Sautéed Soft-Shell Crabs with Lime Mayonnaise

May 28, 2010 | Joyce Taylor

another fresh seafood idea For many seafood lovers, the ultimate delicacy is soft-shell crabs. They are eaten almost whole—claws, flippers and new shell included. Soft-shell crabs, commonly called soft crabs, are blue crabs that have…

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Soft-shell Blue Crabs

May 27, 2010 | Pam Morris

seafood traditions Eddie Willis (EW) a soft crab harvester and fish dealer talks to Pam Morris (PM) PM: Where do you live and how long have you been a commercial fisherman? EW: I’m a fourth…

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Health aspects of fish consumption

May 26, 2010 | David Green

seafood is health food A recent international report concludes eating fish lowers the risk of death from heart disease in the general adult population. For women of childbearing age, the report concludes eating fish during…

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Grilled Marinated Tuna with Herb Butter

May 5, 2010 | Joyce Taylor

another fresh seafood idea Yellowfin is one variety of tuna. Others include bluefin, albacore, tunny, bonito, skipjack and bigeye. While bluefin is the favorite of many cooks, most of it is exported to Japan for…

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Sashimi-grade Tuna

May 5, 2010 | David Green

how to select, handle, clean and store seafood “Sashimi” implies more than just “raw fish.” The term refers to specific requirements regarding fish freshness, appearance, presentation, texture and taste. Sashimi is a traditional Japanese dish…

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