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Find beginner to intermediate recipe tutorials created by our family on our YouTube channel.

Lauro’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...

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Calamari 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....

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Spiny 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...

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HMS 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...

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Perfect 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...

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Story 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...

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Lobsters 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...

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Octopus 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...

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Lobster 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...

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Miso-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...

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Whole 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...

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Tabasco 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...

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Perfect 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...

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Profiles: 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...

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Profiles: 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...

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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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Spot Prawn Carpaccio

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...

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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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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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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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