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So I Opened A Tin Of Antarctic Krill: This Is What Happened
This is one of the strangest seafood products I've ever tried.
New Seafood Guidelines For Pregnant Women
This handy infographic has the new seafood guidelines as suggested by the US Food and Drug Administration (FDA). These suggestions are based upon mercury content, which is known to be especially harmful to child development. Be sure to share this with anyone who may be concerned with their mercury intake.
BuyingSeafood's Top 5 Shellfish
I don’t know about you, but when it comes to shellfish, I get cravings for certain species at different times. I ordered them based upon my top cravings, but there are several others I had to give an “honorable mention” at the bottom.
A Strong Start For Oregon's Crab Fishermen
After a little more than a month in, the crabbing has been very strong with over 13 million pounds of dungeness harvested already, that is only a million pounds shy of the entire 2016 season. The Dungeness is caught from Alaska to Southern California and is prized for its delicious meat, which can make up 25% of the crab’s weight. Dungeness crabbing is so economically important to the Oregon coast that it was designated the official “state crustacean” in 2009. However, the Dungeness crab landings in Oregon are still showing elevated levels of domoic acid, a biotoxin caused by algae that causes amnesic shellfish poisoning (ASP) in humans and other animals.
I Tried A Fish Called Swai: Here Is What I Thought
A quick search for swai online reveals a fish that is subject to some strong opinions. What I want to know is: What is it? Does it taste good? Should I believe the horror stories I have read online? To answer these, and other questions, I picked up a very inexpensive, one-pound package of Legend Bay Brand frozen swai from a local supermarket. I made a quick, no-frills dish of baked swai with potatoes. I can now see why this fish is a major import to the US. However, that isn't exactly a good thing, no matter what fancy badge is on the package.
You Like Lobster? Try My Decadent Lobster Pie Recipe
I know a lot of you think about lobster in the summertime, but let me tell you something. The best tasting lobster comes from the colder months. The lobsters are in deep cold, clean water, and have nice hard shells full of meat, tomalley and roe. Sure they are great boiled or steamed with some melted butter, but if you really want to impress, make yourself an old New England favorite: Lobster Pie. I've experimented with this recipe for a few years and I got it right were I want it. Rich with buttery lobster goodness, a touch of sherry and a cracker topping, it is sure to be a crowd pleaser. Great for a cold winter night, or served at room temperature, the big hit at your summer cookout. Take a look for yourself and let me know how it came out!
My Grandma's Baked Haddock Will Warm Your Soul
Grandma taught quite a bit about cooking, especially the delicious haddock my grandfather would bring home from a trip. Haddock is a very versitile fish, mild, white and flaky. Plus haddock stocks are healthy and are not high in mercury like some other species. This is my take on her tried-and-true comfort food. If you like it, let me know and don't be afraid to make it you own way.
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