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Dock to Dish – A Seafood Blog

A Federal Ban on Bluefin is Not the Answer

By Rebecca Gardon The king of tuna sashimi, Pacific bluefin (Thunnus orientalis) is finding its way onto “do-not-eat” lists due to the species being overfished on a global scale. As a result, the fisheries division of the National Oceanic and Atmospheric Administration (NOAA) recently announced that it’s considering a Federal ban on recreational and commercial …

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Meet the Fisherman: Swordfish Specialist, John Hett

By Rebecca Gardon Swordfish have a wide distribution and are fairly resilient to fishing pressure. According to the latest stock assessment, swordfish in the southwest Pacific are not overfished and overfishing is not occuring. Although harpoons and handlines are used infrequently in the commercial swordfish fisheries, these catch methods result in little to no bycatch. …

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Baja’s Nautilus Oysters (Japanese Oysters) Arrive at Catalina Offshore Products

By Rebecca Gardon “This is the best oyster discovery I’ve had in the last 10 years. I’m an East Coast guy and I love my Malpeques. That’s why it almost pains me to say how incredible this new oyster is from the west coast of Baja!”– Chris Nelson, Chef Advocate; previously Food & Beverage Manager …

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Meet the Chef: Lance Seeto Creates South Pacific Culinary Excellence at Castaway Island, Fiji

By Rebecca Gardon With a renaissance in South Pacific cuisine firmly underway, Executive Chef Lance Seeto of Castaway Island Resort, Fiji, has become a one-man ambassador of Fiji flavor. An award-winning international food & travel writer, author, television presenter and life foods chef, he is credited with igniting a culinary revolution across Fiji and has …

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From Sea to Sandwich – Local Shrimp Makes the List!

By Rebecca Gardon Keep an eye out for SuperNatural Sandwiches. Our friends and sandwich heroes, Christian Eggert, Tony Nguyen, Chris Perczichino and Anthony Tran, recently competed in the World Food Championships in Las Vegas. Sharp Entertainment, which produces food-related shows for the Travel Channel, filmed the event for a multi-episode series slated to air in early 2014. …

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Fire up the grill: swordfish are back and doing well

By Rebecca Gardon Whether baked, broiled or grilled, swordfish is an enduring favorite. Its meaty texture, mild flavor and abundance of omega-3 fatty acids are all part of its popularity. Unfortunately, many fresh seafood lovers are missing out on this versatile fish due to old messaging that still populates the internet. Atlantic swordfish, in particular, …

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Bluefin Tuna: No Need to Worry About Radiation

By Rebecca Gardon Worried about eating seafood? Fears are swirling that radiation leaking into the Pacific from Japan’s Fukushima disaster in 2011 could surface locally as dangerous catches. Catalina Offshore has been tracking the studies and issues carefully. The scientific community and the FDA have been working together to keep contaminated food from reaching our shores …

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