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Seafood

Hands presenting a bowl of yellowtail and salmon tartare with salmon roe and toasted nori.

Yellowtail and Salmon Tartare with Salmon Roe and Nori

Miso glazed California king salmon collars in a ceramic bowl, topped with sesame seeds and scallions

Miso Glazed Salmon Collar in the Air Fryer

Chef Geronimo Ramos holding a fresh anchovy on the San Francisco waterfront.

The SF Sustainable Seafood Guide: Where the Sourcing Actually Holds Up

Scallops in half shells topped with roe, dill, and blood orange slices, served with green herb foam on a ceramic plate, held by hands over a wooden surface.

Peruvian Scallop Crudo

Seared steelhead with garnishes and seaweed and rice on the side with avocado and cucumber

Torch-Seared Steelhead Sushi Date Night

Pan-Seared Branzino with Brown Butter and Blood Orange | Regenerative Seafood Recipe

Pan-Seared Branzino with Brown Butter and Blood Orange | Regenerative Seafood Recipe

Sardines in tomato sauce on a beige plate

Ginisang Sardinas (Sautéed Sardines)

Tinolang Tahong (Mussels in Ginger Broth)

Tinolang Tahong (Mussels in Ginger Broth)

Silver fish on orange spread atop sesame bread, served on a gray plate—a rustic and refined appetizer with vibrant colors.

Snacks & Appetizers

Pan con Tomate with Boquerones