Great seafood ideas from Dave DeWitt
Imagine a place where you can drive for more than 40 miles between a lagoon and the Gulf of Mexico, where humble houses on the side of the road sell crab meat by the kilo and on the road’s speed bumps you can buy fresh prawns, bags full of green habaneros, or the largest shrimp you’ve ever seen.
U..S. restaurants are teaming with the Japan Food Product Overseas Promotion Center (JFOODO) to promote seafood and sake pairings. The idea is to conjure a unique dining experience for diners.
Díaz del Castillo describes vividly, among other things, the dishes Moctezuma II had at his disposal on a daily basis. He talks about 30 different dishes that were prepared daily in an amount of 300 servings.
Smoked shellfish is becoming popular at up-scale restaurants where they are often presented as appetizers or as part of a salad or entrée.
Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound.
My preference is to shuck the clams before smoking so they absorb more of the smoke flavor, but whole clams can be smoked until the shells open, about ten minutes.
JB’s Fish Camp is as much an experience as it is a restaurant. Not only does it serve food, it also offers kayaking, river tours, and they’ll cook your catch for you if you go fishing. It’s located on Highway A1A on the south side of New Smyrna Beach. You […]
I first met Ivar’s Acres of Clams and Pier 54 Fish Bar when I was a kid in college studying animation. You can tell how well the latter worked out (spoiler: I ain’t exactly working for Disney). My venture into the former, however, was much better. I’d stopped into Seattle […]
While not a seafood dish itself, this Sichuan asparagus recipe makes an excellent accompaniment to shrimp, fish, and other entrees of the ocean. Ingredients 12 spears asparagus, tough ends removed and cut into thirds 1 tablespoon olive or canola oil 1 teaspoon minced garlic 1/2 teaspoon grated ginger 1 teaspoon […]