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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Atlantic Salmon

October 1, 2010 | Barry Nash

seafood traditions Atlantic salmon (Salmo salar), highly esteemed and awe-inspiring due to their leaping abilities to reach spawning streams, are often called the “king of fishes.” They have long, sleek spindle-like bodies – rounded, broad...

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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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Fish Flavors and Substitutions

September 17, 2010 | Joyce Taylor

how to select, handle, clean and store seafood Different fish have different flavors. But you can almost always substitute in most recipes. Just exchange one type for a similar one. For example, substitute one lean...

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