Sea Stories — Seafood Watch

We're Giving Away 5 Copies of the Most Beautiful Bivalve Book of the Year! There are so many questions around seafood and so few experts to trust (the term "sushi-grade" fish is a bunch of malarkey, btw).  We at Sea to Table love all questions aquatic and consider yourself warned once we get started.  Last year we hooked up with world renowned seafood philosopher and restaurateur, John Bil, to be a small part of his awesome, informative and beautifully laid out book- Ship to Shore: Straight Talk from the Seafood Counter".  John asks and answers common questions like "What's the deal with...

Over 70 percent of our planet is covered by oceans, and about 3 billion people worldwide rely on them for their primary source of protein — seafood. But not all of it is created - ahem, caught - equal. Compared to foreign waters, U.S. oceans are the most protected thanks to science-based management implemented in 1978. Not only does our system ensure the preservation of our local fish stocks for generations to come, but also the safekeeping of fellow marine mammals and their natural ocean habitats. At Sea to Table, we do our part to protect our oceans as an...

National Oyster Day is coming up on Saturday, August 5th! As a tribute to our favorite bivalve, we wanted to share some important facts about the shellfish that make our hearts - and bellies - so happy. With oysters, beggars can in fact be choosers when it comes to sustainability. Keeping our Oceans Clean Oysters and other bivalves are extremely efficient at improving their natural environments by acting as a natural filtration device. As a result, oysters take on the the unique flavor of their marine ecosystems like a vintage red does in the South of France. Like a terroir for...