy
These are inspired by New Orleans-style sandwiches of fried seafood with lots of slaw and dressing on a crusty French baguette. You can also put them on a roll and call them a slider. Either way, it's a hearty, easy and delicious way to enjoy our farmed abalone from Davenport. They can be served as appetizers for 6 or entrees for 2 or 3 people.
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Roasted Oyster Decadence
Baked in ramekins with crispy bacon, gruyere cheese, spinach and white wine, these oysters are sublime and worth the effort!
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Dungeness Crab Salad with Avocado and Orange
Citrus and avocado are a natural with fresh crab. Grapefruit, tangerines, mandarins. and navel oranges are all wonderful in this recipe, but when Cara Cara navel oranges are in season (they're a hybrid of grapefruit and navel oranges), they add a very special flavor.
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Dungeness Crab With Herbed Avocado Sauce
This recipe is full of bright fresh flavors and rich textures, plus it's easily made and perfect for an impromptu lunch or dinner in crab season!
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Sour Cream and Dill Pickled Herring
Fast, easy and tasty snack made with our RGF Pickled Herring.
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Ridgeback Prawns with Butter and Apple Brandy
This is a simple way to prepare ridgeback prawns, and the apple-y essence of the brandy accents their sweetness perfectly! Serve alongside rice or cauliflower "rice" to catch the pan juices. This is a peel-and-eat recipe because the prawns are much easier to peel when cooked, but that said, you can remove the heads and peel them after cooking and then gently warm before serving if you prefer. Spot prawns would also be delicious this way!
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Smoked Carmel Canyon Black Cod Rillettes
Try this easy recipe for your next get together using our award-winning Smoked "Carmel Canyon" Black Cod, creme fraiche, cornichons, green onion, parsley, salt and pepper.
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Abalone Roll
Abalone Roll by Thomas Hill Organics, Paso Robles, California. From The Whole Fish. Thomas Hill Organics is a market-bistro located in the heart of downtown Paso Robles. Joe and Debbie Thomas began as an organic farm growing unique varieties of heirloom fruits, nuts and vegetables in the hills overlooking the town. They also make their own wine with grapes that are estate grown. Their bistro is dedicated to serving organic produce from their farm and highlighting unique wines from the Central Coast.  This recipe was developed in collaboration with Thomas Hill Organics chef, Julie Simon.
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Panko Crusted Abalone with Lime-Tarragon Aioli
Abalone fillets have a very mild flavor, and so we recommend using delicate sauces with them. This is a simple sauce with aioli on the side. (This recipe is from Food52). When I made these, I had basil in my garden, so I substituted basil for tarragon, and it was delicious. The abalone pictured here is served with black Imperial rice that has a rich, nutty flavor.
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Oysters with Mignonette Sauce - Also Cucumber Mignonette or Meyer Lemon Mignonette Sauce
Raw oysters with mignonette sauce is a classic, and with good reason. We offer an Asian-themed variation here, along with a Meyer lemon mignonette that is so delicious it can be spooned over cooked seafood as well as oysters. Try them all, with champagne or your favorite white wine or sake, for a special start to any meal. The Meyer lemon variation is especially good with Muscadet wines!
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Smoked "El Nino" Bonito Rillette
Try this easy recipe for your next get together. Using our Smoked El Nino Bonito, creme fraishe, cornishions,green onion, parsley, salt and pepper.
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Squid Ceviche
Wow! This dish is served cold and is almost like eating raw seafood. The squid is blanched to eliminate all health risks, but the cooking happens so quickly that it seems raw.  If you like ceviche, you'll find this to be easy, light, zesty, and refreshing!
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Spicy Grilled Squid (Ojingeo-tonggui)
This recipe is from the blog, Maangchi. They write "This spicy grilled squid is a favorite in Korean bars, and if you've ever been to one, you couldn't have missed it. A huge grilled squid covered in shiny, juicy, spicy sauce in the middle of a table full of drinkers. It's not a dish you eat alone, you share it with friends, the more the merrier, usually with makgeolli or soju. But it's not just for bars and booze! If you and your family like squid and spicy food, it makes for a great side dish with rice at dinner. But whether it's in a bar or at home, it's best presented to the table still sizzling, and then cutting the rings with scissors just before eating. Watching that performance will stimulate anyone's appetite!"
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Charred Spiced Bonito Tacos
Bonito has a delicate yet rich flavor. In this recipe, the fish is highly seasoned, grilled, and then broken up into pieces with the tines of a fork and used as the filling for tacos. The slight bitterness from the grilling combined with the smoky richness of the seasoned fish is a perfect excuse to experiment with several salsas as accompaniments.
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Grilled or Broiled Oysters with Sriracha Lime Butter
This recipe is from Food52. Have you tried grilled or broiled oysters? It's so easy, and the quick blast of heat concentrates the oysters' brine and browns their tips without drying them out. In this recipe you blend butter with Sriracha, shallots, lime juice and cilantro, and as the oysters cook -- we broiled them -- the flavorful butter melts and poaches the plump little bivalves.
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Sand Dabs with Capers & Butter
This classic preparation has been around for years, but like all favorite recipes, it loses none of its appeal with time -- if anything, it keeps getting better. The caper-butter pan sauce is delightful on any simply-prepared fish.
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Fried Calamari Rings
Crispy, tender, mouthwatering calamari. This is a classic preparation for calamari. Experiment with your favorite aioli or other dipping sauce and enjoy!
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Albacore Tuna, Cucumber, and Potato Kebabs
These kebabs are a good way to use tuna loin, especially any odd-shaped pieces left over from making another recipe. Cooking cucumber may seem unusual, but heat brings out its sweetness.
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Dulse and Wakame Seaweed Salad
Seaweed comes in many forms, and is used extensively in Japanese cuisine. This recipe makes a fine vegetarian appetizer or side dish, with thin slices of carrot, radish, cucumber and daikon, along with avocado, green onion, pumpkin seeds and sesame seeds. Recipe credit: New York Times
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Thai Style Citrus Marinated Halibut
This delicious recipe is from Hank Shaw of about.com, and is ideal if you have a few hours to wait for the halibut to “cook” in the lemon juice.
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Steamed Whole Sole with Black Bean Sauce (Dul See Zing Tat Sa Yu)
This recipe uses a whole sole, rather than fillets. This recipe appeared in the February 2002 issue of Sunset magazine. Serves 3-4 as part of a multi-course meal or an appetizer.
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Oysters with Chorizo Sauce
A great dish featuring Oysters grilled with a chorizo & butter topping. You must try this one.
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Hog Island BBQ Oysters
This is a classic Tomales Bay oyster recipe.
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Ridgeback Prawn and Champagne Mango Ceviche
Quick, refreshing and delicious!
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Sesame Crusted Yellowfin (or Yellowtail)
A fresh and easy way to prepare delicious Yellowfin in 30 minutes
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Spring Crab Salad
By Hank Shaw "Springtime is when we emerge from deep, dark braised dishes and stews to enjoy the vibrant new growth of the year. This little crab salad is a clean, zesty way to savor the spring. Success here hinges in the quality of your ingredients, especially the spring greens. Keep in mind here the proportions: If you have other green things, use them. Other options include chives, basil, cilantro, garlic chives or ramps."
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Oysters Rockefeller
A New Orleans classic!
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Abalone Meunière Style
This recipe is from chef David Kinch of Manresa in Los Gatos and was featured in the SF Chronicle in February 2007. This recipe involves giving the abalone only the mildest pounding, leaving it a good 1/2 inch thick.
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Fresh Dungeness Crab Spring Rolls
Member Rebecca Elam submitted this beautiful recipe for Dungeness crab. A fun, hands-on delicious meal for your family or gathering with friends.
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Broiled Oysters with Pernod, Garlic, & Breadcrumbs
Fabulous flavors accompany this great recipe for your oysters. The liqueur puts it over the top and can even be replaced with Sambuca with delicious results. Serving suggestions include accompanying with crackers or french bread.
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Smoked Black Cod Dip
Our Carmel Canyon smoked black cod is perfect in this! Or you can try smoking it yourself. The recipe is very flexible as far as ingredient measurement, and smoking on a regular old Weber BBQ is super easy (there is a lot of info online).
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Halibut Burgers
Salmon is very popular for burgers, but halibut is delicious too. Try this easy recipe from Cooking with Amy, and enjoy summer's bounty!
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Mediterranean Mussels in White Wine Sauce
A clean, crisp recipe for a white wine sauce brings out the flavors of mussels perfectly! It is a quick and easy way to make a beautiful dinner for your family.
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Marinated Fresh Anchovies (Alici Marinati)
These cured anchovies - courtesy of Mario Batali - are simple yet elegant. Most of the work is done without you, as the anchovies marinate in a vinegar for several hours before being served just below room temperature.
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Quickie Miso Mirin Clams
When you don't have a lot of time, clams are a dinner savior. Simply stir fry these little guys with a little Japanese miso paste and sweet mirin.
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Easy Oven-Roasted Dungeness Crab
Once you try crabs oven roasted, you may never boil them again! Try this delicious, easy recipe tonight to see what we mean.
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Flat Iron Yakiniku Skewers
Flat iron steak slices marinated in a simple Japanese marinade, skewered, and grilled to perfection. Make this Flat Iron Yakiniku Skewers recipe for a delicious party appetizer or dinner entrée.
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Vietnamese Chicken Meatballs
Craving Vietnamese food? No need to call delivery - just make these simple and easy Vietnamese chicken meatballs. Perfect on their own, in lettuce wraps, or as the finishing touch on your favorite brothy soup.
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Chinese Spare Ribs
Sweet and sticky Chinese-style ribs - perfect for an appetizer or a main dish.
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Fall-Off-The-Bone Oven Baked Ribs Recipe
The trick to meat that falls of the bone involves two words: low, and slow. We include an easy recipe for homemade sweet and spicy sauce, but you can use your favorite pre-made sauce to save time.
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Video: How to Shuck an Oyster
In this video, fisherman and chef Kevin Butler demonstrates how easy it is to shuck an oyster.
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Video: How to Clean and Cut Squid
In this video, chef Kevin Butler demonstrates how easy it is to clean squid, and how to cut it for various recipes..
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Video: How to Steam Clams in a White Wine Butter Sauce
Chef Kevin Butler demonstrates how to make delicious, simple steamed clams in a white wine butter sauce.
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Video: How to Prepare Black Cod With a Crispy Skin
In this video, chef Kevin Butler demonstrates how easy it is to prepare black cod - or other oily fish - with a crisp skin and satisfying texture. Here, it is served with unagi sauce, spring salad, and chives.
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Video: How to Open a Fresh Clam
In this video, chef Kevin Butler shows you how to open a fresh clam so you can serve it on the half shell.
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Video: The Secret to Tender Tasty Calamari
In this video, chef Kevin Butler shows how easy it is to make tender tasty calamari in a tomato basil sauce.
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