Clams are great in chowders and pasta sauces. The key to plump and tender clams is to add them at the end of the cooking and heat for just a few minutes.
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For healthy oceans, the Monterey Bay Aquarium Seafood Watch program recommends buying chinook, coho, chum, keta, king, pink, silver, sockeye and sake salmon from Alaska, or coho, sake and silver…
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A member of the bivalve mollusk family, scallops are commonly found in two groups---the sea scallop, yielding 10-20 per pound, or the much smaller bay scallop, yielding 60-90 per pound. Scallops…
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Fresh salmon that has undergone a smoking process by either hot or cold smoking. Cold-smoking, producing a product called lox, is brined or cured in salt and/or sugar before smoking at 70-90…
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Spoon stuffing equally over fish fillets. Roll up tightly and fasten with a toothpick.
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For fast seafood or fish thawing, try this method: Place fish or seafood in a leak-proof bag, submerge in cold water, changing the water every 30 minutes. Allow 1 to 2 hours per pound.
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When buying fresh fish fillets or steaks, look for firm flesh that has a moist look. Don't purchase fish that looks dried out. Whole fish should have bright clear eyes that are not sunken and a…
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“I crush butter-flavored crackers very finely and use them to coat fish fillets before frying,” shares Anne R. of Roselle, New Jersey. “The coating is delicious and eliminates the need for salt.…
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