Wild Seafood & Nutrition Blog

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...

The ocean covers more than 70 percent of the planet, and June 8 is the day set aside for it. Where World Ocean Day came...

Alaska produces more seafood than any other state, and has its own marketing institute to match. Meet ASMI, and how it represents everyone from fishermen...

One fish, an entire food web. From spawning gravel to grizzlies and orcas, here is how salmon hold Pacific Northwest ecosystems together, and why the...

What sets Dungeness apart from king and blue crab, where along the West Coast it is caught, how it is sold, and the simplest ways...

Four days at Seafood Expo North America in Boston — who we met, what the industry was talking about, and a few familiar faces along...

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...

Gout is a painful form of arthritis linked to uric acid buildup and dietary purines. While many people are told to avoid seafood entirely, research...

Ask an Alaskan to name the most Alaskan food and salmon is only half the answer. Smoked salmon dip is the real one, and nearly...

One of the partners behind our sourcing decisions: how Fish Choice helps a seafood company keep tabs on sustainability, and where Seafood Watch fits in.

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...

Joci and Ashley married into the seafood industry, then built a direct-to-consumer company of their own. Our founding story, our team, and why the holiday...

Eight foods that support how your body handles stress — starting with wild salmon, and with an honest account of what the evidence on food...

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...

Overfishing, plastic pollution and a warming climate all land on the same ocean. A look at the business coalition Oceana built to push back on...

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.

Ocean Wise helps people understand what overfishing and habitat loss actually cost. Here is why we partner with them, and what it means for the...

A look at the National Seafood Council Task Force, why it was formed, and Premier Catch’s involvement.

The symbolism, traditions and food of Lunar New Year — why whole fish sits at the centre of the table, and how to cook it...

Where the mercury in fish comes from, how a weekly amount is worked out for your own body weight, how the body clears it, and...

How U.S. wild-capture fisheries are actually managed — the science-based plans, the regional councils behind them, and what that means for the fish you buy.

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...

Sustainability is easy to say and harder to practice. Here are the three principles we hold ourselves to, and what stewardship of a wild resource...

DHA is the predominant fat in a baby's developing brain, and a mother's diet decides how much of it gets there. What that means for...

The fishing village that gave Dungy its name, the three rules that limit the harvest, and the protein and omega-3 numbers behind that sweet, delicate...

Healthy fish populations need companies at the table, not just scientists. A short note on our WWF membership and the conservation work we have chosen...

What the research actually shows about fish, omega-3s and children's cognition — where the findings are strong, where they are thin, and how much fish...

Key takeaways from a lecture by Dr. Bill Harris, who developed the Omega-3 Index — measuring your level, why both EPA and DHA matter, how...

Sockeye is deep red, other species are lighter, and farmed fillets get their color another way entirely. It comes down to what the fish actually...