About Seafood

Last evening smelled like grilled-burger-heaven in my neighborhood, so I turned to my trusty salmon burger recipe to avoid feeling left out. I mixed in chopped fresh parsley that I had in the fri...

Tired old Greenpeace is once again ranking people and making lists. This time in the UK where they are ranking "tinned tuna" based on issues of by catch. Not being a Brit myself, I'm guessing that's w...

I love happening upon types of food I've never tried before. And restaurants are the perfect place for new-food-test-runs. At a business lunch last Friday, I spotted an intriguing menu item - ska...

Obviously I love eating fish. But there is one sassy elderly woman out of the UK who fancies fish even more. And one bold nursing home employee very devoted to client satisfaction. According to a ...

Today I wanted to share an article I was quoted in this week. Registered dietitian Carolyn O'Neil has a newspaper column, Healthy Eating Out in Atlanta, and did a feature about a fish popping up on ...

This might be one of the more controversial things I could say, but I really enjoy Rachel Ray. She is fun to watch and her food looks delicious. If nothing else, her recipes give me ideas. The ot...

Remember back in 1983 when I was the starting quarterback for the Washington Redskins and we beat the Miami Dolphins 27-17 in Super Bowl XVII? Do you remember? No-- of course you don't because I was ...

Here is my delicious sushi dinner from Friday. For appetizers, we split a tasty roll and an even tastier soft-shell crab. In Lloyd's words, "the average soft-shell crab is about the best thing I'...

It's not quite the 2004 forged document scandal that ended Dan Rather's storied career at CBS but it does highlight an important issue about sourcing that many in the media overlook. This CBS story...

Here's an interesting story that's bound to be distorted and eventually find its way into activist propaganda. It comes to us from South Carolina where the Herald reports that health officials there a...

It has been a loooong week, so I'm happy to report just a few simple words... Going out for sushi tonight! I'll let you know how it goes....

Todays lunch was simply tuna mixed with olive oil, salt, and pepper on whole-grain bread. I actually keep a mini-pantry of food in the office, and 3 ounce cans of tuna are always on stock. One is ...

Our fight over the truth about tilapia continues. Earlier today, the Winston-Salem Journal issued a pair of corrections to the story they ran earlier this week that erroneously claimed NFI was orches...

Whole fish, larger fillets, or steaks may be checked for doneness with an instant-read thermometer. Remove them from the heat source as their internal temperature begins to approach 140 degrees to pro...

Seafood is extremely perishable. Quickly freezing it at the height of freshness (usually when it's still on the boat or shortly thereafter) is a successful way to keep the flavor and texture. When pur...