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I grew up in Somerville, Massachusetts. I went to school in Cambridge and started working in restaurants as soon as I graduated. I've gotten to experience a diverse number of restaurants and cooking styles, most recently Ivory Pearl. Since my career began, I have always worked in kitchens that used Wulf’s Fish seafood and have loved the product for many years. You could call me a fan boy.
My family connects me to seafood. I was very fortunate to grow up in a household with a variety of Hispanic cultures and was exposed to diverse seafood cooking from a young age. Seafood was always the main dish.
I am very into jiujitsu, a grappling martial art. I enjoy fishing a lot. I’m also a big foodie and enjoy going out to eat with my girlfriend.
I love it for ceviche. Citrus, salt, and fish — it’s so simple and delicious.
It’s all in the quality of the product. I do a hot sear in a pan to get the skin side really crispy. I’m not too focused on the side dishes, I just love Ora King so much.
I enjoy them in a scallop crudo with chili oil and herbs like parsley and oregano.