Hints for storing fresh seafood can prevent freezer burn—discover essential tips to keep your seafood fresh longer and avoid unwanted spoilage.
Storing Fresh Seafood: Freezer Burn Prevention Tactics
Browsing Category
Seafood Specialties
18 posts
Wild‑Caught vs. Farm‑Raised Salmon: Omega‑3 Retention When Cooking
Not all salmon cook the same—discover how wild-caught and farm-raised varieties differ in omega-3 retention and how your cooking methods can make a difference.
Kombu vs. Wakame: Mineral Content and Culinary Uses Compared
Tackle the differences between kombu and wakame in mineral content and culinary uses—discover which seaweed best suits your health and cooking needs.
Safety First: Handling Raw Seafood for Sushi at Home
Next, learn essential safety tips for handling raw seafood at home to ensure your sushi is both delicious and safe to enjoy.
How to Choose Sustainable Seafood for Your Bouillabaisse
Growing concerns about ocean health make choosing sustainable seafood for your bouillabaisse essential—discover how to make eco-friendly choices today.
Cioppino: San Francisco’s Seafood Stew
Overflowing with the flavors of the sea, Cioppino, San Francisco’s iconic seafood stew, transports diners to the vibrant coastal culinary heritage of California.
New England Clam Chowder
Just when you thought you knew everything about this classic New England staple, discover the full history and recipe that will transport you to the cozy coastal towns of the Northeast.
Ceviche: South American Raw Fish Dish
Captivating ceviche, the vibrant South American raw fish dish, will whisk you away on a delightful culinary journey, revealing the rich flavors of Peru.
The Art of Sushi: Mastering Rice and Fish Preparation
Tempting sushi, a culinary masterpiece, awaits those who delve into the secrets of preparing the perfect sticky rice and selecting the freshest fish.
Perfectly Seared Scallops: Tips for Restaurant-Quality Results
Guaranteed to elevate your home-cooking game, this guide reveals the secrets to searing scallops to perfection and achieving a restaurant-quality dish.
