Recipes

Cured Salmon Gravlax

Cured Salmon Gravlax

Gravlax, salmon cured in sugar and salt until it is silky smooth, is incredibly easy to make. It only takes about 10 minutes to put gravlax together, and a short 24 hours later, you’ll have perfectly cured fish. The most important thing to remember when making homemade gravlax is that you must use the finest quality salmon you can find. Our gravlax starts with Sea to Table Wild Alaska Sockeye Salmon or Coho Salmon. Its bright, clean flavor reflects the wild salmon's varied diet and the clean ocean environment in which it grows to maturity. Cured salmon comes in many forms,...

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Fish Fingers: A Taste You'll Never Grow Out Of

Fish Fingers: A Taste You'll Never Grow Out Of

You don't have to be a bearded man in a yellow raincoat to serve up these crispy, crunchy, tender fish fingers. If you have 30 minutes and a packet of Sea to Table Northwest Pacific Cod, you’re well on your way to making this family friendly frozen-food classic... right in your own kitchen. When you make fish sticks yourself, you’ll have the pleasure of eating the very freshest-tasting fish with no additives, preservatives or trans-fats... and the pride of serving your kids a from-scratch meal. So let’s add this one to the meal plan, shall we? Fish Fingers Serves 2...

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We Want to Be Loved Bayou: Mardi Gras Wild Gulf Shrimp Creole Recipe

We Want to Be Loved Bayou: Mardi Gras Wild Gulf Shrimp Creole Recipe

Today, most people think of Mardi Gras as a day of drunken debauchery parading through the streets of New Orleans. But Mardi Gras isn’t all about catching beads and slurping down hurricanes. In the catholic church it’s also the last day before lent begins. That means historically, it's the last day to load up on a lot of delicious things before you give them up for more than a month. If you’re one of those people looking to feast before the long lenten fast, or if you just like good food, try this amazing New Orleans inspired Shrimp Creole recipe...

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The Maine Event: Easy, Elegant Butterflied Lobster Tails

The Maine Event: Easy, Elegant Butterflied Lobster Tails

Lobster tails. Ayuh! Arguably the most delicious part of the lobster, which is why so many restaurants serve the tails a la carte, no body or claws included. No seafood is more tasty, luxurious and surprisingly economical. Preparing lobster tails is so much easier than cooking a whole lobster (especially for the squeamish). This is one of our favorite recipes for tender, sweet, buttery results every time. It's soooo simple you’ll be serving it up at every holiday and dinner party. Or even on a weeknight! Serve your lobster tails the traditional Maine way with a side of butter and...

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