The cod industry off the coast of Nova Scotia collapsed in 1992. Because of plunging cod numbers the Canadian government banned cod fishing. Cod fishing had been the basis of the area’s economy, worth $700 million. The ban put millions of people out of work. It was out of this event that the idea of [...]
Recipe by Chef Elia Herrera of Los Colibris, Toronto. Recipe feeds 4 Ingredients 12 oz. Marine Stewardship Council certified halibut, cut in small to medium cubes 1 serrano pepper, sliced 2 scallions (spring onion), sliced 1/2 pint raspberries, cut in half 1 pint 3 passion fruits, flesh scooped out 1/3 bunch cilantro (coriander), chopped 3 [...]
Recipe by: Carla Hall Author of two cookbooks, television co-host of ABC’s “The Chew,” and owner of Carla Hall Petite Cookies, an artisan cookie company. Ingredients (Serves 4) 3 tablespoons olive oil 10 ounces spicy Italian sausage (turkey or pork), casings removed 3 garlic cloves, thinly sliced 1 large onion, halved and thinly sliced 1/2 [...]
Recipe by: Mark Dommen One Market Restaurant San Francisco, California Serves 4 Ingredients 12 oz. Dungeness crab, cleaned, body and leg meat ¼ cup + 2 Tbsp. lemon oil Lemon juice, to taste 1 small green papaya Sea salt 1/3 cup lime juice 1/3 cup fish sauce 2 Tbsp. sugar 1 jalapeno, peeled, diced 1 [...]
A sustainable replacement for unagi (freshwater eel) Recipe by: Kin Lui, Raymond Ho and Casson Trenor Kin and Raymond are the chefs/owners and Casson is the seafood sustainability consultant of Tataki Sushi & Sake Bar in San Francisco, California. Ingredients (Serves 8) Sablefish is available May through October 1 1/2 pounds sablefish fillet 1 large [...]
Recipe by: Charles Phan Executive chef/owner of The Slanted Door, Out the Door, Academy Café/Moss Room and Heaven’s Dog in San Francisco, California. Ingredients (Serves 2 to 4 as part of a multi-course meal) Dungeness crab is available December through February, and June 4-ounce package dried cellophane noodles (also called mung bean noodles, mung bean [...]
Recipe by: Rick Moonen Author and chef/owner of Rick Moonen’s RM Seafood and Rx Boiler Room in Las Vegas, Nevada. Ingredients (Serves 4) Trout 1 cup buttermilk 1/4 cup minced red onion 1/4 cup chopped scallions 3 tablespoons chopped fresh dill 1 teaspoon minced garlic 1 teaspoon grated lemon zest 1/2 teaspoon chile paste (sambal [...]
