Fish and Seafood Recipes & Ideas

I have a go-to recipe I affectionately call “third date scallops.” It’s a spin on my friend Neil’s well-heralded recipe for “third date shrimp.” The premise behind the recipe is this: Once you get to the third date with a new potential mate, one of you might offer to cook dinner. You don’t want a meal that’s too heavy or too involved, but you still need to impress. Seafood is good for this.

If you have a penchant for consuming raw salmon, it might be time to take a break. A new study has found wild salmon caught in Alaska to be infected with a parasite. The study, published by the Centers for Disease Control and Prevention (CDC) in the February edition of Emerging Infectious Diseases, has identified four species of Pacific salmon to be infected by the Japanese Broad Tapeworm — a parasite discovered in 1986 that can grow up to 30 feet long in your digestive tract.

Seafood consumption comes with a handful of health benefits, but it can be challenging to determine which seafood items are good to eat and which are destroying the health of the ocean. To help navigate, the Monterey Bay Aquarium’s Seafood Watch program offers assistance to businesses and consumers looking to make sustainable choices. Recently Seafood Watch released their recommendations for January and through June of 2017 by state.

Eating snails is nothing new; escargot has long been considered a delicacy, and the same goes for caviar. It’s consistently one of the most expensive foods, but have you ever heard of snail caviar? Currently most popular in Italy, snail caviar has been experiencing a bit of a boom recently. The delicacy is being served on canapés and beef dishes, among other things. And thanks to a new Sicilian start-up, it finally seems like the supply might be able to keep up with Italian demand.

It’s officially fall. Let in the cool breeze and bring on the warm soup. Last week this surprisingly simple and quick-to-prepare soup took the crown of “best thing I cooked” so I just had to share. If you’ve got 12 minutes, you’ve got time to make this for dinner tonight. I usually take so-called “30 minute recipes” with a grain of salt, as they rarely take 30 real minutes to execute from knife to spoon.

In early August I went to Alaska to learn about fish. During my weeklong sail down the Chatham Strait, it was not uncommon for the crew and my companions to catch fish in the afternoon, filet it within the hour right on the boat, and then eat it for dinner. Talk about knowing where your food comes from!

If you want to catch a lot of salmon in one go, this is the way to do it. While in Alaska two weeks ago, I watched skipper ScottMcAllister and his crew onboard the Owyhee pull in 20,000 lbs of chum salmon, all in under an hour. That is a pretty phenomenal set, I’m told, and it was also spectacular to watch.

Who: Island Creek OystersWhere: Duxbury, Massachusetts One hot sunny day last week, I drove to Duxbury, Massachusetts to find out how oysters grow. My destination was the Island Creek Oyster farm, an oyster farm set in the cold, salty water of Duxbury Bay, about 30 minutes southeast of Boston. For years I’ve slurped oysters from their shell with little knowledge of how these bivalves came to be, but that was all about to change.

Although Kansas City is known for its abundance of meat and potatoes, we also have a hidden gem of an Asian grocery store. Although it smells a little strange and unfamiliar when you first walk in (hey, we’re honest), they have tastes and flavors that can’t be found anywhere else in the city. We brought our camera along for our last visit to give you a peek inside!The Chinatown Market in Kansas City, Missouri is located in the River District along the edge of the Missouri River.

There’s abalone. And then there’s the geoduck.On Good Food this past week, Evan Kleiman had a captivating (and a bit giggle-filled) interview with filmmaker Justin Bookey on his documentary, 3 Feet Under: Digging Deep for the Geoduck Clam. Bookey explains that there’s more to the geoduck than…er…meets the eye.

It keeps happening: discoveries like the one reported on the front page of today’s New York Times (High Mercury Levels Are Found in Tuna Sushi) keep telling us that eating tuna just isn’t a great idea.After being pregnant last year, I all but completely removed it from my diet. But lately, there are some interesting “lower” and “lowest” mercury options out there, which Burrows’s article neglects to discuss.