Last Monday evening I planned on preparing an amazing home-cooked dinner consisting of grilled albacore tuna steaks dressed with lemon and rosemary, accompanied by garlic asparagus and fingerling potatoes. I bought some beautiful, fresh tuna steaks and was ecstatic to begin preparing them. So you can imagine the sinking feeling I had when my partner…
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Salmon Season Update: How to Talk to Bay Area Customers About California King Salmon
The king (also called Chinook) salmon is not California’s state fish (that’s the golden trout) but it ought to be because of its popularity. Fans of the fish like me have great memories of fresh king salmon filets on the grill or reeling in one of the beauties on a party boat off the coast….
The San Francisco Wholesale Seafood Industry Anticipates More Customers Seeking Sustainable Seafood
I’ve lived in the San Francisco Bay Area for a number of years, and in that time I’ve witnessed numerous small ways that The City has grown. My commute to work has slowly tacked on minutes with more cars on the road, the checkout lines at my local grocery market now creep into the aisles,…
October Is National Seafood Month — Make the Most of It at Your San Francisco Bay Area Store
I think a lot of us, me included, are guilty of thinking that customers only care about price when they shop for seafood–that they’re really just looking for the best buy, not necessarily the best quality or the most ocean-friendly. But fascinating new research shows shoppers actually value the sustainability of seafood sources above market…
TAKE ONE: Recipe Cards for Wholesale Seafood Inspire Healthy Meal Ideas for Bay Area Customers
We’ve already talked about the fear that many consumers have when it comes to cooking and preparing seafood. They are worried about overcooking, undercooking, choosing the “wrong” cooking method, what to serve with their seafood. In–store demonstrations are a great way to help your customers feel comfortable with fresh seafood preparation, but is that enough on…
Stay Cool: How Bay Area Seafood Vendors Can Allay Customer Fears About Buying Oysters in the Summer
When I think of oysters I always remember my first trip to Hog Island Oyster Co. in the tiny Tomales Bay town of Marshall, California. The spectacular view of the bay, the warm sun and the fresh, cold oysters we shucked open one after the other made for a memorable day, and it’s why I…
What the West Coast Success of Rockfish Means for Seafood Wholesalers in the San Francisco Bay Area
One of my greatest joys is seeing a sustainable seafood operation. I love accompanying fishermen as they catch fish using traditional methods, or visiting a fish farm to see how they’re working to make their methods more ecologically friendly. It can be tough to fish and farm seafood in a way that is gentle on…
Omega-3 Rich Seafood Protects the Heart from Mental Stress More Effectively than Olive Oil
The average American is no stranger to stress. We lead extremely busy lifestyles between work, family, and hobbies. We feel stress on a daily basis, from the moment the alarm goes off until we fall tiredly into our beds again at night. This mental stress can directly impact our bodies in very interesting and harmful…
Online Communities Foster Connections Between Buyers and Small-Scale Fisheries
The seafood market in the United States is dominated by international products, which means it is sometimes very difficult to determine where our seafood items came from and exactly how they were caught. Our increasingly eco-conscious society is on a growing quest to increase the traceability of our food and seafood should be at the…
Communication Guide: Answering Customer Questions about Seafood and Climate Change
How will climate change affect the seafood we eat? Some (if not all) of us in the seafood industry have been posed with challenging questions from our customers. We are well-prepared to answer the more typical inquiries – where does it come from, how was it caught, which wine pairs best with which fillet –…