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.

An easy, high-heat broiled salmon bowl recipe featuring a fresh summer peach-jalapeño salsa and an upgraded, sharp garlic-jalapeño 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.

Pulling crab pots by hand on a calm morning, then cleaning and cooking Dungeness crab the simple way back at home.

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.

Salmon collars are the unsung heroes of the salmon season — fatty, flavorful, and downright addictive. Often overlooked, these rich collars pack all the buttery goodness of the fish in a perfect bite-sized cut. Whether you’re smoking, grilling, or simply searing them hot, salmon collars deliver intense flavor that’s hard to beat.

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.

“There are only two kinds of people: those who like fish tacos and those who have never tried one.”
– Words of wisdom from my older brother, Ron.