An Interview with uni diving veteran, Tom Trumper

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 […]


Inside Michael Mina’s Bourbon SFO with Royal Hawaiian Seafood

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 […]


An Interview with our Local Salmon Fisherman, Jason Chin

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 […]


Seafood Sustainability Programs

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 […]


RHS’s Oyster Guide

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 […]


Fish From Where?

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 […]


Oyster Rockefeller

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, […]


Garlic Pepper Butter Roasted Crab

Yield: Serves 2-3 Time: 50 minutes INGREDIENTS • 1 Live dungeness crab• 1 stick of Kerrygold butter• 12 garlic cloves, chopped• 1 tablespoon of fish sauce • 1 tablespoon cracked black pepper• 1 teaspoon sugar• 1 teaspoon parsley, for garnish PREPARATION  Boil crab for 8 minutes.  Clean and cut crab into 4-6 pieces. Place garlic […]


Cajun Butter Broiled Butterflied Shrimp

Yield: Serves 3-4 Time: 35 minutes INGREDIENTS • 1 pound Kauai Shrimp • 1 stick of Kerrygold Butter, softened • 6-8 garlic cloves, finely chopped• 1 tablespoon of Cajun seasoning, more or less to taste PREPARATION To butterfly the shrimp, remove the heads and set aside.   Then, using a sharp knife, make an incision along […]


213 East Harris Avenue
South San Francisco, CA 94080

(415) 824-1177

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