Tuesday, June 30, 2015

King Salmon is Back at Local Monterey Seafood Restaurants this Season

King Salmon has been holding the throne on every Californian’s table for centuries now, from all the way back when the Sacramento River was found teeming with the fish during the Gold Rush. Today, it remains a highlight dish on the menu of local Monterey seafood restaurants. Come commercial fishing season, diners begin to flock on restaurant tables waiting to be served the all-time favorite King Salmon, which comes in countless recipes. Visit us here in Domenico’s and try our one-of-a-kind King Salmon special.

Wednesday, June 24, 2015

Alaskan King Crabs: Not “True” Crabs?

Your visit to Monterey wouldn’t be complete without a sampling of the best seafood their Fisherman’s Wharf has to offer, most especially the sumptuous Alaskan king crab and their truly delectable meat. Domenico’s On the Wharf is the only place in Monterey that offers such not-to-be-missed treats, so consider yourself lucky if you had the fortune to taste it.

As popular as they may be among other crab species, did you know that, technically, Alaskan king crabs aren’t considered “true” crabs?

“True” and “False” Crabs

All species of crabs are categorized into two, namely true crabs or brachyurans, and false crabs or anomurans. Alaskan king crabs, along with squat lobsters and hermit crabs, fall under the anomurans, which are known for their longer abdominal sections and fewer walking legs. True crabs, meanwhile, have short abdomens and are characterized with four pairs of long legs, which they use for walking. Among those considered as true crabs include spider crabs, blue crabs and ghost crabs.

Types of Alaskan King Crabs

False crab or not, Alaskan king crabs are definitely a treat that shouldn’t be missed when you find yourself visiting Monterey’s Fisherman’s Wharf. There are three types of this succulent crab, namely mild-flavored blue, prickly looking golden and, the most prized of all: the red one.

The Factors That Determine Fresh Seafood

While gauging the freshness of seafood can be quite difficult when cooked in restaurants, it is possible to examine it on your own as you shop in the market. 


Basically, there are four factors that determine the quality and freshness of seafood and shellfish: storage temperature, oil content, proper handling and a species’ unique characteristics. Without sufficient care as in cleaning or bleeding, the flesh and body will not only be damaged but will also facilitate spoilage. In addition to this, inconsistent temperatures or conditions that are set too high will also reduce the aquatic animal’s shelf life. 

Meanwhile, specific characteristics and the oil content also influence the duration of the fish’s life out of sea. Species of fish rich in oil and those that are caught in warmer seas are mostly those that easily spoil (compared to vertebrates caught in cold waters) and are larger in size. 


Seafood products derived from crabs, shrimps and lobsters that are alive and thrashing inside a clean tank indicate freshness. Shrimps in particular have a lustrous, moist look when they’re fresh; they are also odorless and have tighter scales. On the other hand, the shells of clams, mussels and other shellfish should not close easily upon touching, otherwise, they’re dead. 


It’s a mistake to conclude all frozen products aren’t fresh. When you buy, it’s important to ask the fish monger if it’s local or shipped from elsewhere to determine how long it has been frozen.

Wednesday, June 10, 2015

Best Sunset Food Choices

A lot of people will agree that a romantic dinner along the beach, with the beautiful sun setting in the background, would make the perfect date. To make the night complete and as memorable as it can get, you also need to dine on the best food at the best restaurants in the area. Here are some choices you may want to consider:

Digging into Seafood with Class

Some of your friends may be the kind who can get enthusiastic about finding the best seafood restaurants in Monterey. They think nothing about spending considerable time looking up and trying out places that could sate their curiosity. They could dig into their crabs with gusto, but what if they find themselves drawn to the menu in a fine dining setting where they’ll have to recollect their old familiarity around dining etiquette? This calls for a short instruction on seafood restaurant protocols, and it varies depending on the type of seafood you just ordered.