Category: Fish-Seafood-Caviar

TIP OF THE DAY: Red Caviar Bagel

Posted on by thenibble

[1] A special-occasion bagel with smoked salmon and caviar (photos © California Caviar Company). [2] A great breakfast with a great view.   For a special-occasion bagel, serve the bagel with affordable salmon caviar: It’s a no-brainer to put smoked salmon on a bagel. But how about salmon caviar? Try salmon caviar instead (or in…
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TIP OF THE DAY: Watermelon Cocktail

Posted on by thenibble

Call the gang: Have a watermelon cocktail party. Photo courtesy Sundia. Watermelon isn’t just for eating: You can drink it, too. We have seven recipes for luscious watermelon cocktails. Open your calendar, pick a date and have a watermelon cocktail party to celebrate the end of summer. Take a look at the watermelon cocktail recipes.…
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TIP OF THE DAY: Slowly Defrost The Meat & Seafood

Posted on by thenibble

Cool before refrigerating. Photo by Edward O’Neil | IST. Why does cooked meat have to cool down before it is refrigerated? Why should meat be defrosted in the fridge instead of on the countertop? For the same reason: to avoid bacterial growth. Extreme temperature changes abet bacterial growth in meat, poultry and seafood. That’s also…
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TIP OF THE DAY: Put A Shrimp On The Barbie

Posted on by thenibble

Do you need your arm twisted to eat more shrimp? We don’t—yet, except for special occasions, we don’t think to cook it. Major health organizations suggest that Americans eat seafood at least twice a week, which would add up to approximately 39 pounds per person yearly. But the average American eats just 16 pounds of…
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