Tuesday, October 26News That Matters

Tag: Seafood

Lemons and Roasted Fish: A Delightful Weeknight Dinner

Lemons and Roasted Fish: A Delightful Weeknight Dinner

LifeStyle
When I saw a copy of Danielle Alvarez’s cookbook, “Always Add Lemon,” I knew I’d found a kindred spirit in the kitchen.That title is also my mantra, and a squeeze of lemon, my secret weapon. It’s the finishing touch that brightens nearly everything I cook, whether it’s a sheet pan of roasted vegetables or a sizzling platter of sausages grilled until crisp.I keep a little bowl of seeded wedges at the ready in the fridge. That way, when my braised lentils or pan of pasta needs a jolt, I can squirt in lemon juice without having to fish out the pits. My daughter, the family salad maker, uses them nightly for dressing. She squishes a wedge into the bottom of the salad bowl, adds a pinch of salt, a few grinds of pepper, then whisks in good olive oil. (Vinegar can seem harsh when you’re used to l...
Plant-Based ‘Fish’ Is Here (and Lab-Grown Versions Are Coming)

Plant-Based ‘Fish’ Is Here (and Lab-Grown Versions Are Coming)

Technology
The chef Tsang Chiu King is preparing a subtle-but-significant change to his menu: He’s replacing the fish in some dishes with a plant-based alternative.“Its flavor is light and bland and the texture, like grouper, is a bit tougher,” Mr. Tsang said, referring to the alternative fish varieties he has been testing at Ming Court, a Michelin-starred restaurant in Hong Kong. To boost the flavor, he adds ingredients like dates and goji berries.“This may give our customers a new experience or surprise, and that will help our business,” he said.Plant-based products have been breaking into the foodie mainstream in the United States, after years in which vegan burgers and milk alternatives hovered on the market’s periphery. That is partly because more companies are targeting omnivores who seek to re...
Lawsuits Over ‘Misleading’ Food Labels Surge as Groups Cite Lax U.S. Oversight

Lawsuits Over ‘Misleading’ Food Labels Surge as Groups Cite Lax U.S. Oversight

Technology
Jennifer Jacquet, an associate professor of environmental studies at New York University, said legal activism has become the single-most effective tool for holding companies accountable for questionable marketing claims. Professor Jacquet, an expert on seafood production, said the labeling rules for farmed salmon, for example, are so weak that companies do not have to disclose whether their fish are wild caught or raised with antibiotics in vast, tightly packed coastal enclosures that can have devastating effects on the surrounding ecosystems.“Many of these sustainability claims are dubious and wildly overblown,” she said. “And given that labeling requirements are so pathetic, there really is little way for consumers to determine their truthfulness.”The deceptive advertising claims against...
Porgy: Sustainable, Cheap and Delicious on the Grill

Porgy: Sustainable, Cheap and Delicious on the Grill

Technology, World
The cheapest wine on the list is often worth ordering. Similarly, bright-eyed, silver-skinned porgies — usually among the least expensive options at the fish counter — deserve more attention than they get. In addition to their low price, good flavor and succulent texture, porgies are abundant and sustainable, a rarity in these days of overfishing.“As a former chef, I love cooking porgy; it has a sweet almost shrimplike flavor,” said Savannah Jordan, an owner of the Montauk Catch Club, which distributes local, just-caught fish, including whole porgies, to New York City and the Hudson Valley. “It is a versatile fish to cook with and, with fish prices soaring, it is still an affordable option.”Other seafood experts singing porgy’s praises include Dave Pasternack, the chef and a partner at Pas...
Camarones Embarazados: A Grilled, Head-On Shrimp Recipe From Puerto Vallarta

Camarones Embarazados: A Grilled, Head-On Shrimp Recipe From Puerto Vallarta

LifeStyle
PUERTO VALLARTA, Mexico — You’d have to try to miss the camarones embarazados on a walk along the beaches of Banderas Bay. Makeshift grills encased in bricks or rocks, exhaling the last puffs of smoke from early-morning cooking sessions, dot the shores. Soaked in a rich, burnished-red adobo sauce, head-on shrimp are threaded onto extra-long skewers, grilled until crisp and stuck in sand mounds, tempting passers-by.Ask locals and they’ll tell you camarones embarazados have been part of the culture of Puerto Vallarta, Mexico, “desde siempre” — since forever. Juan Manuel Gómez Encarnación, a renowned local historian, recalled kids selling them at the beach as early as the 1940s.Camarones embarazados translates to pregnant shrimp in Spanish, but the crustaceans aren’t carrying any eggs. The na...
Why Is There a Blue Crab Shortage in Maryland?

Why Is There a Blue Crab Shortage in Maryland?

LifeStyle
“We send our kids to school, we send them to college,” he said. “A person doesn’t go to high school, grade school or community college for some type of fishing and become a waterman. You don’t have your kids educated to pick crabs.” Seasonal workers, he said, have traditionally filled a critical labor gap.Heather Mizeur, a Democrat running for Congress from a district on Maryland’s Eastern Shore, said the Biden administration can help address the labor shortage by authorizing more of the temporary visas. “The seafood industry out here on the shore desperately needs a reliable work force to process the crabs that our watermen harvest,” Ms. Mizeur said in an email.While crabbers in the upper Chesapeake Bay, near Baltimore, are having better luck with their supply this year, Mr. Brown said th...
10 Summer Grilling Ideas: Simple Steps to Delicious (and Faster) Meals

10 Summer Grilling Ideas: Simple Steps to Delicious (and Faster) Meals

LifeStyle
Fire is a mighty ingredient all on its own, adding an alluring smokiness to meat, seafood, cheese and vegetables. So skip the marinade: Grill your ingredients with only oil and salt, and over unrelenting direct heat for a crisp char. Then season them hot off the grill. This style of cooking takes little time and less planning — and can simplify and shake up dinnertime.For a good time grilling, heed these tips:Prep your ingredients, and get the grill super hot. Choose something slender and sturdy (like asparagus or scallions) or lean and marbled (like skirt steak or shrimp) that can cook in less than 20 minutes. As the grill heats up, pat your ingredients dry with paper towels, then let them air-dry until you’re ready to cook. You want the grill hot, but only on one side, so that there’s a ...
The Taste of Summer

The Taste of Summer

LifeStyle
It’s a groundfish that doesn’t taste like a bottom dweller. It’s a highlight of my summer meals.America suited Charpentier’s ambitions. Not long after his arrival, he opened his restaurant in Lynbrook, a landlocked village on the South Shore of Long Island, about an hour outside the city. He courted customers from his work in the city, Vanderbilts and Roosevelts among them, along with Diamond Jim Brady, David Belasco, Sarah Bernhardt and other members of New York’s glittery elites. Traveling to the restaurant from Manhattan, whether by car or train, could not have been easy then. Nick Carraway may have passed through the valley of ashes to get to West Egg in “The Great Gatsby,” but the southern route was surely as horrific, pushing east past the hellscape of Jamaica Bay, where horse-render...
Consider the $34 Lobster Roll

Consider the $34 Lobster Roll

Travel
WISCASSET, Maine — On the first weekend of June, the scene at Red’s Eats seemed much like summers past. The line of tourists waiting to order at this picturesque seafood shack ran down the block. The sun beat down and employees passed out umbrellas and water, the sort of nicety you provide when your restaurant makes “best of” lists and causes traffic jams in attracting people from across the country.Red’s menu offered its usual fare of sea scallops, whole belly deep-fried clams and its most famous dish, a fresh lobster roll, “piled high.”The only change was the price: This year, the lobster roll is $30.“Are you kidding me?” said Bindu Gajria, who was vacationing from Philadelphia and hadn’t checked the menu before getting in line. “I was going to order one, but now I’m having second though...
A Grilled Shrimp Feast, Best Enjoyed Outdoors

A Grilled Shrimp Feast, Best Enjoyed Outdoors

LifeStyle
Summer is the best time to eat outdoors, and, when eating outside coincides with cooking outdoors, so much the better.Still, there’s prep work to be done inside, and in some cases, as in this menu, you can do the prep, or a large part of it, a day in advance. Then, when you are gathered for the picnic — a meal outdoors is always a kind of picnic, whether eaten at a table or perched on a rock — all you have left to do is light the barbecue.A salad is important, especially at an outdoor meal; you want something fresh. Though potato salad or fruit salad may come to mind, a crisp green salad never fails to satisfy. And, for this salad, all the fixings can be prepared well before the meal, then carried to the picnic in a cooler.This one features Little Gem lettuce, a cross between romaine and b...