Great seafood ideas from Dave DeWitt
Fish waste–it’s not just for cats and seagulls anymore. The American Chemical Society says it also may make a great alternative to plastics. Namely, polyurethanes; plastics that are nearly everywhere — in shoes, clothes, refrigerators and construction materials. Derived from crude oil, toxic to synthesize, and slow to break down, […]
This tuna roll from Byron Bay Chilli Co isn’t of the sushi persuasion. It’s more like the zenith of possibility for a traditional tuna salad sandwich.
New Wave Foods just signed a strategic distribution agreement launching its New Wave Shrimp to North American restaurants and foodservice companies.
Byron Bay Chilli Co adapted this recipe from The Whole Chile Pepper Book, by Dave Dewitt and Nancy Gerlach, into the flautas you see here.
Barnacle Foods just took their namesake ingredient and turned it into sweet relish. And they’re hoping you relish the opportunity to try it.
Three years ago, major shrimp producers in Ecuador decided to transform the shrimp aquaculture industry and launched the Sustainable Shrimp Partnership (SSP).
Grilled Seafood Focaccia just sounds right, doesn’t it? Or, as K Cass BBQ told us, “We experimented with grilling all kinds of pizzas. This one is delightful.”
The Government Accountability Office (GAO) says the FDA should up its import seafood safety warning game by improving the FDA’s warning letter proces.
Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co takes it to another level.
The blending of fish and eggplant creates a unique taste treat from Ghana. The extra taste addition comes from shrimp. Go easy on any additional salt.