Squid ink seafood paella

Author: Marvellina Source: https://whattocooktoday.com/squid-ink-seafood-paella.html Squid ink seafood paella One 8-oz. bottle of clam juice2 Tbsp. squid ink1/4 cup cooking oil1/2 tsp. sweet smoked paprikaPinch of salt1 lb. of mussels (rinsed well)1 3/4 cups of Spanish rice or short-grain rice1 Tbsp. cooking oil to sear the scallops12 large scallops (patted dry)1 large lemonSofrito:1 small onion (peeled)1 large ripe tomato8 cloves of garlic (peeled)1 large red bell pepper1 small bunch of cilantro leavesGarnishes (optional):Fresh cilantro leavesTomato (seeded and diced) Place the clam juice and squid ink in a small sauce pan. Bring to a gentle boil and then lower the heat [...]

2018-01-09T23:03:56+00:00October 29th, 2017|Recipes|0 Comments

Hurricane damage to fisheries in Antigua and Barbuda extensive, new report finds

Author: Jewel Fraser A preliminary report by Antigua and Barbuda's Fisheries Division has calculated the cost of repairing and replacing fishing equipment and facilities damaged by recent hurricanes, in particular Hurricane Irma, at more than USD 300,000 (EUR 255,000). Hurricane Irma hit the island of Barbuda as a Category 5 hurricane between September 5 and 6, causing massive damage. The report, which was prepared by Senior Fisheries Officer Ian Horsford and made available to SeafoodSource, shows that “the total damage done by Hurricane Irma to the fisheries sector of Antigua and Barbuda was valued at XCD 853,541 (USD 316,000, EUR [...]

2018-01-09T23:05:23+00:00October 29th, 2017|News|0 Comments

Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe

Author: Daniel Gritzer, Culinary Director Source: http://www.seriouseats.com/recipes/2014/10/halloween-ramen-seafood-soup-recipe.html Seafood Ramen With Squid Ink, Mussels, and Salmon Roe Recipe 4 1/2 quarts homemade chicken stock or store bought low-sodium broth4 packets unflavored gelatin2 teaspoons squid ink6 tablespoons vegetable (canola, or other neutral oil)1/2 pound squid bodies (split open lengthwise and sliced lengthwise into thin strips)Kosher salt1 pound cremini mushrooms (stems removed, caps thinly sliced)2 pounds mussels (washed and beards removed)2 tablespoons miso4 tablespoons baking soda4 quarts boiling water1 pound about 500 grams dried squid ink spaghetti2 ounces salmon roeMicro-greens (arugula, or other tender leafy green)Sheets of nori (for serving)1 recipe for [...]

2018-01-09T23:07:20+00:00October 22nd, 2017|Recipes|0 Comments

Barcode-driven product tracking leads the way in enabling seafood traceability

Author: Aaron Orlowski Beep. Beep. That ubiquitous sound, heard six billion times a day at the checkout counters in grocery stores and shops around the world, could be integral to the next phase of seafood traceability. Barcodes – and their cousin, the QR code – may seem like simple things, but the data they hold could be the difference between knowing the origin of a fish or not. For fishermen, seafood processors and others in the industry, better traceability and more efficient product tracking can reduce logistics costs while building customer loyalty. For environmentalists and regulators, traceability offers another tool [...]

2018-01-09T23:09:23+00:00October 22nd, 2017|News|0 Comments

Vaquita Advocates Welcome Trader Joe’s Decision to Stop Buying Mexican Shrimp

Author: Kimiko Martinez, NRDC MONROVIA, CA —Conservation organizations announced today that Trader Joe’s has declared it will stop buying shrimp from Mexico. The popular grocery store chain’s decision follows pressure from organizations behind the Boycott Mexican Shrimp campaign, launched earlier this year in an effort to save the vaquita, the world’s smallest porpoise, from decades of decline due to entanglement in shrimp fishing gear. Trader Joe’s declaration comes as Mexican authorities prepare this week to capture some of the fewer than 30 remaining vaquita in the Upper Gulf of California before all are lost to entanglement. The boycott—supported by over 45 organizations including the Animal Welfare Institute, [...]

2018-01-10T03:03:21+00:00October 15th, 2017|News|0 Comments

Salmon Dip

Author: Super Seafood Recipes Source: http://www.superseafoodrecipes.com/salmon-dip-recipe.html Salmon Dip 14.75 oz can of red salmon ("red sockeye", drained and with skin removed)8 oz package regular or low fat (not non-fat cream cheese)3 tablespoons fresh dill (large stems removed)2 tablespoons lemon juice1/4 teaspoon salt1/4 teaspoon white or black pepperDash of cayenneFor serving:A few sprigs of fresh dill for garnishA few leaves of soft lettuce (such as Boston lettuce)1/4 cup capers1 large hot-house or Persian cucumber (sliced about 1/4 inch thick)Crackers or thin slices of French bread Put all of the ingredients into a food processor bowl. Blend until all ingredients are [...]

2018-01-10T03:03:53+00:00October 15th, 2017|Recipes|0 Comments

Hy-Vee Recognizes National Seafood Month, Begins Offering Fair Trade Certified Fresh and Frozen Scallops

Author: Red Lake Nation News WEST DES MOINES, Iowa (Oct. 4, 2017) —Today, Hy-Vee, Inc. announced it will offer Fair Trade Certified™ fresh and frozen scallops in all 245 of its stores, making it the first Midwest retailer to do so. The world’s first domestically-sourced Fair Trade seafood will begin hitting Hy-Vee shelves this month in conjunction with National Seafood Month, a time to highlight smart seafood choices, sustainable fishing practices, and the health benefits of eating a diet rich in seafood. Hy-Vee plans to convert all of its scallop offerings to Fair Trade as additional supply becomes available. Caught in [...]

2018-01-09T23:14:53+00:00October 8th, 2017|News|0 Comments

Seafood Stew

Author: Hormel Foods, LLC. Source: http://www.hormelfoodsrecipes.com/recipes/details/639/seafood-stew.aspx Seafood Stew 1 cup shredded carrots1 cup sliced celery1 cup sliced leeks2 teaspoons minced garlic1/4 cup butter2 cups water2 cups cubed baking potatoes1 8-ounce jar clam juice1 cup CHI-CHI'S® 16 oz Thick & Chunky Salsa Medium1 cup dry white wine2 bay leaves1/2 teaspoon seafood seasoning mix1/2 teaspoon dried thyme leaves1/4 teaspoon coarsely ground pepper1 pound 20 to 25 fresh or frozen raw shrimp, shelled, deveined and rinsed1 pound white fish fillets (such as halibut or scrod, cut into 1-inch pieces)1 6-ounce package frozen cooked crab meat, thawed1/2 pound Black Label® Bacon (cooked and [...]

2018-01-09T23:18:06+00:00October 8th, 2017|Recipes|0 Comments

Pairing Wine and Seafood

Author: Gretchen Roberts Don’t drown out the delicate flavors of seafood with an overpowering red; we offer 4 different types of wine light enough to mesh well with delicious fish and shellfish. Which wines go best with fish and shellfish? People often choose a white wine for fish, and with good reason: Most fish and shellfish have delicate, subtle flavors that call for an equally light wine. But coatings and sauces, even with fish and shellfish, often determine the perfect pairing. Mussels or Clams in a Wine Broth The classic French preparation of mussels being steamed in shallot-wine broth and [...]

2018-01-23T05:45:32+00:00October 1st, 2017|Wine|0 Comments

South Carolina oyster farming: One man finds success on the half shell

Author: National Oceanic and Atmospheric Administration As a young Marine stationed in South Carolina in 1981, Frank Roberts recognized that the state’s low country was ideal for oyster farming. His family harvested oysters in the Chesapeake Bay and Long Island Sound, and he had a hunch it would work in South Carolina too. Roberts eventually started his own oyster farm in South Carolina — making a key contribution to a growing nationwide aquaculture trend worth $1.3 billion (2014 figure), with some help from NOAA. The Challenge When Roberts started Lady’s Island Oysters, there were only a handful of other oyster [...]

2018-01-09T23:21:40+00:00October 1st, 2017|News|0 Comments