Paella, like this Andalusian mixed paella, is perhaps one of Spain’s best-known dishes, originating in the Valencia region, and is one of the national dishes of Spain.
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Seafood Products You’ve Probably Never Heard Of
Lately I have added another food history subject to write about: seafood and seafood products. Before I became obsessed with peppers, I was a seafood lover
Grilled Oysters with Spicy Mignonette Sauce
Grilled oysters offer up a flavorful alternative to the raw version. In this recipe, Mike Stines serves them up with an excellent mignonette sauce.
Sustainable Procedures Drive Small Scale Aquaculture
Amid the COVID-19 crisis, the global market for aquaculture estimated at US$113.2 Billion in the year 2020, is projected to reach a revised size of US$138.7 billion by 2027
North America Frozen Seafood Markets, 2015-2026
The North America frozen seafood market reached a value of US$ 13.4 Billion in 2020. Looking forward, the North America frozen seafood market to continuously grow during the forecast period (2021-2026).
Seafood Allergy? Don’t Eat Cicadas
For as much as I joked that shrimp were merely sea roaches in college, nature threw it in my face when I found out that cicadas are related to shrimp.
Byron Bay Chilli Co: Fish Flautas with Avocado Hot Sauce
Byron Bay Chilli Co adapted this recipe from The Whole Chile Pepper Book, by Dave Dewitt and Nancy Gerlach, into the flautas you see here.
Sustainable Shrimp Partnership: 3 Years of Sustainable Vision for Shrimp Aquaculture
Three years ago, major shrimp producers in Ecuador decided to transform the shrimp aquaculture industry and launched the Sustainable Shrimp Partnership (SSP).
Coconut Tempura Fish Tacos with Mint Cabbage Slaw
Coconut Tempura Fish Tacos are about as tropical as it gets without sand in your swimsuit. This recipe from Byron Bay Chilli Co takes it to another level.
The Art of Grilling Seafood
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.