COVID-19 Update: Our retail store in Napa has reduced hours. Please call (707) 778-1750 ext. 2 for the most up to date information.

We are processing online and wholesale orders. Our warehouse is closed to the public, and do not have order pickups available at our Petaluma Warehouse. Please call or email us if you have any questions. (707) 778-1750 ext. 1 •

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  • Blackened Salmon

    The principles are simple: A spicy buttering, a well-heated pan, a mouthwatering fillet. Continue reading

  • Chili Sauce

    This easy, not-too-hot sauce can go with pasta, chicken, fish or vegetables. Continue reading

  • Tarragon-Mustard Salmon

    Just a teaspoon of dried tarragon is enough to bring out the flavor in fish and chicken. It also pairs well with peas, asparagus and other spring vegetables; and it is great friends with mustard, as in this easy salmon recipe. Continue reading

  • Spiced Spreads for Sandwiches and More

    Blend your selected spices with just enough olive oil, grapeseed oil, hummus or mayonnaise to make a spreadable paste, and smooth it onto your favorite bread. Add your chosen ingredients, side dishes and a drink to complete the meal. Some ideas to get you started: Continue reading

  • Curry Fish


    Serves 5

    ½ cup vegetable oil
    1 ½ tablespoons mustard seed (brown)
    1 large onion, chopped fine
    10 large cloves garlic, minced
    3 tablespoons fresh ginger, minced
    4 teaspoons curry powder (we use our basic Indian curry)
    1 teaspoon salt
    ¾ cup coconut milk
    2 fresh roma tomatoes, chopped
    2 tablespoons plain yogurt
    ½ cup methi leaves
    5 salmon fillets Continue reading

  • Fish Tagine


    2 lb Cod fish (or any white fish)
    1 Red bell pepper
    1 Green bell pepper
    15 Small mini-carrots
    1/2 Large potato, sliced (thick)
    1/2 Large onion, sliced
    1/2 cup Kalamata olives
    1/2 cup Water
    Continue reading

  • Seared Tuna and Tahini-Zhug Mélange


    1 large Rustic potato
    2 tbsp chopped onion
    1 tbsp olive oil
    salt & pepper
    1 large Heirloom tomato, chopped
    1 garlic clove, minced
    4 tsp fresh lemon juice
    3 tbsp tahini paste (try to use thinner tahini paste; if not add, enough water to make the paste creamy and thin)
    2 tbsp olive oil
    1 tsp zhug dry spice blend
    1/2 tsp ground black pepper
    1/2 cup chopped parsley
    salt to taste (about 1/3 tsp)
    2 tuna filets (0.50 lb. each)
    2 tbsp olive oil
    salt & pepper
    Continue reading

  • Telapia with Dukkah Bread Crust

    1 lb. Telapia fish filets
    1 egg
    1/2 tsp lemon juice
    3/4 to 1 cup Dukkah mix
    2 tsp flour
    4 tbsp olive oil
    salt & pepper to taste
    Continue reading

  • Salmon Burgers


    1 medium onion
    1/2 bunch chopped parsley
    1/2 bunch chopped cilantro
    2 slices of fresh lemon (seedless)
    2 garlic cloves (chopped)
    1 lb. salmon (cut into cubes)
    1 tbsp Istanbul salad seasoning
    1/2 tsp salt
    1 tbsp olive oil
    1/8 tsp cayenne chili powder (optional) Continue reading

  • Moroccan Fish Tagine



    4 tbsp olive oil
    2 red bell peppers
    2 carrots-cut
    1 small potato-cut in quarters
    5 garlic cloves (finely chopped)
    1 tbsp tomato paste
    2 tsp tagine spice blend
    salt and pepper to taste
    1 & 1/4 cups water
    3/4 cup cooked garbanzo beans
    1/4 batch batch fresh cilantro leaves (finely chopped)
    1 lb. Red snapper fish filets
    2 tbsp olive oil
    1 slice fresh lemon (finely chopped)
    1 tsp tagine spice blend
    salt & pepper to taste Continue reading

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