Tag: Ingredients - Seafood | Apartment Therapy

Recipe Review: Homemade Gefilte Fish

We can almost hear the sound of the mouse clicking to the next page or your index finger rolling down the scroll button... Gefilte fish—much less homemade gefilte fish—is not on most people's wish...

Want a Cheap and Eco-Friendly Dinner? Try Mussels.

When we're thinking about cooking an inexpensive meal, we waltz right past the seafood counter. Fish and budgets usually don't mix. But in an article in The New York Times, Melissa Clark reminds us th...

Tsukiji Fish Market
Tokyo, Japan

Assorted delicacies from the sea The Tsukiji Fish Market in Tokyo is the world's largest wholesale fish market. Strategically located near the mouth of the Sumida River, it is convenient for fisherm...

Fish on Fridays: Seafood Recipes for Lent

We know a lot of you are giving up something for Lent. Maybe it's sweets or alcohol, or maybe you're going full-on vegetarian. More common is the Catholic tradition of eating fish on Fridays. For ...

What Foods Do You Buy Frozen?

Aside from an occasional foray to buy ice cream, we don't often find ourselves in the frozen foods aisle. And yet buying frozen vegetables, fruit, and even proteins like fish can be a really smart cho...

Look! Digging for Razor Clams on Not Martha

Have you ever gone digging for clams? We've always wanted to, and Megan's post on her blog Not Martha makes us want to even more! Check out a few more of her clam-digging pictures after the jump......

You Say Chowder, I Say Chowda: What's Your Style?

Although other kinds of chowder certainly exist, it's really clam chowder that we're most interested in. Since moving to New England, we've discovered that "clam chowder" can mean very different thing...

Holiday Tip: Buy Sustainable Caviar On A Budget

Perhaps you'd like to add a touch of elegance to your holiday party, or give someone a special gift. Why not caviar? "But we're in a recession! The economy is terrible! Who can afford that stuff?" ...

Food Science: Why Do Crustaceans Turn Reddish-Orange When Cooked?

Have you ever wondered why lobster, shrimp, crab, crawfish, and other crustaceans turn a bright orange-red when cooked? No, they aren't blushing from embarrassment. It's a simple question answered w...

Dungeness Crab Season Opens November 15th in San Francisco!

One thing that San Franciscans look forward to every November is the start of the Dungeness crab season. For many of us, the steaming pots of crab mark the start of the holiday season the way the fir...

Wallet Guide to Ocean-Friendly Sushi

Having a sushi-making party? Blue Ocean Institute, the folks who bring you one of the most useful and frequently updated wallet seafood guides, now has a pocket guide to ocean-friendly sushi that you ...

How To: Clean Whole Fresh Squid

One way to be frugal with food is to buy it in its whole uncooked form. For example, it's cheaper to buy a whole cantaloupe than a container of cut cantaloupe, because you end up paying for the labor...

Southern Food Nostalgia: Faulkner's Salmon Croquettes

Growing up in a Southern town that wasn't exactly near the ocean, we didn't eat much fresh seafood. Salmon was one thing that frequently came out of a can, and it was made into salmon croquettes—cri...

Sense of Place: The Flavors and Ingredients of Louisiana

Like Florida and Alaska, we felt that the Cajun and Creole cuisines of Louisiana deserved a mention all their own. Here you see a blending of Native American, French, Spanish, and African influences t...

Use Caution When Eating Escolar

Perhaps you've seen this fish at your local fishmonger or on the menu at restaurants. Sometimes it's under the name "butterfish," "oilfish," or "waloo/walu." Sushi restaurants occasionally serve it ...

Cooking Korean: Ojingo Bokum

If you've ever wanted to learn to cook squid, here's a good introductory recipe. Ojingo bokum is a dish of sauteed squid and vegetables in a spicy sauce. The flavors are savory and the dish is very ...

Ingredient Spotlight: Salt Cod

Called baccala in Italy, bacalao in Spain, and klippfisk in Scandinavia, salt cod has been a cooking staple in world cuisines for hundreds of years. Here in the United States, if you didn't grow up ea...

Word of Mouth: Bouillabaisse

Bouillabaisse (buoy-ya-base), noun: A saffron-flavored fish stew from Marseille in the Provence region of France. Possibly one of our favorite seafood dishes, a traditional bouillabaisse does have so...

Consider The Crab
Paris

Every time I pass a wriggling crustacean at the fishmongers' stand, I can't help think about the haunting philosophical questions posed by the recently departed David Foster Wallace in his brilliant r...

Sense of Place: The Flavors and Ingredients of Alaska

Alaska isn't necessarily renowned for its cuisine, but that doesn't mean it doesn't have anything to offer our culinary tour of the United States! Besides, we're curious what Governor Palin might eat ...

Good Fish, Bad Fish: How to Inspect Fish for Freshness

Kristin's post earlier this week about how to store fish reminded us of some advice we received in culinary school about how to distinguish the good fresh fish from those that are past their prime....

What's the Difference? Hard Shell vs. Soft Shell Clams

Confession: For a very (very) long time, we believed that, like soft shell crabs, soft shell clams really did have soft edible shells. Turns out...not quite! Although their shells are comparatively th...

Flickr Find: Salmon Egg "Soufflé"

Mouthwatering! Salmon, rosemary, garlic and egg popped into the oven with hot olive oil......

Recipe: Halibut, Spinach, and Tomatoes in Foil Packets

We usually have very mediocre results when cooking fish (consider it our kitchen nemesis), but we were inspired by Faith's review of Emeril's Fish Provencal, which seemed foolproof in its simplicity. ...

Sustainable Seafood: How Clams Are Farmed

We've been talking about clams a lot recently, so we thought we'd take a look at how these mollusks are farmed and what makes them a good seafood choice!...

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Posts tagged “Ingredients - Seafood”