The governors of Washington, Oregon, Idaho and Montana have announced a regional collaboration on salmon recovery in the Columbia River Basin.
Learn more about the wonderful world of seafood by visiting our major categories:
Latest Posts
The Tikin Xik Technique
The Mayan empire flourished for more than 2,000 years. During that time, they developed a body of knowledge encompassing many fields such as astronomy, mathematics, medicine, and architecture. Gastronomy was no exception.
Deep-Fried Curried Fish Patties
What an exciting combination of foods are in these Deep-Fried Curried Fish Patties!
Lab-Grown Shrimp: Coming to a Table Near You?
Lab-grown shrimp may very well be the first “grown meat”to actually make it market, if Shiok Meats has its way. The Singapore company has nutrient vats raising shrimp meat grown from shrimp cells already hard at work.
Sichuan Citrus Shrimp and Scallops
The first food I prepared with a salt block was a Sichuan citrus scallop and shrimp appetizer (this could also be an entrée if you increase the number of shrimp and scallops per serving). Following the manufacturer’s recommendations I placed the dry, room temperature salt block on an unheated grill […]
Hot and Sour Flounder (Acar Ikan)
Jeff Corydon collected this spicy flounder recipe in Indonesia. He found the area endowed with coastal waters, lakes and rivers. “Acar” refers to the pungent sweet and sour vegetables or relish typical of the region. 1 (2-pound) whole flounder 1 teaspoon coarse kosher salt 1 teaspoon ground cayenne 4 dried […]
Why Don’t WE Get a Salmon Burger, McDonald’s?
What the hell, McDonald’s? Y’all kick out what sounds like a great salmon burger in Singapore while we who’ve grown loyally obese on you in the USA are stuck with the Fillet-O-Fish? Where’s the love, Ronald McDonald? Where’s the happy in MY meal? Apparently, it’s halfway around the world. McDonald’s […]
Seafood Bisque
I loves me some seafood bisque, especially crab. And, of course, it comes from that land of many great soups, France (the name is also a bit of a spoiler for its origin story). Rumor has it the name originated from Biscay, as in Bay of Biscay but what is […]
Aw Shucks Oyster Shucker
I really think oysters can go shuck themselves. All of them. Get shucked, oysters. That way, we can eat you without the risk of losing our fingers to knives and those razor edges you call shells. Seeing as how that’s never going to happen, though, if you’re big into eating […]
Tuna Carpaccio with Wild Blueberry Wasabi Sauce
Thanks to the North America Blueberry Association for this tuna carpaccio recipe and photo. Ingredients 1 pound sushi-grade tuna steak 2 teaspoons oil Salt and pepper to taste 1 tablespoon honey 2-3 teaspoons wasabi 1 teaspoon balsamic vinegar 1/4 teaspoon sugar 1 cup fresh or frozen Wild Blueberries handful of […]
About Me
