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.
Cuisines with penchants for eliciting sweat, including Korean, Caj…… Read More
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
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
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
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
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
While many seafood choices are naturally low in calories, restaurants aim to produce beautifully composed seafood dishes that will won’t stress out carb-counters seeking lighter, healthier meals. Here are the top five tips for preparing light seafood dishes from chefs across the U.S.:… Read More
Yellowfin tuna is plentiful in the Gulf of Mexico. As a result, restaurants in the Gulf states – as well as across the world – have the opportunity to use the fresh fish this summer, often served raw or lightly seared. Here are the top five interesting tuna dishes that SeafoodSource discovered from across the U.S.:… Read More
It’s grouper season - the favorite time of year for many residents living near the Gulf of Mexico, as well as all over the U.S. and the world. Grouper is a favorite of foodies and chefs alike for being light, flavorful and meaty. Many restaurants have their version of the grouper sandwich – along with a sautéed or grilled grouper filet dish. However, five of the most interesting grouper dishes in the U.S. range far outside of t… Read More