How to Shuck an Oyster, with Chef Kat Humphus
By Rebecca Gardon Oysters are beloved by people all over the world. A sustainable and highly nutritional food choice, oysters are excellent sources of protein,
Dock to Dish – A Seafood Blog
A Case for Frozen Fish
By Rebecca Gardon Fresh fish is a beautiful thing. At Catalina Offshore Products we specialize in species found along the West Coast, from Baja and Southern
Meet the Chef: Jason McLeod
Age: 44 Instagram: @ironsidechef Restaurant(s): Ironside Fish & Oyster Bar, and Soda & Swine With over 25 years of culinary experience, Jason McLeod has traveled
Meet the Fisherman: Captain Clint Funderburg
By Rebecca Gardon A native Oregonian, Captain Clint Funderburg began his fishing career nearly 30 years ago at the young age of 12 by taking
How to Fillet a Whole Fish
By Rebecca Gardon Buying a whole fish is a great way to practice sustainability. Not only do you get two fillets, you can cook up
Catalina Offshore Products Featured in Life in a Tidepool
By Rebecca Gardon Recently we filmed a few segments for the series, Life in a Tide Pool, which explores the fascinating world of tide pools.
Open Blue Cobia Makes its Way to Catalina Offshore
By Rebecca Gardon Ask folks what a cobia looks like and you’re likely to get one of two responses: Shark? Catfish? Then ask folks what
Avocado Madness Gets a Taste of Baja Hiramasa
By Rebecca Gardon Presented by Chef’s Roll and sponsored by Avocados from Mexico, “Avocado Madness” is the third installment of Chef’s Plate. In the style
Meet the (Spot Prawns) Fisherman: Andy Saraspe
By Rebecca Gardon Captain Andy Saraspe fishes from San Diego on the F/V Sarah Renee. Andy’s boat is run by a three-man crew: himself, Steven
Ahi: Clearing Confusion Between Yellowfin and Bigeye
By Rebecca Gardon Ahi sushi is one of the most popular items among sushi fans. In the Hawaiian language, “Ahi” (ah-hee) refers to two species
