Great seafood ideas from Dave DeWitt
Here is a Singapore classic featuring prawns. Prawns (fresh water shrimp) are used extensively in Asian cooking, and are dried, ground and processed into various types of pungent pastes.
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.
These butterflied, basted and grilled prawns are a sizzling sensation from South Africa. Serve with rice and a Green Mango Salad, and make sure there are plenty of lime wedges.
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.
Here is chef Wil Heemskerk’s take on ceviche, the dish that uses citric acid to “cook” the fish.
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.
Fish tacos are almost always good, but with these sweet chilli sauces they shine.
Bottarga’s flavor is often compared to that of dry anchovies, and it is usually served in Italy sprinkled with olive oil or lemon juice as an appetizer with bread or crostini.
The sharp spiciness of the chile combines easily with mellow sweetness of the mango to create a strong by not overpowering accompaniment for the creamy taste of the scallops.
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.
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