Anchovy: From Cured to Concentrated Umami
Learn to make anchovy: from cured to concentrated umami — covering anchovy types, curing process, and the role of anchovy in this classic recipe.
Seafood
20 articles
Baked Cod with Lemon and Breadcrumbs
Learn to make baked cod with lemon and breadcrumbs — covering cod selection, breadcrumb preparation, and the role of baked cod in this classic recipe.
Ceviche: Acid Cooked Freshness
Learn to make ceviche: acid cooked freshness — covering fish selection, citrus marinade, and the role of ceviche in this classic recipe.
Clam Chowder: New England Style
Learn to make clam chowder: new england style — covering clam cleaning, salt pork rendering, and the role of clam chowder in this classic recipe.
Crab Cakes: Lump Meat and Minimal Filler
Learn to make crab cakes: lump meat and minimal filler — covering crab selection, binder preparation, and the role of crab cakes in this classic recipe.
Fish and Chips: Crispy Beer Batter
Learn to make fish and chips: crispy beer batter — covering fish selection, batter preparation, and the role of fish and chips in this classic recipe.
Fish Stock: Bones and Aromatics
Learn to make fish stock: bones and aromatics — covering bone selection, sweating aromatics, and the role of fish stock in this classic recipe.
Grilled Whole Fish: Mediterranean Style
Learn to make grilled whole fish: mediterranean style — covering fish selection, cleaning and scoring, and the role of whole fish in this classic recipe.
Lobster: Boiling and Steaming Guide
Learn to make lobster: boiling and steaming guide — covering lobster selection, cooking method, and the role of lobster in this classic recipe.
Oysters: Raw, Grilled, and Fried
Learn to make oysters: raw, grilled, and fried — covering oyster selection, shucking technique, and the role of oysters in this classic recipe.
Pan Seared Fish: Crispy Skin Every Time
A detailed guide to pan seared fish: crispy skin every time. Covers key techniques, ingredient tips, and pro tips for the best results.
Poached Salmon: Gentle and Moist
Learn to make poached salmon: gentle and moist — covering liquid preparation, temperature control, and the role of poached salmon in this classic recipe.
Seared Scallops: Caramelized Crust
Learn to make seared scallops: caramelized crust — covering scallop selection, drying technique, and the role of scallops in this classic recipe.
Shrimp Scampi: Garlic Butter and White Wine
A detailed guide to shrimp scampi: garlic butter and white wine. Covers key techniques, ingredient tips, and pro tips for the best results.
Smoked Salmon: Cold Smoke Technique
Learn to make smoked salmon: cold smoke technique — covering salmon selection, dry cure, and the role of smoked salmon in this classic recipe.
Steamed Mussels: Wine and Garlic Broth
Learn to make steamed mussels: wine and garlic broth — covering mussel cleaning, aromatic base, and the role of mussels in this classic recipe.
Sushi Rice: Foundation of Great Sushi
Learn to make sushi rice: foundation of great sushi — covering rice selection, washing technique, and the role of sushi rice in this classic recipe.
Sustainable Seafood: Choosing and Cooking Responsibly
A detailed guide to sustainable seafood: choosing and cooking responsibly. Covers key techniques, ingredient tips, and pro tips for the best results.
Thai Fish Curry: Coconut and Spices
A detailed guide to thai fish curry: coconut and spices. Covers key techniques, ingredient tips, and pro tips for the best results.
Tuna Tartare: Raw Preparation
Learn to make tuna tartare: raw preparation — covering tuna selection, knife technique, and the role of tuna tartare in this classic recipe.