Salmon Tartare on Garlic Bread

30 minutes and serves about 6

  • 1/3 cup plus 2 tbsp. extra-virgin olive oil
  • 2 garlic cloves crushed
  • ¼ tsp. crushed red pepper
  • 1/3 cup plus 1 tbsp. chopped parsley
  • 1/3 cup plus 1 tbsp. chopped mint
  • Kosher Salt
  • Twelve ½-inch-thick baguette slices
  • 12 oz. skinless sushi-grade salmon fillet, very finely diced
  • Mustard seed oil for dressing

1. Preheat the oven to 400 degrees. In a blender combine 1/3 cup of the olive oil with the garlic, crush red pepper and 1 tablespoon each of the parsley and mint puree until smooth. Season the garlic oil generously with salt.
2. Brush the baguette slices with the garlic oil; arrange on a large rimmed baking sheet. Bake for about 10 minutes, until crisp on the o...

Littleneck Clams Steamed in Vinho Verde

- 1/3 cup extra-virgin olive oil
- 1/3 cup minced garlic
- 2 fresh long hot red chiles – stemmed, seeded and thinly sliced crosswise
- 64 littleneck clams, scrubbed (6 lbs.)
- 1 cup of Vinho Verde or other Portuguese white wine
- 1 cup minced cilantro
- 3 tbsp. fresh lemon juice, plus lemon wedges for serving
- Kosher salt and white pepper

1. In a large pot, heat the olive oil until simmering. Add the garlic and chiles and cook over high heat, stirring, until fragrant and the garlic is just starting to brown, 2 to 3 minutes. Add the clams and wine. Cover and steam until the clams just open, about 8 minutes. Using tongs or slotted spoon, transfer the clams to a baking sheet; discard any that do...

Grilled Lobster with Miso-Chile Butter

If grilling for a big group, get your lobsters halved and cleaned by Universal Seafood. It will save you time and ultimately cut down on the work and mess.

1 stick unsalted butter, cubed

2 Tbsp. white miso

1 Tbsp. Sriracha

2 Tbsp. fresh lemon juice, plus wedges for serving

2 bunches of scallions

1 Tbsp. canola oil

Kosher salt and pepper

8 long metal skewers

4 lobsters at 1 1/2-lb. cut lengthwise, claw detached and reserved

1. In a small saucepan, melt the butter. Whisk the miso, Sriracha and lemon juice. Reserve 1/4 cup of the miso -chile butter for serving.

2. Light a grill. In a large bowl, toss the scallions with the oil and season with salt and pepper. Grill the scallions over moderate heat, turnin...

Grilled Branzino (Loup De Mer) with Skordalia and Ladolemono

To complement the super-lemony Greek Ladolemono sauce, this branzino is best served with a garlicky potato puree called skordalia.

2 1/2 lbs. baking potatoes, peeling and cut into chunks
Kosher Salt
3/4 cup extra-virgin olive oil
1/3 cup of Champagne vinegar
1/4 cup fresh lemon juice
1 Tbsp. finely grated garlic

1 tsp finely grated lemon zest plus
1/4 cup of fresh lemon juice
1 tsp. Dijon mustard
1 tsp. dried oregano
1 tsp. marjoram
1/2 cup extra-virgin olive oil, plus more for brushing
Kosher salt and pepper
Four 1 - 1.25 lb of whole branzino S + G (cleaned)

1. Make the skordalia. In a medium saucepan, cover the potatoes with water and bring to a boil. Season with salt and simmer over modera...

Smoked Salmon Tartine with Meyer Lemons

Smoked-Salmon Tartine with Meyer Lemons and Pickled Onions

• Universal Seafood’s Smoked Salmon

• Universal Seafood’s Black Lava Salt

• ½ Medium Red Onions

• 2 Medium Meyer Lemons

• 1 Large Thinly Sliced Tomatoes (optional)

• 1 Bunch of Dill (optional)

• 8 tablespoons Capers (2 tablespoons per tartine)

• 8 tablespoons Cream Cheese (preferably whipped) (2 tablespoons per tartine)

Tartine Bread: It usually works best with a sliced loaf, preferably wheat or rye.


While we absolutely love to eat smoked salmon by itself as a snack, we also wouldn’t mind adding a couple more ingredients to spiff up our smoked delicacy. In one of our recent t...

Langoustine Recipe for Summer Nights

Baked-Langoustine Recipe
A delicious thirty-minute meal for summer nights


Icelandic Langoustine


Serves 4

  • 1 Box of Langoustine 5/7 per lb

  • Universal Seafood’s Icelandic Black Lava Salt

  • Ground Black pepper

  • 3 tablespoons of Heavy Cream

  • 1 tablespoons Mustard (preferably Dijon)

  • 4 Pinches of Thyme

  • ¼ Cup of Unsalted Butter

  • 5 Tablespoons Olive Oil

  • 4 Sprigs of Cilantro (Optional)


Please read before cooking:
Frozen langoustines must be used within 24 hours of defrosting.
Defrost completely before use (It can take up to 8-10 hours.)

1. Preheat the oven to 356° F (180 ° C).
2. Remove the head and claws of langoustine (set aside in refrigeration, if preparing another reci...