SUSTAINABLE SEAFOOD RECIPES
YOU JOIN. WE CATCH, PACKAGE AND DELIVER. YOU ENJOY.
We love eating hand-caught seafood almost as much as we love bringing it to your community!
Here are a few ways to prepare your share:
- 1 8-oz POSS tuna pouch
- 1 Whole Red leaf lettuce
- taste salt and pepper
- 5 Whole large radishes, roasted
- 5 Whole large radishes, new
- 2 Tbsp. Chopped onion
- 1 Tbsp. Rice wine vinegar
- 1 1/2 Tbsp. Cranberry sauce
- 1/4 C. Olive oil
- 6 Whole Baby zucchini
- 1 Whole Carrot
- 1 Whole Fresh tomato
- 3 Tbsp. Red wine vinegar
- 1/12 tsp Sugar or honey
- 1/2 tsp Dijon mustard
- 1/2 Whole Apple
Blend together vinegar, onion, cranberry sauce, all but 1 T of the olive oil, sugar, dijon mustard, and 1/4 t each salt and pepper.
Mix 1 T olive oil with tuna, apple, and salt and pepper to taste.
Pan-sear baby zucchini in halves, adding salt and pepper to taste.
Thinly slice raw radishes - leave roasted radishes in bite-size chunks.
Tear lettuce by hand and toss all ingredients except tuna. Top with generous amount of tuna mixture.
Sablefish and black cod are other names for this fish but we like calling it "butterfish" because it melts in your mouth.
This miso sauce is the perfect foil to the rich, decadent butterfish.
- 6 oz filet of butterfish (aka sablefish or black cod)
- 1/3 C. Sake
- 1/3 C. mirin
- 1 C. granulated sugar
- 1 C. miso
- 1 tsp grated fresh ginger
- 1 Tbsp. vegetable oil
Thaw your flash-frozen filet of butterfish overnight in the fridge – DO NOT thaw your fish in warm water or the microwave. Not only will this damage the taste and texture of the fish, it may be dangerous.
Rinse your butterfish in some cold running water and then pat dry with a clean towel.
Add the sake and mirin to a heavy bottomed pot and bring to a boil. Boil for about 10-15 minutes.
Reduce the heat and stir in the sugar and miso.
Cook until the color becomes a light shade of caramel.
Remove from heat and allow to cool completely.
Place the butterfish into a bath of this delicious, completely cooled marinade – ideally leave to sit for 48 to 72 hours.
When you’re ready to cook your fish, add about a tablespoon of vegetable oil to a skillet on medium-low heat. When the pan is hot, add the butterfish.
Cook for about 4-5 minutes and then turn and cook for another 4 mins. Be careful not to burn the miso as it will become bitter. Aim for a slightly caramelized golden brown color.
Serve with a side of vegetables and rice and of course, a nice glass of sake.
- 1 lb Halibut
- 1/4 C. Sesame seeds
- 1 C. Trader Joe's Soyaki or similar teriyaki-style marinade
Marinate halibut with soyaki sauce from 3 to 12 hours in a large ziploc bag.
Barbecue halibut on high heat for 7 minutes on the first side, then turn once and cook for 3 more minutes.
Allow to rest for 3 to 4 minutes and garnish with sesame seeds.
- 1 lb Ling Cod Cut into 2oz. portions
- 1 tsp Salt
- 2 Whole Large potatoes sliced into pieces or rounds
- 1 Qt. Frying oil
- 1 Whole Egg
Heat oil in a skillet until a flake of panko fries upon contact.
While oil is heating, dredge each piece of Ling first in flour, then egg, then panko.
Add breaded fish to the hot oil piece by piece, turning once after about 1 1/2 minutes.
Cook each piece until golden brown, then remove from heat to a paper towel and sprinkle with salt.
Once all the fish is cooked, keep the oil hot and add the sliced potatoes.
The thinner the potatoes are sliced, the less time they will need in the oil.
When the edges turn brown and crispy, the 'chips' are done. Serve with salt, vinegar and lemon wedges.
- 4 Whole Rockfish fillets
- 1 C. Dry white wine
- 2 14oz can Diced tomato
- 1/2 C. Large green olives, pitted
- 3 tsp Chopped fresh oregano
- bread slices, toasted
Heat oil over medium heat.
Add onion, saute until soft.
Add wine and anchovy paste.
Boil until reduced to 3/4 cup.
Add tomatoes, with juice - bring to a boil.
Sprinkle fish with salt and pepper.
Add fish to skillet, reduce heat, cover and simmer until fish is cooked.
Remove fish. Add olives, oregano, orange peel, and increase heat to high.
Boil until sauce is thickened, 5 minutes or so. Serve fish with sauce and toasted bread.
- 1 Lb Salmon , Skinned & Cubed Into 3/4” Pieces – here are the best ways to thaw sashimi grade frozen salmon. See our "Handling Seafood" page for thawing instructions.
- 1/2 C. Onion Thinly Sliced
- 1/2 C. Red Pepper Thinly Sliced
- 1/2 C. Sliced Scallion Thinly Sliced
- 1/2 C. Fresh Cilantro Chopped
- 3 tbsp Tamari
- 2 tsps Toasted (dark) Sesame oil
- 1/2 tsp Sriracha
- 2 C. Short-grain Brown rice Cooked
- 2 C. Greens Arugula, Watercress, Baby Romaine
- 2 tbsp Rice Wine Vinegar
- 2 tbsp Extra-Virgin Olive Oil
- 1 tbsp Mustard Chinese Style or Dijon
- 1 Medium Ripe Avocado Sliced
- 1 Sheet Nori Cut Into Strips
Gently combine salmon, onion, red pepper, scallion greens, cilantro, tamari, sesame oil and Sriracha in a medium bowl.
Combine rice and greens in a large bowl.
Whisk vinegar, oil and mustard in a small bowl.
Add to the rice salad and mix well.
Serve the salmon mixture over the rice salad.
Garnish with nori strips and avocado slices.
- 1 Cup Cooked crab meat
- 1 Teaspoon Chopped garlic
- 2 Tablespoon Mayonnaise
- 1 Tablespoon Green onion
- 1 Tablespoon Finely chopped red onion
- 1 Teaspoon Black pepper
- 1 Teaspoon Celery salt
- 1/4 Cup Butter
Combine all ingredients except green onion in a bowl and mix thoroughly.
Form into 1- to 2- ounce balls, then press flat into cakes.
Fry as many as possible in a 1/4 inch of butter on medium-high heat, cooking each until golden brown and turning once.
Serve on top of a spoonful of POSS Tartar Sauce with a garnish of green onion.
- 2 lb Cockle clams frozen or thawed
- 1 Whole Dungeness crab frozen or thawed
- 4-6 Stalks Celery
- 3 Whole Carrots
- 1 Whole Leek
- 1 Lb Bacon
- 2 Qt. Vegetable broth
- 2 Tbsp. White flour
- 1 tsp Cayenne pepper
- 3-4 Whole medium potatoes cubed
- 1 Whole Large onion
- 1 Clove Garlic
- 1 Bundle Parsley
- 1 C. Heavy whipping cream
- 1 tsp Celery salt
- Taste Salt, pepper, and hot sauce to taste
Chop bacon, sautée on low.
Finely chop onion, leek, garlic, carrot, potato and celery.
When bacon is almost crisp, drain grease, then add onion, leek, and garlic
Sautée on medium heat until onions begin to caramelize, then add flour.
Stir in chopped carrots, celery, potato, and seasonings.
Sautée while stirring occasionally for 10 minutes on low to medium heat.
Add cockles and crab, leaving shells on. Add vegetable broth and cover, bringing to a boil.
Simmer and stir until potatoes begin to soften.
Add any extra water or broth to increase volume and bring to a boil.
Add cream and simmer on low for 10 more minutes - do not let the chowder come to a boil.
Serve to family and friends with sourdough bread and butter.