Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance cash advance in interest deducted from them.

THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on,
the online magazine about gourmet and specialty food.

Archive for Fish/Seafood/Caviar

FOOD HOLIDAY: National Lobster Day

For a long time, National Lobster Day was celebrated on June 15th. But according to The Boston Globe, on August 5th, National Lobster Day was officially declared by Congress to take place on September 25th.

Sponsored by Senator Angus King of Maine, the resolution was agreed to “without amendment and with a preamble by Unanimous Consent.”

Maine is the largest lobster-producing region in the world, and lobstering is a multi-generational family tradition. There are no corporate fleets, but independent lobster boat owners and more than 5,600 independent lobstermen who work on the boats (the women are also called lobstermen).

Lobstering is an important component of the state’s economy, and care is taken to keep it that way.


Maine lobstermen were committed to sustainability and traceability long before it was fashionable. The industry’s 150 years of responsible fishing practices have earned it the Marine Stewardship Council’s sustainable seafood certification.


live lobsters

Just-caught lobsters at the dock. Photo courtesy Lobsters From Maine.


Maine Lobsters are 100% hand-harvested from small day boats, one trap at a time. Maine banned diving or dragging the sea floor for lobster in 1961.


A new generation of modern chefs has added excitement to lobster meals, by trading the conventional boiled or broiled lobster with drawn butter for more modern flavor pairings: cilantro, ginger, honey and wasabi, for example. Classic dishes like Lobster Thermidor have given way to the far more popular Lobster Mac and Cheese.

Now, what about the wine?

As with many dishes, and especially fish and seafood, the type of wine is best matched to the preparation. Thanks to Lobster From Maine for some of these suggestions, which we merged with our own.

  • Lobster with Asian Seasonings: Drink Riesling or a sparkling white wine with high acidity, like Cava or Champagne (Prosecco lacks the acidity).
  • Lobster in Cream Sauce: Lobster Thermidor is our favorite dish, followed by Lobster Risotto. White Burgundy or an oaky California Chardonnay is the perfect match, and also work with Lobster Alfredo and Lobster Pot Pie.
  • Lobster Grilled Or Steamed With Drawn Butter: Champagne or an oaky Chardonnay is our first choice; or Pinot Blanc, Pinot Gris, Riesling and Sauvignon Blanc. Pinot Grigio and Albariño also work, and are more affordable. Lobsters From Maine advises that, if you want to try red wine with lobster, pair grilled lobster with Grenache/Garnacha, Pinot Noir, Tempranillo or a rosé.
  • Lobster Salad: Vinaigrette requires a high-acidity wine: Cava, Chablis, Champagne, German Riesling Kabinett, Pouilly-Fumé, Sancerre. If the salad is mostly greens with a small amount of lobster, you can try a Sauvignon Blanc.
  • Lobster Steamed In Beer: If the lobster is steamed in beer (usually Lager or Pilsner), drink the same type of beer.
  • Lobster in Tomato Sauce: Lobster Fra Diavolo or other pasta with red sauce and lobster calls for Chianti or another high-acid red wine. Tomato sauce has too much acid to pair with most white wines, but if you must have white, Riesling and Sauvignon Blanc have the highest acidity of all the white grapes; Chablis has good acidity as well as minerality. The cooler the climate, the higher the acidity, so don’t pick a white wine from Australia, California, South Africa or New Zealand.


    A deconstructed lobster salad: lobster meat, cherry tomatoes, red leaf lettuce and droplets of basil oil and balsamic vinegar.Photo courtesy The Sea Fire Grill | NYC.



  • It takes lobsters an average of 5 to 7 years (depending on the water temperature) to grow to legal size. They grow more slowly as they get larger. A lobster that weighs 3 pounds is approximately 15-20 years old, and a 25-pound lobster would be approximately 75-100 years old. Some believe that lobsters in unfarmed areas—30 miles off the coast of Maine—can reach as 120 years in age.
  • Lobsters have different pigments in their shells and come in a variety of colors. Fishermen have been known to bring in blue, yellow, red and spotted live lobsters. Usually, when lobsters are hard-shelled, their shells are a darker color. Also, when you cook hard-shell lobsters, their shells will turn a brick red color and sometimes black, whereas soft-shelled lobsters, when cooked, are a bright red color.
  • A lobster can be a righty or lefty. The dominant claw is the larger, craggy one and is used to crush shells. The smaller, serrated claw is used to rip, tear, and retrieve the meat within its prey.
  • The “green stuff” inside the lobster is the liver, called tomale. The waxy red substance in the tomale is the coral, or roe. Both are considered to be delicacies.

  • The bigger the lobster, the less meat it has in its tail, proportionately. Plus, larger lobsters are less desirable because by the time the center of the meat is cooked, the outside meat is overcooked.
  • Female lobsters are the aggressors in mating; 42% of Americans consider lobster the world’s most romantic food.
  • Lobsters kept in tanks or other close quarters become cannibalistic. That’s why their claws are banded.
    Maine Lobster Trivia

  • In 2014, Maine lobstermen landed more than 120 million pounds of lobster—85% of the lobster caught in the United States.
  • The largest recorded Maine Lobster weighed 27 pounds. These super-lobsters usually end up in aquariums or museums.
  • The Maine Lobster industry is one of the oldest continuously operated industries in North America, with the first documented catch dating back to the 1600s.
    Here’s more lobster trivia.



    TIP OF THE DAY: Save The Lobster Heads & Tails

    We love this idea from Chef Ric Tramonto and John Folse of Restaurant R’evolution in New Orleans.

    Rather than toss the lobster heads and tails*, they plated them. It’s beautiful, and the most fun we’ve seen since Chef David Burke’s Angry Lobster On A Bed Of Nails.

    This photo shows Restaurant R’evolution’s Lobster With Sheep’s Milk Gnocchi. We made Lobster Newburg, one of our favorite special-occasion dishes (in a cream sauce with sherry, brandy and a touch of nutmeg—here’s the Lobster Newburg recipe).

    But there’s much more to place between the heads and tails. Just a few ideas:

  • Fettuccine Alfredo or other pasta with lobster
  • Lobster & Chorizo Paella
  • Lobster Cobb Salad
  • Lobster & Coconut Milk (such as Lobster Curry and Lobster Roatan)
  • Lobster Mac & Cheese
  • Lobster Pot Pie
  • Lobster Ravioli
  • Lobster Risotto
  • Lobster Salad
  • Lobster Stew
  • Lobster Thermidor

    Now that’s a presentation! Photo courtesy Restaurant R’evolution | New Orleans.


    You can even put the head and tail on a lobster roll, or have them adorn a bowl of lobster chowder or lobster dip.

    Just set the head and tail flat on the plate. And keep recycling: At the end of the meal, you can wash the heads and tails and stick them in the freezer. How else can you use them?

    *After the meat has been removed for the recipe, of course.


    /home/content/71/6181571/html/wp content/uploads/trio lobsterfrommaineFB 230r

    Can’t wait to dig in? We’re ready to eat both! Photo courtesy†



    Between June and November, lobsters in the cold, clean waters of Maine shed their old shells and grow new shells. The result is known as Maine New Shell Lobster, also called soft shell lobster. It’s the sweetest, most tender lobster meat.

    The superior taste and texture is a result of the pure Gulf of Maine seawater that fills the newly formed shell. It naturally “marinates” the meat, creating a more intense lobster flavor and added moisture.

    A thinner shell also means that you can crack and eat the lobster by hand—no nutcracker necessary.

    New Shells are prized by locals as a seasonal delicacy. But they are the best-kept secret in seafood. Even professional chefs don’t know about them, and both hard shell lobsters and New Shells are available in Maine throughout summer and fall.

    Now that you’re in the know, now that you have to ask for your New Shells by name.


    Like all Maine Lobsters, New Shells are caught the old-fashioned way: by hand, without modern technology, one trap at a time. Because the soft shells are fragile, New Shells don’t travel as well as their hard shell counterparts.

    But thanks to advances in packaging and handling techniques, Maine New Shell Lobster, once only available in Maine, can also be shipped to you. Check Bayley’s Lobster Pound.

    We recently attended an event to taste the New Shells, and met several chefs and lobstermen. We asked if they find a difference between Maine lobsters and the Canadian lobsters caught farther north in the Atlantic.

    Their consensus is that, since the waters off of Maine are fed by the Labrador current which also flows past New Brunswick, Nova Scotia and Prince Edward Island, the lobsters are very similar.

    They opined that local differences such as diet, water temperature and water quality—which easily cause differences in oysters—are not significant.

    So buy American, but if someone offers you a Canadian lobster, eat it!

    †We disclose that these are Maine lobsters, but not New Shell lobsters. The available photos of New Shells were too plain.



    TIP OF THE DAY: Gremolata, The Fresh, Homemade Condiment


    This roasted porgy fillet at Distilled NY has
    gremolata on top, raisin purée on the
    bottom. Photo courtesy Distilled NY.


    Gremolata is a fresh condiment that originated in Italian cuisine. It is too-little-known in the U.S., and may be most familiar to Americans as the accompaniment to osso bucco, braised veal shank.

    The condiment consists simply of fresh chopped parsley, lemon zest and garlic. The addition of other green herbs is optional; we add basil or mint when we have it on hand.

    It has such lively flavor that you can cut back on salt. A pinch of gremolata spices up almost any dish:

  • Eggs
  • Fish and seafood
  • Meat and poultry: lamb, pork, rib roast, veal, venison
  • Poultry
  • Pasta and risotto
  • Potatoes
  • Salad and cooked vegetables (we love gremolata with sautéed
    string beans)
  • Soups and stews

    Gremolata (also spelled gremolada) is a relatively new condiment. According to Merriam-Webster, it first appeared in 1954, derived from the Italian dialect of Lombardy. What we don’t know is why these words were used (any guesses?):

  • Gremolaa, from gremolâ or gràmolâ, to mix or knead flour for dough.
  • Grêmola or grâmola, an apparatus for kneading dough, a flax or hemp brake*.
    Here’s the classic gremolata recipe with precise measurements. You can update the recipe, tailoring it to specific dishes, by substituting ingredients:

  • Use grapefruit, lime or orange zest instead of the lemon zest.
  • With lamb dishes, add or substitute mint for the parsley.
  • With beef dishes, add grated horseradish or well-drained prepared horseradish.
  • With smoked salmon or deep-flavored fish (bluefish, herring mackerel, sardines), substitute capers
    for the garlic, basil for the parsley.
  • It’s great on an anchovy pizza.
  • Add to breadcrumbs and make a gremolata crust for fish.


    Some people use raisin purée as a substitute for refined sugar in baking. But it also complements grilled proteins, as Chef Sean Lyons of Distilled NY shows in the photo above.

    You can also use it as a dessert sauce, and you can replace the raisins with dried blueberries, cherries or cranberries.


  • 1 cup raisins
  • Water
  • Dash of cinnamon, nutmeg or other favorite spice
  • Optional: a splash or brandy
  • For dessert purée: Grand Marnier or other fruit liqueur* to taste

    1. PLACE the raisins in a small pan, cover with water and bring to a boil over high heat. Reduce the heat to medium-low and simmer for 10 to 12 minutes until the raisins are plump.


    /home/content/71/6181571/html/wp content/uploads/sultanas snackfarms amz 230

    Golden raisins, also called sultanas. You can substitute dried blueberries, cherries or cranberries in the purée. Photo courtesy Snack Farms.

    2. DRAIN the raisins, reserving the cooking liquid. Place the raisins and 1 tablespoon of the cooking liquid in a food processor or high powered blender and puree for 1 minute until completely smooth. Remove the purée from the food processor.

    3. SIEVE the purée for additional smoothness, if desired. Keep in an airtight jar in the fridge for up to a month.
    *A device to break down the straw or stalks of flax and hemp.

    †You can match dried cherries with cherry liqueur, dried cranberries with cranberry liqueur.



    TIP OF THE DAY: Uses For Oyster Shells

    In this era of recycling consciousness, it’s important to re-use something at least one more time before it ends up in the trash. There are suggestions galore, from re-using plastic dry cleaning bags to wrap clothes for wrinkle-free traveling, to filling empty drink bottles with water for in-home or grab-and-go use.

    Even if something must ultimately end up in a landfill, it’s surprising how many different items destined for the garbage can be re-purposed at least once.

    We were feasting upon a mammoth plateau de mer* at a local bistro, wondering if we should ask to take the empty lobster and shrimp shells home to make stock. Then it struck us: If the larger scallop shells have long been used to serve Coquilles St. Jacques and other foods, we could find uses for the cast-off oyster shells. The solution was easy: Use them as replacements for appetizer spoons (also called amuse-bouche spoons or tasting spoons, and a popular way to serve at cocktail bites).

    You can wash and refill the oyster shells ad infinitum; you can use scores of them at parties; and if you collect too many, you can give sets to your friends.

    As we munched our way through the platter of seafood, we thought of the visual fun of using those half-shells to serve something other than oysters. Here’s our preliminary list, especially appropriate since today, August 5th, is National Oyster Day:

  • Fill with salmon, scallop or tuna tartare
  • Ceviche “shooters”


    What would you serve in an oyster shell—besides oysters, of course?James Beard Foundation. This dish was created by chef Kyle Koenig of Topping Rose House in Bridgehampton, New York.

  • Add a fried oyster, topped with tartar sauce, horseradish cream or spicy mayo, garnished with chopped chives
  • Serve anything topped with tobiko, from a hard-boiled quail egg to grilled cauliflower florets
  • The natural: Oysters Rockefeller or “Scallops Rockefeller,” substituting scallops for the oysters
  • As a “spoon” for smoky whitefish salad, chopped herring salad or any salad
  • Use for non-seafood purposes, such as stuffed mushrooms (you can serve the mushrooms chopped instead of filling the caps)
  • Use for anything you would serve in an appetizer spoon (this is often a repurposed ceramic Chinese soup spoon)
    *French for “plate of seafood,” a plateau de mer, or plateau de fruits de mer, is a seafood appetizer that consists of raw mollusks (clam, oyster, periwinkle, scallop) and cooked shellfish (crab, lobster, prawn, shrimp). The seafood is served cold on a platter, on a bed of ice. At restaurants, depending on the size ordered, the platter can be two or three tiers high and plated in silver for a grand presentation.


    /home/content/71/6181571/html/wp content/uploads/tasting spoons 1 libbey 230

    Why purchase tasting spoons when you can repurpose oyster shells to do the same thing? These spoons are from Libbey.



    We traveled the Web to see how others were using empty oyster shells. Here’s what we found:

  • Crafts. Turn the shells into craft projects.
  • Gardening. Crush and mix them into your garden soil. The shell is 95% calcium carbonate and provides a slow release of calcium that de-acidifies and helps balance soil pH, loosen clay and improve drainage. That’s good news for tomato and other vegetable gardens.
  • Gardening. Similarly, use crushed shells in container gardening; the coarse texture of the crushed shells promotes drainage. Sprinkle them in the bottom of planting holes for vegetables and bulbs. Be sure to use crushed shells, not commercial oyster shell flour, for an even release of calcium throughout the growing season.
  • Gardens. Save enough shells to create a garden path. Oyster shell paths are a recycling effort that originated in Colonial times: If you’ve been to Colonial Williamsburg, you’ve seen them. They’re a charming alternative to gravel, and can also be used as a cover material for patios, courtyards and driveways.
  • Aquaculture. If you live near salt water, or are headed there, toss the dried oyster shells back into the sea. Young oysters will attach themselves to the empty shells, helping to propagate more oysters. The person who contributed this dip dumps the shells near her dock to create a mini oyster reef. “It creates a habitat for crabs, for which we have crab-pots (YUM!).”
    If you have other ideas, let us know!



    FOOD FUN: Watermelon Sushi

    We just finished National Watermelon Month (July), but National Watermelon Day is coming up on August 3rd. Here are two ways to enjoy it that may not yet be in your repertoire.

    Mango has been a familiar ingredient in sushi rolls for years. But it’s summertime, the season for for watermelon.

    In the spirit of eating seasonally, Haru Sushi substitutes fresh watermelon for the mango in a roll made with snow crab, green onion and mint. It’s topped with shrimp and served with a lemon dressing in addition to (or instead of) soy sauce.

    If you want to make something similar at home, cantaloupe and honeydew work equally well.

    Haru pairs the Watermelon Roll with Watermelon Lemonade, a sweet-tart blend of lemon-infused vodka, saké, St. Germain Elderflower liqueur (a NIBBLE favorite), fresh watermelon, lemon juice and thyme-infused simple syrup. The recipe is below.


    watermelon-roll-snow crab-greenonion-mint-shrimp-haru-230

    Watermelon combines with conventional ingredients in this sushi roll. Photo courtesy Haru.

    If you’d rather have someone make them for you, head to one of Haru’s five locations in Manhattan and one in Boston.

    And if you’d like to know the different types of sushi better, check out our Sushi Glossary.


    Ingredients Per Drink

  • 5 fresh watermelon cubes
  • 1½ ounces Absolut Citron vodka
  • ½ ounce St.-Germain elderflower liqueur
  • ¾ ounce fresh lemon juice
  • ½ ounce thyme-infused simple syrup
  • Soda water to fill
  • Ice
  • Optional garnish: thyme sprigs wrapped with lemon peel, skewered (see photo above)
    For The Simple Syrup

  • 1/2 cup fresh thyme
  • 1/2 cup sugar
  • 1-1/2 cups water

    /home/content/71/6181571/html/wp content/uploads/watermelon lemonade 230 haru

    It’s not so innocent: This watermelon lemonade has watermelon and lemonade, but also citron vodka and elderflower liqueur. Photo courtesy Haru.



    1. MAKE the simple syrup: Combine the thyme, sugar and water in a saucepan and bring to a boil, stirring to dissolve the sugar. Remove the pan from the heat and set aside to cool. Strain the thyme from the syrup and refrigerate in an airtight container.

    2. MUDDLE the watermelon cubes in a mixing glass. Add the remaining ingredients (except garnish) and ice, and shake vigorously for 8-10 seconds

    3. POUR into a tall, ice-filled glass. Garnish with thyme and lemon peel.

    Watermelon, Citrullus lanatus, is believed to have originated in the Kalahari Desert of southern Africa (it covers much of Botswana and parts of Namibia and South Africa). An ancestor of the modern watermelon still grows wild there.

    Watermelon is a member of the botanical family Curcurbitaceae. Its cousins include cucumbers, gourds, pumpkins and squash.

    Watermelons are about 92% water—that’s how they got their English name. In ancient times, travelers carried watermelons as a substitute for potable water, which was not easy to find.

    Watermelon was cultivated as early as 2000 B.C.E. The first recorded watermelon harvest occurred nearly 5,000 years ago in Egypt. You can tell how much the Egyptians enjoyed watermelon: Seeds were found in the tomb of Egyptian Pharaoh Tutankhamen, so his farmers could grow it in the afterlife.

    Thirsty traders passing through the Kalahari, refreshed by the fruit, began to sell the seeds along the trade routes. The cultivation of watermelon spread throughout Africa.

    Most culinary historians believe that watermelon spread from Egypt to other Mediterranean basin countries on merchant trading ships. According to John Mariani’s The Dictionary of American Food and Drink, the word first appeared in English dictionaries in 1615. Watermelon seeds came to the U.S. with African slaves as well as with British colonists.

    Watermelon was cultivated in China and other parts of Asia by the end of the 9th century C.E. or the early 10th century. Today China is the world’s number one producer of watermelon, Turkey is the second-largest producer and Iran is third. The U.S. is the world’s fourth-largest producer of watermelon, tied with Brazil.

    Watermelons come in a variety of shapes and sizes: Oval, round, even square, developed in Japan for smaller refrigerators. The flesh can be red or yellow; botanists have also developed varieties with orange and white flesh and even this multicolored blue-green watermelon.
    Here’s more about watermelon history, nutrition and tips.



    TIP OF THE DAY: Salad Topping For Fish

    Today’s tip was inspired by this dish (photo at left) at The Sea Fire Grill, in Manhattan’s Rockefeller Center.

    At its simplest, the tip is: Serve fish fillets—baked, grilled, pan-fried, roasted or sautéed—topped with a salad of baby greens, very lightly dressed in vinaigrette or olive oil and lime juice.

    The salad adds vibrant color to a plate of beige, brown and/or white foods, a longstanding practice of chefs (even if times past, the color was a sprig of parsley). You can add even more color a side of yellow squash, carrots, sautéed heirloom cherry tomatoes or any of these “Rainbow Vegetables.”

    The Sea Grill adds fun and flavor by layering the dish with a south-of-the-border spin:

  • A house-made tortilla shell, filled with corn and bean salad (corn salad recipe).
  • A drizzle of basil olive oil under the tortilla shell.

    /home/content/71/6181571/html/wp content/uploads/salad topped sea bass theseafiregrillFB 230

    Salad-topped grilled black sea bass in a corn salad-filled tortilla bowl. Photo courtesy The Sea Grill | NYC.

  • Dots of balsamic vinegar reduction (or purchased balsamic glaze—check your local Trader Joe’s).
  • Chipotle aïoli (add chipotle powder powder to taste, to this aïoli recipe (aïoli is garlic mayonnaise). You can substitute chile powder for the chipotle, but it won’t have the signature chipotle smokiness.

    /home/content/71/6181571/html/wp content/uploads/sauteed cherry tomatoes leitesculinaria 230

    Sautéed cherry tomatoes are another
    easy way to add color and flavor to a fish
    fillet dish. Here’s a sautéed cherry tomato
    from Leite’s Culinaria.


    You don’t need to make tortilla bowls: You can place the fish on top of the corn salad, or substitute cucumber salad, beans/legumes/bean purée, guacamole, rice or other starch, or vegetables/vegetable purée. But if you want to make the bowls, here’s how:


    1. PREHEAT the oven to 425°F. Lightly spray both sides of 8-inch corn tortillas with nonstick cooking spray.

    2. PRESS each tortilla over a custard cup, ramekin or other oven-safe bowl; crimp to form the fluted bowl shape. Place on a baking sheet.

    3. BAKE for 10 minutes or until the edges are browned. Remove from the oven and cool for 3 minutes. Remove the tortillas from the bowls and cool completely.
    For larger tortilla bowls that you can use for entrée salads, purchase burrito-size wraps and drape them over a 1-quart ovenproof bowl (we use Pyrex).




    RECIPE: Pasta & Sardines, Pasta Con Sarde

    Spaghetti with sardines is an Italian classic.
    Photo courtesy


    Pasta with sardines is a popular Italian dish. Pasta con sarde has been called the national dish of Italy. It is often served with capers, red pepper flakes and bread crumbs. The sardines are laden with heart-healthy omega-3s; and if you use a whole grain pasta, this is a truly better for you dish.

    You don’t have to use the linguine specified in the recipe. You can use spaghetti, other ribbon pasta or even short cuts (bowties, tubes, etc.—see the different types of pasta). This recipe was adapted from one on, which sells premium canned sardines.


    Ingredients For 2 Servings

  • ½ pound whole-grain linguine
  • 1 tablespoon organic extra virgin olive oil
  • 2 tablespoons red onion, minced (substitute shallots or
    other onions)
  • 2 cloves garlic, minced
  • ¼ teaspoon red pepper flakes
  • 2 cups spinach leaves
  • ¼ cup radishes, sliced
  • 2 tablespoons white wine (or pasta water)
  • 2 tablespoons fresh lemon juice
  • 1 can premium sardine fillets or fresh sardines
  • Optional garnish: capers, fresh parsley, toasted bread crumbs


    1. COOK the linguine until al dente. Reserve some of the pasta water for the sauce. You can also use it to substitute for the white wine, if you don’t want to cook with wine.

    2. HEAT the olive oil on medium heat, then sauté the onion, garlic and red pepper flakes until translucent. Add white wine, spinach, radishes and half the sardines, and simmer until spinach is wilted.

    3. ADD the radishes, spinach and wine plus half of the sardines. Simmer just until the spinach was wilted, just a few minutes.

    4.REMOVE from the heat and stir in the lemon juice. Add salt and pepper to taste. Top with the remaining sardine fillets and garnish as desired.



    If you’re lucky enough to find fresh sardines, grill them first. Photo courtesy



  • 2/3 cup panko or other bread crumbs
  • Olive oil
  • Seasonings as desired

    1. HEAT a small amount of oil in a skillet. Add the panko and cook until toasted and golden brown, about 2 minutes. Add an optional pinch of salt or fresh-ground black pepper, if desired. Stir as needed.

    2. REMOVE from the heat. If you won’t use them immediately, store the toasted bread crumbs in an airtight container for a day.



    TIP OF THE DAY: How To Smoke Fish On A Gas Grill


    Smoky flavor from a gas grillPhoto courtesy Tony Roma’s.


    Mild hardwood chips add a delicious smoky flavor to grilled fish. Altough most commonly added to charcoal grills and grill-smokers, gas grills can easily be employed to produce tasty smoked (and grilled) fish.

    We’ve previously reviewed Savu Smoker Bags, an excellent way to add smoke Smoking Salmon on a Gas Grill

    Who says you need a gigantic smoker to get that great smoked flavor? Chef Bob of Tony Roma’s tells us how to use wood chips to smoke fish on a gas grill.

    Any fish can be smoked, but those that are high in fat are best because they absorb smoke faster and have better texture (note that the fat is heart-healthy, with omega-3 fatty acids).

    Lean fish tend to be dry and tough after smoking, although you can brine them to retain some moisture. Here’s how to brine fish.

    High-Fat Fish For Smoking On A Grill

  • Bluefish
  • Salmon: chinook, coho, pink and red/sockeye
  • Rainbow trout
  • Lake whitefish, sablefish, striped mullet
  • Tuna: albacore and bluefin
    What wood should you select? It depends on the delicacy of the fish and your preference for light versus heavy smoke flavor. Here’s a chart of the flavors imparted by different types of wood.

    In the recipe below, Chef Bob pairs salmon with hickory chips. Alder, apple, cherry and oak all work well for smoking fish.



    Ingredients For 4 Servings

  • 4 salmon fillets, 4-6 ounces each
  • 1 1/2 size aluminum foil pan
  • 1 bag hickory wood chips
  • 1 whole lemon
  • Kosher salt
  • Black pepper
  • Water
  • Aluminum foil


    Trout, ready for grilling and smoking. Photo by Rose Vita | Morguefile.



    1. PREHEAT the grill to 300°F (only preheat one side of the grill). Mix the seasonings in a medium bowl and season both sides of the salmon fillets.

    2. ADD 4-5 cups of wood chips to the pan, fill the pan with water and let the chips soak for 30 minutes. Drain and cover the pan with aluminum foil.

    3. CUT 6-9 holes in the top of the aluminum foil (while the foil covers the pan) to let the smoke escape. Place the pan on the preheated grill.

    4. WAIT 30 minutes; then check to see if the pan is smoking. If not, check your heat setting and wait until smoke appears before adding the fish. Don’t worry if the smoke isn’t billowing: Too much smoke can produce bitterness.

    5. PLACE the fish on the opposite side of the grill and close the lid. Cook the salmon until it is fully smoked and flaky, about 30-35 minutes. The smoke will envelop the fish and give it that delicious smoked flavor.

    Enjoy the flavor…and the aroma while the fish cooks.



    RECIPE: Salmon Tostadas


    Nutritionists advise that salmon and other fish make a healthier tostada or taco. Also substitute fat-free Greek yogurt for the sour cream! And substitute corn tortillas and shells for the white flour versions. Photo courtesy Salmon From Norway.


    According to Cabo Flats Cantina & Bar, there are 54,000 Mexican restaurants in the U.S., and $39 billion is spent each year on Mexican food.

    You can keep some of that restaurant money in your pocket by making these tasty salmon tostadas at home.

    Simple mesquite-seasoned salmon tostadas are a tasty Tex-Mex meal. You can grill the salmon or cook it on the stove top.


    Ingredients For 4 Servings

  • 4 each 5-6 ounce salmon fillets, skin removed
  • 1 small head iceberg lettuce
  • 4 teaspoons mesquite barbeque seasoning
  • 2 tablelspoons canola oil
  • 8 tostada shells
  • 1 can refried black beans
  • 1 cup Mexican cheese blend, shredded
  • 3/4 cup salsa
  • Optional garnish: sour cream (substitute plain Greek yogurt)
  • Optional garnish: fresh cilantro leaves
  • Preparation

    1. SHRED the lettuce.

    2. SPRINKLE mesquite seasoning on each fillet. Heat a sauté pan over medium-high heat, add the canola oil and swirl to coat the bottom of the pan. Carefully place the salmon into the pan, and cook for 2-3 minutes until browned.

    3. TURN over carefully and cook for another 4-6 minutes or to desired temperature.

    4. HEAT the refried beans in a saucepan while the salmon finishes cooking.

    5. ASSEMBLE: Place 3-4 tablespoons of beans on each tostada shell, and place two shells overlapping on each plate. Mound lettuce on top of the beans and sprnkle with the cheese. Place a salmon fillet on top. Garnish with salsa and the optional sour cream and cilantro.
    Find more salmon recipes at

  • A taco is a corn tortilla with filling. Corn tortillas have more flavor and are whole grain. Taco chips are made from corn tortillas.
  • Flour tortillas are more pliable and used to roll burritos, enchiladas and soft tacos. Hard tacos are flour tortillas that have been deep fried into the familiar “U” shape.
  • Burritos are a meal-size alternative to tacos. Tacos are snack foods, and typically have one filling (beef, chicken, fish) plus garnishes (cilantro, lettuce, onion, salsa, sour cream, tomato, etc.). They can be made with corn or flour tortillas. The much larger burritos require a flour tortilla that won’t crack when rolled. It has multiple fillings—beans, cheese, meat, rice, vegetables, etc. While tacos date back to pre-Columbian times, the burrito is a 1940s century invention, credited to an unnamed vendor who wanted to sell rice and beans without having to provide plates.
  • Quesadillas are large flour tortillas toasted on a grill with fillingd (cheese, meat, onion, pepper), folded over and sliced into triangles.
  • >Tostada means toasted, and refers to a “tortilla tostada,” a toasted tortilla.


    TIP OF THE DAY: One Pot Clambake


    No sand pit on the beach is needed for this
    one-pot clambake. Photo courtesy Williams-


    The clambake has long been a popular New England summer festivity. Sand pits are dug on the beach to steam the seafood. It’s not only delicious food—it’s a fun event.

    But you don’t need a beach to enjoy the deliciousness. This recipe from Williams Sonoma’s One Pot of The Day Cookbook will do the trick.

    Get out or borrow a large, heavy-bottomed stockpot (16-20 quarts) and fill it to the brim with everybody’s favorite clambake ingredients: clams, corn, lobsters, mussels, potatoes and sausages.

    Advises Williams-Sonoma: Just provide plenty of napkins, a bowl for the discards and crusty bread to soak up the broth.

    We’ll add: bibs and a clam chowder starter!

    For vegetables: Prepare a green salad without adding dressing. If anyone’s still hungry after the main course, dress and serve the salad. Otherwise, keep it for the next day.


  • While traditional clambakes serve cold beer, you can pour your favorite white wine or rosé.
  • If you want everyone to have a lobster, get four. Otherwise, detach the tails of the two lobsters prior to cooking, so two people will have tails and two get the upper body with the claws and legs.
  • If you have large bowls, consider using them instead of plates. Then, each person can have as much broth as he prefers with his/her meal.

    Ingredients For 4 Servings

  • 2 tablespoons olive oil
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 small fennel bulb, chopped, any fronds reserved for garnish
  • 3 sprigs fresh thyme
  • Salt and freshly ground pepper, to taste
  • 1-1/2 cups white wine
  • 3 cups chicken broth
  • 1 pound red-skinned potatoes, quartered
  • 1 pound kielbasa or other smoked sausage, thickly sliced
  • 2 one-pound lobsters
  • 2 ears of corn, each cut into 3 pieces
  • 24 mussels*, scrubbed and debearded
  • 24 clams*, scrubbed
  • 12 large shrimp in the shell
  • 1 lemon, cut into wedges

  • Crusty bread, sliced
  • Absorbent napkins
  • Bibs (we use hand towels)
    *Discard any clams or mussels that are cracked or open before cooking. Mollusks should be closed before cooking and open afterward.



    1. HEAT the oil in the stockpot over medium-high heat. Add the onion, garlic, fennel and thyme. and season with salt and pepper. Sauté until the fennel is soft, about 8 minutes.

    2. ADD the wine and cook until reduced by half, about 5 minutes. Add the broth and then layer the other ingredients on top in this order: the potatoes, the kielbasa and the lobsters. Cover the pot tightly and cook for 10 minutes. Remove the lid and nestle in the corn, clams, mussels and shrimp. Cover tightly and cook for another 10 minutes. Discard any unopened mussels or clams.

    3. TRANSFER the corn, potatoes, sausage and seafood to a large platter, using a slotted spoon. Season the broth in the stockpot to taste with salt and pepper and spoon it over the top of the seafood (we pour the excess broth into a pitcher for the table and reserve whatever is left for to enjoy next day). Garnish with fennel fronds and lemon wedges, and serve immediately.



    Find more easy one-dish dinners in this cookbook by Kate McMillan. Order yours online. Photo courtesy Williams-Sonoma.


    A lobster clambake is a 2,000-year-old tradition that began with Native Americans in what is now New England. The Pilgrims first learned about it by watching them gather the seafood from the water and prepare the community meal on the beach.

    Native Americans did not have large cooking vessels. Instead, a sand pit was dug and lined with hot rocks and coals. The seafood was set into the pit and covered with wet seaweed and more hot rocks, steaming the food in seawater. (Today, a tarp is added to keep the steam in.)

    What was a subsistence meal for the Native Americans of Connecticut, Maine, Massachusetts and Rhode Island has evolved into a modern-day festive beach dinner, often held at sunset.

    At some point after the Europeans arrived, seafood was not considered sufficient protein source for the men working hard to dig the pit and gather the seafood. Meat was added as an energy food—first as hame or bacon in clam chowder, and then in the “bake” itself.

    The only “given” in a clam bake are the clams; but if you don’t eat seafood you can include different fish fillets.



    « Previous entries Next Page » Next Page »

    About Us
    Contact Us
    Privacy Policy
    Media Center
    Manufacturers & Retailers
    Facebook Auto Publish Powered By :