Last month I heard about this Verlasso Salmon, the first and only ocean-raised farmed Atlantic salmon to receive the “Good Alternative” buy ranking from the Monterey Bay Aquarium Seafood Watch® program. I was at Central Market the other day. I saw it there and it was in my cart in the blink of an eye. It’s actually very good, clean taste, excellent fat to lean ratio, firm and buttery texture. I seared it with a savory herb crust and it was AWESOME.
Continue reading “Herb-crusted Verlasso Salmon”
Soooo I finally bought this Verlasso Salmon. It seems to be like the best farm raised salmon on the market for its sustainability and rich diet. I’m still looking around and studying about farming techniques, best practices and all that a discerning fish buyer should know of.
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This is one other recipe I got from GialloZafferano.it, one of the trendiest food blog in Italy. I loved this recipe since the very beginning because it actually reinterprets the flatness of the sole. Sole is very “flat” in flavor, but lemon and herbs give that kick. This recipe is a wonderful alternative to the tasty Sogliola alla Mugnaia (basically a floured sole fried in … Continue reading Flatness reinterpreted
It’s a great day for all pasta lovers!! One more day to enjoy your favorite pasta with whatever you like. I’ll celebrate with Calamarata, which is a traditional pasta shape from the region of Napoli / Naples and very similar in shape to squids. The name Calamarata comes from “calamari”, which means squids. Calamarata itself gives the idea of a tasty mixture of calamari, fresh … Continue reading Calamarata Pasta
Yes, Mahi-Mahi is really one of my fave seafood. Grilled, baked, steamed or simmered in white wine, it’s always awesome. I’ve recently come up with Mahi-Mahi Sicilian Style Linguine, which turned out a success. I craved some seared fish, and diggin’ the Internet I got inspired from Paula Deen’s zesty basil butter. See her recipe and mine, and then find your way to it! INGREDIENTS 3 tablespoons unsalted butter … Continue reading Lemon & Basil Mahi Mahi
Beautiful and powerful, Mahi-Mahi is one of my favorite fish. Grilled, baked, steamed or simmered in white wine, it’s always delicious. Today I had a portion in the fridge and came up with this Sicilian-inspired sauce to dress my whole wheat linguine. Sicilian Fishermen would actually use only the parts of the fish located near the head and the tail, but it’s much more likely for … Continue reading Mahi-mahi Sicilian Style