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...

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...

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...

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,...

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...

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...

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....

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

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...

  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...

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...

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...