by Jennifer Bushman | Oct 3, 2020 | Mains, Recipes
I like to keep canned clams and dry seaweed pasta in the pantry for a dinner that can be on the table in minutes! It’s true that tinned and canned seafood can be hard to trace. When shopping for canned clams, remember to look at the label for one that is a small...
by Jennifer Bushman | Oct 2, 2020 | Mains, Recipes
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...
by Jennifer Bushman | Oct 2, 2020 | Mains, Recipes
I really do believe that frozen fish 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...
by Jennifer Bushman | Oct 2, 2020 | Mains, Recipes
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...
by Jennifer Bushman | Sep 16, 2020 | Mains, Recipes
The brightness and color of this pasta with the meatiness of the scallop cannot be beat. You might want to add fresh greens or arugula to toss in the pasta to add texture and dimension. This can be made with tinned scallops or even sautéed ones that have been thawed...
by Jennifer Bushman | Aug 5, 2020 | Mains, Recipes
When we think of the Native American tribes’ culinary traditions, complex dishes that are based upon a variety of native spices and chiles might come to mind. There are many dishes with roots from Native American cooking that also feature varieties of seaweed. Seaweed...
