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.
Prawn 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...
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Simple 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...
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Crispy 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...
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Peel '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...
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Summer 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...
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Spot 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...
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How 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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