BEST OF THE OCEANS – DELIVERED TO YOUR HOME
Ivory King Salmon Crostini
Ivory King Salmon Crostini

Dinner parties can be hectic in the kitchen which is why simple canapes that exude elegance are the best. These crisp crostini are topped with a mound of velvety sweet uni and draped with a thin sheet of Ivory King Salmon. The salmon is so laden with fat that when it’s briefly torched, the fat melts like butter, turning each bite into a blissful pool of creamy brine against the crisp bread. The best part is that you can toast the bread and slice the salmon ahead of time so that all you need to do is assemble and torch these tiny treats.

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Bluefin Steak Au Poivre with Dijon Mashed Potatoes
Bluefin Steak Au Poivre with Dijon Mashed Potatoes

This modern take on the classic french Steak au Poivre, is made with luscious thick cut cubes of Bluefin tuna. By browning all six sides, it give the outer surface a meaty texture and umami that's like a great cut of beef, while the center of the steak remains medium rare with the moist, tender texture of a gently poached fish. A pan sauce made with cognac, cream and green peppercorns forms a synergy with the tuna, adding much needed richness to the lean meat, while drawing out its intense umami. Served over a bed of dijon mustard mashed potatoes, this decadent entree is a great way to impress dinner party guests without a ton of effort. 

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Juniper Cured Bluefin Tuna with Melon
Juniper Cured Bluefin Tuna with Melon

When you have more tuna than you know what to do with, curing it is a great way to ensure that it lasts for weeks. The process is similar to making a Spanish Mojama, except the brine is a 50:50 mixture of salt and sugar; the latter keeps the tuna from getting too salty. Also, instead of hanging the cured tuna in a shady breezy spot for up to a month, this gets dried in the refrigerator for less than a week, leaving it with a velvety smooth texture.  The juniper berries, with their sweet resinous flavor literally brings the heavenly umami of the tuna back down to earth, allowing it to pair beautifully with the sweet juicy spheres of musky melon.

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Hamachi with Braised Fennel
Hamachi with Braised Fennel

This hamachi is marinated in sweet citrus before being grilled until crisp around the edges, and melt-in-your-mouth moist in the center. Served over a bed of baby fennel and carrots braised in orange juice it makes for a enchanting fish course, or a refreshing main. The key to the sauce is an onion caramel that's made by boiling down onion juice until it forms a golden syrup. This adds a sweetness and depth of flavor to the sauce that's utterly sublime.

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