Seafood news & notes from both ends of the bridge.

We've added a responsibly-farmed, certification-documented salmon line to the catalogue, portioned to spec, cold the whole way.

Thaw slow, dry hard, sear patient. A line-side method for glass-crisp skin and just-set flesh, built for a busy pass.

A slow gravlax and a quick soy-citrus cure, both built around portioned, skin-on sides you can prep well ahead of service.

Why we deep-skin, and how to trim the dark line for a milder, whiter plate your guests will notice.

Cut, grade, glaze and pack, the four levers that decide your food cost and your plate consistency, week after week.

Portioning, re-wrapping and thaw planning so nothing is wasted between deliveries.

Braised, battered and steamed, getting consistent, characterful results from the kitchen's most versatile workhorse.