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.
Caviar pairs with endless foods nowadays- paired with oysters, topped on potato chips, or even garnished on desserts. However, its classical form comes with toasted bread, chopped eggs, and creme fraiche. Follow our guide for a classic caviar service and...
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.
Don’t blame us but some have described our carabineros as better than lobster… Try this luxury plated recipe and let us know what you think!
