Blog

Ceviche: A Cool Fish Dish for Hot Summer Days

Posted by on Sunday, July 7th, 2019

A freshly made scallop ceviche with red onion, cilantro, red pepper, lime, and serrano pepper.

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. 

Read the full article…

Making Fish the Focus This Summer

Posted by on Sunday, July 7th, 2019

Teriyaki salmon always doesn’t need to come with rice and miso soup. If you prefer healthier option, you can make salad with Teriyaki salmon. To my surprise, teriyaki sauce is good with soba (buckwheat noodles)

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. 

Read the full article…

Copper River King Salmon Continue Comeback

Posted by on Friday, June 7th, 2019

Close up front shot of fresh Copper River red salmon fillets on cutting board, sea salt and herbs.

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. 

Read the full article…

Celebrate National Fish and Chip Day!

Posted by on Friday, June 7th, 2019

Fish and chips

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. 

Read the full article…

Rockfish: A Scrumptious and Sustainable Choice for Summer

Posted by on Monday, May 13th, 2019

Three rock fish tacos with cabbage and spicy sauce on a white plate ready to eat, Juneau, Alaska, USA

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.

Read the full article…

Plug Pulled on Dungeness Crab Season

Posted by on Sunday, May 5th, 2019

Live Crabs Being Dumped into Shipping Container

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.

Read the full article…

Ring in Spring with Unique Flavor: Smoked Fish

Posted by 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. 

Read the full article…

Smoked Fish: A Simple Science that Hits the Spot

Posted by on Friday, April 5th, 2019

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. 

Read the full article…

Monkfish: Perfect for Fine-Dining at Home

Posted by on Friday, March 15th, 2019

Chicken Skewered with Salad

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.

Read the full article…

Wedding Season an Opportunity to Cater to Customers

Posted by on Monday, March 4th, 2019

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

Read the full article…