Here’s a piece I stumbled upon, thanks to MonkeySee.com – some great tips on fresh tuna preparation, from the experts. Enjoy!
Quick Creamy Scallops
This is a rich and creamy dish that’s simple to prepare – put a pot of rice on before you start, and you can be seated at the table in 25 minutes. The sherry boosts the flavor of the mushrooms
Did you know…?
Despite the stereotype of recent college grads heading north to seek fortune and adventure, the average Alaskan fisherman is 47 years old. 40% of all fishermen come from out of state. In 2008, Americans ate 16.3 pounds of seafood per
Indian Fish Stew with Potatoes
This hearty stew uses traditional Indian flavors – coriander, cumin, mustard, turmeric, cayenne – to warm the palate, but lacks much of the intense heat of some Indian cuisine. This preparation is relatively delicate, and tastes best on the day
M/V Alaskan Harvest
On January 3, 1959, “Seward’s Folly” was transformed from an expanse of land known for its native human cultures, rich mineral and natural resources, and spectacular wild beauty into the 49th American state. In honor of Alaska’s upcoming 50th birthday,
The Problem with “Organic” Seafood
Consumer consciousness has come a long way from the days when “organic” meant a small, grumpy apple with worm spots or impossible-to-find specialty grains sold in bins at the rear of health food stores. The Green movement, increased education about
Beet You Black and Bleu Salad
This is a gorgeous, healthful take on a preparation originally intended for sirloin steak. Fresh or frozen tuna fillets have the density and meaty flavor to make this really outstanding, although flaked salmon could be used in a pinch, with