We are continually searching for seafood recipes that will please our customers. We have tried many recipes throughout the years, some good, some not so good. On this page we will share the ones that are the best!


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Selecting and storing seafood


Fort Bragg Style Salmon

We discovered this recipe on a trip to Fort Bragg and thought you might enjoy it. The recipe was developed by a fisherman called Dave many years ago. We have changed the recipe slightly to improve the taste. . . . . Bon Appetit ! ! ! ! !

1/2 cup butter + 1/4 cup canola oil
1/4 cup lemon juice
2 teaspoons soy sauce
3 teaspoons worcestershire sauce
1 &1/2 teaspoons sweet basil leaves
1 teaspoon garlic powder
2 teaspoons oregano leaves
1 teaspoon each salt & pepper

Melt butter and add remaining ingredients. Marinate salmon in mixture for at least one hour prior to BBQ. Cook over hot coals BASTING FREQUENTLY.


This is our original recipe that has been delighting customers for 28 years! Serve with sourdough bread to dip in the thick, red, garlicky sauce.


1/3 cup olive oil (to eliminate fat, use a small amount of water)
1 large onion, sliced
1 bunch green onions, sliced with some tops
1 green pepper, seeded and coarsely chopped
3 large cloves of garlic, more to taste
1/3 cup lightly packed fresh parsley
1 can (1 lb.) tomato puree
1 can (8 oz.) tomato sauce
1 cup dry white or red wine
2 cups of water
1 Bay leaf
3 teaspoons salt
1/4 teaspoon pepper
1/8 teaspoon EACH dry rosemary and thyme leaves

In a wide deep pan, add oil (or water), onion, green onion, green pepper and garlic. Saute stirring occasionally approximately 5 minutes. Add parsley, tomato puree, tomato sauce, wine, water, bay leaf, salt, pepper, rosemary and thyme. Bring to a boil, reduce heat and simmer gently for about one hour. (You can do this up to 12 hours ahead but cover and chill until ready to use.)

Add to simmering sauce:
5 lbs. Dungeness Crab, cooked, cleaned and separated into quarters
1 dozen clams, that have been rinsed in cold running water
1 lb. medium prawns
3/4 lb. Red Snapper or other similar white fish
(Mussels and Calamari can also be added if desired.)
Simmer until fish is cooked and clams are opened.....20-30 minutes.
Makes 6 servings. Don't forget the crusty sourdough bread!

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