Culinary Corner

Published on
November 27, 2017
StarChef

With the theme "Cook Your Culture: the techniques, knowledge, and flavors that define you," this year's International Chef's Congress by StarChefs, which took place from 22 to 24 October in New York City, attracted more than 1,600 chefs from around the globe...… Read More

Published on
October 10, 2017

Around 35.5 million pounds of oysters are harvested and consumed annually in the United States, making the oyster one of the most popular seafood choices in the nation.

When it comes to oysters, the United States is pretty self-sufficient, having a huge diversity of climates and merroirs (the terroir of oysters). To quote M.F.K. Fisher, “American oysters differ as much as American people.”

In the Pacific Northwest, in the pristine wat… Read More

Published on
September 26, 2017

The world of food these days easily rivals Hollywood and the entertainment world in the number of awards it hands out. And the seafood industry is no exception, with seafood body Seafish and The Caterer magazine teaming up in 2015 to create the Seafood Restaurant of the Year competition in the United Kingdom.

The award is designed to honor five outstanding restaurants cooking and serving delicious seafood dishes in the U.K. The competition assess… Read More

Published on
August 23, 2017

American diners didn’t used to have it so good when it came to seafood starters. A typical fine-dining menu might feature a prawn cocktail, perhaps a smoked salmon crudité, or maybe oysters.

But as American chefs have embraced a more global cuisine, the result has been a significant broadening of the repertoire of seafood small plates on offer in U.S. restaurants.  Now American chefs are adding their own personal signatures to t… Read More

Published on
July 26, 2017
Smoked salmon

There are few foods with such global appeal as smoked salmon, which is wildly popular everywhere from Norway to Tasmania, Scotland to Chile.  Smoked salmon was enjoyed by the ancient Greeks and Romans, was held in high regard by the native Americans, and can be traced back to Stone Age coastal communities in the United Kingdom...  … Read More

Published on
June 28, 2017

In a relatively short period of time, Australia has evolved from being a nation of meat eaters to one that has an insatiable appetite for the fruits of its surrounding oceans. 

Considering the vast majority of the country’s inhabitants dwell close to the ocean, and that chefs aren’t bound by a traditional culinary culture like Japan, France or Italy, it is not surprising that chefs around the world look to Australia for inspirati… Read More

Published on
May 23, 2017

It’s a fact of life – some people just prefer meat to seafood. Some may have had a bad experience with seafood in their past. Some may just simply find seafood too intimidating. However, the benefits of eating seafood as an alternative to meat – even occasionally – are too great to ignore. With fantastic health benefits and a much greater variety of flavors and textures, there are innumerable reasons for even the staunches… Read More

By

Madelyn Kearns

Published on
April 5, 2017

It’s not just chicken wings that can pack a punch as far as spice is concerned – it just so happens that seafood pairs quite well with heat, too, as the more daring among us are aware.

Spice.jpg

Cuisines with penchants for eliciting sweat, including Korean, Caj…

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By

Cliff White

Published on
February 17, 2017

While pollock is consistently among the most-consumed species in the United States (it is used in McDonald’s Filet-o-Fish sandwiches), it rarely graces the white tablecloth-lined tables of the country’s fanciest restaurants.

A relative of cod, pollock has white flesh and a mild flavor, perfect as the main component of fish sticks, fish filet sandwiches and imitation crab (surimi). However, as it has the reputation as a cheaper alterna… Read More

By

Cliff White

Published on
January 24, 2017

In its natural state, the monkfish, or anglerfish, is not pretty. The bottom-dwelling creature has a monster-like appearance, with a huge head, giant mouth and rows of sharp teeth.

Yet, prepared correctly, the monkfish can be a beautiful sight. Meaty and sweet, monkfish has a texture more akin to lobster than to flaky white-fleshed fish, and its tail offers a...… Read More