Undercooked Shrimp: Doneness, Thawing & Food Safety
Learn how to check shrimp doneness, handle raw seafood and thaw frozen shrimp. Understand why pink color, citrus and freezing are not safety guarantees.
Can You Eat Scallops Raw? Sushi-Grade Scallops, Safety, and How to Serve Them
Yes β scallops can be eaten raw, and raw scallop sashimi (hotate) is one of the great Japanese seafood preparations. The key is sourcing: sushi-grade scallops from a reputable supplier that has handled and stored them correctly. This guide covers the Vibrio risk, what sushi-grade means, who should avoid raw scallops, and how to serve them.
View Article
What Does Swordfish Taste Like? Flavor, Texture, Cooking Methods, and Mercury Guide
Swordfish is one of the meatiest, most satisfying fish available β firm, dense, and mild, with a flavor that is often compared to tuna or swordfish steak rather than typical fish. It grills and sears exceptionally well, holds up to bold marinades, and is one of the few fish that non-fish-eaters consistently enjoy. This guide covers the flavor, the best cooking methods, the mercury question, and how to buy it.
View Article
Smoked Salmon During Pregnancy: FDA & CDC Safety Guide
Can you eat smoked salmon while pregnant? Understand CDC guidance on lox, refrigerated hot-smoked fish, cooked dishes and shelf-stable alternatives.
View Article
Branzino (European Sea Bass): Flavor, Whole-Fish Cooking & Buying Guide
Branzino β European sea bass β is the quintessential Mediterranean fish: mild, delicate, and almost always cooked whole. The whole-fish preparation is not just tradition β it produces a more flavorful, more moist result than fillets. This guide covers the flavor, the whole-fish technique, the best cooking methods, and the classic Mediterranean preparations.
View Article
What Does Flounder Taste Like? Flavor, Texture & Best Uses
Learn what flounder tastes like, how its mild flavor and delicate texture compare with other flatfish, and which cooking methods suit thin fillets best.
View Article
Alaskan Whitefish Guide: Pollock, Cod, Halibut & How to Choose
A practical guide to Alaska whitefish, including Alaska pollock, Pacific cod and halibut. Compare taste, texture, cooking uses, frozen quality and what buyers should look for.
View Article
Bay Scallops vs. Sea Scallops: Size, Flavor, Season, and How to Cook Each
Bay scallops and sea scallops are completely different eating experiences β not just different sizes of the same thing. Bay scallops are small, intensely sweet, and best for quick sautΓ©s and pasta. Sea scallops are large, firm, and the only scallop suitable for the classic pan sear. Understanding the differences β and the critical dry vs. wet distinction for sea scallops β determines the outcome of your dish.
View Article
Is Mahi Mahi Tuna? No β Here's What It Actually Is, How It Tastes, and How to Cook It
Mahi Mahi is not tuna β it's dolphinfish, a separate species with vibrant green, blue, and yellow coloring. It's rich in lean protein, omega-3s, and B12, with a mild flavor ideal for grilling and baking.
View Article
King Crab vs. Lobster: Taste, Texture, Format & Price
Compare king crab and lobster by taste, texture, retail format, preparation, nutrition and current delivered cost without treating either seafood as universally better.
View Article
Canned Crab Meat: How to Use It, Best Recipes, Nutrition, and How to Choose Quality
Canned crab meat is a convenient, protein-rich seafood option that lasts up to 4 years unopened. Use it in crab cakes, salads, soups, and pasta for quick, nutritious meals with the flavor of fresh crab.
View Article
Pacific Cod vs. Halibut: Taste, Texture & Cooking
Compare Pacific Cod and halibut by texture, flavor, cooking methods, substitutions and buying considerations.
View Article
How Long Can You Keep Frozen Fish? A Comprehensive Guide
A comprehensive guide to storing frozen fish safely. Learn how long different species last in the freezer, how to prevent freezer burn, species-specific storage durations, how to tell if frozen fish has gone bad, and the correct way to thaw frozen fish for the best texture and flavor.
How to Freeze King Salmon: Step-by-Step Guide to Preserve Freshness and Flavor
Properly frozen king salmon stays fresh for 3β4 months. Follow this 7-step guide covering fish selection, cleaning, wrapping, flash-freezing, storage at 0Β°F, and safe thawing techniques.
View Article
Unleashing the Delights of Salmon Belly: A Guide to Indulging in Flavorful Goodness
Discover the wonders of salmon belly and learn how to prepare it to perfection. From grilling to pan-frying and broiling, explore various cooking techniques to bring out the rich, buttery flavors of this underrated delicacy. Find answers to common questions about buying and freezing salmon belly, and embark on a gastronomic adventure with this hidden gem of the ocean.
White Tuna vs. Albacore: Names, Labels & Buying Tips
Understand white tuna on canned labels and menus, confirm the species, and distinguish albacore from yellowfin saku blocks and other fish.
View Article
Fish Roe Guide: Caviar, Ikura, Tobiko & Masago Explained
A practical guide to fish roe: the differences between sturgeon caviar, salmon roe (ikura), tobiko and masago, plus serving, nutrition and storage basics.
View Article
Can You Eat Shrimp During Pregnancy? FDA Advice & Cooking Safety
FDA/EPA lists shrimp as a lower-mercury choice. Learn how portion guidance, thorough cooking and cold storage apply during pregnancy.
King Crab Leg Size Guide: Understanding Sizes & Product Formats
Understand king crab leg sizing without relying on marketing labels. Compare count or grade, package weight, product format, species and raw vs. precooked condition.
View Article
How to Buy Fresh Scallops: Dry vs. Wet, Freshness Indicators, and How to Cook Them
The most important thing to know when buying scallops is the difference between dry and wet scallops β a distinction that determines whether you get a beautiful golden sear or a steamed, rubbery disappointment. This guide covers dry vs. wet, freshness indicators for live and shucked scallops, storage, and the correct cooking technique.
View Article
Japanese Chef Knives: A Complete Guide to Types, Steel, Sharpening, and Seafood Knives
Japanese chef knives are the most precisely engineered cutting tools in the culinary world β harder steel, thinner edges, and more specialized designs than Western knives. Understanding the types, the steel, and the sharpening requirements helps you choose the right knife and keep it performing at its best.
View Article
King Crab Nutrition: Protein, Omega-3s, Vitamins & Food-Safety Notes
King crab provides protein and several vitamins and minerals, but exact nutrition varies by species, serving size, processing and preparation. Use the product label when precision matters.
View Article
Pacific Whiting vs Cod, Haddock & Pollock: Whitefish Comparison
Compare Pacific Whiting with cod, haddock, and Alaska pollock by taste, texture, cooking performance, processing uses, and best recipes. For a detailed one-to-one comparison with Pacific Cod, follow our dedicated Pacific Whiting vs. Pacific Cod guide.
How to Cook Frozen King Crab Legs: 4 Methods for Raw or Precooked Crab
Frozen king crab legs may be raw or precooked. Compare steaming, oven, boiling and grilling methods, with guidance on thawing and choosing the right technique.
View Article
Large Oysters β Size, Age & Oyster Biology
In 2013, marine biologists discovered the largest oyster ever recorded off the coast of Denmark β 14 inches long, 3.5 pounds, and approximately 70 years old. The discovery raised questions that most people have never thought to ask: how long do oysters actually live? How big can they get? And what does a 70-year-old oyster tell us about the health of the ocean it lived in?
View Article
Bluefin Tuna Regulations: 2026 U.S. Fishing Rules
2026 U.S. bluefin tuna fishing regulations: Atlantic recreational limits, permits, commercial rules, trophy closures, reporting and NOAA updates.
View Article
Oyster Flavor Profiles β Briny, Sweet, Creamy & Earthy
Oysters from different regions taste completely different from each other β a Willapa Bay oyster and a Chesapeake Bay oyster are as different as a Burgundy and a Napa Cabernet. Understanding what drives those differences (salinity, temperature, diet, species) and how to identify the five main flavor profiles makes you a better oyster buyer and a better host.
View Article
Oyster Liquor β What It Is & How to Use It
Oyster liquor β the briny liquid inside the shell when you shuck a fresh oyster β is one of the most intensely flavored cooking liquids available. Most people discard it. This guide covers what it is, why it tastes the way it does, and six specific ways to use it.
View Article
Best Time to Catch Bluefin Tuna: Atlantic and Pacific Seasonal Guide by Region
Bluefin tuna seasonal guide for Atlantic and Pacific waters, separating migration patterns from current legal openings, quotas and area closures.
View Article
Cooked Halibut Sushi Rolls with Avocado & Cucumber
Make four sushi rolls with fully cooked halibut, avocado and cucumber. Includes rice quantities, rolling instructions and handling tips for fish and rice.
View Article
How to Crack and Eat Snow Crab Legs: Tools, Technique, and Dipping Sauces
Snow crab legs are one of the most satisfying seafood eating experiences β but the technique matters. The right tools and the right approach to each part of the cluster (legs, knuckles, claws) produce clean, intact pieces of meat with minimal effort. This guide covers all of it.
View Article
Bluefin Tuna Guide: Akami, Chutoro, Otoro & Buying Tips
Compare bluefin tuna cuts, flavor and buying considerations. Explore fresh otoro and dry-aged toro, with practical sourcing and preparation guidance.
View Article
Sea Urchin (Uni): History, Flavor, Grades, and How to Serve It at Home
Sea urchin β uni in Japanese β is one of the most polarizing ingredients in fine dining: people who love it describe it as the most intensely oceanic, richly flavored thing they have ever eaten; people who don't find it overwhelming. Understanding what uni actually is, why it tastes the way it does, and how to serve it correctly makes the difference between a transcendent experience and a disappointing one. This guide covers all of it.
View Article
Sablefish vs. Cod: Black Cod, Pacific Cod, Flavor & Cooking
Black cod is sablefish, not true cod. Compare sablefish with Pacific cod by species, flavor, texture, cooking behavior and recipe substitutions.
View Article
Snow Crab Legs Season: When to Buy, What to Look For, and How to Cook Them
Snow crab season runs October through April, with peak quality and value from January through March. Understanding why the season works the way it does β and what it means for the frozen product you buy year-round β helps you buy better and cook better. This guide covers the season, the biology behind it, what to look for in frozen snow crab legs, and the four best cooking methods.
View Article
The Best Wine Pairings for Crab Cakes β And Why They Work
Crab cakes are one of the most wine-friendly dishes in seafood cooking β the sweet, briny, slightly rich flavor of the crab, the crispy crust, and the tangy tartar sauce create a flavor profile that works beautifully with a range of wines. The key is understanding why certain wines work and others don't, so you can make the right choice for the specific crab you're using and the preparation you're making.
View Article
Halibut Fishing Destinations: Alaska, Canada & West Coast
Compare halibut fishing destinations in Alaska, British Columbia, Washington, and California, with questions about species, travel, licences, and open dates.
View Article
How to Store Snow Crab Legs in the Freezer: A Complete Guide
Properly storing snow crab legs in the freezer keeps them fresh and flavorful for up to 6β9 months. Whether you're freezing leftover cooked crab or storing commercially purchased IQF crab legs, this guide covers the right method for each scenario β including how to avoid freezer burn, how long they last, and the best way to thaw them. Shop wild-caught snow crab legs at Global Seafoods.
View Article
Bluefin vs. Yellowfin Tuna: Taste, Cuts, Prices & Buying Guide
Bluefin and yellowfin tuna are both prized for sushi β but they're very different fish. Bluefin is richer, fattier, and more expensive; yellowfin (ahi) is leaner, milder, and more widely available. This guide compares their taste, nutrition, mercury levels, price, sustainability, and best cooking uses so you can choose the right tuna for your next meal. Both are available sushi-grade at Global Seafoods.
View Article
The Best Crabbing Locations in California: Where to Find Fresh and Delicious Crabs
California is one of the premier Dungeness crab destinations in the world, with productive crabbing from Humboldt Bay in the north to Morro Bay in the central coast. This guide covers the top crabbing spots in California, Dungeness crab season dates, gear requirements, regulations, and where to buy premium wild-caught Dungeness crab from Global Seafoods if you can't make the trip.
View Article
The Ultimate Snow Crab Legs and Wine Pairing Guide
Snow crab legs have a delicate, sweet flavor that pairs beautifully with the right wine. This guide covers the best white, red, rosΓ©, and sparkling wine pairings for snow crab β with specific varietals, tasting notes, and serving tips. Shop wild-caught snow crab legs at Global Seafoods and elevate your next seafood dinner.
View Article
10 Mind-Blowing Facts About Bluefin Tuna You Didn't Know
Bluefin tuna is one of the most extraordinary animals in the ocean β warm-blooded, capable of swimming 43 mph, diving 4,000 feet deep, and living up to 40 years. Here are 10 incredible facts about the world's most prized fish, plus where to buy sushi-grade bluefin tuna from Global Seafoods.
View Article
Halibut vs. Salmon: Flavor, Nutrition & Cooking
Compare halibut and salmon by flavor, texture, richness, cooking methods, nutrition context, fresh vs. frozen condition, sourcing and price without treating either fish as universally better.
View Article
Sea Urchin (Uni): Nutrition, Serving Ideas & Raw Seafood Safety
Learn about sea urchin (uni) nutrition, why precise nutrient figures vary, ways to serve uni and essential raw seafood handling precautions.
View Article
Halibut Fishing Records: Pacific, Atlantic & Verified Catches
The verified 459-pound Pacific halibut world record, Atlantic halibut comparisons and how to check IGFA record claims, plus Alaska fishing context.
View Article
Pacific Whiting vs. Pacific Cod: Taste, Texture, Cooking & Value
Compare Pacific Whiting (Pacific hake) with Pacific Cod by taste, texture, cooking performance, product form, nutrition, and value. Learn when delicate Whiting works better and when firmer Cod is the easier choice.
How to Reheat Crab: Legs, Clusters, Whole Crab & Meat
How to reheat cooked crab legs, snow and Dungeness clusters, whole crab and picked meat using steam, oven, boiling or microwave safely.
View Article
Best Flounder Fishing Locations in the United States
Explore productive flounder fishing destinations across the United States, from Gulf Coast bays to Atlantic inlets, with seasonal and habitat guidance.
View Article
Eating Crab During Pregnancy: Benefits, Safety, and FDA Guidelines
Crab is a safe, low-mercury seafood that delivers 17g of protein, vitamin B12, and zinc per 3oz serving β all essential for fetal growth. Pregnant women can enjoy up to 12 oz of cooked crab per week.
View Article
Albacore Tuna for Sushi: Buying, Labels & Safe Preparation
Compare albacore formats for sushi, check raw-use handling and learn slicing basics. Includes whole-fish planning and a cooked or canned roll option.
View Article