How Safe is Seafood?

November 12, 2010 | David Green

seafood is safe to eat Seafood in the United States is now safer than ever, in part due to a federally mandated inspection program that began in 1997. HACCP, or Hazard Analysis and Critical Control…

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Seasonings – Spices and Root Vegetables

October 29, 2010 | David Green

tips from the kitchen Spices are the bark, root, fruit, berry or seeds of plants. Like herbs, spices such as pepper and ginger are very compatible with seafood. Both black and white peppercorns are quite…

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Seafood Allergens

October 15, 2010 | David Green

seafood is safe to eat Approximately 2 percent of adults and 5 percent of infants and small children in the United States suffer from food allergies. The cause is natural allergenic proteins found in food…

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Seasonings – Herbs

September 17, 2010 | David Green

tips from the kitchen Fresh herbs, spices and some vegetables can enhance and add variety to your cooking – not just seafood, but almost all of your cooking. Herbs are the leaves of plants such…

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Catfish – A Carolina Classic!

September 3, 2010 | David Green

how to select, handle, clean and store seafood Catfish products are sold by processors to institutional and retail markets. The majority of catfish products are packaged and delivered fresh (ice packed), individually quick frozen (IQF)…

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