The very first seafood product in history was a condiment manufactured more than 2,000 years ago in Greece, Rome, Phoenicia, Carthage, and later in Byzantium. It was called garum or liquamen.
Lately I have added another food history subject to write about: seafood and seafood products. Before I became obsessed with peppers, I was a seafood lover
When Togue Brawn, the owner of Downeast Dayboat discovered that I was a seafood aficionado, she decided to send me two pounds of her Maine scallops.
Macrobrachium rosenbergii, aka the giant river prawn, is hardly a shrimp, size-wise. They can grow up to 20 inches long and weigh as much as a pound each.
Processed salmon comes in many confusing forms. But it’s our job here at Seafood Harvest to unconfuse you, so keep these definitions in mind.
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.
Salmon caviar, now mostly imported from Japan, became known as “red caviar” in the time of the Soviet Union.
Here in the US of A, we tend to think of remoulade as the Louisiana version. And that’s what we’re focusing on today.
Bottarga’s flavor is often compared to that of dry anchovies, and it is usually served in Italy sprinkled with olive oil or lemon juice as an appetizer with bread or crostini.
Not that much has been written about the lesser-known non-fish roemakers. I’ve learned that crab roe is an essential ingredient in Chinese She-Crab Soup and that since Shrimp roe is carried externally by shrimp, it is often served that way to diners.