Recipes
Suspendisse tincidunt nisl ut nibh pretium blandit

Santa Barbara Crab Cakes

Ingredients

12 California Rock Crab Claws (Cooked & Cleaned)

1 Everything Bagel, Shredded

2 Eggs, Beaten

Onion, Chopped

Garlic Salt

Louisiana Fish Fry

Instructions

Mix all ingredients in a bowl, except Louisiana Fish Fry. Shape into patties, then top with Louisiana Fish Fry. (Make sure you have about a 50/50 ratio of crab and bagel.) Fry in hot oil until golden brown.

Suspendisse tincidunt nisl ut nibh pretium blandit

Ricci del Mar Linguini
(Linguini with California Sea Urchin Roe)

Ingredients

Linguini

Garlic

5 pieces of Sea Urchin Roe

Red Pepper

Olive Oil

Instructions

Prepare pasta and in a large frying pan mix 5 pieces of sea urchin roe, olive oil, garlic pieces. Toss with pasta place back in a cleaned sea urchin test and add red pepper to taste. Serves 4.

Suspendisse tincidunt nisl ut nibh pretium blandit

Rosalia’s Barbequed Halibut

Ingredients

Breadcrumbs

Parmesan Cheese

Salt

Pepper

Dried Oregano

Olive Oil

California Halibut

Instructions

First make breadcrumb mixture. Breadcrumbs, Parmesan cheese, to taste. Mix in your desired to taste, salt, pepper and dried oregano. Mix in bowl and set aside. Take your desired piece of California Halibut and roll in olive oil and then pat on both sides into the breadcrumb mixture. Ready to put on the barbecue. Brown nicely on both sides. Does not need a long time of cooking or will make fish very dry.

Suspendisse tincidunt nisl ut nibh pretium blandit

Miso Marinated Black Cod

Ingredients

Sake

¾ Cup Mirin

2 Cups White Miso Paste

1 ¼ Cups Granulated Sugar

¼ Chopped Scallions (or More)

1 Tbs Fresh Grated Gginger (or More)

Four Black Cod Fillets

Instructions

Bring the sake and the mirin to a boil in a saucepan for about 20-30 seconds to boil off the alcohol.

Turn the heat down to low and add miso paste, mixing with a wooden spoon. After the miso has dissolved completely, turn the heat up to high again and add the sugar, stirring constantly with the wooden spoon to ensure that the bottom of the pan doesn’t burn. Remove from heat once the sugar is fully dissolved. Cool to room temperature. Add scallions and ginger

Pat fillets thoroughly dry with paper towels. But filets in gallon size zip lock bag and cover with marinade. Place in refrigerator for 24-72 hrs flipping bag over occasionally.

Preheat oven to 400°F. Preheat a grill or broiler. Lightly wipe off any excess miso clinging to the fillets but don't rinse it off. Place the fish on the grill, or in a broiler pan, and grill or broil until the surface of the fish turns brown. Then bake for 10 to 15 minutes.

Suspendisse tincidunt nisl ut nibh pretium blandit

Teriyaki Ridegeback Shrimp

Ingredients

1 lb Fresh California Ridgeback Shrimp

½ Cup Pineapple Juice (small individual cans work well)

4 tbs Soy Sauce

½ Cup Vegetable Oil

A bit of Fresh Grated Ginger Root

Instructions

Mix pineapple juice, soy sauce, vegetable oil and ginger in bowl. Shell and devein raw ridgeback shrimp. Marinate shrimp about 15 minutes. Shrimp doesn’t take a long time. Drain shrimp and grill. Shrimp are done when they turn from opaque to white, usuallt takes a couple of minutes.

Commercial Fishermen of Santa Barbara

Suspendisse tincidunt nisl ut nibh pretium blandit

Easy Ginger Soy Grilled Fish

Contributed by a culinarily challenged customer
Ingredients

¼ Cup Honey

½ Cup Soy Sauce

1 tablespoon Freshly Grated Ginger

2-3 Cloves of Garlic (Chopped or Crushed)

1 cup Olive Oil

3 tbs Apple Cider, White or Rice Vinegar

*1 1/2 to 2lbs of Firm Fish

Instructions

Add ingredients and whisk in a shallow bowl, marinate fish for at least an hour. Grill on medium for about 2-3 minutes per side, for 6-8oz pieces at ½” thick (little more for thicker pieces, a little less if thinner). Meat should be white 1 ½ (2 min per side if using Tuna)

*Fish sold at Tuna Harbor Dockside Market that would work well with this recipe, include yellowfin tuna, bluefin tuna, albacore tuna, yellowtail, thresher shark, leopard shark, swordfish

Fish Preperation Tips from the Fishermen

Sea Urchin

Scoop it out on sourdough and drizzle lemon on it.

Rock or Spider Crab

Steam it! Season water with Old Bay seasoning. Steam for about 12 minutes.

Yellow Tail

Layer baking pan with olive oil. Layer the pan with thinly sliced potatoes and then another layer of white onions and another later of thinly sliced potatoes. Add the bonelss and skinless fillets that are drizzled with olive oil and Italian style bread crumbs. Add a think layer of marinara sauce and bake for 35-40 minutes.

Albacore

Cut into cubes. Wrap with bacon and marinate with ginger and teriyaki and then barbeque.

Squid Cocktail

Boil until cooked. Rinse them off and serve with olive oil, balsamic, celery and onions, salt and pepper (any other additions you might like). Serve cold.

Swordfish or Halibut

Pick some delicious fillets from our market.

Layer with olive oil and bread crumbs. Pan fry it. When its cooked add oregano, lemon, salt and pepper.

Rockfish

Fillet fish. Layer with olive oil and flour and pan fry it. Add onions, garlic, chopped tomatoes (or cherry tomatoes) white wine, fish broth and a little water. Cook together.

San Dabs

Chop off head and scale fish. Rinse and dry. Add wandra flour. Deep fry.

Thorny Head

Fillet and make fish and chips with eggs and breadcrumbs.