Saraspe Seafoods was built by a multigenerational fishing family based in San Diego. While we spend majority of our waking hours offshore, us girls in the family decided to provide some value to our incredible customers and clients. Withal, the daughters (Tanner, Nicole, Sarah, Molly, and Julia) in the family decided to start a journal filled with curated recipes, fishing stories, tips & tricks for the kitchen, in hopes of giving you a taste of who we are. We hope you enjoy! Find beginner to intermediate recipe tutorials created by our family on our YouTube channel.
Spot Prawn Crudo
This recipe was developed by our dear friend Stefano and has quickly become a family favorite. It’s an easy way to make a super-elegant appetizer that can be made ahead...
Read MoreGrandpa Lauro's Octopus Salad
This is a very simple octopus salad that has become a staple at all of our family gatherings. It’s a pared down version of one they sell at our local...
Read MoreBaja Style Clams
This dish is inspired by one we enjoy up and down the coast of Baja. In this simple raw preparation, clams are shucked, chopped, and tossed together with a cucumber...
Read MoreCanned Tuna Dip with Potato Chips and Caviar
Serve this fancy tuna dip along with crudités at your next party for an easy and elevated appetizer. We’ve punched up canned tuna with plenty of fresh herbs, raw garlic,...
Read MoreLauro’s Cioppino
The key to a good cioppino is creating the right base. Lauro recommends using a bottom-feeding fish like sculpin or rockfish to create a rich and flavorful stock. He likes...
Read MoreGrilled or Baked Oysters with Bacon Compound Butter
This crowd-pleasing take on oysters will convert even the pickiest of eaters. This recipe is basically bacon, butter, cheese, and oysters. In other words, you can’t go wrong. The compound...
Read MoreCalamari with Local Squid
This fried local calamari recipe makes for an incredible appetizer that will wow your guests. Starts with a Saraspe family secret: soak those bad boys in buttermilk or whole milk....
Read MoreSpiny Lobster Pho
We’ve partnered with our friend Mike Le to bring you this authentic recipe for Spiny Lobster Pho. Mike is an incredible chef based here in San Diego, and we are...
Read MoreHMS Compliance Resources
We are offering compliance resources for commercial fishermen. What are HMS Species? "Highly Migratory Species (HMS) means species managed by the FMP, specifically: Billfish/Swordfish: striped marlin (Tetrapturus audax) swordfish (Xiphias gladius) Sharks: common...
Read MorePerfect Paella
We’ve developed a classic paella recipe that features some of our favorite seafood products. We’re using a 20-inch paella pan, but a smaller one or a cast iron skillet should...
Read MoreStory of the Sea
The Saraspe Family Story The Saraspe family has been servicing the San Diego area since the early ‘50s. The family’s fleet was established in 1952 when Lauro Saraspe built his...
Read MoreGarlicky Steamed Mussels and Clams
There’s nothing better than a giant pot of steamed mussels and clams. The beautiful juice at the bottom might be the most delicious part. Be sure to make plenty of...
Read MoreLobsters with Escargot Butter
A wise man once said that lobster is really just an excuse to eat butter, and while we don't entirely agree with this sentiment, we do believe that lobster makes...
Read MoreSeared Scallops with Killer Pan Sauce
Scallops are a fast and easy way to get a restaurant quality meal at home. These cook in a matter of minutes, and this quick pan sauce comes together while...
Read MoreOctopus Tiradito
Tiradito is a Peruvian dish that features thinly sliced raw fish in a spicy chile sauce also known as leche de tigre. We’ve used octopus in this one, but any...
Read MoreStorage Recommendations for Spiny Lobster
Studies show that lobsters cannot perceive pain. The nervous system of a lobster is primitive and similar to that of an insect. Storing LIVE Lobsters: We recommend consuming live lobster...
Read MoreSimple Baked Spiny Lobster With Herbed Compound Butter
This is a simple and elegant way to prepare fresh, local lobsters. If you don't have all the herbs, lemon and butter work just fine. Ready in 45 minutes Makes...
Read MoreLobster Tail Removal
The lobster tail removal instructions are great for those interested in doing our Simple Lobster Bake recipe, or for those just simply wanting to utilize the head for stock. For "same...
Read MoreMiso-Nori Buttered Popcorn
The miso-nori butter in this recipe is super concentrated on its own, but absolutely perfect when tossed with popcorn. If you’re not into making popcorn on the stove, the butter...
Read MoreWhole Grilled Barracuda
A whole cooked fish is not as complicated as you think. The most important thing is making sure your grill is very hot. Barracuda is a delicious and underutilized local...
Read MoreTabasco Butter Sauce
This recipe is inspired by the classic French sauce, beurre blanc, where cold butter is incrementally whisked into a white wine and vinegar reduction. It requires the tiniest bit of finesse...
Read MorePerfect Tuna Poke
This is a killer recipe for tuna poke from our friend Ryan Griffin. Ryan is a chef, fisherman, and avid outdoorsman. One tip is to prep and chill all the...
Read MoreAn Easy Green Sauce for Any Fish
We developed this simple green sauce to add depth and zing to literally any fish. Ours is simple with just parsley, cilantro, lemon juice, and garlic, but feel free to...
Read MoreProfiles: Lauro Saraspe
Lauro Saraspe, Retired Fisherman and Local Legend Lauro Saraspe is the man who started it all. He built his first skiff here in San Diego in 1952. Lauro fell in...
Read MoreProfiles: Sarah Saraspe
Sarah Saraspe, Founder Five Star Fish Processing and Head of Operations at Saraspe Seafoods Sarah Saraspe is one of the driving forces behind Saraspe Seafoods. She founded and ran Five...
Read MorePrawn Stock
Don’t trash the heads and tails! Freeze them in a resealable bag and use them to create this tasty Prawn Stock. This stock makes an excellent base for soups, stews...
Read MoreSimple Grilled Spot Prawn
Butterflied and grilled with a little butter might just be our favorite way to enjoy fresh spot prawns. If you’re not grilling, the same method can be achieved in the...
Read MoreCrispy Fried Spot Prawn Heads
Fried prawn heads make great party appetizers as well as delicious midweek snacks. Store them in the freezer and use them when you’re ready. It’s a tasty way to utilize...
Read MorePeel 'N' Eat Sautéed Spot Prawn with Lemon, Garlic, and Butter
This is a quick and easy way to make fresh local spot prawns shine. This recipe can easily be doubled or tripled for a crowd.Ready In 30 minutes Makes 2...
Read MoreSummer Prawn Salad
This salad was inspired by one we tasted on a small Sicilian island called Favignana. It's simple, unfussy, and can easily be made ahead and served cold straight out...
Read MoreSpot Prawn Aguachile with Celery & Mint
Aguachile is a Sinaloa-style ceviche where the seafood is marinated in a citrus-chile liquid. Celery adds an earthy quality to the marinade that pairs well with the sweet brine of...
Read MoreHow to Peel a Spot Prawn
For delicate preparations such as carpaccio, aguachile, or simple sashimi, we recommend removing the heads and shells from fresh, whole spot prawns. Don’t trash the heads and shells as they...
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