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Amateurs Guide to Seafood

Posted by Brittany Strangman on

First of all, let me introduce myself; My name is Brittany Strangman, a 20 something year old who has worked in bookkeeping, social media and now website building for San Diego Seafood. I'm the "chef" for all of the seafood pictured on our website. Let me say that I have never been a chef. I wouldn't even put myself in the same sentence; if it comes from a box or I can microwave it, then it’s my specialty. However, I was put in charge of all of the food preparation for our website pictures.

A few things I learned:

1.Seafood is relatively easy to prepare - The natural flavors in seafood make it so that you never want to mask the flavors but just accompany them. My favorites include: lemon, lime, dried herb seasoning, fresh Italian parsley and good old fashioned salt and pepper.

2.Some specific types of fish are better with just a sear and not fully cooked - This makes it so easy to just add some spices and just simply cooked the outer portion without giving full heat to the inner meat. (Disclaimer: This is my personal opinion. Consuming raw or under cooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness.)

3.Not every recipe works - Sometimes you’ll find a recipe or picture and it just does not turn out right. Whether the flavors don’t work or you find that you for some reason ended up with this outcome that looks nothing like you intended.

4.The internet is your best friend - Find recipes that inspire you and tweak them to make them fit your taste buds. My favorite website to find motivation is

5.Have a little fun – try different mixtures out! Pair with salads, sauces, veggies or even fries. Salmon goes great with a Caesar salad while catfish is best served in a Po’boy sandwich served with fries and slaw.