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Common Seas

Frying a whole fish is one of those easy and impressive methods that wows diners with very minimal effort. A hot crispy, perfectly-salted skin yields to a sweet, moist and flaky flesh. In this recipe a zesty, herby sauce cuts through the richness of the fried fish. Use this method for just about any whole,

In partnership with Saraspe Seafoods. Tuna right off the boat doesn’t require a lot of fuss. The freshest market ingredients and high quality olive oil are all you need to take this simple and elegant dish to the next level. Segmenting the blood orange over a small bowl helps to catch natural juices that will

In partnership with Saraspe Seafoods. 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 and assembled just before serving. Ready in: 20 minutes Makes: 4 servings as an appetizer. Suggested serving size 5-6 pieces per person

In partnership with Saraspe Seafoods. 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. Wavy potato chips, caviar, and a cold bottle of natural

In partnership with Saraspe Seafoods. 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. While harsher acids such as lemon juice can tenderize the squid, they also can dry out the meat. Due to

This traditional Osaka-style savory pancake is often made with seafood and pork. In this version, we feature locally caught rock crab. Topped with a savory sauce and umami-rich bonito flakes, it can make a satisfying meal that works just as well for a weeknight dinner as it does for casual entertaining. Serves 4–6 as an

Partnered with Saraspe Seafoods. 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 the entire prawn. If you’re intimidated by removing the heads, check out “How to Peel Spot Prawns”. Ready in: 30 minutes Makes: 2

Partnered with Saraspe Seafood. This is a quick and easy way to make fresh local spot prawns shine. This recipe can easily be doubled or tripled for a crowd. Ready in: 30 minutes Makes: 2 servings. Suggested serving size 3-4 pieces per person Ingredients Method 1 Melt 2 tablespoons of butter in a large skillet over medium heat.

Partnered with Saraspe Seafoods. 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 of the fridge. Make a double batch on Sunday and enjoy throughout the week. Ready in: 20 minutes Makes: 4-6 servings Ingredients Method 1 Working

Partnered with Saraspe Seafoods. Aguachile is a Sinaloa-style ceviche where the seafood is marinated in a citrus-chile liquid. Celery adds an earthy quality to the marinade that pairs well with the sweet brine of locally-caught spot prawns. Ready in: 30 minutes Makes: 6 servings as an appetizer or side dish Ingredients Method 1 Remove the head of each

Less is more when it comes to featuring just-caught spiny lobster. With a delicate texture and sweet flavor, this local delicacy is best prepared simply with very little adornment. Lobsters can be split, tailed, or butterflied, broiled, baked or grilled, and finished with just a touch of lemon butter. Take care not to overcook them and you’ll be in for a treat. 

This is a simple and elegant way to treat fresh Spiny Lobsters right out of the water. The secret ingredient to this herby butter is garlic, so don’t be afraid to add extra. Cognac is the classic, but we find that sherry works just as well.  Ready in 30 minutes Serves 2 people STEP 1 Set