Grocers Help Shoppers Connection Seafood, Wellness

February 20, 2018 | Seafood News
Something's fishy when it comes to seafood and wellness. Many Americans know that eating seafood is good for them, and yet average intakes are well below optimal amounts recommended by health authorities. Fortunately, retailers in partnership with retail dietitians can use health-focused education ... ...read more
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Experiences: Izumi sushi making class on Royal Caribbean

February 20, 2018 | Shellfish News
The sushi class is offered on most Royal Caribbean ships, but I had resisted trying it primarily because I do not eat shellfish and I knew many of the rolls made used shellfish. While dining at Izumi on Brilliance of the Seas, my waiter informed me the chef could adjust my offering for something I could eat, ... ...read more
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According to Shrimps, We Will All Be Wearing Turquoise Next Season

February 20, 2018 | Shrimp News
If turquoise is your colour, then you'll be elated to know that Shrimps is bringing it back in a major way. The faux fur fashion brand (and brainchild of designer Hannah Weiland) showcased a number of desirable pieces at its London Fashion Week presentation on Tuesday, but it was the icy blue furs that ... ...read more
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Paella with Chorizo, Shrimp, Calamari, Mussels, Green Peas, and Curry Butter

February 20, 2018 | Shrimp News
In a large saute pan over medium-high heat, sear the swordfish and shrimp until cooked through, about 5-6 minutes. Remove the swordfish, roughly chop and place on prepared baking sheet. Remove the shrimp and place on prepared baking sheet and set aside. Deglaze the pan with the remaining 1/2 ... ...read more
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Sugar kelp farming comes to Vineyard waters

February 20, 2018 | Shellfish News
The Martha's Vineyard Shellfish Group, using a grant from the Edey Foundation, is experimenting with rope-grown sugar kelp in the hopes of fostering a new winter industry on the Vineyard. Sugar kelp is a brownish seaweed, native to the northeast Atlantic, that grows in long ribbons. Technically it's a ... ...read more
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This 20-minute lemony shrimp dish is the weeknight hero you've been waiting for

February 20, 2018 | Shrimp News
Shrimp wins as America's favorite seafood in polls year after year; you know those scenes in the film "Forrest Gump" where Pvt. Bubba Blue rambles through all the ways it can be prepared? I think I've had them all. This 20-minute dish ranks high on my list. I could eat it once a week, warm or as cold ... ...read more
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Recipes: Seafood cheese coneys, seafood chili

February 20, 2018 | Seafood News
Add the Sebastian's Crab Meat and chopped fresh salmon to the seafood mixture. Add the sautéed mixture of the mushrooms, onions, celery, and apples into the seafood mixture. Sprinkle 1 or 2 packs (3 or 6 ounces) of Happy Trails Chili Mix into the mixture, and stir. Add the Red Gold Petite Diced ... ...read more
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Twenty88 offers ample menu choices for all tastes

February 20, 2018 | Shrimp News
My ravioli-fan friend was happy with the butternut squash dish and its citrus sage cream sauce, crispy spinach, walnuts and shaved Parmesan, especially with the addition of six shrimp, while my seafood-favoring friend was moderately content with the Alaskan halibut plate, also in generous portion, ... ...read more
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Thai Union registers record sales in 2017

February 20, 2018 | Tuna News
High tuna prices had a negative impact on Thai Union´s operations, but this was partly compensated by prudent foreign exchange management and stringent cost controls in 2017. The Selling, General & Administration to sales ratio was 9.8 percent, below the full year target of 10 percent. As a result, the ... ...read more
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Chef Michael Hung Emerges With New Wine and Seafood Bar in Glendale

February 20, 2018 | Seafood News
Chef Michael Hung is expanding his Ardour Hospitality empire, opening up a new wine and seafood-focused restaurant at the southern edge of Glendale later this year. He's going to have plenty of help in making this one come to life, too. The still-unnamed restaurant project is a partnership between ... ...read more
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