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Copper River King Salmon Continue Comeback

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.

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Celebrate National Fish and Chip Day!

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.

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Rockfish: A Scrumptious and Sustainable Choice for Summer

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.

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Plug Pulled on Dungeness Crab Season

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.

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Ring in Spring with Unique Flavor: Smoked Fish

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.

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