Being the Queen of England definitely has its perks. In addition to being the fabulously wealthy figurehead of an entire nation and getting to have your face on coins and stuff, it turns out you also get first dibs on any dolphin entering British waters. No, really.
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Tuna may be the most popular canned fish on the market, but its image is firmly associated with school lunches and the occasional melt. Canned salmon, on the other hand, has the ability to rise above its station, to dazzle and delight even in fancy situations. You just have to treat it with a little bit of respect.
Leek greens are quickly becoming my favourite part of the leek. Not only are they freaking banging when pan fried, but they can be used to infuse fish and other seafood with delicate, oniony flavour.
On the back of the news that Victoria will be banning plastic shopping bags, I wondered how much plastic is actually in the ocean. I always hear big, crazy numbers and I've certainly seen the pictures but what is the reality? The science? How does it affect ocean life?
This infographic explains.
My tuna salad preferences are very straightforward: Bumble Bee Solid White Albacore in water (no "Chunk Light", no oil, no Star-Kist), a tablespoon of mayo (Hellmann's) per can, and that is it. I will occasionally go crazy and add capers, or a bit of anchovy paste for umami flavour, but definitely no onion or celery. I am sure your own tuna tastes veer wildly from mine, and that's as it should be -- when you're dealing with controversial foods such as canned fish and mayonnaise, you're going to run into a lot of strong opinions. But one thing most tuna salad lovers can agree on is the implement with which you mash up the ingredients -- you use a fork, right? I'd like to suggest a faster alternative.
When our very own US editor-in-chief sent me a recipe for ceviche, I was excited, because ceviche combines two of my favourite activities: Eating seafood and not cooking. When I read the recipe, however, I was a little appalled, for it suggested that beautiful pieces of fresh sea bass be left in an acidic marinade for two freaking hours.
Welcome to this week's edition of Will It Sous Vide?, the weekly column where I make things with my immersion circulator.
Milk is great for taming fishy odours while cooking, but it's also a fantastic poaching liquid for sturdy fish like halibut, salmon or tuna.
You most certainly know someone taking fish oil pills - those fishy, translucent gold capsules - for their purported heart benefits. But evidence continues to mount that fish oil might be snake oil.
At the very least, it doesn't pack nearly the punch we once thought. Instead, it's probably just worth eating actual fish, which is loaded with plenty of healthy vitamins and minerals.
Out of all of the counters at the grocery store, the seafood counter may be the most unpredictable. Sometimes they simply don't have the fish you're looking for, or the one you want doesn't look too fresh. Knowing which fish to substitute can be tricky, but Epicurious has a whole slew of seafood swaps to help you out.