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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, seafood lovers can create a

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

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