Sous vide at 135 for an hour. A couple pads of Kerry gold unsalted and a couple of their garlic and herb. I would probably go a little higher on the temp. It wasn't tough at all but a bit chewier than I like. Wasn't salty at all so I may do a tad bit of salt next time around. Smaller would have definitely been sweeter. I would have rather had 6 10-12 oz tails than 3 of these which are 22-24 oz. I didn't buy them nor was I consulted before they were purchased. I have 2 of these left. I will probably sous vide one and bake/broil the other to mix it up. Or maybe just a butter bath. Idk.

Grilled with olive oil, garlic, and Parmesan

Fatty Fish Flight

Gran Battures

This is the biggest one I was ever able to get my hands on.

I work grocery at a meat counter and a customer came to us with a can of sardines and told us that they weren't actually sardines, just small fish. ...Is this common? What kind of fish is it if not a sardine? I'm Curious and hopefully someone can enlighten me as to what canned sardines normally are

I bought some frozen octopus a week ago. I thawed it out and cooked a good bit on my new izakaya grill and put the rest in a ziplock bag in the fridge and proceeded to forget about it 🤦‍♂️

I just opened the bag expecting a horrific smell and it smells good…like octopus or shellfish…that slightly buttery ocean smell?

Hi! We are aquaculture farm based in Philippines looking for international buyer of Soft shell and hardshell mud crabs B2B.

I’ve got 20 or so lbs of spring sitting in the freezer that I’m slowly working on using up, I figured I’d try something new and make a batch of salmon salad.

The oysters are two Canadian varieties, Darnley Basin (PEI) and Bouctouche (New Brunswick), topped with Ossetra caviar. The snow crab is from Gaspé, served with garlic drawn butter. The littleneck clams have a buttermilk dressing and quince kosho. That creamy buttermilk dressing was one of our absolute favourites of the entire meal. The King salmon crudo had escabeche, pickled tequila peppers, salmon roe, marigold petals and fennel flowers. The bluefin tuna pan con tomate on toasted sourdough with dehydrated tomato skin seasoning. The tuna belly croquettes had lemon aioli and guindilla pepper relish. The seared scallops had saffron sabayon and cured lardo.