How to Buy, Store, and Cook with Collard Greens, in Season in November

October 30, 2015 | Seafood Recipes
When you can't look at another kale salad, it's time to get to know collard greens. Every bit as nutritious and tasty as their more popular brethren, collards are flat-leafed, large greens that grow well into late fall, and stand up to braising, sautéing, and even stewing. You can eat them raw, too—just be sure to slice them thinly, or they will be too tough and fibrous. How to Buy The stems of collards are thicker and hardier than kale stems,
Read More »

How to Buy, Store, and Cook with Shallots, in Season in November

October 30, 2015 | Seafood Recipes
Shallots can be used interchangeably with onions, but they have one advantage over the more common alliums: They have a sweeter flavor. This makes them particularly good when roasted or cooked in a boozy combination of cider and bourbon—we eat them as side dishes all autumn long. How to Buy Like onions, shallots should have a thin, dry papery skin that shows no signs of moisture. Look for shallots that are fully encased in this paper, and are n
Read More »

How to Buy, Store, and Cook with Brussels Sprouts, in Season in November

October 30, 2015 | Seafood Recipes
Brussels sprouts may have received a bad rap in the past, but they've really come into their own as of late—we have bacon (and fish sauce!) to thank for that. But you needn't sauté them in pork fat to make these brassicas taste good; they're great in salads and slaw—even on pizza. How to Buy Brussels sprouts grow on thick, woody stalks. The stalks are inedible (but they do make great dog chew toys). If your market sells them by the stalk, si
Read More »

Regal Springs hires exec from Harvest Select in sales, chef role

October 30, 2015 | Seafood News
Guy Lott joins integrated tilapia firm in US sales and corporate chef role ...read more
Read More »

How to Buy, Store, and Cook With Pears, In Season in November

October 30, 2015 | Seafood Recipes
Apples get all the attention come fall, but pears are just as deserving. They ripen in early autumn and, when kept in the right conditions, last for weeks. Eat them ripe for a sweet snack, or bake with them—anything an apple can do, so can a pear. Roast them, bake them into a cobbler, or make a show-stopping pie. How to Buy Don't got man-handling those pears! They're delicate, and can bruise easily if squeezed too hard. Instead, handle them gen
Read More »

EHP disease, low stocking see Indian shrimp price hike continue

October 30, 2015 | Seafood News
Disease discussed by CP Foods' Robins McIntosh during GOAL accentuating price rise in India, which is being driven by lower stocking from farmers ...read more
Read More »

We Upgraded the Shameful Cocktail Orders of Our Youth

October 30, 2015 | Seafood Recipes
We'll admit it: We used to drink some pretty shameful cocktails. Hey—before we became editors at Bon Appétit, we were just kids with a case of energy drinks and a taste for sour mix. We're not proud, but nostalgia does run deep. We asked Pam Wiznitzer, bartender extraordinaire from NYC's Seamstress, to bring our old-school drinks into the current decade. Once she stopped laughing, Wiznitzer gave us some great ideas for adding some sophisticati
Read More »

Omarsa on track to meet organic shrimp production goal after ASC certification

October 30, 2015 | Seafood News
Ecuador's shrimp producer has exceeded last year organic output and aims to export 5m pounds in 2015 on 'growing demand' ...read more
Read More »

Analysts predict Marine Harvest Q4 volume drop, but shares outlook still ‘favorable’

October 30, 2015 | Seafood News
Analysts at Nordea expect Marine Harvest's volumes to dip in the fourth quarter before plateauing in 2016 ...read more
Read More »

Napa Seafood Summit’s regional China event sold out

October 30, 2015 | Seafood News
An event affiliated with the annual Napa Seafood Summit, scheduled to held next week for the first time in Qingdao, China, has been fully booked ...read more
Read More »