Is it necessary to farm salmon? The development of farmed salmon is quite a hot topic. Arguments against farm-raised salmon often highlight the negative health and environmental effects of aquacultured salmon specifically in comparison to wild-caught salmon. While some concerns of farming salmon may hold some truth, when practicing safe aquaculture techniques farmed salmon can be a great solution to […]
Light, flaky, and delicately sweet, sole is the star of many menus across the West Coast. Top restaurants invariably feature some variety of flatfish on their menus. Flounder and sole are flatfish species that belong to several families. For marketing purposes, the common names of sole and flounder are used interchangeably, but strictly speaking, they […]
Much of the uni we source here at Royal Hawaiian Seafood comes from Pacific Rim Seafoods, which is a uni fishery and processing plant based out of Fort Bragg, Ca. In the last few days, founder Tom Trumper was kind enough to share some industry knowledge and fun facts about uni diving. Mr. Trumper has been diving for over 45 years, and is one […]
Check out Maeve Black’s first time experience with Chef Patrick Collins at Michael Mina’s Bourbon Pub located at San Francisco International Airport, Terminal 1. With California Wild King Salmon season opening up once again on June 16th, we thought it would only be appropriate to share this video of Chef Patrick Collins cooking up this […]
Watch our pro-filleter, Chuey, fillet, and de-bone this beautiful wild King salmon! Fisher people caught this beautiful fish locally out of Pillar Point, Monterey.
Local wild king salmon season just opened and this past weekend our local salmon fisherman Jason Chin dropped off our first batch of Chinook (King) salmon. We have been working with Jason for over 10 years now and are always thoroughly impressed with the quality and condition of the fish that he brings in. His salmon […]
Sustainability and our mission Our mission here at Royal Hawaiian Seafood is to be a “100% transparent and sustainable seafood supplier”. In order for us to determine whether a product is caught or farmed sustainably, we utilize a variety of third-party programs and resources. This blog will outline the similarities and differences between four organizations that promote sustainable and environmentally conscious farming and fishing practices. The Monterey Bay Aquarium Seafood Watch program gives consumers […]
Tasting an Oyster Briny, juicy and plump, oysters are one of the few delicacies that taste like the sea. The subtle differences between the East and West coast varieties are what keep oyster lovers hooked. To be a fully-fledged ostreaphile (an oyster lover) you need to explore the full range of styles and varieties. Luckily, you can explore the different East and West coast varieties at our store (https://sfrhs.com/product-category/oysters/). To […]
A Transnational Industry The seafood industry has become an international market. Products travel thousands of miles to sustain the global patterns of seafood consumption. For seafood lovers, this means you can enjoy Japanese scallops or Mediterranean octopuses while sitting in a local San Francisco restaurant. While on the consumer end this may sound great, crossing international borders complicates things in terms of sustainability and food safety. Transparency The biggest problem when receiving seafood across international borders is the lack of transparency about how […]
Recipe by: Stephanie Chan INGREDIENTS 1 dozen live medium-sized oysters (Fanny Bay & Steamboat oysters work great) 1 cup Japanese mayonnaise 1/2 cup spinach, cooked, chopped, & drained 1/4 cup grated parmesan cheese 1 lemon, sliced for garnish PREPARATION Shuck oysters so that they are on the half shell. In a bowl, mix Japanese mayo, […]