In this seafood specialty, the pimentón is used in the marinade and in the sauce that seasons it at serving.
Author: Mark Masker
Dry Cure Recipe for Smoked Fish
This recipe by Mike Stines creates a dry cure rub for fish; use instead of brining in preparation for smoking.
Hot Crab Dip
This recipe also comes directly from Colman’s. Use the dip with crackers, tortilla or potato chips, or sliced celery or carrots.
Wild Hand Breaded Coconut Shrimp
Great Alaska Seafood has a great fix for your fried shrimp addiction: Wild Hand Breaded Coconut Shrimp.
Barnacle Foods Kelp Bloody Mary Box
If ever there were a time for a Bloody Mary, it’s 2020. And with Christmas coming up, the Kelp Bloody Mary Box from Barnacle Foods is a great gift idea for anyone who likes a unique spin on that libation.
Seabear Smokehouse Scalibut Cakes
Seabear Smokehouse bills these Scalibut Cakes as “A deliciously rich combination of Alaskan Scallops and Halibut, plus hand selected herbs and spices, in an easy to serve seafood cake.”
Smoked King Salmon Collars
Ed’s Kasilof Seafoods is one of the few suppliers that carries the gourmet specialty know as smoked King Salmon collars. Just like a shirt, the collars are in the area closest to the head.
Indigenous Group Buys Out Nova Scotia Seafood Supplier
A few weeks ago, we reported the alleged opening salvo by white fishermen in conflict with indigenous natives over fishing in Nova Scotia. Now the Miꞌkmaq First Nations group has countered with something few people saw coming.
Red Lobster Opens its first Ghost Kitchen
Red Lobster today announced the opening of its first ghost kitchen, located in South Loop Chicago. It marks the first time Chicagoans living in the The Loop, Downtown Chicago, River North, Illinois Institute of Technology, Prairie District, and Near South Side can have the seafood restaurant delivered to their doors. […]
Shellfish Brine for Smoked Oysters
This basic shellfish brine comes from Mike Stines’ article “Smoking Succulent Shellfish.”