Great seafood ideas from Dave DeWitt
If ever there were a time for a Bloody Mary, it’s 2020. And with Christmas coming up, the Kelp Bloody Mary Box from Barnacle Foods is a great gift idea for anyone who likes a unique spin on that libation.
I definitely find that tuna needs intense flavors, like orange and allspice, to lighten it up and show off that meaty texture.
Seabear Smokehouse bills these Scalibut Cakes as “A deliciously rich combination of Alaskan Scallops and Halibut, plus hand selected herbs and spices, in an easy to serve seafood cake.”
Ed’s Kasilof Seafoods is one of the few suppliers that carries the gourmet specialty know as smoked King Salmon collars. Just like a shirt, the collars are in the area closest to the head.
A few weeks ago, we reported the alleged opening salvo by white fishermen in conflict with indigenous natives over fishing in Nova Scotia. Now the Miꞌkmaq First Nations group has countered with something few people saw coming.
Red Lobster today announced the opening of its first ghost kitchen, located in South Loop Chicago. It marks the first time Chicagoans living in the The Loop, Downtown Chicago, River North, Illinois Institute of Technology, Prairie District, and Near South Side can have the seafood restaurant delivered to their doors. […]
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.
Morocco is expanding its role as a player in the aquaculture industry by launching 24 projects in its southern region of Souss-Massa.
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
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