This is a basic, versatile broth. It’s very mild and can be used in place of chicken broth in most recipes. I use it in soups like gumbo, gazpacho and Thai wedding soup. It makes the most of your catch, and it doesn’t take as long as other bone broths.
I was reading an online travel guide to Portugal recently and found an entire discussion board on restaurants that offer filleted fish, as opposed to the traditional whole fish served there. I was surprised how many people, mostly Americans, explicitly did not want to eat fish served whole.
This soup was inspired by these seafood cakes. The binder is only fresh coconut meat, and we had lots recently after our neighbor had this tree cut down. The coconuts went floating down the canal, so we scooped them up. They were really tasty.
My fridge is full of all types of pickles, from kosher dills to pickled okra to kimchi. Those jars will last for months. But when I make pickled shrimp, they disappear in a couple days.
Unlike other types of farmed seafood, farmed clams don’t require antibiotics or additional feed.
I doubt I can convince many people to read a book about oysters published in 1941. But what if I told you it’s a very short book? MFK Fisher’s Consider the Oyster may be the most beautiful prose ever written about a mollusk.
Holidays at our house are not traditional feasts. We like a few classic trimmings, but the highlight is always fresh catch.
My favorite Thanksgiving was spent at Cayo Costa State Park. My brother joined us for a sail to the island and we met a group of friends who were camping there. They invited us to their campsite for a Thanksgiving feast with all the fixings.