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Fine sturgeon caviar: so pricey, yet to those who love it, so wonderful. Photo courtesy Petrossian. Following a decade long prohibition on importing Russian caviar to the U.S.—due to damming, overfishing and pollution in the Caspian sea—those with the desire and the coin can have it again. A bit of history: CITES, the United…
Continue reading “NEWS: Russian Caviar Is Back”
Today’s tip was inspired by a recent “Personal Health” column by Jane Brody in the New York Times called Relearning How To Eat Fish. Among other suggestions, the article urges that you expand your fish and seafood horizons, perhaps starting with a delicious bowl of good-for-you steamed mussels. Fish and shellfish are the most nutritious…
Continue reading “TIP OF THE DAY: Eat More Mussels (How About Mussels Marinière?)”
Tataki means briefly seared. Photo of tuna tataki courtesy Haru | NYC. Tataki, also called tosa-mi, is a Japanese style of preparing fish or meat. The protein is seared very briefly over a hot flame or in a pan, briefly marinated in rice vinegar, sliced thinly and served chilled or at room temperature. The…
Continue reading “TIP OF THE DAY: Tataki, Plus Salmon Tataki Salad”
This fancy first course is not that hard to make. Photo courtesy The Heathman | Portland, Oregon. It isn’t hard to make fancy appetizers like the one in the photo. All you need is a food ring. It is also called a ring mold, although that term can also refer to a multi-serving container…
Continue reading “TIP OF THE DAY: Get A Food Ring”
Surf and turf: oyster on the half shell topped with crumbled bacon. Photo courtesy James Antrim | IST. It’s National Oyster Day. But hey—aren’t you supposed to avoid oysters in the hot summer months? Fresh oysters are available year-round, with caveats. The advice not to eat oysters during months spelled without an “r” does…
Continue reading “FOOD HOLIDAY: National Oyster Day”
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