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There’s a reason you may not want to buy grouper or snapper, unless the establishment has purchased the whole fish and done its own filleting. Something similar goes for anything touted as wild shrimp or Gulf shrimp: There’s a 30% chance or more that it’s plain old farmed shrimp. It’s easy to fall victim to…
Continue reading “ISSUE: Seafood Fraud”
Build a vegetable “raft” to make a serving of plain grilled or sautéed protein look like fancy restaurant fare. This chef’s trick makes it easy to add glamor to a piece of cooked protein—beef, fish, lamb, pork, poultry, tofu. Not to mention, it gets people to eat more veggies! Here, branzino in padella (branzino cooked…
Continue reading “TIP OF THE DAY: Vegetable “Raft””
Lent began yesterday, the 40-day period from Ash Wednesday to Holy Thursday (this year on April 2nd). During Lent, observers recognize Christ’s sacrifice by giving up something pleasurable. Around the world, the most common Lenten practice is to give up meat. In the U.S., seafood sales soar during the six weeks of Lent. Whether you’re…
Continue reading “TIP OF THE DAY: Ways To Cook Fish”
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