First rubbed with Red Chile Rub, then topped with a sweet mango salsa, these scallops are like yin and yang, a perfect balance between cool and spicy.
Author: Dave DeWitt
Fishing for Eels
The regulation and management for the sale of eels seems to have formed a prominent feature in the old ordinances of the Fishmongers’ Company.
Deep Fried Fish in Pineapple and Tomato Sauce
This fried fish recipe is a real upgrade over the old standard of tartar sauce and chips. It goes very well with steamed rice also.
Chiles Stuffed with Seafood | Chiles Rellenos de Mariscos
We enjoyed these chiles stuffed with seafood) in a restaurant in Ticul. This recipe calls for a mixture of seafood, a single ingredient works too.
Crab Gumbo
This crab gumbo recipe comes to us from Gladys Graham’s self-published cookbook, Tropical Cooking. She wrote it in the Panama Canal Zone, then a U.S. possession, in 1947.
Golden Triangle Curry in all its Glory
Although the term “Golden Triangle” often refers to opium production, in this case it means exotic curry.
Trout Fishing in Russia
In 2018, salmon expert Guido Rahr was trying his hand at trout fishing on the Tugur River in Kamchatka, Russia. He was attempting to catch a Siberian taimen.
The Shrimp That Belies Its Name
Macrobrachium rosenbergii, aka the giant river prawn, is hardly a shrimp, size-wise. They can grow up to 20 inches long and weigh as much as a pound each.
The Incarnations of Processed Salmon
Processed salmon comes in many confusing forms. But it’s our job here at Seafood Harvest to unconfuse you, so keep these definitions in mind.
Louisiana-Style Hot Sauce
I’ve been growing chile peppers for more than a quarter century now. One of my favorite ways to preserve them is to make my own Louisiana-style hot sauce.