The Catch



July 2025
Stories and tips for the Premium Seafood Box.

Wild Alaska Pacific Cod
Pacific cod is a lean white fish with a mild flavor, delicate texture, and medium-sized flakes, making it incredibly versatile. We love it sautéed and served with a lemony pan sauce, battered and fried, or baked over veggies as part of an easy sheet-pan dinner. Portions are 5-7 oz portions, frozen, vacuum-sealed, skin off, boneless.

Spot Shrimp
Our spot shrimp are caught in pots by small-boat fishermen, making them one of the world’s most responsibly-harvested shrimp. Shrimp is ice-glazed, frozen, head off, shell on, and loose-packed.


A Girl and her Fork
Culinary director, Grace Parisi takes us through a culinary ramble through Rome, Florence, and Venice





10 Make-Ahead Dishes for Outdoor Eating
This collection brings together some of our go-to picnic recipes featuring salmon, tuna, and shrimp in all kinds of easy, make-ahead formats. From crisp salads and savory hand pies to bright ceviche and sushi-inspired snacks, these dishes are designed to be prepped in advance and shared with friends.
Vietnamese Summer Rolls
Summer rolls — sometimes called salad rolls or fresh spring rolls — are made with sheets of rice paper (bánh tráng) that are softened and wrapped around shrimp or pork, vermicelli rice noodles (bún), crunchy vegetables, and lots of tender herbs. These use shrimp but are ultimately customizable and a great way to use up leftover fish from a previous meal.



Steamed Fish with Crispy Crumbs
Here, you get the crunchy goodness of fried fish without all the mess of deep frying. The fish and crumbs are cooked separately, ensuring tender, moist fish and crispy breadcrumbs.

