This recipe offers a simple update on classic buttered popcorn. Red miso paste and dried nori blended with creamy grass-fed butter transform this movie-night favorite into an elegant, umami-packed snack.

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 ...

This recipe is inspired by the classic French sauce, beurre blanc, where cold butter is incrementally whisked into a white wine and vinegar reduct...

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 chil...

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 ga...

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...

Sarah Saraspe, Founder Five Star Fish Processing and Head of Operations at Saraspe Seafoods Sarah Saraspe is one of the driving forces behind Sara...

Utilizing discarded shells for stock is a wonderful way to keep a zero-waste kitchen. Stock can be frozen and used for risottos, soups and sauces.

This simple preparation of raw spot prawn highlights their sweet, fresh flavor. Besides super-fresh, local spot prawns, you only need lemon, olive oil, and scallions. Serve over freshly-grilled bread or with crackers.

Perfectly-grilled prawns in a garlicky butter sauce makes for the perfect outdoor recipe.

This is a delicious way to cut down on food waste and utilize the entire prawn. If you're not in the mood for a project the day you peel your shrimp, heads can easily be frozen and used when you're ready.

Simple "Peel 'N' Eat" spot prawns cook in minutes with just a few ingredients. We recommend enjoying with an ice-cold beer.