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sustainable seafood

Filipino-American chef holding a wild gaper clam at Bodega Bay tidal flat, California coast.

How to Go Clamming in California: A Chef's First Time

Scallops in half shells topped with roe, dill, and blood orange slices, served with green herb foam on a ceramic plate, held by hands over a wooden surface.

Peruvian Scallop Crudo

Seared steelhead with garnishes and seaweed and rice on the side with avocado and cucumber

Torch-Seared Steelhead Sushi Date Night

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