Alaska is a must-see destination on the fishing bucket list of millions. Now is a great time to experience the idyllic bliss of the Alaskan wilderness.
Ceviche is, of course, fish or other seafood that is marinated in citrus juices and other ingredients so that it is “cooked” without heat.
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.
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.
Ceviche is made all over Central and South America, so it is no surprise that it has become popular in many Miami restaurants.
City Pier Seafood is taking the seafood delivery sector by storm with the introduction of their newest, interactive program – Kitch’n Kidz.
The salt block cooking concept is simple: you preheat a block of Himalayan salt to a very high temperature on your grill or stovetop and cook whatever you like: meat, fish, poultry or vegetables.
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.
First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.