Middendorf's Seafood Restaurant host luncheon for race sponsors

January 17, 2018 | Seafood News
Middendorf's Seafood Restaurant hosted a Thank You Luncheon on Dec. 13 for the sponsors of its ninth annual Middendorf's Manchac Run and revealed numbers from the event. This year, 682 people participated in the 5K, 10K and 10-mile races that started and finished at Middendorf's on Old U.S. 51. ...read more
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Elaine Revelle: Scampi dish for a teen swimmer

January 17, 2018 | Shrimp News
She loves shrimp, and can demolish any shrimp dish in record time. ... No set quantities, just figure at least ¼- to ½-pound shrimp per person. I prefer medium-sized shrimp, nothing too small or too large. If possible, purchase shelled and deveined shrimp, but you can easily do that preparation yourself. ...read more
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4 New Spots To Score Japanese Eats In Houston

January 17, 2018 | Tuna News
On the Korean side, there's beef bulgogi, bibimbap, and kimchi fried rice; for a Japanese meal, diners can select tempura udon, tuna poke, or shrimp teriyaki. Most dishes on the menu are under $10. With a five-star Yelp rating out of five reviews, Soban has been getting positive attention. Yelper Shelley ... ...read more
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Where to Eat, Play, and Stay in Camps Bay, Cape Town

January 17, 2018 | Seafood News
The beautiful enclave of Camps Bay, just 10 minutes' drive from central Cape Town, beckons with its white sand beaches, dozens of hiking trails, and beachfront restaurants serving seafood and local wines, best enjoyed while watching a riotously colorful sunset. Here's where to eat, stay, and play in ... ...read more
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What to Order at Bo Ky, One of Chinatown's Most Interesting Restaurants

January 17, 2018 | Shrimp News
Cambodian Noodle Soup — Fish balls, shrimp, and slices of pork are featured in this soup that is a favorite of the Mekong Delta in Vietnam as well as in Cambodia. The broth is pleasant and straightforward, the noodles like linguine: thin, made of rice, with a bit of tooth to them. This is a soup made to be ... ...read more
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Review: Fusion Taste nails it with banh mi sandwiches, hot pot and prices that are hard to beat

January 17, 2018 | Shrimp News
We started with lettuce, added one of the rectangular noodle pieces, then added cucumber, carrots, sliced Chinese sausage, daikon, citrusy shrimp and grilled pork. A vinaigrette arrived flavored heavily with fish sauce and filled with julienned carrots finished the wraps. The customizable nature of the ... ...read more
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Carolina cooking: Soulveur Bistro highlights low country

January 17, 2018 | Shrimp News
Soulveur's Charleston Shrimp and Grits entree, featuring sauteed shrimp, Virginia ham and vegetables over creamy cheese grits. JENNY McQUEENKnown for flavorful combinations like shrimp and grits, the peas-and-rice dish Hoppin' John, seafood boils and the boiled rice dish Shrimp Kedgeree, low ... ...read more
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Why we need to expand the types of seafood we eat

January 17, 2018 | Tuna News
While Bluefin tuna is listed as critically endangered by The International Union for Conservation of Nature (IUCN), populations of Yellowfin and Albacore tuna are also in decline. Meanwhile, after over a century of overfishing, pollution and disease, oyster populations are suffering a similarly troubled fate. ...read more
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Why we need to expand the types of seafood we eat

January 17, 2018 | Shrimp News
Somewhat remarkably, none of this bad news has slowed us from eating salmon, oysters, tuna or shrimp. After examining the average restaurant menu of salmon filets, tuna steaks, shrimp cocktail and oysters on the half shell, a casual observer might think that the ocean is mostly made up of these four ... ...read more
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Why we need to expand the types of seafood we eat

January 17, 2018 | Seafood News
In his book American Seafood, chef and sustainable seafood advocate Barton Seaver claims that eating these lesser known varieties can help improve our own health and the health of our oceans. In particular, Seaver recommends eating hake, skate and cusk – three species with sweet and buttery ... ...read more
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