With springtime approaching, cooking Red Snapper on the grill just sounds tasty and fresh! The appeal is both exotic and culinary, conjuring images of relaxed seaside parties centered on grilling Snapper with friends, a glass of wine in hand. Red Snapper is aptly named, featuring vibrant red skin and ominous canine-like teeth. Red Snapper carries its mystique, along with practical grilling tips, like how to grill Red Snapper fillets with skin. We think you’ll enjoy learning about this unique sea creature.Read More
Mar 28, 2019 6:00:00 AM | Halfway through the Lenten Season, we have a few creative ways to use seafood on Fish Fridays!
It's halfway through the Lenten season! Our Chef Anthony Dattolico has gathered a few of his favorite recipes that substitute seafood for meat, giving you a creative alternative to just another Fish Fry Fridays. Try out the salmon Wellington, or a fish burger and mix it up!Read More
About Your Fish
Mar 5, 2019 9:00:00 AM | Atlantic Salmon vs Pacific Salmon: What’s the Difference?
Salmon's buttery, melt-in-your-mouth goodness is both rich in nutrients and Omega3 oils. But what are the differences between Atlantic salmon vs. Pacific salmon? Does it make a difference whether I buy one kind or the other? Is farmed salmon different fundamentally from wild salmon? Do these factors impact salmon’s taste, nutrition, or cost?
Market Seafood Delivery for both Atlantic Salmon vs. Pacific Salmon
Feb 28, 2019 7:00:00 AM | What is a Pescatarian?
If you’re torn between your desire for optimal health and your love of seafood, the thought of replacing fresh fish with salad just doesn’t sit well. There’s a third option you might not have known about: pescatarianism, or a diet centered on vegetables and seafood. Read on to learn about being a pescatarian, its health benefits, and having fresh seafood delivered right to your door.Read More
Apr 11, 2017 5:21:15 PM |
Sustainable food is a huge topic for health, the environment and the continuing ability of the world to feed itself.
The healthiest source of protein is also the most sustainable and the friendliest to the environment? Yep, Seafood tops the bill in all three categories.Read More
Mar 28, 2017 2:42:49 PM |
“Trash” in this case is a misnomer. Fish without a ready commercial market are often are caught in the same nets as commercial fish such as Cod or Haddock. The fishermen separate these non-commercial fish from the target catch and so coined the term “trash” fish.
The unfortunately named fish are delicious, nutritious, easy to prepare, sustainable and easy on the wallet.Read More
Sep 6, 2016 9:44:00 AM | Cannot make this stuff up!
I ran across two head scratchers this week that have a lot to say about why more and more Americans are skeptical about the advice they are getting on the nutritious values of various foods.
The first was a Forbes Leadership Piece by Hank Cardello, author of Stuffed: an insider’s view on who’s really making America fat. He chronicles how the Food Industry has lost control over shaping consumer tastes to fuel demand for their products. Food bloggers, public health advocates, celebrity nutritionists and chefs, and politicians are challenging Food Industry Views and perhaps even Government views by taking the megaphone (generally social media) to bend opinions to their own agenda. This leads to lawsuits, new taxes and other regulations such as the GMO labeling requirements, and more importantly to the loss of traditional food industry product sales.Read More
Aug 15, 2016 3:53:00 PM | Oh Yeah? What are YOU gonna do about it?
We have spent the last few weeks commenting on how difficult it is to gain access to our own fabulous seafood. 9+ of 10 seafood experiences involve seafood imported from overseas, much of it is undocumented and almost none is fresh. This has denied us a set of fabulous taste experiences.
Over time consumers have found that grass-fed beef isn't always the honest story, nor is cage-free chicken the same as pasture-raised. So many supermarkets and restaurants have climbed on the grass-fed, local, organic and cage-free bandwagon, that it is difficult to separate the story from the facts. Health benefits, earth benefits and certainly taste benefits are worlds apart and so finding a trusted source is important. Those retailers and restaurants who are telling “part of the story” are subscribing to the theory that they are doing no harm. When it comes to nutrition for each of us, our children and our earth, "doing no harm" is just not good enough.Read More
Jul 18, 2016 10:54:00 AM | A question posed by Mike Spindler
On July 10th the New York Post covered Larry Olmsted’s new book entitled Real Food, Fake Food.
Mr. Olmsted documents just how much of the food we eat every day is not what it seems. Turns out it is quite a lot.
Sometimes the fakes are dangerous such as Extra Virgin Olive Oil laced with peanut oil. Sometimes, the retailer or food service establishments embrace the fakes. Kobe beef is only sold to 3 restaurants in the U.S., so if it is on the menu, it is probably not on the plate, or Red Lobster’s “fake” lobster bisque.Read More