Special Feature: Products Sally Recommends
Chinook Salmon: Long Live the King!
The story of Oncorhynchus tshawytscha is no fish tale! Jay Harlow reports on the actions that threaten future generations of Salmon species.
Chilean Sea Bass
Call it by its real name and you might skip ordering it next time. Jay reels in all the facts about this popular catch.
Dependable, Delectable Rainbow Trout
Jay catches and releases the history behind the widely-purchased Oncorhynchus mykiss. Includes a recipe for Sauteed Trout Grenobloise.
Dungeness Crab: Pride of the West Coast Fleet
Jay traces the origins of this popular west coast variety and offers a unique and tasty recipe.
Enjoying Fresh Pacific Halibut All Summer Long
Hippoglossus stenolepis isn't a fan of freezing temperatures. Thankfully modern fishing practices have allowed consumers to partake in these deepwater dwellers sans freezer burn. Jay Harlow reports.
Farmed Salmon: Bacon of the Sea?
Jay Harlow shares the good, the bad and the fatty truth about this popular catch.
Lobster: An Affordable Luxury
Jay Harlow explains the supply-demand theory and how it relates to lobsters and summertime vacationers.
Jay boasts of the bounty of these bay dwelling bivalves.
Not an R-Month? Enjoy These Oysters Barbecued
Jay Harlow shocks local chefs by turning a classic cooking method upside down!
Raw, breaded, barbecued, deep-fried, half shell, pan fried -- there's no wrong way to indulge on this unique harvest. But why is our resident seafood expert Jay comparing them to a vineyard?
Jay spices up the table with his version of this popular dish.
Salt Cod: A Delicious Vestige
Jay brings this ancient preserving method to the new millenium with a fancy (but surprisingly easy) cooking method.
Sea Scallops: How to Avoid Getting Soaked
The Placopecten magellanicus definitely doesn't need an AbFlex machine! Jay pries open the details of this highly-prized marine creature.
Jay Harlow explains the pluses and minuses of preparing this member of the Herring family.
Jay explains the differences between hot- and cold-smoking and gives good reason to stay away from "brightly-colored" fish.
For Some Salmon Lovers, Redder is Better
Sole in Wine Sauce
Jay Harlow offers an easy, classic recipe for this popular flatfish.