fish

Recipe Roundup

10 Seafood Inspired Recipes to Try This Week

By Christopher Stewart | June 4, 2013

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seafood, dinner, mussels, recipe roundup

Dinner for the week is a hard choice to make in general, especially in the warmer months when it’s too hot to even think about turning on the stove or oven. You also don’t want to feel weighed down when it’s warmer out, leaving the heavy stews, carbs, and soups behind. Seafood is a great alternative for dinner during the week, and it’s a wonderful way to have a lighter meal. Seafood and fish are so versatile and it’s great that you can mix and match flavors to create a different meal every weeknight. Whether pan seared served with vegetables or testing out your chef recipes and making a ceviche, seafood can add a different twist to your every day dinners. Here are 10 satisfying seafood recipes to make for dinner this week.  Read More

What To Eat And Drink

What To Eat Now: Fish Tacos

By Marcus Samuelsson | May 24, 2012

Photo: Neil Williams

Photo: Neil Williams

If I had to name one of my all-time favorite food to find while I’m on the West Coast, it would definitely be fish tacos. We may be a far ways away from the sun-soaked areas of California where fish tacos reign supreme, but that doesn’t mean you can’t make your own fish tacos to enjoy.

Perhaps the versatility of fish tacos is what makes the dish so enjoyable, considering all the different kinds of toppings, condiments and spices you can use to enhance your tacos. Additionally, you can switch up the specific ways you cook your fish as well – coat the fillets in breadcrumbs and bake, pan-fry for a nice crispy crust or let it cook on the grill and get some nice char – whatever it be, they’re bound to be good.

First things first – be sure to pick the right fish. Using a flaky, soft, white fish is very important for fish tacos. Aim to look for a nice, firm tilapia, snapper, cod, mahi mahi or catfish. Even shrimp, lobster, or scallops make for a great alternative to a fish taco. Cilantro, avocado, cabbage, lime and jalapeno are all worthy toppings for the tacos – the flavors are bright and ingredients are healthy and one of my favorite combinations. Read More

News

Sustainable Fish Swimming Mainstream To Large Supermarkets

By admin | January 27, 2012

Photo: FrenchDuck

Photo: FrenchDuck

By: Saira Malhotra

Fish has been a hot topic for many food activists, environmentalists, restaurateurs and even many households in recent years. With an increase in fish consumption, no longer just being reserved to a restaurant experience, the question of sustainability is thrown in to light.

We wanted fish and we were able to buy it as expensively or inexpensively as we wanted. There was little understanding of where it came from; unless of course we associated quality with a buzz word location that prefaced it – Is this sea bass Chilean? Did this Salmon swim the crisp fresh waters of Norway?  Then something changed. The integrity by which the fish was raised came into question.  We became aware of varying harvesting techniques and we understood that it was not ‘all the same’. We were told that certain fish were becoming endangered and then that conversation led to an entire list of them. Read More

News

Fishy Business: Factory Fish Farms Not Going Anywhere

By admin | November 16, 2011

Photo: Thomas Quine

Photo: Thomas Quine

By: Saira Malhotra

According to Civil Eats, it appears that greed has thrown us under the bus yet again. We have allowed our land to be ravaged by our insatiable demands for more chicken, beef, pork and we are consciously paying the price. With ‘factory farming’ becoming part of our household diction, not only does it apply to chicken farms and milking parlors – milking it for more than it is worth, but it also now applies to fish. Read More

News

A Look Into Ethical Fish Choices

By admin | September 26, 2011

Photo: garryknight

Photo: garryknight

By: Ashley Bode

Twenty years has passed and we are still facing the same issues on our plates. In the 1980s consumers boycotted for dolphin-safe fishing and were promised an improvement. Yet, the general public is still unaware of how, where, and at what cost their seafood is caught. Is it time for us to think of fish as animals and not just a category of food?

According to Mark Bittman, Greenpeace is at it again, boycotting canned tuna in efforts to raise awareness and stop fishing done by long-lines and fish aggregating devices (devices that lure big fish, then detect and communicate how many fish are present); Read More

News

Shark Meat Fish Tacos?

By admin | August 2, 2011

Photo: Klaus Stiefel

Photo: Klaus Stiefel

It’s that famous time of year again: Shark Week on the Discovery Channel! As much as we love to learn about our favorite underwater predator from a distance, we may encounter sharks on land more often than we imagine, like in our food. Read More

News

Top 5 Foods For Your Skin

By mahir | May 16, 2011

good-for-your-skin

Not many people have enough time to eat right, plan out a skin regiment and have time leftover to catch up on Top Chef. Thankfully, you can accomplish two of the three in one fell swoop. Be sure to stock up on these top 5 foods as they make for great skin boosters:  Read More

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About The Team

Whether it’s finding the best goat tacos in LA, spotting a well-worn vintage bag in Sweden, or interviewing the “crab man” selling seafood on a corner in Harlem, we tell stories seen from Chef Marcus Samuelsson‘s point of view. MarcusSamuelsson.com strives to create conversations about food, nutrition, culture, art, and design. We want to find Read More

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