Sustainable Seafood Tour

Grilled Barramundi Pita Sandwich with Cucumber Yogurt Sauce

Barramundi—such a great name, and an even more delicious type of fish, with a mild buttery flavor and dense meaty texture. Plus, with it’s moderate oil content, it’s an easy fish to cook, whether you grill it to serve in pita sandwiches like I did recently (recipe at the end of the post!), or you [...]

Alaska love has been flowing strong this year on American television, with Andrew Zimmern visiting Alaska’s Inside Passage on an episode of his show Bizarre Foods, and the most recent season of Top Chef drawing to a close with the final four contestants earning the chance to visit Juneau, Alaska and competing using seafood from [...]

The choice of what seafood we buy and eat is a choice that we have today, but tomorrow may hold a different reality. The bounty of our oceans is not unlimited. The Monterey Bay Aquarium Seafood Watch reports that “[s]cientists estimate that we have removed as much as 90 percent of the large predatory fish [...]

Tai no Shioyaki (Salt-Grilled Sea Bream) Number of servings depends on size of fish used 1 whole tai snapper, head on, scales removed and cleaned sea salt Micro Greens Lemon/lime wedges Grated daikon radish seasoned with a few drops of soy sauce 1. Measure out 1 1/2 teaspoons of salt for each pound of fish. [...]

Add this recipe to ZipList! Hamachi Carpaccio Makes about 4 servings 4 ounces thinly sliced fresh hamachi juice of 1 large lemon 3 tablespoons extra virgin olive oil 3 garlic cloves, finely minced 2 tablespoons chopped fresh basil 1 tablespoon chopped fresh chives salt & freshly ground black pepper, to taste fresh cilantro, to garnish [...]

Add this recipe to ZipList! Avocado Crab Roll with Soy Sauce “Caviar” Recipe from Executive Chef Nick Weber, Catal Restaurant & Uva Bar Makes 4 servings (as an appetizer) For the Soy Sauce “Caviar”: 1 1/2 quarts vegetable oil 8 ounces soy sauce 1 teaspoon agar agar For the Avocado Crab Roll: 4 ounces fresh [...]

Add this recipe to ZipList! Tuna Tataki Summer Rolls For the Summer Rolls: Rice paper wrappers Tuna Tataki, thinly sliced on an angle Assortment of vegetables and herbs (Suggestions: butter lettuce, cucumber cut into matchsticks, carrots cut into matchsticks, bell pepper cut into matchsticks, fresh mint leaves, fresh basil leaves, shiso leaves, sprouts) For the [...]

Miso Soup with Clams, Shiitake Mushrooms, & Wakame Makes 4 servings 4 cups dashi 1 pound clams 4 tablespoons miso paste 2 tablespoons prepared wakame* 3 ounces fresh shiitake mushrooms, sliced 1. Bring the dashi to a simmer in a medium-size pot over medium high heat. 2. Reduce the heat to low, add the clams, [...]

Kaki Zosui—Oyster and Rice Soup Adapted from Kaki Zosui recipe in An American Taste of Japan, by Elizabeth Andoh, p.63 Makes 4 servings 1 1/2 cups steamed Japanese rice 1 dozen freshly shucked oysters, reserve their liquor 1/2 teaspoon salt 3 cups dashi 2 tablespoons soy sauce 1 tablespoon chopped fresh chives 1. Place the [...]

Iwashi no Shioyaki—Salt Grilled Sardines Makes 4 servings Eight 6-inch iwashi (sardines) 1 1/2 tablespoons fine sea salt 1 1/2 tablespoons coarse salt soy sauce lemon wedges 1. Rinse the sardines under cold running water, and pat dry. Cut open the bottom 1/4 of the belly on a cutting board, and remove the gills and [...]

Sustainable Seafood Tour

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