Stories from the farm and the kitchen.
Riverence raises steelhead in fresh, cold water — a thoughtful approach to one of the most underrated fish on the table.
A closer look at King Kampachi — the buttery, sashimi-grade yellowtail prized by sushi chefs.
Co-founder Joe travels to the source of a customer favorite: wild-caught, Fair Trade Mexican Blue Shrimp from Del Pacifico.
Hot oven, olive oil, salt and pepper — a clean fifteen-minute path to flaky baked salmon.
Two split tails, garlic butter, and a hot oven. Twelve minutes to a celebratory dinner.
A clean pan-sear that keeps halibut tender and lets the fish lead. Ten minutes, start to finish.
Dry scallops, hot pan, ninety seconds a side. The whole trick is not crowding them.
Skin-side down, hot pan, a clean flip. The fundamentals, in about ten minutes.
Wrap, roast, crack. Twenty minutes from freezer to plate, no boiling pot required.
Hot oil, two or three minutes a side — shrimp that's snappy, not rubbery.
A straightforward oven-baked chicken breast: salt, pepper, olive oil, twenty minutes, done.
Buttery, miso-marinated sablefish — thaw overnight, bake, and finish under the broiler.
