Wild Seafood & Nutrition Blog

The key differences between King Salmon and Atlantic Salmon — habitats, physical characteristics, culinary qualities and nutritional profiles. You'll also understand how the two compare...

King salmon carries more fat, and more omega-3s, than any other Pacific salmon. Where it runs, why it matters to the ecosystem, and what that...

Dungeness and king crab differ in size, sweetness, texture and price. How the two compare, and which one suits the dish you have in mind.

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

Sweet, tender and easier to work with than its shell suggests. Meet snow crab: the waters it comes from, how it reaches the dock, and...

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.

One meatless Friday, centuries of history. We trace Fish Friday from its Lenten roots to the weekly ritual it is today, and how to make...

How often to eat wild seafood, what the American Heart Association and the FDA actually recommend, and six easy ways to work it into the...

A 2023 study traced compounds unique to salmon into people’s bloodstreams. Here is what it found, what it didn’t, and why the measurement matters more...

Cold-weather cooking that leans on fish, vegetables and whole grains: what a pescatarian winter plate looks like, and the nutrients it brings to the table.

What the research actually supports about seafood, omega-3s and mental health — including where the evidence is strong, where it isn’t, and one common claim...

New to eating fish-forward? Here is how a pescatarian diet works, how to plan meals around it, and eight beginner recipes from grilled salmon to...

Cooking seafood can feel intimidating. Ten small, practical habits, from shopping smarter to keeping prep simple, that make it a regular part of dinner.

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...

Rich holiday menus can still feel balanced. What wild seafood brings to a festive table nutritionally, and straightforward ways to work it into the meal.

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...

Rock paintings, medieval preservation, colonial trade routes, canned goods and white tablecloths. The long road that brought fish to your plate, told for Seafood Month.

Seafood feeds more people, on less land and water, than almost any other protein. What the blue foods research says about feeding a growing world.

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...

From the vastness of the oceans to the seafood on our plates, the journey is intricate and can have a considerable impact on the planet,...

West coast meets east coast: how Dungeness and blue crab differ in size, sweetness, harvest waters and season, and which dishes each one suits best.

Healthy skin is not only about what you put on your face. A look at the nutrients in wild seafood that support it, and how...

The gut gets called the second brain, and what kids eat feeds it. Where seafood fits into gut health, plus easy ways to work it...

Miso is the heart of Japanese cooking, and Hikari's comes from Nagano. Meet the marinade behind our wild sablefish, and how to serve it at...

Late nights and early classes wear anyone down. Here is how omega-3-rich seafood like salmon fits into a routine that helps students actually rest.

Salmon, tuna, shrimp, cod and crab each bring nutrients tied to cognitive function. Which ones to put on the table during the school year, with...

School-year dinners have to be quick and still worth eating. Here is what seafood brings to a child’s plate, and why it is one of...

Two female-founded Pacific Northwest businesses, one aim: seafood dinners that are quick and genuinely good. Meet Kitchen and Market and what we cooked up.

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...