I know. i know. What does that have to do with seafood? Sides, silly. Plus featuring Soom Foods Tahini from our favorite Philly sisters.
Read More
Helen Rennie is one of my favorite youtubers for simplifying the instruction of culinary technique. Here is an example of how to properly sear skin on fillets such as snapper, bass, tilefish, etc.
Read More
Classic recipes are always really good because, well, they are classic.
Read More
Trout Meuniere means 'the miller's way' in French. Mills were often by rivers where its energy could be used to turn the large stone grinders to make flour. The trout swam in these same rivers. Dusting flour on the trout before sauteing brings together these two elements. Classic dish and classic recipe.
Read More
Keeping it simple is the key to tasting the freshness of sushi grade tuna. No crazy add ins. Just really good.
Read More
A deconstructed version of an unagi sushi roll. So much easier to make and open to so many additions from your end so have fun with it.
Read More
A great way to start off making sushi. Eel is super easy to use. And delish, too!!!
Read More
Jaymie from Craftwork Home in Kensington showing you how to use it...
Read More
Wahoo, or Ono, is a great fish to make a crudo with. Great flavor and awesome texture.
Read More
How about this guy cooking like this in a place like that???
Read More
Another simple recipe from the islands that shows you how to prepare a whole fish. We could certainly see following the same recipe on a grill.
Read More