This is a smoked oysters recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke, try for about 400 degrees.
Author: Dave DeWitt
There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.
Although this chiles rellenos recipe calls for a mixture of seafood, a single ingredient such as shrimp works just as well.
Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
Author Allen Ricca, is a seafood distributor, so he knows what he’s writing about. This informative seafood book is an exposé of the seafood industry.
Everyone loves salmon. It is such a flavorful fish, especially with all the great herbs and spices included here. Give this recipe a try.
If you make wasabi mayonnaise, why not make some wasabi oyster po’boy sandwiches? The following recipe makes four servings.
Wasabi mayonnaise is delicious on grilled salmon, salmon cakes or deep-fried oysters (and most any other seafood). Try perking up anything that uses mayo.
I watched a chef prepare the sashimi, and I’ve attempted to reconstruct here, but it isn’t exact; it’s delicious if you pick the freshest fish you can find!
We loved the way Yucatecans served seafood cocktails like this shrimp one in tall parfait glasses with a thin sauce that was more like a juice.