Enjoy Seafood Guilt Free.

If you feel guilty every time you order some seafood, it’s totally understandable. Based upon what you read and hear in the media about overfishing, it seems like we’re about to be fighting over the last fish in the sea. Did you know there’s even a web site dedicated to discussing the sad state of the world’s fisheries? “Overfishing—A Global Disaster,” is the lead banner on the site www.overfishing.org.

But commercial fishing is a big, global business and as such, grand generalizations don’t even begin to tell the whole story. While it’s true that global seafood catches may be declining slightly, there are many fisheries, some quite large, that are very well managed and sustainable. more

Gefilte Fish & Beyond

Surely no holiday food is more Jewish than gefilte fish. It has been eaten by the Jews of Central and Eastern Europe since the late Middle Ages. Perhaps because of its guttural-sounding name in English, it will probably never, like lutefisk within the Norwegian community, become a showstopper outside the Jewish community. But for the majority of American Jews it signifies holiday food in their home. And, homemade, it is delicious.

When the Jews migrated to Eastern Europe, fresh fish was hard to come by. Even so, they wanted just a little bit for their Friday evening meal—to welcome the delights of the Sabbath. more

Perfect Presentation

The shopping is done, the decorations are up and the guests are full of cheer. You’ve spent days planning a menu and hours preparing it. Now that you’re about to bring your masterpiece to the table, you realize that…well, let’s just say it doesn’t look like the picture in the glossy magazine. Why not? Because while all recipes strive to help you prepare food that tastes wonderful, few recipes include instructions that help you make food look beautiful. more

Scallops

While the distinctive fluted shape of the scallop’s shell is familiar, you’ll rarely find them at your local seafood counter. Scallops are almost exclusively sold as meats. These marshmallow-shaped bits of flesh are the adductor muscles that power the scallop’s shell-flapping flight. more