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Winter Seafood
An ocean of freshness
As winter yields to brighter days and warmer weather, we are lightening our culinary focus to incorporate more fresh fish into our meals. Fortunately, we have a great selection of seafood at our meat counter and the store is stocked with products to make preparation a breeze—even on a weeknight!
Let's get started with some delicious product recommendations.
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SAUCES & CONDIMENTS
Legal Sea Foods from Stonewall Kitchen brings ocean-fresh fare and New England-inspired signature condiments to your table. The perfect complement to a variety of dishes, try their Malt Vinegar Aioli, Seafood Remoulade Sauce, and Scampi Sauce.
Rizzoli Grand Anchovy Paste has a thousand different ways to enjoy this spreadable specialty: on croutons, on pizza, in salads, on pasta dishes, or as a tasty ingredient in recipes.
And, if you are looking for that salty umami flavor to add to dishes, Three Crabs Brand Fish Sauce imparts that truly Vietnamese flavor.
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SEASONING & FLAVORS
We have a few recommendations for incorporating great flavor into your dishes with ease. Let's start with the Maryland classic, Old Bay Seasoning, a mix of celery salt, paprika, and other spices. It brings a taste of the Chesapeake Bay to your table.
The original Zatarain’s Dry Crawfish, Shrimp & Crab Boil delivers the authentic taste of New Orleans seafood. Add to the seafood of your choice to create crave-able dishes to delight your dinner guests.
And, if you are looking to make an authentic Cajun Fish Fry, we recommend Louisiana Cajun Fish Fry Seafood Breading Mix for ease of preparation and great flavor.
Kikkoman Coconut Panko Bread Crumbs are for recipes that require a coconut flavor with crunch. We love it for coconut shrimp, but it is also great in sweet dishes. Perfect for air frying.
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CANED FISH, PATES, AND SOUPS
Bar Harbor Foods, located on a beautiful sheltered cove in Maine, has a delicious line of sustainable products for your kitchen. Try their Wild Herring Fillets, Natural Smoked Wild Kippers, Crab Bisque, New England Style Lobster Bisque, Crab Bisque, Corn Chowder, and Clam Chowder.
Matiz offers a curated assortment of Spanish-inspired products that celebrate Spanish cuisine. It includes a collection of preserved seafood such as Sardine Paté with Espelette Pepper, Langoustine Paté with Saffron, and a Smoked Trout Paté.
While Ortiz White Tuna in Olive Oil, our top-of-the-line tuna fish with the best texture and flavor, comes in a glass jar. And, for canned salmon, try our favorite Redhead Alaskan Wild Sockeye Salmon.
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THIS MONTH ON THE COCKTAIL POST | |
Gold Rush Cocktail
From our blog, The Cocktail Post
We present this variation on the classic Gold Rush Cocktail. It includes the addition of a very SF ingredient, Fernet-Branca, bitters made from a blend of 27 herbs. Originally from Italy, it is estimated that at least 35% of all Fernet-Branca is consumed in San Francisco.
Get the recipe…
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Black Russian
From our blog, The Cocktail Post
The Black Russian is a simple-to-prepare cocktail made with two ingredients that are easy to keep on hand. This spirit-forward cocktail combines vodka and coffee liqueur served over ice—making it a flavorful dessert cocktail.
Its origins are not in Russia. The Black Russian was created in Brussels in 1949 by Gustave Tops, a Belgian bartender at the Hotel Metropole in Brussels.
Get the recipe…
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The Complete Fish Cookbook: A Celebration of Seafood
By Clifford A. Wright
A Cookbook Recommendation
Recipes for Everyday Meals, Special Occasions, and More.
From fresh grilled red snapper to pan-fried crab and the classic clam chowder, the world of seafood has an ocean's worth of flavors and cooking techniques to explore. Master them all with The Complete Fish Cookbook, your all-in-one resource for preparing crowd-pleasing meals where fish and seafood are the stars.
What sets this seafood cookbook apart?
A whole world of seafood—Discover 115 vibrant recipes from a variety of cuisines that include fatty fish, flaky fish, shellfish, and more, so you can experience everything seafood has to offer.
The ultimate fish guide—Take the guesswork out of cooking with a super-detailed introduction that explains all the different kinds of fish, their taste and texture, how to source and shop for them, and how to prepare them safely.
About the Author
Dani Colombatto grew up in a Northern Italian and Portuguese family where food is always the topic at hand. Today, she cooks, writes, styles, and photographs food from her sunny Austin home studio. If she is not in the kitchen or shooting recipes, you can often find her in her backyard doting on her fruit and vegetable plants, attempting to inspire them into perfect specimens of produce.
Dani is known for her colorful, vibrant portrayal of food, and thoughtful, approachable writing style. She is the voice and creator of her signature blog Dani Goes South.
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THIS MONTH'S STAFF PICKS
Fresh Local Dungeness Crab
Many of you have heard that fresh local Dungeness Crab is finally here. And at Piedmont Grocery we have crab in our cases. So, come in and pick some up to enjoy while it is still available.
This is one local specialty that is so delicious that you don’t really need to do much to it. But, if you are looking for a tasty recipe, try this classic West Coast recipe for Crab Louie!
Get the recipe…
La Panzanella Artisanal Croccantini
Croccantini is a uniquely crunchy and delicious cracker.
Sometimes a cracker can simply stand as a cracker—so yummy that it does not need to be dipped, coated, or topped. Reminiscent of flatbread, La Panzanella Artisanal Croccantini comes in an array of epicurean flavors. And, they are ideal for any occasion from elegant holiday spreads to intimate family meals. They're the perfect addition to any appetizer, and a great complement to cheeses, spreads, and dips.
Read more…
London Pub Malt Vinegar
London Pub Malt Vinegar is an extremely hearty, robust, and malty dark vinegar that will elevate your recipes. London Pub has that authentic malt vinegar taste that pairs seamlessly with traditional British dishes. Use it to top your fish and chips. And, it is delicious on sweet potato fries. London Pub makes a great addition to sauces, marinades, mustards, and relishes.
Read more…
E. Waldo Ward Tartar Sauce
E Waldo Ward Tartar Sauce is our favorite. It’s made with top-quality ingredients and a touch of spice. The outcome will please your taste buds!
The ingredients include a touch of dill relish, a dash of Dijon, a sprig or two of dill, a few jalapeños, and a spoonful of horseradish to give it a bit of a kick. All this in a mayonnaise base that makes your fried fish taste even better than you thought it could be.
Read more…
| THIS MONTH ON THE KITCHEN TABLE | |
Salmon Chowder
One of my favorites is this Salmon Chowder which is super easy to make for a midweek dinner. Don’t be fooled into thinking that this is a clam chowder that has substituted the salmon. This recipe is more of a very fish-forward, thick stew with great flavors that will transport you north.
Read the post and get the recipe…
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Cioppino
The recent opening of the local crab season has me thinking about cioppino, which couldn’t be any more authentically San Francisco, since it was invented in the late 1800s by Italian immigrant fishermen in North Beach. I love a good cioppino. In my mind you can never go wrong with mixed seafood in broth be it tomato-based or white wine and stock. It’s also pretty easy to feed a crowd.
Read the post and get the recipe…
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Opening Oysters
I am one of those people who loves oysters. I love them raw. I love them baked. The issue is, I have a fear of shucking. My hands are covered with scars from cuts and burns I have earned over the years. And I know, I just know, that I would be the one to injure myself greatly while shucking. So, what’s an injury-prone gal to do?
Turns out there are a few ways to open an oyster sans oyster knife. They are listed in the link below.
Read the post and get the instructions…
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Beer Battered Fish
This crispy Beer Battered Fish Recipe is made with ingredients you can find in your pantry. The batter creates a crunchy coating around flaky, tender white fish. It's delicious served with French fries.
Read the post and get the recipe…
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Lake Champlain Chocolate
Vendor of the Month
Lake Champlain Chocolate knows how to make something delicious!
Lake Champlain's artisans fit right in with Vermont's legendary specialty food makers. And, we love their variety of flavors and beautiful presentation. If you are looking for a gift for a special someone, these are perfect!
Lake Champlain has been crafting specialty chocolates in Burlington, Vermont, for 30 years. This family-owned business is passionate about chocolate and wants everyone to share in that passion.
Learn more and find out what we carry…
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Store Hours
Monday through Saturday from
9 AM to 8 PM & Sunday from
9 AM to 7 PM.
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Free Parking
4038 Piedmont Avenue
Oakland, CA 94611
(510) 653-8181
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