Seafood Smarts

That's Good Head! How Modern Chefs Are Pushing Nose-To-Tail Dining With Fish

With fish guts, Americans still need some nudging
Jun 27, 2014 10:00 am

Chefs, food writers and other adventurous eaters — we live for things like fish heads; most Americans not so much. Hastened by the sustainability issue, U.S. restaurants are doing their part to broaden our tastes for seafood beyond the boring fillet. Will you bite? Dive in here.

Coconut Shrimp Salad With Spicy Mango & Cilantro Salsa Recipe

Healthy baked shrimp packed with fresh flavors
Jun 6, 2014 12:00 pm
coconut shrimp salad
Photo: Miles New

We're working our way through British chef and baking empress Lorraine Pascale's new book, A Lighter Way To Bake. Baked coconut shrimp salad is the perfect appetizer. The recipe, after the jump.

FR Investigates: Will The 'Skate Chop' Be The Hot Dish For Summer 2014?

Chef David Burke on his latest rib-eye of the sea
May 29, 2014 10:00 am

Skate, of course, is a former throw-away fish that modern chefs have promoted to an almost-everyday entrée, albeit usually in fillet form, sliced from either the top or bottom of the sea creature’s wing. Skate chop? Well, that’s a bit more unusual. Chef David Burke explains.

Mad For Mollusks: What Exactly Is Abalone, And Why Do We Love It So Much?

The univalve's popularity is soaring. Tried it?
May 19, 2014 2:00 pm

There aren't any abalone bars here, serving up choice mollusk. Chefs aren't racing to put together all-abalone tasting menus to keep up with demand. Kids don't clamor for fried abalone sticks and Red Lobster has yet to debut an Endless Abalone menu. Honestly, most Americans probably don't even know how to pronounce this very edible mollusk (ab-ah-LOW-nee). That's a shame because abalone is good. Here's what it is and why you should seek it out.

Enter The Porgy Boat Chamber: A Chartered Fishing Primer

How to get in on fishing's best-kept secret
Apr 3, 2014 10:00 am

Our new fishing correspondent Helen Cho clocks in with her first story, with advice on how to take on the upcoming fishing season. Here, she offers insights and a primer on how to get in on the scup game. Read on...

Way Better Butter: Uni Butter On Toast Recipe

Spreadable sea urchin is our favorite thing
Mar 12, 2014 2:00 pm
Photo: Nicole Franzen

While early dishes like crispy gnocchi and a pork chop with pickled goji berries will likely rotate in and out with the change of the seasons, there is one dish at new NYC seafood hotspot Navy that is already in what we’d call the Spreadable Things Hall of Fame. Uni butter. And we have the recipe to share with you.

I Ate Poisonous Blowfish Sashimi And Survived To Address 3 Myths

Puffed-up myths to deflate, serve with ponzu
Mar 10, 2014 1:00 pm

When it comes to blowfish sashimi, or fugu, all you may have to go off is the age-old Simpsons episode where Homer demands the fish, despite the chef's warning, then prepares to die. Thankfully we're able to dispel a few myths about this mysterious and highly-prized dish now that West Village sushi paradise EN Brasserie is slicing and serving the best parts. Pull those chopsticks apart and dive right in. 

Crudo Is Not Sashimi. Here's Why.

Raw facts on Italian crudo and Japanese sashimi
Aug 21, 2012 3:01 pm

I consulted with Victor LaPlanca, executive chef at Isola, the Mondrian Soho's new trattoria and house of crudo, on what specifically distinguishes the two styles of seafood au naturel. Break out that expensive bottle of EVOO — you're going to need it.

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