Black River Caviar

Black River Caviar: Our Limited Time Delicacy by Brian Wubbena, Director of Culinary We write a lot about the different seafoods that we serve at our restaurants. They are all enticing in their own respect, but caviar is one of the most unique. The greats treat caviar like a true passion project and have deep…

Unmatched Seabass:  How Our Chilean Seabass Won Me Over

Unmatched Seabass:  How Our Chilean Seabass Won Me Over by Chef Brian Wubbena, Director of Culinary I have a confession: I don’t love seabass. Many years ago, I had an experience that put me off of the deep-water white fish for years. But this is a great example of when the ingredient is not respected,…

South African Cold-Water Lobster

The Rolls-Royce of Lobster by Brian Wubbena, Director of Culinary   I guess that we should get this out of the way first: it’s my belief that South African lobster tail is the best lobster dish that you’ll ever taste. Nothing else even comes close. Now, with that in mind, let’s chat about them in…

The Ups and Downs of Stone Crab Season

We’re Extremely Particular About the Claws We Serve Only when our trusted fishermen and packers have a good day on the boat, will we have a robust Stone Crab supply to serve our guests. Since we only work with a select few just as committed to quality and sustainable practices as we are, when their…

All Rise. The King is Here.

Pristine and Purposeful: Learn the Full, Meaty Story Behind Our Alaskan Prime King Crab Legs This story starts off in the cold, bitter, salty waters of the Alaskan/Russian coasts where for a 10-day period in October, our trusted boats and crabbers hand-select brawny, massive Prime King Crabs from their hauls to ship our way for…

The Ins and Outs of Florida Stone Crab Season

by Brian Wubbena, Director of Culinary Florida Stone Crab season is upon us, and for Truluck’s it always brings an air of excitement similar to Christmas morning. For just about 30 years, the Florida stone crab has been the cornerstone of Truluck’s, and the reason is simple:  they are absolutely delicious. There is no dish…

Craftsmanship and the Brothers Petrossian

“The best leather goods do not make a Hermes bag. The best champagne grapes do not make Dom Perignon, nor do the best sturgeon eggs make Petrossian caviar. None of these exist without the talent of the craftsman, or, rather the artist.” – Armen Petrossian Creating some of the world’s best caviar takes time and…

Santa Barbara Spiny Lobster

Santa Barbara Spiny Lobster by Brian Wubbena, Director of Culinary The Santa Barbra Spiny Lobster is a big deal to many, but unfortunately, most people living outside of California haven’t had the pleasure of trying this delicious dish. These lobsters are classic Spiny Lobsters, meaning they have large tails and no claws. Unlike Florida lobsters,…

The Beauty of the Belon Oyster

The Beauty of the Belon Oyster by Brian Wubbena, Director of Culinary Do you love oysters? I mean really love oysters. I’m not talking about oysters slathered in hot sauce here – this is written to the true oyster connoisseur. We’d like to introduce you to one of the best oysters in the world: the…

Ōra King Salmon

How I Spent My Summer Vacation (in 2007ish) by Brian Wubbena, Director of Culinary I love being a chef. I especially love being a chef geared towards high-end seafood. It’s a niche that a lot of people don’t get to dive into and it affords me experiences that a younger Brian would have never thought…