Recipes

Daughters of the Sea Recipes

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.

View the recipe for Canned Tuna Dip with Potato Chips and Caviar →

Canned 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, and lemon juice to make this simple and impressive starter.

View the recipe for Lauro’s Cioppino →

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.

View the recipe for Grilled or Baked Oysters with Bacon Compound Butter →

Grilled 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.

View the recipe for Calamari with Local Squid →

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.

View the recipe for Spiny Lobster Pho →

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 so grateful to him for developing this amazing recipe featuring our Spiny Lobsters.

View the recipe for Perfect Paella →

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 work just fine; you might just need to cut down on the quantity of seafood used.

View the recipe for Garlicky Steamed Mussels and Clams →

Garlicky 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.

View the recipe for Spiny Lobsters with Escargot Butter →

Spiny 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 butter better. If you’ve ever had garlicky, butter-drenched snails in France (or in a French restaurant), then you’ll get why this pairing works so beautifully.

View the recipe for Seared Scallops with Killer Pan Sauce →

Seared 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 they rest.

View the recipe for Octopus Tiradito →

Octopus Tiradito

Tiradito is a Peruvian dish that features thinly sliced raw fish in a spicy chile sauce also known as leche de tigre.

View the recipe for Simple Baked Spiny Lobster With Herbed Compound Butter →

Simple 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.

View the recipe for Whole Grilled Barracuda →

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.

« Previous 1 2 3 Next »