Recipes

Our new Smoked Salmon Burnt Ends utilize the prized, fatty belly of sushi-grade salmon. Wrap these Ends in a fluffy bao bun with crispy pickled vegetables for a sweet and savory treat.

Everyone is talking about caviar butter. But the question is, how to make caviar butter? Using only two ingredients, it is super easy to make!

We buy wild monkfish straight from the Portland Fish Exchange auction so you know you’re receiving the freshest. As the weather starts to chill, try this recipe for an absolutely stellar comfort meal.

For those that love smoky flavor, this Smoked Sturgeon Bagel will light up your world. Using our new Smoked Sturgeon and Smoked Salmon Caviar, you have a hearty yet bright breakfast with tons of flavor.

As the end of summer nears, bluefin tuna tartare should be on your mind. The reason we say this, the later into the fishing season, the larger and fatter the tuna become. Don’t miss out on the highest quality tuna...

When it comes to an underrated fish cut, collar is high on our list. The rich and succulent collar is a breeze to prep on the grill, and tastes great with a variety of marinades. Try Grilled Hamachi Collars with...

@chefgraceramirez shared this perfect summer recipe using Ora King Salmon, and we just had to spread the word! Details below ☀️ 🥭 🌺

This classic Maine preparation of fried fish is nostalgic of summer and ocean vacations. Try it with haddock or cod on a sandwich, paired with fries, and drizzled with lemon.

We love this Quiche Lorraine recipe for Easter and Mother’s Day brunch or whenever you’re craving salty eggs.