Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish.
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Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
Shrimp Stock
Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, and this shrimp stock is good for a variety of uses.
Tiger Prawns with Red Chile
It’s up to you to decide how hot you want these tiger prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for fresh ones.
Making Curry Powders and Pastes for Seafood
My recommendation is that, whenever possible, cooks should follow the recipes in this series and use freshly ground or mixed ingredients for the curries.
Kelp Farming May Take Off in Alaska
Kelp may prove to be a boon to commercial fishermen in Alaska since many species of it grow more in winter than during the regular fishing season.
Singapore Fish Head Curry
Although it does not sound particularly appetizing, this Singapore Fish Head Curry, transformed a bit by Malaysian ingredients, is truly delicious.
Curious Cacahuacintle
Cacahuacintle is used in the north of Mexico to make menudo despite the protests from “experts” in Central Mexico who claim it´s exclusive of pozole.
Alaskan Halibut Chili
Southwest and Northwest meet in this Alaskan halibut chili, mating one of the tastiest fish in the Pacific Ocean with the flavors and spices of chili.
Catfish: The Pigs of the Sea
The Mekong Catfish above is a good example of why some catfish and groupers are called “the pigs of the sea.” Freshness is the key to Asian seafood.