Ramos brings some of his Hawaiian roots to a classic goma tofu by making it with coconut and spinach instead of soybeans.

San Diego’s breadth of diverse ecosystems still encourages community gatherings. Locals often take to these same green spaces ...

BlueNalu strengthens partnership with Birds Eye owners Nomad Foods to bring sustainable, premium cell-cultivated seafood to ...

Hours: Open Monday through Saturday, 10 a.m. to 5 p.m. and Sunday from 10 a.m. to 2 p.m. What they offer: Local daily catches ...

US cultivated seafood startup BlueNalu is targeting an initial launch of its bluefin tuna in California, with global ...

As a youngster growing up in San Diego, Nicholas “Nico” Gibbons fell in love with the ocean. As an adult, Gibbons has ...

Chicken of the Sea, owned by global food conglomerate Thai Union Group, is one supplier benefiting from those increased sales ...

Save Da Sea, a Canadian company that’s developed alternatives to salmon and tuna, is entering the foodservice space after ...

Seafood lovers know the fatty marbling is what makes tuna sashimi and sushi so tasty, so for the industry, it's the fish's ...

United States The U.S. is spearheading the plant-based tuna movement, with strong consumer enthusiasm for meat alternatives.

Long Island chefs face challenges in promoting local fish due to customer preferences for imported species like salmon and ...

Cold pasta salad is a refreshing dish that always deserves a spot in our picnic spreads. You can always bet there will be a ...