Talking Story

Nothing beats the texture and flavor of fresh Monterey Bay king salmon. This version brings together the crisp crunch of diced red bell pepper with a sharp, aromatic blend of fresh garlic, chives, dill, and a savory Parmesan crust.

Quick-broiled wild salmon coated in a smoky brown sugar rub, served over rice with fresh peach-jalapeño salsa and a sharp garlic-cilantro green crema.

Fresh tuna, a few simple ingredients, and a quick marinade are all you need for a great poke bowl. This Hawaiian style recipe works with bluefin, ahi, or yellowtail and is easy to customize with your own additions.

A morning off Half Moon Bay pulling limits of Dungeness crab, followed by a step-by-step guide on how to clean, boil, and crack fresh crab—served with a spicy smoked paprika aioli.

Winter king tides open a short window to harvest fresh mussels by hand. A simple look at foraging, cleaning, and cooking mussels in a classic white wine broth.

Discover how to smoke albacore bellies for a rich, tender, and smoky flavor. Perfect for seafood lovers looking for something special.

Try this easy seared albacore recipe crusted in everything bagel seasoning. Crispy, flavorful, and ready in minutes.

Turn fresh albacore into the ultimate tuna sandwich with creamy mayo, pickles, and sliced tomato. Simple, rich, and unforgettable.

Rich, oily, and packed with flavor—salmon bellies were made for the smoker. This foolproof recipe walks you through curing, drying, and smoking small batches at home, with just a few ingredients and a lot of payoff.

Rich, fatty, and wildly underrated—salmon collars are the best part of the fish. Here is how to grill them skin-side down until crispy and serve alongside a fresh, citrusy homemade ponzu sauce.

A fresh take on a restaurant-worthy dinner—pan-roasted yellowtail paired with creamy fennel purée and a bright Meyer lemon beurre blanc. Simple enough to cook at home, impressive enough to serve when it counts.

Crispy beer-battered white fish, homemade garlic lime crema, and fresh citrus slaw served on warm corn tortillas. Inspired by northern Baja surf trips.