Posted by
Diane Sharp on
Thursday, April 18th, 2019
Smoked salmon flakes on salad bed and irish potato slims snacks, appetizers.
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.
Old barrels work as grill in Seychelles, Indian Ocean, Africa. Grilled fish and chicken are part of the Seychellois Creole cuisine, which combines the exoticism of Indian and Asian dishes with the European culinary culture. The Seychellois Creole culinary expression is an unique fusion of Asian, European and African influences.
Smoking fish has been around for thousands of years. Originally, people used it as way to preserve the meat. Today, seafood lovers can create a unique, rich, smoky flavor right at home, and with dozens of varieties available year-round from Pucci Foods, preservation is not a concern. Those mouth-watering smoky delicacies can go straight from the smoker to the dinner plate.
Gourmet chefs across the country, and across the Bay Area, are placing monkfish prominently on the menu. But you don’t need to go out to enjoy this delicious, often-overlooked fish. Stay at home and serve it up to your family for a win in health, taste, and gourmet quality with a home-cooked price.
Wedding party buffet with champagne, canape, sandwichesWedding party buffet with champagne, canape, sandwiches
Wedding season is right around the corner, and no party is complete without fabulous food. Here in the Bay Area, what better way for couples to celebrate than with fresh, local, delicious seafood. This time of year, there is a lot in season—everything from classic favorites like salmon, Dungeness crab, oysters and mahi mahi, to less obvious choices like halibut, red snapper, sole and tuna.
Posted by
Diane Sharp on
Tuesday, February 12th, 2019
Seared Mahi Mahi Fillets with Vegetables and Sauce
Health experts agree that the benefits of fish as a protein source rise above. But with some fish, especially large fish, customers have to weigh those benefits against risks like mercury. The common understanding is that the larger the ocean fish, the more likely it is to be contaminated. Pregnant women and young children are advised to avoid several large varieties, including Swordfish, King mackerel, Tilefish, Bigeye tuna and Marlin because of potentially harmful amounts of mercury.
Posted by
Diane Sharp on
Tuesday, February 5th, 2019
Tasty oysters on the half shell served flat lay on wooden background directly above view
There is no day on the calendar better suited to aphrodisiac foods than Valentine’s Day. And one of the most notorious foods rumored to help people get in the mood is fresh, raw oysters. The legendary 18th century lover Casanova wrote in his memoir that he ate fifty oysters every day for breakfast, and dozens more at lunch and dinner.
Posted by
Diane Sharp on
Saturday, January 19th, 2019
Grilled Halibut with Capers,Olives and Tomatoes – Photographed on Hasselblad H3D2-39mb Camera
If your New Year’s resolutions include working out more and eating healthier, you’re certainly not alone. We all tend to overindulge during the holidays. This year, get over your guilt with fresh seafood from Pucci Foods. When you make fish the focus of family dinners, you also put health in the spotlight.
Posted by
Diane Sharp on
Saturday, January 19th, 2019
Fish and vegetable kebabs
The Super Bowl comes at the height of guilt about all that indulging over the holidays. Help your Bay Area seafood market score during playoffs and the big game by capitalizing on ambitions to make 2019 a year of good health. You already have the upper hand. Fresh fish is lean protein packed with vitamins, essential amino acids, and those coveted omega-3 fatty acids.
Posted by
Diane Sharp on
Saturday, December 15th, 2018
“Homemade crab cakes made with lump crab meat and a tasty, tangy Remoulade sauce”
The San Francisco Bay Area is ringing in its highly-anticipated Dungeness crab season and the timing couldn’t be more perfect. With the holidays upon us, there are plenty of occasions to feature this local delicacy. Dungeness is a hit at parties, family get-togethers, open houses and fancy dinners alike. If you’re hosting out-of-town guests, who don’t have the luxury of fresh seafood year-round, consider a crab feed to impress them. It’s not just a satisfying and delicious way to fill up. It’s food for the soul. An added bonus? Everything from Pucci Foods is certified safe, sustainable, and sure to please.
Posted by
Diane Sharp on
Saturday, December 1st, 2018
Live Crabs Being Dumped into Shipping Container
Dungeness crab continues its comeback in the Bay Area and beyond, after a dismal year in 2015 and less than phenomenal conditions since. Crab season got underway last month with only one small hiccup. Harmful demoic acid levels delayed the start of commercial Dungeness fishing north of Bodega Head State Marine Reserve to the Sonoma/Mendocino county line. But the California Department of Fish and Wildlife ruled everything south of Bodega Head safe and healthy. That has fishermen optimistic about a productive season and local seafood markets celebrating as well. Customers come clamoring for crab in November, December, and January as a favorite way to help ring in the holidays.
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