• Quick and easy cioppino

    Cioppino was developed in the late 1800s by Italian fishermen who settled in the North Beach section of San Francisco. Cioppino is traditionally made from the catch of the day, which in San Francisco is typically a combination of Dungeness crab, clams, shrimp, scallops, squid, mussels and fish. Originally it was made on fishing boats…

  • Halibut with capers, olive and tomatoes

    Ingredients Four 6- to 7-ounce halibut fillets (another firm white fish like lingcod, rockfish or swordfish may be substituted) All purpose flour 4 tablespoons olive oil, divided 2 large shallots, chopped 1/4 teaspoon dried crushed red pepper 4 plum tomatoes, seeded, chopped 1/2 cup chopped pitted Kalamata olives 1/2 cup chopped fresh basil, divided 1…

  • Crockpot fish chowder

    Ingredients 2 pounds fresh or frozen fish filets of any type 1/4 lb. bacon or salt pork, diced 1 medium onion 4 medium potatoes, peeled and cubed 2 cups water 1-1 1/2 tsp salt, to taste 1./4 tsp pepper 1 can (12 oz.) evaporated milk 1/2 cup frozen corn (optional) 2 T butter (optional) Directions…

  • White fish fillets with cilantro and white wine

    Ingredients 2 1-inch thick fillets of a firm white fish such as halibut, cod, or albacore ½ cup chopped cilantro leaves 3 tablespoons olive oil Juice of ½ lemon 1 garlic clove, minced 2 medium onions, sliced 1 large tomato, chopped (or substitute canned diced tomatoes, drained, about 8 oz) ¼ cup white wine (optional)…

  • Miso-marinated blackcod

    Serves 4. Active time: 5 minutes; total time: 30 minutes, or up to overnight for marinating. Ingredients 1/4 cup red or white miso paste 1/4 cup sake 2 tablespoons mirin 2 teaspoons soy sauce 1 tablespoon vegetable oil 1/4 cup sugar 4 black cod filets, 5 to 6 ounces each Directions Whisk together miso, sake,…

  • Tuna and olive salad sandwiches

    Ingredients 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 2 (6-oz) cans light tuna packed in olive oil, drained 1/2 cup chopped drained bottled roasted red peppers 10 Kalamata or other brine-cured black olives, pitted and cut lengthwise into strips 1 large celery rib, chopped 2 tablespoons finely chopped red onion 1 (20- to 24-inch)…

  • Indonesian albacore satay

    Ingredients 1-1/3 pounds skinless Pacific albacore, cut into large cubes Marinade: ¼ cup lime juice 4 teaspoons vegetable oil 1 teaspoon ground coriander 1 teaspoon grated fresh ginger 1 teaspoon minced garlic 1/8 teaspoon black pepper Dipping sauce: 3 tablespoons peanut butter 3 tablespoons warm water 1 tablespoon lime juice generous pinch of cayenne ¾…

  • Albacore teriyaki

    Ingredients 1 to 1½ pounds troll-caught albacore loin cuts 1 can (20 ounces) pineapple chunks 3 tablespoons salt-reduced soy sauce 2 tablespoons sherry 1 tablespoon grated ginger root 1½ teaspoon dry mustard 2 cloves garlic, minced 1 teaspoon brown sugar 2 tablespoons vegetable oil 1-2 large green peppers, cut into large pieces skewers (soaked in…

  • Low-carb tuna sandwiches

    This recipe offers a new spin on the old tuna sandwich. Instead of bread, lettuce leaves make up the backbone of this sandwich. Ingredients 2.6 oz of your favorite locally caught tuna 1/8 teaspoon cumin 1/8 teaspoon chili powder 1/8 teaspoon garlic powder 1/4 cup chopped tomato 2 Tablespoon finely chopped red onion 1 Tablespoon…

  • Portuguese grilled sardines

    Sardines grilled the Portuguese way. Try them with a vinho verde (young white wine) from Portugal. Source: Food & Wine Ingredients 4 3/4-inch-thick slices bread, from a large country loaf 6 tablespoons olive oil 1/4 teaspoon table salt 16 large sardines, cleaned (about 2 pounds in all) 1 tablespoon coarse salt Directions Rinse squid under…

  • Calamari salad

    Ingredients 1 1/2 lb cleaned squid 2 tablespoons fresh lemon juice 1 tablespoon red-wine vinegar 1/3 cup extra-virgin olive oil 1-2 large garlic cloves, minced Dried red pepper flakes to taste 1/2 teaspoon salt 1/4 teaspoon black pepper 1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup) 1/3 cup pitted Kalamata olives,…

  • Treacle-cured salmon

    Ingredients 1 side of Salmon with skin on 80 grams treacle, slightly warm (80 grams is roughly 1/3 of a cup. Treacle is a light molasses, also called “Golden Syrup” and available in the British section of a well-stocked grocery store) 1 teaspoon fennel seeds, crushed 1 lemon, zested 50 grams (roughly 3.5 tablespoons) sea…

  • Grilled rosemary salmon

    Ingredients 2 salmon fillets or steaks, preferably fresh and local (3/4 lb each) 1/2 c. orange juice 1/2 c. oil 2-3 additional tbsp. fresh rosemary Rosemary paste:1/2 tsp. rosemary 3 cloves garlic, crushed 1 1/2 tsp. salt Directions Prepare rosemary paste, mixing rosemary, garlic and salt. Rub paste on salmon (if you use steaks, rub…

  • Grilled salmon with lime butter sauce

    Ingredients Six 6-oz pieces center-cut salmon fillet (about 1 inch thick) with skin 1 1/2 teaspoons finely grated fresh lime zest 6 tablespoons lime butter sauce (recipe below) Lime Butter Sauce:1 large garlic clove, chopped 1/4 cup fresh lime juice 1 teaspoon salt 1/2 teaspoon black pepper 1 stick (1/2 cup) unsalted butter, melted Directions…

  • Crisp lemongrass salmon – ca nuong xa

    Ingredients 1 lb skin-on salmon fillet, cut ito 4 portions 1 1/2 tablespoons chopped lemongrass 1 1/2 teaspoons packed light brown sugar Scant 1/4 tablespoon salt 2 tablespoon chopped shallot 1 1/2 teaspoons fish sauce 1/2 teaspoon Madras-style curry powder, such as Sun Brand 1 tablespoon oil Directions Run your finger along the flesh side…

  • Tuscan tuna salad with fennel

    Ingredients 3/4 cup extra-virgin olive oil 1/2 cup fresh lemon juice Salt and freshly ground black pepper to taste 2 tbspns chopped tarragon (or 2 tspn dried) 1/4 cup chopped Italian parsley 2 (6-ounce) cans tuna (preferably West Coast albacore)*, drained 1 small head fennel, chopped 2 ribs celery, chopped 1/2 of a small red…

  • Fresh sardines napa style

    Sardines are managed under the coastal pelagic species fishery management plan. Sardines have been deemed a “nutritional powerhouse” rich in Omega-3 fatty acids, protein, and other nutrients. Fresh local sardines can be purchased from local seafood stores and also from some Asian grocery stores, like Uwajimaya. When buying fresh sardines, conduct the “clock test” to…

  • Cashew-crusted salmon with bok choy

    Ingredients 2 tablespoons olive oil, divided 4 salmon fillets 1/3 cup honey mustard (or Dijon mustard mixed with honey) 2 tablespoons onion flakes Freshly ground black pepper 1/2 cup finely chopped dry-roasted cashews 2 cloves garlic, minced 1 bunch bok choy, rinsed well and chopped Directions Brush honey mustard all over salmon. Season both sides…

  • Cedar-planked salmon

    Equipment: One untreated cedar plank (about 6 x 14 inches) Ingredients: Two salmon fillets (about 1.5 pounds) Salt & freshly ground black pepper 6 tablespoons dijon mustard 6 tablespoons brown sugar Soak cedar plank in salted water for two hours, then drain. Remove skin and any remaining bones from salmon fillet. Rinse the salmon under…

  • 2018 newsletters

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  • Ad Hoc Sablefish Management and Trawl Allocation Attainment Committee October 11-12, 2018 meeting

    The Pacific Fishery Management Council’s ad hoc Sablefish Management and Trawl Allocation Attainment Committee (SaMTAAC) met,October 11-12, 2018. Meeting documents Based on its proceedings at this and the June 2018 meeting, the SaMTAAC provided a progress report to the Council (Supplemental Information Report 6, November 2018 briefing book) October 11-12, 2018 SaMTAAC meeting agenda SaMTAAC Agenda…

  • Ad Hoc Sablefish Management and Trawl Allocation Attainment Committee June 29, 2018 meeting

    The Pacific Fishery Management Council’s ad hoc Sablefish Management and Trawl Allocation Attainment Committee (SaMTAAC) met June 29, 2018. Meeting documents June 29, 2018 SaMTAAC Meeting Agenda SaMTAAC Agenda Item B, Attachment 1: Review Committee Charge and Calendar SaMTAAC Agenda Item C, Attachment 1: Review of Alternatives SaMTAAC Agenda Item C, Attachment 2: Appendices to…

  • 2018: Review of draft procedural directive, extension of EFP

    In June the Council reviewed the draft procedural directive on cost allocation in electronic monitoring programs and drafted a letter providing comments and requesting additional time for advisory body review and comment on the policy. In September the Council submitted the comments to NMFS. In November the Council recommended an extension of the electronic monitoring…

  • 2017 Climate and Communities Initiative activities

    In March 2017 the Council initially scoped a potential Fishery Ecosystem Plan initiative to take up in the coming years and requested the Ad Hoc Ecosystem Workgroup (EWG) to report back in September 2017 with more information to choose between a combined initiative on the socio-economic effects of fisheries management practices on fishing communities (A.2.7)…