Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
Author: Mark Masker
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Developing sustainable aquaculture is a must for the future no matter who you are. And in East Africa, WorldFish is growing its research partnership with the Lake Victoria Fishing Organization (LVFO) to do just that.
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
New Wave Foods is hitting the $9 billion dollar shrimp market with a plant-based shrimp made of sustainable seaweed and plant proteins. The Company will initially focus on selling its product to restaurants and food service locations.
The Associated Press reports that Friday two fishermen were injured off Mexico’s Baja California coast when they rammed their small boat into a larger vessel used by Sea Shepherd, a group that works to protect the endangered vaquita porpoise.
You think chicken is difficult to cook on the grill? Try grilling fish. At least chicken breasts don’t fall apart and crumble into the fire. But fish can and does, especially if it sticks to the grill and you’re trying to turn it with a spatula.
Crab cakes are among my favorite seafood dishes and they’re popular here in the US of A. Think of them as the hamburgers of the sea.
U..S. restaurants are teaming with the Japan Food Product Overseas Promotion Center (JFOODO) to promote seafood and sake pairings. The idea is to conjure a unique dining experience for diners.
Think of the SeaPak Lobster and Shrimp Bites as a crab cake’s smaller cousin. The one that drank coffee as a child and stunted its growth. But that’s fine; SeaPak didn’t make them to be the main entree.