Great seafood ideas from Dave DeWitt
You can actually use any fish roe in this recipe, so ask your local fishmonger what is available. If you’re in Richmond in April, you’ll find this breakfast shad recipe in restaurants.
Here in New England lobsters are usually steamed with some rockweed (seaweed); clams and oysters are served raw on the half-shell with just a spritz of lemon and a dash of hot sauce; and scallops are pan-seared until barely translucent.
When it comes to slaying bacteria in oysters, hot sauce is serial killer in a bottle. At least, that’s what some scientific studies indicate.
If you grew up in Alaska like I did, you already know canned salmon can be a good thing. Local fishermen have refined custom flavored salmon canning into an art form there.
The shrimp taste better if you cook them with their shells on. Then you can serve them as an appetizer and have your guests peel the shrimp themselves. Alternatively, you can use peeled shrimp and serve them over white rice.
While this Laotian catfish curry recipe goes great with said fish, other similar fishies would work well with the curry also. This recipe and others can be found in Dave DeWitt’s book, A World of Curries.
According to a report from TRAFFIC, rising demand for high-value aquatic products is driving illegal seafood harvesting off the coast of Africa.
One great thing about Byron Bay Chilli Co is that their recipes always make me think of the beach. That’s really valuable when you’re cooped up during late-winter cold. The combination of coconut hot sauce and prawns is a terrific team-up no matter what season it is, though. Ingredients 24 […]
I don’t usually think of seafood as artery-clogging but right now the pathways of America’s seafood industry are being blocked at seaports by import bottlenecks.
African Dream Foods is launching a great lineup of spices and sauces inspired by the culture and flavors of Africa. All of which go great with seafood. And I can’t wait to review what they’ve sent me.
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