The Catch
The Up Side of Upcycling
To reduce food waste from ocean to table, Culinary director, Grace Parisi shows us how we can do our parts
A Small Scale Processors Amid the Giants
Kodiak Island Wildsource — Alaska's David and Goliath Story
April is National Brunch Month
Seafood makes wonderful brunch fare—and not just as smoked salmon, love it though we do. Most of these dishes are just as easy as typical brunch food, and just as dazzling (if not more!)
Wine Poached Salmon with Peppers and Leeks
Poaching fish in the oven guarantees evenly cooked, super moist, delicious results. Start off on the stove top to sauté the aromatics and get things bubbling, then pop the skillet into the oven to finish cooking. Using parchment paper as the “lid” (known as a cartouche) allows just enough of the poaching liquid to evaporate, leaving you with a concentrated sauce base, to which butter is added for silky richness.
Steamed Fish with Crispy Crumbs
Here, you get the crunchy goodness of fried fish without all the mess of deep frying. The fish and crumbs are cooked separately, ensuring tender, moist fish and crispy breadcrumbs.
