Sometimes the most interesting creations are accidents. This recipe is not the one I intended to write, and yet it is now one of my favorites, a discovery I made thanks to the uniform bags I buy bulk goods in,
Smart Seafood Shoppers Keep it Simple and Safe
Recent labeling laws, called COOL (country-of-origin labels), require grocery stores and other seafood outlets to clearly inform shoppers where their fish comes from. China? Thailand? U.S. waters? Wild or farmed? A new generation of savvy seafood shoppers is learning to
October is National Seafood Month!
This is a great opportunity to take advantage of the tremendous health benefits that seafood has to offer. Nervous about cooking fish? Haven’t enjoyed seafood in the past? Now is a good time to try something different – if you
Strangers in the Deep
Researchers in both Antarctica and the waters south of Tasmania have been exploring uncharted underwater terrain, including over a hundred undersea mountains, some as high as 1,640 feet, and trenches even larger than the Grand Canyon. These deep sea topographies
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”
Stephie’s Perfect Halibut
I grew up on a family-run fishing boat in Alaska, so there was never a shortage of fresh fish on our table. My mother, Stephanie, was – and still is – a legendary cook: deckhands would line up to crew