How to Reheat Fish Many of us have been there. Sitting at your desk, concentration wavering after a mornings work. You look up at the clock that sits at a slight angle on the office wall. Time for lunch? Your rumbling stomach confirms…
WHAT IS HALIBUT? The largest flatfish in the world the giant of the Pleuronectidae flatfish family, halibut or Hippoglossus lives in the wild in cold, deep Atlantic waters, as well as around Iceland, Greenland and Scandinavian waters, besides the northern reaches of the…
Most sustainable salmon in the world “There is nothing mysterious about what makes this the best salmon in the world. In the end, rough nature and the right type of handling are what give the salmon the fresh and raw qualities that the…
What is caviar : Unfertilized fish eggs, also known as fish roe. It is a salty delicacy, served cold. True caviar comes from wild sturgeon. while the Caspian Sea and the Black Sea produced much of the world’s caviar for a long time. Caviar…
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Hey Guys, We certainly hope you haven’t missed us as much as we’ve missed you. We are finally back with another exciting blog on all things seafood and our focus today, will be on the one and only ” Red Snapper”. So lets…
ABOUT SCALLOPS Scallops are a type of bivalve mollusk, meaning the interior muscle is surrounded by two shells similarly to oysters, mussels, and clams. Inside the shell, scallops have a white adductor muscle that opens and closes the shell, as well as a…
About Monkfish Monkfish has an ugly appearance, small eyes, rows of fang-like teeth, large head and mouth. However, it tastes divine. Monkfish is a member of the scientific genus Lophius, it`s a deep water bottom-dweller, mostly harvested in the North Atlantic coastal areas…
About Trout Trout is the common name for a number of species of freshwater fish. Most of trout live in freshwater lakes, rivers and streams. Trout are related to salmon and arctic char, this explains its similarities in appearance and taste to salmon.…
Lets start By defining Oysters Edible oysters live in both warm and cold waters along the coasts of every ocean and have been cultivated as food for 2,000 years. The two valves, or hinged oyster shells, are slightly different in shape—one is convex,…
