Baja Hiramasa featured at Chef’s Plate 7 Napa
By Rebecca Gardon Earlier this week we were proud sponsors of another Chef’s Roll Chef’s Plate event. The delicious battle for the Chef’s Plate 7
Dock to Dish – A Seafood Blog
Meet the Chef: Antonio Friscia
Instagram: @antoniofriscia Age: 49 Restaurant(s): Fireside by The Patio One of San Diego’s most beloved and highly-regarded chefs, Antonio Friscia has more than 25 years
New to the Market: Mac’s Canadian Oysters
By Rebecca Gardon If you’re a regular customer of ours and a fan of oysters, you’ve likely tried our local Baja Nautilus oysters from Baja
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,
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
