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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Rainbow Trout

October 29, 2010 | Barry Nash

north carolina fisheries The rainbow trout is the best-known species of trout in the world. Beautiful iridescent colors, most vivid during spawning times, have given rise to this species’ common name. The flesh is normally…

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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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Planked Salmon with Fresh Dill

October 1, 2010 | Joyce Taylor

another fresh seafood idea After all these years working on Mariner’s Menu, we just recently tried plank cooking–and it’s wonderful! Cooking on a plank dates back at least to the native Indians of the Pacific…

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Salmon—An Omega-3 Champ

October 1, 2010 | Joyce Taylor

seafood is health food Not too many years ago, most salmon recipes began with “a can of salmon.” And our meal was usually patties or a casserole. This has changed. Now fresh salmon is widely…

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