Summertime grilling season is upon us! Sure, hotdogs and hamburgers are classics, but a delicious miso glazed halibut sandwich is an easy way to take your grilling game up a notch. Halibut is the perfect whitefish for this grilled fish sandwich—the meaty, firm texture of the halibut stands up against our spicy sriracha mayo and flaky brioche bun.
This delicious smoked haddock and leek tart is our secret weapon for a fast and easy brunch recipe that will have your guests heaping more slices onto their plates. Deliciously smoky and cheesy, this Smoked Haddock and Leek Tart satisfies a smoked seafood craving we didn’t know we had.
Fresh Maine scallops seared in butter is near the top of our list for the best-ever seafood recipe of all time. But we wanted to take it up a notch with some delicious homemade seaweed butter with an indulgent touch of hackleback caviar!
Halibut is a mild, sweet-tasting white fish with a thick, firm texture. Because the flavor is so gentle, halibut pairs well with bolder seasonings like this delicious Mediterranean-style dressing made with lemon, garlic, oregano, and Dijon mustard.
The Barramundi’s mid-oil content level lends itself to a multitude of preparations. We love this simple, yet delicious lemon caper butter Barramundi, as it allows the natural sweetness of the Barramundi to shine.
Spicy. Acidic. Raw. These are all the makings of an authentic shrimp aguachile. Aguachile is a type of Mexican ceviche that hails from Sinaloa. The most classic version is made with fresh raw shrimp, cucumber, red onion, lime juice, and chilies (typically serranos or jalapeños) that have been pulverized with some water—hence the name, which translates to “chili water.”
This Monkfish in Thai Green Curry Sauce is a delicious way to try monkfish while learning the fundamentals of creating a classic Thai green curry. Recipe, photography, videography, by Jacqueline (AKA the Briny Babe).
Beautifully sweet and oozing with brine, uni (aka sea urchin roe) is a delicacy begging to incorporated into your dinner routine. The uni in this recipe adds a delectable brine to your pasta sauce (think: adding anchovies to an olive oil-based pasta sauce or dressing!) Recipe & photos by SoPo Seafood's Jacqueline Clark AKA (The Briny Babe).
Made with fresh salmon, hearty potatoes, and earthy dill, this creamy salmon chowder is the ultimate winter comfort food! Recipe & photos by SoPo Seafood's Jacqueline Clark AKA (The Briny Babe).
Maine Crab meat is deliciously sweet this time of year. While meaty crab rolls loaded up with mayo and butter are wonderful, we love showcasing the sweetness of the crab with just a hint of heat and spritz of citrus. Recipe & photos by SoPo Seafood's Jacqueline Clark AKA (The Briny Babe).
