“In the hands of an able cook, fish can become an inexhaustible source of perpetual delight.” Jean-Anthelme Brillat-Savarin (1755-1826) “Fish, to taste right, must swim three times -in water, in butter, and in wine” Polish proverb “Monkfish is called the poor man’s
Lemon Zest Crusted Cod
The following dish comes from 5 Star foodie, a food blog with class. Ingredients: (2-4 servings) Vegetable oil 1 cod fillet (about 0.8 pound), cut in 4 equal portions 1 egg, beaten (optional) 1/3 cup Panko breadcrumbs Coarsely grated lemon
Fun Facts on Cod
Cod is very important to New England and is used as Massachusetts State Emblem They feed on mollusks, crabs, starfish, worms and small fish Portuguese people claim to have 365 ways of preparing dried salt cod 10% of the worlds
Alaska’s Cod Fisherman to Form an Export Association
Alaska’s long line cod fishing companies are in talks to form an export group. Complete with federal backing, export guarantee and anti trust exemptions. It will give more power to the fisherman to be able to set fair prices and
Sake Halibut
The following recipe comes from Gonna to Want Seconds: Sake Halibut 4 Halibut Steaks Marinade: 1/4 cup sake 3 tablespoons soy sauce 1 tablespoon oil 1/4 cup water 2 tablespoons sugar 1 tablespoon fresh ginger-grated 2-3 tablespoons parsley-finely chopped several
Latest Salmon News
The salmon forecast for 2010 has just been set at 138 million slightly lower than last year due to lower pink catches. In particular it is predicted that Chinook and sockeye harvests will be higher and coho and chum about
Scallops with Parma Ham
The following simple and delicious recipe come from French cooking for dummies, a treat for lovers of French food. Preparation time: 5 minutes – Baking time: 8 minutes Ingredients (for 6 servings) 12 big fresh scallops (18 if they’re small)