These delicious crab cakes are a wonderful way to use crab meat. The sauce is unusual and adds a dash of flavor.
Author: Mark Masker
5 People Charged for $4 Million Salmon Theft
How is it five people allegedly stole 250 tonnes of salmon without committing piracy on the high seas? The tasty, tasty loot, valued at $4 million, was taken from a processing plant in Sydney, Australia. No boarding action with cannons and cutlasses. And it didn’t happen all at once, either.
Louisiana Remoulade
Here in the US of A, we tend to think of remoulade as the Louisiana version. And that’s what we’re focusing on today.
Grilled Salmon Steaks with Green Chile Lime Sauce
Here is a simple salmon recipe that’s quick to prepare but tastes great. You can literally whip it up while you are starting the grill.
Lighthouse Tuna Ceviche
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
Promoting Aquaculture in the Lake Victoria Basin
Developing sustainable aquaculture is a must for the future no matter who you are. And in East Africa, WorldFish is growing its research partnership with the Lake Victoria Fishing Organization (LVFO) to do just that.
Shrimp and Crab Curry
This recipe and others can be found in the 12-part illustrated series “A World of Curries”. You can read all about this unique Indian flavor here.
New Wave Foods Completes $18 Million Series A Financing
New Wave Foods is hitting the $9 billion dollar shrimp market with a plant-based shrimp made of sustainable seaweed and plant proteins. The Company will initially focus on selling its product to restaurants and food service locations.
Fishermen Attack Conservationists in Mexico
The Associated Press reports that Friday two fishermen were injured off Mexico’s Baja California coast when they rammed their small boat into a larger vessel used by Sea Shepherd, a group that works to protect the endangered vaquita porpoise.
The Seafood Grill
You think chicken is difficult to cook on the grill? Try grilling fish or seafood. At least chicken breasts don’t fall apart and crumble into the fire. But fish can and does, especially if it sticks to the grill and you’re trying to turn it with a spatula.