Posted by
Chris L on
Tuesday, March 20th, 2018 with
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Grilled Mahi with Lemon.
Let Spring Remind Customers of Health Benefits of Fish
Spring is that time of year when we celebrate and see rebirth all around us. The trees are flowering, the hills are green, and as the weather turns warmer, we venture outside more, with a renewed sense of beginning. Harness the invigorating mood at your Bay Area fish market by reminding customers that when they take home fish for dinner, they are also taking home a vehicle to better health. Read the full article…
Posted by
D O'Dwyer on
Wednesday, March 14th, 2018 with
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Swiss potato pancakes with smoked salmon and sauce on a plate close-up. horizontal
Celebrate St. Patty’s Day with Your Seafood Market Customers
There’s nothing more American than taking part in holidays that celebrate our country’s diversity, from Chinese New Year to Saint Patrick’s Day—especially when those holidays are a perfect opportunity to indulge in certain foods. The cliché (based in truth) is that the potato is king in Ireland. And lucky for Bay Area fish markets, this island nation is also famous for a variety of seafood. Take advantage of this tasty pairing of fish and potatoes and whip up something special for your customers to take home this Saint Patty’s Day: Irish Boxty. Read the full article…
Posted by
PuccifFoods on
Saturday, February 10th, 2018 with
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Fresh raw oysters
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. Recently, a team of American and Italian researchers found that there is indeed science behind the oyster aphrodisiac reputation. It turns out the shellfish are rich in rare amino acids known to trigger an increase in sex hormones. Those amino acids actually peak in the Spring, making them the perfect lover’s pick-me-up even well beyond Valentine’s Day. Read the full article…
Posted by
Chris Lam on
Sunday, February 4th, 2018 with
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Gumbo with crawfish, chicken and sausage, southern food in the United States
While February weighs in as the shortest month on the calendar, it sure knows how to pack a party punch. There’s the Super Bowl. There’s Valentine’s Day. And then there’s the party to end all parties: Fat Tuesday. Mardi Gras falls on February 13th this year, and since the celebration is synonymous with New Orleans, it’s a perfect opportunity to feature Louisiana seafood favorites at your Bay Area fish market.
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Posted by
PuccifFoods on
Thursday, January 25th, 2018 with
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Seafood soup with a variety of seafood
There’s no better season to feature fresh fish soups or seafood stews than California’s rainy, chilly winters. Customers are looking for warm comfort foods, and soups satisfy not only the palate and the stomach, but combat those inevitable colds. Highlight fresh, sustainable seafood from Pucci Foods designed to shine in the stew pot. Salmon, crab, oysters, cod, shrimp and much more can make a fantastic meal when prepared in a delicious soup, and paired with a hearty slice of bread. These fish stews also provide a welcome break from the ubiquitous clam chowder.
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Posted by
Chris Lam on
Friday, January 19th, 2018 with
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Superbowl Fish
Anyone who has ever hosted a Super Bowl party will tell you the food is just as important as the big game. Sure, food may not be the immediate focus, but keeping the legions happily fed as they watch the big game may be the most underrated task in history.
Enter the unlikely hero: fresh fish from your market. Let your Bay Area customers know that you have them covered when it comes to seafood ideas for party platters, appetizers, and even entrees that will blow typical Super Bowl eats out of the water.
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Posted by
PuccifFoods on
Sunday, December 10th, 2017 with
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Fish steaks on cooled market display
December tends to fly by in a whirl of red and green—filled with holiday parties, shopping, decorating, and, of course, good times with family and friends. It all creates the demand for simplicity and speed when it comes to cooking meals or bringing an appetizer to that annual get-together. Make things easy on your seafood market customers by offering preparation shortcuts. And be sure to remind them about these conveniences with signs, displays, and social media posts! Read the full article…
Posted by
PuccifFoods on
Monday, November 6th, 2017 with
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Freshly caught halibut in Homer Spit, Alaska, USA.
Fresh Alaskan halibut is pouring into San Francisco Bay Area fish markets, but it’s got some competition for attention. Favorites like oysters, salmon and tuna are still readily-available, and many people are eagerly awaiting the start of crab season. If you feel like halibut might not be on your customers’ radar, do them a favor by featuring this delicious and nutritious choice. Not only is it packed full of heart-healthy protein and vitamins, but Alaskan halibut from Pucci Foods is guilt-free when it comes to environmental impact.
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Posted by
PuccifFoods on
Wednesday, September 20th, 2017 with
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There’s a simple rule to remember prime oyster season: If the month has a letter R, go for it. If not, wait, or risk serving milky, bland oysters. September and October are the first months that meet this simple condition after a long stretch of R-less months. If your customers don’t already know about the rule, drop some hints, or simply say it loud and proud: Autumn means the arrival of the first big crop of fresh oysters to the Bay Area!
California’s oyster industry is confined to a small area, with Tomales Bay at its center. That makes San Francisco Bay Area fish markets the first stop in a world-class oyster pipeline. This year, due to record-breaking heat across the state, there may be concern that this Fall’s crop lacks some of its distinctive bite and refreshing, buttery sweetness. One oyster that decides the water temperature is perfect to spawn in, can ruin the bunch. Warm water can also make conditions ripe for toxic algae or other harmful bacteria.
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Posted by
PuccifFoods on
Tuesday, August 1st, 2017 with
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rockfish filet
Bay Area Fish Markets know their customers. They’re friendly, loyal, and they care a lot about the environment. So when the alarm sounded about many species of West Coast rockfish being on the verge of collapse in 2000, eco-conscious customers and markets listened, and cut way back. In the years that followed, fishermen, regulators, and conservationists worked together to reverse the disaster. Management programs were adopted, catch limits were followed, new fishing gear was designed, and fishing in sensitive areas was banned.
Today, popular varieties of rockfish, including Yellowtail and Perch, are some of the most sustainable options available at local seafood markets. Let your customers know that not only are rockfish ranked high on sustainability charts, but fresh shipments are pouring in, and these affordable fish are perfect for a variety of summer recipes. We’ve outlined a few of our favorites below.
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