When the mercury is rising, the thought of cooking and heating up the house even more leaves many searching for options that don’t involve the stove. Enter ceviche. All the “cooking” in this flavorful Latin America staple is done with lime juice.
The Bay Area is smack in the middle of prime grilling season. Fresh, grilled seafood couldn’t be more perfect for your customers’ block parties, family get-togethers, 4th of July picnics, camping trips, and backyard dinner parties. The tricky part is getting them to discover (or remember) this.
It’s June, and that means San Francisco Bay Area fish markets are celebrating the arrival of the famous Copper River king salmon. Continuing its annual tradition, Alaska Airlines delivered the first shipment, straight from Alaska’s Copper River to Sea Tac Airport, to great fanfare.
June 7th marks this year’s National Fish and Chip Day in Britain, but you don’t need to live in the UK to celebrate this classic combination. Who doesn’t love hot, battered fish and crispy, deep fried potatoes? This is a meal not only rooted in history, but one that satisfies our taste buds.
The meat industry has been taking some serious slings and arrows in recent years. In some cases, it’s for good reason. Red meat isn’t all that good for you, or the environment. White meat comes with its own pitfalls. Seafood isn’t immune to scrutiny either, but here at Pucci Foods, we welcome that scrutiny and take pride in our Promise to provide only sustainable, safe, and ethically sourced and harvested seafood.
It’s been a tough year for commercial crab fishermen. A lawsuit cut the Dungeness crab season nearly three months short. The season typically opens in November and runs through the end of June. But this year, extra protections were put in place for whales, in the form of a shorter season. Under an agreement reached between three parties—the Center for Biological Diversity, California Fish and Game and the Pacific Coast Federation of Fishermen—the season ended in mid-April.
Smoking fish is an ancient practice in many cultures. Originally, the system was devised as a way to preserve the meat, so it could be stored for long periods of time. But now there’s just one reason for your Bay Area seafood market to smoke fish. To create a unique, rich, smoky flavor for your customers to enjoy. While any fish can be thrown in the smoker, the rule of thumb is to stick to fattier fish, because they will absorb more of that distinctive flavor.
Smoking fish has been around for thousands of years. Originally, people used it as way to preserve the meat. Today,
Gourmet chefs across the country, and across the Bay Area, are placing monkfish prominently on the menu. But you don’t
Wedding season is right around the corner, and no party is complete without fabulous food. Here in the Bay Area,