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You’ve no doubt heard about invasive species of fish and other water creatures that have been brought into the country, to the peril of the native populations of lakes, rivers and oceans. The invasive species either arrive accidentally (attached to sea vessels or escaped from fish farms) or are intentionally introduced to fix another problem…
Continue reading “NEWS: What To Do With Invasive Fish Species? Eat Them!”
When you clean shrimp for a recipe, save and freeze the shells. They impart an intense shrimp flavor, and you can use them later to make another delicious dish. Use them to make a simple stock and use it as a base for poaching fish, cooking rice, etc. (simmer the shells for 20 minutes with…
Continue reading “TIP OF THE DAY: Save The Shrimp Shells”
You deserve fresh-picked oysters. Photoby James Antrim | IST. Willapa Oysters are grown in beds in the cleanest estuary in America: Willapa Bay, in Oysterville (yes, Oysterville!), Washington. They’re picked and shipped to you the same day, avoiding the distribution chain, where they can sit and fade for 10 days or more. With Willapa,…
Continue reading “FATHER’S DAY GIFT IDEA: Fresh Oysters”
We’re told to eat more fish: It’s low in saturated fat and heart healthy, with high-quality protein and other essential nutrients such as omega-3 fatty acids. But some fish come with unhealthy baggage: high levels of mercury. Highly toxic to the human neurological system, mercury is released into the environment from power plants, factories using…
Continue reading “TIP OF THE DAY: Healthy Fish (Low Mercury)”
How do you celebrate soft shell crab season? If you’re like us, you order soft shell crabs every time you see them on a menu. On weekends, we buy them, dredge them in cornmeal and sauté them, impressing family with our culinary skills (there’s nothing easier than sautéing—just don’t tell them). If you’re a professional…
Continue reading “RECIPE: Soft Shell Crab Sandwich”
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