Sea Stories — cooking seafood

We get a lot of questions about fish. How to cook it, how to thaw it, how to store it.  Sometimes we get questions about fishing. Like, what the heck does trawl-caught mean? Maybe you read an article about fish and have questions. Perhaps you heard something and are wondering if it’s true. Maybe your fish skin turns out soggy, not perfectly crispy. The point is, we all have questions about fish but no forum to ask them. Until now. We are pleased to announce our new regular series where we answer all your searing questions about fish, from the...

We're All Tired of Tilapia. Fortunately, Sea to Table Can Help. Tilapia is popular for good reason—it’s inexpensive and widely available, plus it "goes with everything." Like a chameleon, tilapia blends almost seamlessly with other ingredients, absorbing the flavor of everything it’s cooked with. People who don’t generally like fish like tilapia because it is so unassertive to be almost tasteless. People who like fish tend to dislike tilapia for the same reason! But tilapia’s ability to absorb flavors from whatever it is swimming in can work against it, resulting in the “earthy” (a polite term) flavor of some imported...

If Memory Serves Me Right: The year was 1993. Bill Clinton was sworn in as president. We lost Kurt Cobain and all we got in return was Beanie Babies. Once again the world was ruled by dinosaurs; crowds flocked to see Jurassic Park in theaters and Barney the Dinosaur ruled the airwaves. But 1993 to me will always be the year I first heard these fateful words: “Allez Cuisine!” With those two words (meaning “go cook!”) viewers were transported into the amazing world of Iron Chef, a Japanese cooking show that was so much more. It was an elaborate production,...