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,
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
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
Alaskan Fishermen Fight to Protect Waters
A coalition of Alaskan fishermen, Alaska natives, and conservation groups are coming together this week at the Seattle Fish Expo to urge President-elect Barack Obama to re-establish protection of the fishing waters in Bristol Bay and parts of the Bering
Halibut Ceviche
Ceviche is a light and delicious way to prepare seafood. Don’t confuse Peruvian ceviche with Japanese sushi – even though no heat is used in the preparation, the acids in the citrus perform the same function and, in effect, “cook”
MSN.com recommending unhealthy seafood
Today, the top story on MSN.com is an article about eating Eco-friendly and healthy seafood. While this is a good topic to cover, they’ve gone about it in the worst way possible. The article covers the top 10 BEST fish