Not all salmon roe is the same — and not all fish roe is salmon roe. This guide covers every type of roe in the Global Seafoods collection: the salmon species (Chum, Coho, Pink, King), the trout roes (Rainbow Trout, Brook Trout), and the specialty roes (Bloody Shiraz Infused Caviar). For each one: what it tastes like, what the texture is like, what it is best used for, and what to drink with it.
Dungeness crab is the most versatile crab in the kitchen — sweet, rich, and abundant in both body and leg meat. These ten recipes cover the full range from the simplest preparation (steamed with drawn butter, which is also the best) to gourmet dishes like crab bisque and crab risotto. Each recipe includes the technique notes that make the difference between a good result and a great one.
Cleaning and cracking Dungeness crab is straightforward once you know the sequence and the technique details that make the difference between getting large, clean pieces of meat and a shredded mess. This guide covers the full process: cooking the crab correctly, removing the shell and gills, breaking the body, cracking the claws and legs without crushing the meat, and extracting the body meat that most people miss entirely.
Dungeness crab is the gold standard of Pacific Coast crabbing — but getting the most from it starts before you cook it. This guide covers the buying decision (live vs. whole cooked vs. clusters vs. picked meat), what to look for in fresh and frozen crab, how to store it correctly, and the four best cooking methods with specific timing and technique notes.
Explore the top techniques and gear for catching ahi tuna. From trolling to bait selection, learn how expert anglers successfully fish for yellowfin tuna.
Buying Ahi tuna online is different from buying it at a fish counter — you can't smell it, touch it, or see the color in person before you commit. This guide covers what to look for in a product listing, how to evaluate a supplier, what the shipping and packaging process should look like, what to do when your order arrives, and how to store it correctly for maximum quality.
Pacific halibut is one of the most versatile white fish in the kitchen — firm enough to grill and fry without falling apart, delicate enough to steam in parchment, and mild enough to take on bold flavors like miso, capers, and beer batter without losing its character. These ten recipes cover the full range of preparations, from the simplest (grilled with lemon garlic butter) to the most composed (halibut en papillote, halibut chowder). Each includes full technique notes.
Dungeness crab is a Pacific Coast original, but its sweet, mild meat and firm texture have made it a natural fit for cuisines around the world. This guide covers ten classic preparations — from San Francisco cioppino to Singapore chili crab to Japanese kani miso — each with a full recipe and the technique notes that make the difference between a good result and a great one.
Dungeness crab legs are one of the most rewarding seafood preparations — sweet, tender, and versatile. This guide covers how to buy them fresh or frozen, the three best cooking methods, storage and reheating, and the classic recipes that showcase Dungeness crab at its best.
Find out how to buy the freshest Dungeness crab, how to cook it perfectly, and the best recipes to enjoy it. This guide covers everything you need to know to prepare the ultimate Dungeness crab meal.