Wild Seafood & Nutrition Blog

Cooking seafood at home does not need to be intimidating. Learn the essential techniques for perfectly cooked fish and shellfish, plus tips for getting the...

Spot prawns are a premium, delicate shellfish that are frozen at sea to preserve quality. This quick guide explains why they arrive frozen together and...

Sweet, tender, and wild caught, Dungeness crab is a West Coast classic. Learn how to reheat, serve, and enjoy it at home with simple tips...

Cooking Alaska Red King crab at home is easier than you think. Because king crab is wild-caught, pre-cooked, and flash frozen at peak freshness, the...

Seafood cooks faster than almost anything else in the fridge. How to plan a week around it, what is worth prepping ahead, and what to...

Learn how to easily portion and store our Wild Alaska Weathervane Scallops. Follow our simple thawing method to enjoy some now and keep the rest...

Our wild Alaskan snow crab is already fully cooked, so all it needs is gentle reheating. Four simple methods, plus meal ideas that go past...

A whole Valentine’s menu built around seafood: seared scallops, king crab legs with garlic butter, garlic butter shrimp pasta, wine pairings and a few table-setting...

Baking, poaching, grilling, steaming: five simple methods that keep salmon tender and let its clean flavor and omega-3s do the work.

Swap the batter, skip the breadcrumbs, work around a shellfish allergy: practical ways to fit seafood into a gluten-free, keto or allergen-aware kitchen without losing...

Warming spices are not just for roasts. Five cold-weather pairings that suit cod, halibut, crab and scallops, and how to use them without burying the...

What to serve alongside Dungeness crab legs — grilled asparagus, lemon herb potatoes, and the bread worth making for the butter.

Soaking the plank, setting up the grill, and why cedar does something to salmon that a pan cannot. Our method, start to finish.

Entertaining, or just want a light dinner with friends? A handful of seafood small plates we make on repeat, starting with Jeff's simple shrimp cocktail.

Crab has quietly become a holiday tradition in plenty of households. Why it suits the table so well, and how to serve it without spending...

Seven dishes that earn a spot on the Thanksgiving table, from a salmon and shrimp seacuterie board and Mama B's crab dip to holiday halibut...

Seafood has color and texture on its side. Simple plating ideas that make a home-cooked fillet or a crab platter look like it was worth...

Think charcuterie, but built from fish and shellfish. How to assemble a seacuterie board, what to pair with it, and why it works so well...

Thawing is where good salmon gets ruined. Here are the two methods we use, roughly how long each takes, and the one shortcut worth skipping...

Ten ways to put wild seafood on the grill for a crowd, including the Besecker family Pacific Northwest grilled salmon, plus scallops and fish tacos.

Grilling fish does not have to be nerve-wracking. How we thaw, season, and set up the grill so fillets and shellfish come off it in...

It is not really a fryer at all. What to look for if you are buying one, the questions we get asked most, and how...

A big pot of gumbo only gets better on day two. The roux technique that makes it work, an authentic seafood gumbo recipe, and what...

Three takes on seafood salad, from tuna to shrimp to seafood pasta, plus a classic recipe and which fish hold up best on a bed...

Shellfish, sausage, corn, and potatoes in one pot. Our five tips for a seafood boil that feeds a crowd, plus what to serve alongside it.

Thaw it right and the cooking is easy. Our guide covers grill, oven, stovetop and air fryer, the internal temperatures to aim for, and the...

Salmon skin is edible, crisps well, and carries a good share of the fillet's fat and omega-3s. How to get it crisp, and when we...