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Black Cod en Papillote Recipe 25 Aug 2013 | 02:00 pm
Cooking in paper--en papillote--is incredibly underused, especially for delicate and elegant fish like black cod. Fish this fresh is enhanced by the French's method of steaming. The herbs and moistur...
TwoXSea 16 Jul 2013 | 04:54 pm
A common saying among San Francisco’s seafood circles is that “All roads of sustainability lead to Kenny Belov of TwoXSea". TwoXSea was founded in 2009 when co-owner Kenny Belov was fed up with the d....
Mango and Shrimp Spring Rolls with Peanut Sauce 15 Jul 2013 | 08:23 pm
During the summer month, I avoid the kitchen at all costs. Turning on the stovetop or oven is just not an option. My solution is simple. Either never host a party or enjoy the weather by grilling outs...
Fishing Methods: Trawling 3 Jul 2013 | 03:10 pm
Trawling, like dredging, can be a harmful and controversial fishing method. Luckily Anna Marie Seafood utilizes a sustainable alternative for their Gulf shrimp. We can confidently say that all our pro...
Fishing Methods: Dredging and Diver Caught 3 Jul 2013 | 02:35 pm
Living in the Midwest, I never thought twice about how seafood made it onto my plate. Working at i love blue sea has taught me that fishing methods are a key factor in judging the quality and integrit...
Pineapple Salmon Skewers 25 Jun 2013 | 04:18 pm
Hello all! I’m Sophie, the new summer intern here at i love blue sea. I’m so excited to be part of the team and to hang out with all the sea creatures that come into the office. After seeing so much f...
Stir-Fried Pacific Squid 5 Jun 2013 | 08:02 pm
With Thai-inspired flavors, this Pacific squid recipe is easy to prepare and delicious. The secret to succulent, tender squid is to avoid overcooking it. Just a few minutes in a hot pan will do the t...
Cooking for Solutions 2013 21 May 2013 | 07:38 pm
Seafood is our love language, and at the annual Cooking for Solutions in Monterey, CA, we found a community of fellow blue sea lovers. Our discussions of sustainable seafood came full circle as we wa...
Grassy Bar Oyster Co. 9 May 2013 | 04:52 pm
George Trevelyan had over 20 years of experience in the seafood business and a Ph.D in shellfish ecology when he turned his passion to cultivating Grassy Bar oysters in 2009. Located on the southern ...
Why We Love Loki Salmon Roe (Ikura) 1 May 2013 | 06:12 pm
Confession: We eat Loki salmon roe, or Ikura, just about everyday. On quinoa for breakfast? Yup. Over vegetables for lunch? Delicious. Even on our oatmeal (it's got sweet and salty). Ikura and sardin...
