About Seafood

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...

Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to transfer heat to, ...

Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid that's kept just below the boiling point (160 to 180 degrees). Seafood cooked using this technique wil...

Pan searing is a technique that works well for cooking fish steaks and thicker, shorter fillets of fish. If the fish has skin, score it on the skin side with a few vertical slashes. This will help the...

Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat. Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered casserole dish locks...

Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain moisture. Even so, use care when choosing marinade ingredients and limit the seafood's time in the mari...

Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish, skinles...

Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or shrimp, and lobst...

Baking surrounds food with even, dry heat and is an excellent method for cooking whole fish. Smaller, delicate pieces of fish do not respond as well to baking and require a coating of breadcrumbs, or...

Some might consider it a condiment, but one of my absolute favorite foods is salsa. You know those people who gently dip the itty-bitty corner of their chip in the salsa dish? I dont understand those...

Today I got my favorite piece of monthly mail the Tufts Health and Nutrition Letter. Put together by my alma mater, the Friedman School of Nutrition Science and Policy, this newsletter somehow manag...

The Winston-Salem Journal has not made time to address errors in their article from yesterday, but they have squeezed in the task of pushing the story and its inaccuracies out on their newswire. In a...

Last night was another reci-free dinner, meaning that I made it up as I went along. Lloyd and I picked up a pack of fresh scallops and a pack of fresh mahimahi from the store because they looke...

The Winston-Salem Journal continues to obscure an open scientific discussion about eating fish and we are obliged, once again, to set the record straight. In a story published on July 28, 2008 [Re...

Last night I whipped up a quick recipe-less clam pasta chopped onion, garlic, and canned clams sauted in olive oil atop whole wheat fettuccine. It was yummy, but needed a little spice, hence the ...