How to be a Fish Market Culinary Ambassador (i.e. Preparation & Heating Instructions for your Home)

While our Del Mar/Solana Beach, downtown San Diego & San Mateo restaurants are currently all serving ‘al fresco’ with both previously existing and expanded outdoor dining areas, we know many of our guests simply feel more comfortable eating at home right now. We of course have hot take out options, but if you’re picking up fish to pair with a cool new heirloom veggie from the Farmer’s Market or have an entire meal planned for friends to enjoy on your deck and just need the first course, we’ve got you covered with offerings from our Retail Fish Counters.

Whether you’re firing up the grill or popping something quickly in the oven, here’s some of our pro-tips for the making the most of your take & bake items.

AU GRATIN POTATOES: Preheat oven to 375 degrees. Remove lid and place container in center of oven. Bake 12-13 minutes or to an internal temperature of 145 degrees.

CHOWDER: DO NOT reheat in to go container. Pour into saucepot over medium heat & stir regularly until you see a bubble or two, then serve. For microwave use, pour into a microwave safe bowl and set power to medium. Heat 2-3 minutes, stopping to stir after each minute.

CRAB LEGS: Hold frozen. Move to refrigerator to defrost for 12-24 hours. Steam to heat (boiling will take some of the crab flavor away, but works if needed). Serve with drawn butter or cocktail sauce.

CRAB CAKES: Pan sear with oil or butter over medium heat for ~3-4 minutes per side. Meat is already fully cooked, so you’re just warming and caramelizing to your desired level.

SEA SCALLOPS: Pat dry, salt & pepper both sides. Pan sear over high heat with 1 tsp of oil per ~4 scallops. Cook ~90 seconds to 2 mins per side. You should see a golden brown caramelization when flipped. Serve immediately. Great with lemon butter or chimichurri.

FISHWIFE RICE or VEGETABLE MEDLEY: Fully cooked, just require reheating. Easy alongside stuffed fish at 375 for ~12 mins or can also be transferred to a microwave safe container for heating on medium power for 2-3 mins, stirring halfway through to distribute heat evenly. Finally, a quick sauté works too!


TO BAKE: Preheat oven to 375 degrees. Place filets on a sheet pan or in a casserole dish. Season to your liking, including a brush of oil or pat of butter. Once oven is heated, place pan on center rack and bake for ~10 minutes. Time may vary based on your oven, specific fillet and preferred doneness.

TO GRILL: Sprinkle with seasoning. Oil grill to prevent sticking and cook over high heat for 4-5 minutes per side. Place room temperature butter on top of hot fish after grilling and allow 1-2 minutes to melt or melt butter in microwave and pour over fish.

GARLIC CHEESY BREAD: Unwrap and bake on sheet pan at 400 degrees until cheese is melted & slightly browned, approx. 4-5 minutes.

MARINRA SAUCE: Heat in a heavy bottomed sauce pan over medium heat until bubbly.

OYSTERS ROCKEFELLER: Bake on sheet pan in the center of a 400 degree oven until cheese is melted & slightly browned, ~6-8 minutes.


TO SERVE CHILLED: Steaming is the best method.  As soon as cooked through, place in ice bath to shock and chill. Then strain and eat or refrigerate up to 3 days.

TO SAUTE: Season both sides. Add a tsp of oil or pat of butter per 4 shrimp to a heavy-bottomed skillet over high heat. Carefully place each shrimp in pan. One layer only, keep shrimp from touching each other. Flip after ~2 minutes and come for an additional ~2 minutes on second side.

TO GRILL: Skewer (soak skewers in water first if using wood or bamboo). Season both sides. Lightly oil grill grates. Cook for 2-3 minutes per side over high heat.

SOURDOUGH: Spray with water or rub top of loaf with wet fingertips and bake at 375 degrees for 6-8 minutes or until golden brown. Let butter warm to room temperature for easy spreading.

SPINACH ARTICHOKE DIP: Preheat oven to 375 degrees. Remove lid and place container in center of oven. Bake 12-13 minutes or to an internal temperature of 145 degrees.

STUFFED HALIBUT, SALMON or SOLE: Preheat oven to 375 degrees. Remove lid, pour wine and butter into tin with fish. Bake uncovered 12-13 minutes or to an internal temperature of 145 degrees.

Didn’t find what you’re looking for? Inquire at [email protected] and we’ll put you in touch with a fishmonger or culinary pro to get you just the answers you need. Happy home-cooking!