In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving.
This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.
This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.
I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”
The marinade in this recipe also doubles as the dressing for the salad. We like to serve this salad with the shrimp hot off the grill, but it can be prepared ahead and served chilled.
Sometimes called “the bouillabaisse of Hungary,” Paprika Fish Soup is simplicity itself.
Delicious, colorful and versatile, smoked salmon can make it easy to elevate your holiday festivities, which might look shockingly different this year.
This Pondicherry favorite is Chef Mody’s southern Indian version of bouillabaisse. You can use any combination of available seafood, but I recommend that mussels and shrimp should always be included.
This unusual octopus appetizer comes to us from De Tropen.