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A place to muse, explore, and give a voice to things that I am passionate about.
Seafood Watch: The Must-Have App For Choosing Sustainable Seafood
Whether it’s shrimp, salmon, or any other species from the water, determining where your seafood came from AND if it’s a sustainable choice can certainly feel both daunting and frustrating. That’s why I recommend downloading the Seafood Watch app – this tool allows you to see if a type of fish or shellfish is a Best Choice, a Good Alternative, or one to Avoid!
Recipe: Traditional Spanish Paella with Tinned Seafood
I wanted to take a traditional paella, make it with local sausage and Valencia or Bamba rice, and then layer in a beautiful array of tinned seafood like cod, mackerel, geoduck, and sea bass. This “Sea Pantry” spin on a Spanish staple will please the entire family!
The Case for Sustainable Aquaculture: Why It’s Critical for Our World & How You Can Support It
Scientists and activists have sounded the alarm that humans’ appetite for seafood is outpacing what fishermen can sustainably catch. 64% of wild species in the ocean are depleted or exploited. That’s why we need sustainable aquaculture of finfish, shellfish, and seaweeds – in addition to sustainable fishing!
Recipe: Seaweed Pasta with White Clam Sauce & Parsley
I like to keep canned clams and dry seaweed pasta in the pantry for a dinner that can be on the table in minutes! For this recipe, you’ll create a beautiful clam sauce with garlic, thyme, parsley and then pour the sauce over a kelp pasta.
Recipe: Yellowfin Tuna Skewers with Curry Sauce and Maple Glazed Butternut Squash
For this grilled tuna kabob, I used a sustainable, wild-caught yellowfin tuna, but you can also use albacore from a sustainable fishery! You’ll first prep the fish in a wet marinade composed of soy sauce, cumin, olive oil, and fresh lime juice so that it’s full in flavor. After cooking the kabobs on a grill pan or outside on the grill if the weather is nice, serve your tuna skewers with a creamy curry sauce on top of a beautiful, sauteed maple glazed butternut squash – you can cut the squash into fun noodles or cubes!
Recipe: Provencal Style Cod with Cannellini Beans and Tomato
I really do believe that frozen fresh is the new “fresh!” With advanced freezing techniques, you can always have beautiful fish on hand, ready to go, that tastes just as delicious as fresh fish. This Provencal style cod is one of my go-to dishes because it’s incredibly simple and features vibrant wholesome ingredients like herbs, bell pepper, and tomato!
Recipe: Tinned Cockles & Black Rice with Salsa di Pomodoro
I feel like there’s almost nothing like cockles – a type of small shellfish that are absolutely stunning.
Cockles farmed worldwide with off-bottom cultures are a “Best Choice” or Green from Seafood Watch.
I picked my cockles up at Caputo’s Market and Deli (they have other great tinned seafood too!) and layered them on top of a gorgeous black rice with salsa di pomodoro.
Between the pancetta, the mushrooms, and cockles in this dish, we get a lot of meatiness. I loved topping everything off with a Spanish aioli for a touch of richness, along with rosemary and parsley – DELICIOUS.
Recipe: Chocolate Chip Mousse Kelp Brownies
My mom used to make me Nestle chocolate mousse brownies when I was young, and this recipe is inspired by those. The addition of the sustainable seaweed adds richness to the brownies in a way that the cocoa cannot! In this recipe, I use dulse, a crimson-colored seaweed that tastes a bit fruity and salty – SO yummy!
Recipe: Traditional Yeasted Blini and Caviar
These blini (Russian pancakes) are good enough to eat any time of the day and with a variety of condiments and toppings – including sustainable caviar!