Standardized health recommendations have stated for years that children and pregnant women should limit their intake of some seafood to two or three meals a week due to the potentially high levels of mercury found in fish and shellfish. According
Recession-proof Dining
Besides the kitchen anxiety that cooking fish seems to induce in unpracticed home chefs, some people also avoid making it at home because of the common misconception that eating seafood is an expensive culinary habit: a luxury food reserved for
Simple Sauces: Piccata
When it comes to seafood, often simplest is best – quick and easy cooking techniques ensure that fish retains its natural flavor and keeps it from becoming overcooked or dry. Pan sauté any thin fillet – halibut, swordfish, tuna, salmon,
Halibut Pot Roast
This is a simple and relatively fail-safe way to prepare a large amount of fish for a hungry crowd. Its warmth and rustic flavors are a great addition to any holiday table, and leftovers can easily be converted to soup
Ivory King Salmon with Chanterelles
Ivory King salmon is a delicacy of the Pacific Northwest – milder than the reddish varieties and rich in Omega-3s, it has the appearance of halibut and the flavor of wild Chinook (king) salmon. Once tossed aside as defective, this
Turbot or Not Turbot – That is the Question…
Rule #1 when purchasing seafood: know your source. As with any exchange where quality matters, it pays to do a little research, and to establish trustworthy relationships with your fishmongers. Case in point – a man in Bellevue, Washington, was
Saké Seafood Marinade
The Pacific Northwest is home to a number of precious culinary gems – some classic, like wild Alaskan seafood, Washington berries and apples, and Oregon cheeses and hazelnuts, and others more recently polished to take their places in the repertoires