Sally James

Contributing Editor

Sally has written about the seafood industry for more than 20 years, beginning when she served as culinary editor for Seafood Australia. She is an award-winning Australian chef, educator, television presenter, and has written eighteen books, including two international award-winning books with IACP and the World Cookbook awards in France. She has been a guest chef and lecturer for the American Heart Association, the Culinary Institute of America, Disney’s Epcot International Food & Wine Festival, COPIA, Draegar's and Publix Markets, the American Institute of Food and Wine, and Johnson & Wales Universities across the United States. Her work has appeared in Cooking Light, Savor Wine Country, Weekend Wine Watch, Vogue Entertaining, Delicious, Family Circle, Qantas Magazine and many more.

It’s nearly New Year’s and time to think up new and meaningful New Year’s resolutions. One that you don’t hear too often, but is well worth considering for the health of you and your family is, “This year, I’ll eat more fish and seafood."

Countless research puts fish high on the list for helping prevent many diseases, as is eating less red meat (so fish can help keep that promise to yourself too). Add to that,

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Lobsters come in all shapes, sizes and colors; and are undeniably seen around the world as a luxury. There was a time, however, when lobster was “poor man’s food,” only fed to prisoners. When the first settlers to the Northeast United States arrived there was so many lobsters they discovered piles of them, sometimes two feet high, washed up on the shores in Massachusetts. The Native Americans only used them for fertilizer and fish… Read More

In this age of sustainability awareness, tinned fish can be a more sustainable source, which is one reason why it is being advocated by celebrity chefs such as London’s Jamie Oliver. Chefs keen to embrace the trend are sourcing from smaller boutique canneries that work with fisherman who sustainably catch in season, hand-pick and clean with attention to the quality of oil and flavoring ingredients

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