Shoreline Fried Halibut with Tofu Fries, Soy Sauce Aioli, Mushy Edamame and Soy Vanilla Milkshake

Author: Roger Mooking Source: https://www.cookingchanneltv.com/recipes/roger-mooking/shoreline-fried-halibut-with-tofu-fries-soy-sauce-aioli-mushy-edamame-and-soy-vanilla-milkshake-1960392 Shoreline Fried Halibut with Tofu Fries, Soy Sauce Aioli, Mushy Edamame and Soy Vanilla Milkshake Total: 2 hr 5 min Prep: 45 min Inactive: 50 min Cook: 30 min Tofu FriesVegetable oil (for frying)1/2 cup cornstarch1 1/4 pounds extra-firm tofu (drained, cut into 3/4-inch sticks)Salt For the spiced soy milk marinade: Pour the soy milk in a wide baking dish. Whisk in the garlic powder, onion powder, cayenne, and black pepper. Add the halibut pieces to marinate, for at least 30 minutes, maximum 24 hours.For the shoreline fried halibut: Heat the vegetable oil in a [...]

2019-06-28T20:56:44-05:00June 30th, 2019|Recipes|0 Comments

5 ways to pair Champagne and sparkling wine with seafood

Author: Sally James For hundreds of years, Champagne has been a natural pairing with seafood morsels. More recently, the expansion of the sparkling wine genre has taken it into new flavors, textures, and terroirs that have brought a larger appreciation of how the wine is enjoyed throughout a meal.  Typically, glasses of “bubbly” have been delegated to cocktail parties, pre-dinner drinks, or celebrations. But the revival of older cultures and “outside the box” thinking sommeliers are showing it can indeed last throughout an entire meal. Thanks to the depth and breadth of sparkling wine, sommeliers have plenty to work with [...]

2019-06-28T20:36:07-05:00June 30th, 2019|Wine|0 Comments

First SNP Awards honor those boosting US seafood consumption

Author: Christine Blank Arlington, Virginia, U.S.A.-based Seafood Nutrition Partnership is establishing the annual SNP Awards to honor those have demonstrated exceptional outreach and impact on increasing U.S. seafood consumption. The SNP is accepting nominations through 30 June, 2019, and awardees will be announced on or around 5 August. The efforts of these individuals and organizations will be acknowledged formally at an awards dinner on 16 September, 2019, in advance of SNP’s State of the Science Symposium in Washington, D.C. on 17 September. Nominations may be made for those who work in the seafood space and reside in the U.S. working in [...]

2019-06-28T20:18:40-05:00June 30th, 2019|Nutrition|0 Comments

Whole Oceans’ quick progress has company aiming higher

Author: Chris Chase   Late last month, Maine, U.S.A.-based Whole Oceans officially closed a deal with AIM Development to purchase a plot of land once occupied by a former paper mill in Bucksport, Maine. The deal signified the culmination of years of work the company put in to its plan to build a large salmon recirculating aquaculture system (RAS) facility on the site. Whole Oceans announced the project in 2018, and has been undergoing permitting through both the state and Bucksport since. “Closing on the property is obviously a big milestone. It makes the project tangible and real, and it gives [...]

2019-06-28T20:16:01-05:00June 30th, 2019|News|0 Comments

The Beyond Meat of fish is coming

Article Authors: Lydia Mulvany and Josh Petri, Bloomberg With the rise of meat substitutes — and their arrival on Wall Street — lab-grown fish and sushi won't be far behind A salmon is held for a photograph during health checks at salmon farm at Hideaway Bay, Tasmania, Australia.Carla Gottgens / Bloomberg   Salmon has become the guinea pig of the seas when it comes to using technology to supplement falling fish populations. Now it’s moved onto land – and into the laboratory. The fatty orange fish was the second-most-consumed seafood in the U.S. in 2017, after shrimp, and per capita [...]

2019-06-22T19:24:35-05:00June 23rd, 2019|Nutrition|0 Comments

Wine for Beginners

Author: Paul Gregutt Getty Want to kick start your ongoing exploration of wine? We’ve got you covered. These simple and smart guidelines will help you discover your palate and launch your long and tasty journey to understanding wine. Getting Started with Wine Tasting Learning to taste wine is no different than learning to really appreciate music or art in that the pleasure you receive is proportionate to the effort you make. The more you fine-tune your sensory abilities, the better you’re able to understand and enjoy the nuances and details that great wines express. The time and effort invested in [...]

2019-06-22T19:07:40-05:00June 23rd, 2019|Wine|0 Comments

Grilled Coconut Lobster

Recipe courtesy of Ching-He Huang Recipe Source: https://www.cookingchanneltv.com/recipes/ching-he-huang/grilled-coconut-lobster-2106520 Grilled Coconut Lobster Total: 3 hr 15 min Prep: 35 min Inactive: 2 hr 20 min Cook: 20 min Yield: 4 servings 1 heaping tablespoon shrimp paste1/4 teaspoon crushed red pepper flakes2- inch piece fresh ginger (peeled and minced)2 stalks lemongrass (tender white parts only, minced)1 red Fresno chile (chopped with seeds)1 small handful cilantro stems and leaves (chopped)Pinch sea saltOne 13.5-ounce can coconut milk2 tablespoons vegetable oil2 live lobsters (1 1/2 pounds each, placed in freezer for 20 minutes to 1 hour before cooking)1 lemon (sliced into wedges, for garnish)Fennel and [...]

2019-06-22T19:34:45-05:00June 23rd, 2019|Recipes|0 Comments

Specialty Diets On The Rise With Seafood As A Major Player

Author: Margot Wilsterman hawaii poke bowl with salmon, rice, surimi, avocado, tobiko, carrot and seaweed Getty Confusing media coverage has forced many consumers into a love-hate relationship with seafood. On one hand, there are the health benefits of lean proteins and Omega 3’s being shouted from the rooftops. Studies have shown that eating more seafood can reduce the risk of heart disease, Alzheimer’s and even depression. But on the other hand, warnings of health risks potentially caused by seafood contaminants, such as mercury, PCBs and now even microplastics can leave consumers worried they might be having too much of a [...]

2019-06-14T13:12:35-05:00June 16th, 2019|Nutrition|0 Comments

Winetraveler’s Holiday Food and Wine Pairing Guide

Author: Greig Santos-Buch The holiday season is upon us, and for many, that means indulging in our favorite foods and drinks. November and December call to mind wintry landscapes, ugly sweaters, large turkey dinners and fun with friends and family. But what wines pair best with all of this excitement? We went out and spoke with a number of certified sommeliers to get their opinions on the best holiday food and wine pairings. Throughout this guide, we’ll look at various styles of food, styles of wine (varietals and blends) as well as brand-specific recommendations you may be able to find [...]

2019-06-14T13:03:25-05:00June 16th, 2019|Wine|0 Comments

Scallop Plum Ceviche

Recipe courtesy of Mark Bittman Recipe Article Source: https://www.cookingchanneltv.com/recipes/mark-bittman/scallop-plum-ceviche-1960821 Scallop Plum Ceviche Level: Easy Total: 25 min Prep: 10 min Inactive: 15 min Yield: 4 servings 1 pound fresh sea scallops (cut into 1/4- to 1/2-inch dice)2 plums (pitted and cut into 1/4- to 1/2-inch dice)1 to 2 teaspoons chopped fresh tarragon (or more to taste)1/4 cup freshly-squeezed lime juice1/2 teaspoon grated lime zestSaltPinch cayenne pepper In a bowl, toss together scallops, plums, tarragon, lime juice, and zest. Season with salt and cayenne. Let mixture sit at room temperature for about 15 minutes. Taste and adjust seasoning. Nutrition Info: Calories: [...]

2019-06-14T12:56:51-05:00June 16th, 2019|Recipes|0 Comments