Red Stripe beer is the magical ingredient in this ship-shape drunken seafood dish from St. Vincent. Make sure you buy extra beer for the cook.
Author Allen Ricca, is a seafood distributor, so he knows what he’s writing about. This informative seafood book is an exposé of the seafood industry.
Kamalame Cay Private Island Resort, beloved for its chic ethos, beaches, and legendary monthly Saturday luncheons, introduces three new Chef’s Table series.
Chickie’s & Pete’s Crab House, voted ESPN’s #1 sports bar in North America, celebrated the grand opening of its first West Coast outpost inside SAHARA Las Vegas
Red Lobster kicks off the new year with the launch of NEW! 3 from the Sea, featuring a soup or salad, individual-sized starter, and entrée for one value price.
US aquaculture production is forecast to expand 5.7% annually in nominal terms through 2025, according to Aquaculture: United States, a report recently released by Freedonia Focus Reports.
I love writing any headline implying that a giant lobster grown in a tube is rampaging through America. Even as a lead-in on cellular aquaculture
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
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.
The European Union parliament handed American lobster fishermen an early Christmas present just now by passing a mini trade deal drops lobster tariffs for five years.