The octopus, while a mystery of the ocean, still holds great significance to many cultures of the world. The sea creature is famously used in Mediterranean and Japanese cuisines. (Warning: If you try to order a taco in Japan, you might end up with some form of octopus since the word “tako” means octopus in Japanese).
Grilled octopus with lemon and rosemary
Soup with octopus, garbanzo beans, peas, peppers, and onions
According to SF Eater, the top restaurants to eat fish tacos includes: El Metate (2406 Bryant St.), Nopalito (306 Broderick St.), Garaje (475 3rd St.)**, and Papalote Mexican Grill (3409 24th St.). Check out the rest of the article here.
**We are a little biased to this choice since it is right around the corner from the studio!
Welcome to salmon season! Summer is the perfect season for cooking salmon. For salmon recipe inspiration, check Alaska Seafood’s recipe archive here. (We are a big fans of the Lemon-Thyme Alaska Keta Salmon with Artichoke Tomato Salad).
Frogmore Stew is a delicious South Carolina tradition that, despite its name, does not include frogs. The stew, also known as Beaufort Stew, actually contains boiled shrimp, sausage, corn, and potatoes. Legend has it that a shrimper in Frogmore, near Beaufort in South Carolina, could not decide what to cook for dinner and eventually decided to boil all of the available ingredients he had in his kitchen together. Of course, there are alternate origin stories, but irregardless- Frogmore Stew is a great excuse to gather with friends and family!
Check out a recipe for Frogmore Stew from Cooks.com