Culinary Corner

Published on
August 23, 2017

American diners didn’t used to have it so good when it came to seafood starters. A typical fine-dining menu might feature a prawn cocktail, perhaps a smoked salmon crudité, or maybe oysters.

But as American chefs have embraced a more global cuisine, the result has been a significant broadening of the repertoire of seafood small plates on offer in U.S. restaurants.  Now American chefs are adding their own personal signatures to t… Read More

Published on
July 26, 2017
Smoked salmon

There are few foods with such global appeal as smoked salmon, which is wildly popular everywhere from Norway to Tasmania, Scotland to Chile.  Smoked salmon was enjoyed by the ancient Greeks and Romans, was held in high regard by the native Americans, and can be traced back to Stone Age coastal communities in the United Kingdom...  … Read More

Published on
June 28, 2017

In a relatively short period of time, Australia has evolved from being a nation of meat eaters to one that has an insatiable appetite for the fruits of its surrounding oceans. 

Considering the vast majority of the country’s inhabitants dwell close to the ocean, and that chefs aren’t bound by a traditional culinary culture like Japan, France or Italy, it is not surprising that chefs around the world look to Australia for inspirati… Read More

Published on
May 23, 2017

It’s a fact of life – some people just prefer meat to seafood. Some may have had a bad experience with seafood in their past. Some may just simply find seafood too intimidating. However, the benefits of eating seafood as an alternative to meat – even occasionally – are too great to ignore. With fantastic health benefits and a much greater variety of flavors and textures, there are innumerable reasons for even the staunches… Read More

By

Madelyn Kearns

Published on
April 5, 2017

It’s not just chicken wings that can pack a punch as far as spice is concerned – it just so happens that seafood pairs quite well with heat, too, as the more daring among us are aware.

Spice.jpg

Cuisines with penchants for eliciting sweat, including Korean, Caj…

Read More

By

Cliff White

Published on
February 17, 2017

While pollock is consistently among the most-consumed species in the United States (it is used in McDonald’s Filet-o-Fish sandwiches), it rarely graces the white tablecloth-lined tables of the country’s fanciest restaurants.

A relative of cod, pollock has white flesh and a mild flavor, perfect as the main component of fish sticks, fish filet sandwiches and imitation crab (surimi). However, as it has the reputation as a cheaper alterna… Read More

By

Cliff White

Published on
January 24, 2017

In its natural state, the monkfish, or anglerfish, is not pretty. The bottom-dwelling creature has a monster-like appearance, with a huge head, giant mouth and rows of sharp teeth.

Yet, prepared correctly, the monkfish can be a beautiful sight. Meaty and sweet, monkfish has a texture more akin to lobster than to flaky white-fleshed fish, and its tail offers a...… Read More

By

Cliff White

Published on
December 1, 2016

The holiday season is an easy excuse to splurge on a fancy meal, and with the U.S. stock market at all-time highs, more Americans have cash to burn (or in this case, chew).

Across the United States, more and more restaurants are seeking to attract these customers with what is generally considered to be the most indulgent of seafood products: caviar. Caviar is composed of lightly salted fish eggs, or roe, from salmon, trout, paddlefish, or a numbe… Read More

By

Cliff White

Published on
October 27, 2016

One of the hottest restaurant trends in America right now is poke, a Hawaiian seafood creation that in its classical form combines raw or marinated ahi tuna, soy sauce, salt, onions, seaweed and sesame seeds, served over rice.

The trend has recently spread outside of Hawaii and now hungry foodies the across the country can now find poke on menus across the country – and in the growing number of establishments fully dedicated to the art of p… Read More

By

SeafoodSource staff

Published on
September 27, 2016

1_Truck_Garbos.jpg

1.) Garbo’s on the go: Lobster from Maine, Connecticut and Novia Scotia travels to Texas

The Garbo family name has been one with notoriety among the New England crowd, Garbo Lobster Enterprise having long been presenting the community with high-quality lobster from Maine, Connecticut and Novia Scotia.

For a spell, it even reached Key West, Florida, where Heidi Garbo opened and operated a food cart, “Garbo’s Grill.” And no

Read More