Our good friends at Dockwa and the Galley Club created this amazing summer recipe. We love how it highlights a few seasonal, high quality ingredients that come together for an elevated and shareable experience.
The fleeting season of soft shell crabs make them oh-so special. Their edible shell places them in an ideal state for whole preparation with a simple fry, dipping sauce, and spritz of lemon to finish.
Beurre blanc is a classic French butter sauce made by reducing white wine and shallots, then whisking in cold butter for a silky, tangy finish. It's an elegant, versatile sauce that’s especially delicious spooned over roasted fish, shellfish ravioli, or...
Before refrigeration, many seafoods were smoked as a form of preservation. Finnan "haddie" is said to have originated in the fishing village of Findon, Scotland, where haddock would be butterflied and lightly smoked by burning peat. The smoked fillets can...
For a heartier twist on traditional blini, turn to the humble fingerling potato. A few quick slices transform it into the perfect canvas for elegant plating, elevating your presentation to a master-chef level. These bite-sized delights are effortlessly poppable—ideal for...
This gumbo is built on a rich, dark roux and features premium seafood, including shrimp and sea scallops. A pescatarian option of using our Smoked Octopus instead of sausage, switches up a Creole classic to a totally-seafood experience.
We are going Greek this holiday season and serving this delicious shrimp dish that the whole family will love.
Holiday appetizers have never been easier. No need for even thawing when it comes to this French delicacy!
Enjoy your daurade with a flourish, channeling that Salt Bae energy! This simple yet luxurious presentation is perfect for a memorable dining experience.
