Almost every culture has their variety of piquant seafood, from Jamaican pepper shrimp to Creole shrimp and andouille jambalaya to Filipino hot and sour soup.
Almost every cuisine has its variety of piquant seafood, from ceviche to spicy soups to pan-fried fish. And most recipes can be adapted to add a spice component.
Known as the “Aquarium of the World’,” the Sea of Cortez—with slightly warmer waters than the Pacific Ocean—is a sanctuary to many species, some in danger of extinction, and it is also a winter breeding and birth site for humpback whales.
City Pier Seafood is taking the seafood delivery sector by storm with the introduction of their newest, interactive program – Kitch’n Kidz.
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as K Cass BBQ told us, “We experimented with grilling all kinds of pizzas. This one is delightful.”
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.
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.
This spicy crab-and-bacon stir-fry combination was given to me by an Indonesian friend living in New England.
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
A gumbo is a Cajun soup that has a roux as a base and uses file (sassafras leaves) and/or okra as a thickening agent. This dish probably has African origins, as the Bantu word for okra is gumbo!