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…
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Highlighting Halibut in Season
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…
Autumn Spells Oysters at Bay Area Fish Markets
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…
Sustainability Success Puts Rockfish Back on Bay Area Dinner Plates
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…
Copper River King Salmon More Rare and Expensive Than Ever
It’s May and that means the Pacific Northwest (and the San Francisco Bay Area) is celebrating the arrival of the famous Copper River king salmon. These enormous, silver fish have bright red, firm flesh, and a particularly rich flavor because of extra fat the fish store for the exhausting fight upriver to spawn. Copper River…
Making the Most of Younger Customers: Three Ways to Target Millennials in Bay Area Markets
Millennials are the fastest growing population on the planet, on track to outspend Baby Boomers very soon. Next year, U.S. Millennials will spend an estimated $200 billion, according to Advertising Age. So how can you capitalize on some of that buying power? Here are some simple strategies to employ if you’re looking to catch the…
The Best of Wholesale Bay Area Seafood: Getting Customers Excited About Seasonal Winter Seafood
We all know that asparagus and tomatoes have a season (spring and summer, respectively), and being in the seafood business, we are also keenly aware that our wild, sustainable seafood here in the Bay Area is also affected by the changing seasons. Certain fisheries are closed and restricted during some months and open during others….
Prepared Meal Kit Services Offer a Model for Seafood Departments Serving Busy Bay Area Customers
While I work around food–seafood–all the time, like many people, my life is pretty busy. I’ve thought many times about joining a meal kit service such as Blue Apron, Sun Basket, or HelloFresh to make dinnertime a bit simpler and more streamlined. While researching some of the available services for my family, I was struck…
Increasing Customer Confidence in Wholesale Seafood Authenticity Amid Bay Area Mislabeling Concerns
A more recent study showed that the Bay Area still has problems with mislabeled seafood, though it’s not the only city, by far, with these issues. As a seafood vendor in the Bay Area, it is imperative that my customers trust me to source the most sustainable seafood we can find–and that the seafood we…
Consumer Trends in Seafood: Fish Belly from Wholesale, Sustainable Bay Area Fish Is the New Bacon
Chances are most of your customers have had fish belly before at sushi bars where it’s known as toro—fatty tuna belly. But that’s bluefin tuna, a species that has been overfished. Offering fish belly from sustainably harvested fish species–like salmon, halibut, and albacore tuna–feeds customers’ love for this rich cut of meat without the environmental…