Saraspe Seafood (San Diego, CA)

In the spirit of Halloween, this month’s Omakase is a collection of creepy looking yet absolutely delicious seafood being shipped from the Saraspe Family in San Diego, CA, who for more than 60 years and four generations have been San Diego’s direct connection for exceptional seafood.

Despite being one of the most versatile products octopus remain an underappreciated seafood. And maybe it has more to do with the fact that it looks a bit like a sea monster. But trust us that after you’ve had it you’ll be hooked!

Next are crabs which seem to scare most people off from cooking them at home. But they’re not only delicious but very easy to cook.

Finally the package is rounded out with the undisputed king of the ocean: Bluefin Tuna Toro. There’s only a few fish in the sea that aren’t absolutely terrified by these monsters.

 

 

Octopus

Harvested by Andy and Charlie Saraspe

Boat: F/V Sarah Renee

San Diego, CA

Mixed Crab (Rock Crab, Spider Crab, Kelp Crab, Razor Crab)

Harvested by Andy and Charlie Saraspe

Boat: F/V Sarah Renee

San Diego, CA

Bluefin Tuna

Harvested by Grimes

Boat: F/V Ponzi

San Diego, CA

 

Recipes:

The biggest mistake we often make is feeling like we need to find an intricate or elaborate recipe to do justice to buying exceptional ingredients. I can’t emphasize enough your approach to cooking with “special” ingredients should be the complete opposite! Let me explain.

The impetus for cocktail sauce being put on oysters was to make spoiled/dead oysters palatable. When you eat great oysters they need exactly nothing with the exception of possibly some fresh lemon or a mignonette.

Think of every remarkable steak dinner you’ve had. Did you smother it in A1? NO!! Why? Because great ingredients stand on their own.

If you’re interested in some reading about this I strongly recommend reading Fernand Point’s Ma Gastronomie. He does a great job explaining why simplicity was the basis for all of his dishes. If I can sum up his feelings it is that properly sourced ingredients are perfect as they are and a Chef's only job is to not ruin them by masking their flavors.

So the excitement of getting these incredible products should never come with a stress of “what am I going to do with them?” Keep it simple. You’ll be able to taste the difference and it’ll be a more enjoyable and relaxing experience!

 

Octopus

Method: Seared

Ingredients

• 1.5 pound WHOLE Octopus
• 1 Bottle red wine
• 2 Carrots, chopped
• 1 Spanish Onion, quartered
• 1 Bay leaf
• 1 Lemon, juice and zest.
• a few sprigs Fresh herbs (I usually use oregano and italian parsley, but use what you want!)
• 1/4 cup extra virgin olive oil, plus a dash of your best stuff for drizzling.
• 2 cloves garlic/peeled

 Steps

1. ADJUST THE ABOVE RECIPE BASED ON THE WEIGHT OF YOUR OCTOPUS
2. Place Octopus in a large pot, add the red wine, bay leaf, carrots/celery/onions/garlic cloves. Add some water to keep the octopus covered during cooking if needed
3. Bring everything to a boil, and then turn the heat down to a simmer for an hour and fifteen minutes
4. When the octopus is done simmering, take it to a cutting board and let cool. DO NOT COOL BY RUNNING UNDER COLD WATER. Cut the legs individually from the hood. Cut the hood in half.
5. Juice and zest the lemon and add to the olive oil and herbs in a large mixing bowl. Add the octopus pieces, stir gently, cover, and put in the fridge to marinate. Marinating overnight is ideal but even an hour will help.
6. Heat up your grill or a cast iron griddle to HOT.
7. Place octopus on your cook surface making sure to leave spacing to ensure complete cooking.
8. Turn over after 3-4 minutes. You should get a good caramelization or sear. 

This recipe is from David Pasternack of ESCA and here is a link to a great video of him making this dish with Martha Stewart. 

 

Mixed Crab

Method : Steam - Steaming is the best way to let exceptional ingredients shine. By steaming you’re maintaining the natural flavor (merroir) of the crab as well as keeping the meat tender, bright, and juicy.

Ingredients:

• Salt
• Butter

Steps:

1. Make sure you’re using a LARGE pot. The key to steaming anything is making sure the product is NOT submerged in the water while cooking.
2. Fill the pot with1 inch of water
3. Season the pot with salt
4. Create a false bottom to keep the crabs out of the water. You can do this by using a steaming basket, lining the bottom with (clean) rocks, or by using seaweed.
5. Bring the water to a rolling boil
6. Place the crabs in the pot and cover
7. Steam for 10-20 minutes until the meat maintains form and shows a bright white
8. Cool and serve with butter
9. PRO TIP: Avoid rapid cooling by running under water if possible. This will wash away the natural flavors you had preserved by steaming!

 

Bluefin Tuna Toro

Method : Tartare

Ingredients:

1. Tuna Belly (Toro)
2. Salt and Pepper to taste
3. Lemon zest
4. Olive Oil (a nice plating one instead of a cooking olive oil if you have it)

Steps:

1.         Dice up the tuna to your desired size
2.         Season the tuna with salt and pepper to taste
3.         Grate zest of lemon
4.         Sprinkle Olive Oil

Again, here is a link to a video of our friend and customer Chef David Pasternack making the above recipe.