Sally James

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

As with their land-based animal species, Australia is home to some of the most unique seafood and fish, some which is exported, and some they hang on to in order to lure visitors in for the real experience of the home territory. This story brings you a taste of five less expected or less beautiful shellfish from around the world – some which you’ll find scattered across different oceans and countries, or maybe even on your local

Curry may well be one of the oldest and most popular dishes on the planet, spreading its pungent fingers around the world on the ships of traders and merchants. Scientists and archaeologists have found residues of ginger, turmeric and garlic – the first three basic ingredients of a classic curry – in skeletons and pottery remains dating back 4,500 years inside excavations in India’s ancient Indus Valley civilization

There is a unique and quizzical love that exists for abalone, a gastropod mollusk that divers will risk life and limb to source.

It has a cult-like appeal that can be likened to the truffles, causing

Raw fish creations are a defining factor in many cuisines – a showcase of seafood in its most pure and simple form, and often a gateway into a geographic region’s culinary sensibilities

Move over wine bars! 

Microbreweries and craft beer pubs are the new hip place to meet for a drink and a bite. In December 2017, the Brewers Association reported the United States had more than 6,000 breweries, more than double the amount there were four years ago. The boom in breweries has cracked open a whole new world for seafood vendors.

Here are the top five seafood dishes chef Robert McCarthy has paired with organic brews:

Social media is rapidly becoming one of the most powerful communication and marketing tools in seafood, particularly in the world of chefs and foodservice. In fact, because of its highly visual appeal and necessary role food plays in everyone’s lives, it is one of the easiest subjects to present in all forms of social

The fish cake is a global phenomenon. Most countries have their own version, yet all with a distinctly unique sense of place. They all have somewhat the same shape, and are comforting and simple, but that’s where it ends. The rest varies widely in the type of fish used, the “base” or filler ingredient, the cooking method, and the way they are served

Boston is one of America’s most beautiful cities. It radiates historical charm, is surrounded by panoramic waterfront views, scenic walks and parks, has a rich legacy of culture, arts, and learning, and possesses a culinary scene to rival any other U.S.

Wine and food have been enjoyed together for many centuries. Traditionally there were no rules or guidelines – usually, locally grown food was casually matched with wine made from local grapes. However, in modern times and a more “globally aware” world, the concept of specific pairings is becoming an industry in