Escabeche Basics and Recipe

Escabeche Basics and Recipe

Escabeche is a cold dish of cooked fish that is marinated in a vinaigrette for a period of time or overnight. Swordfish, tuna, bonito, and mackerel all are popular fish to use. The fish is flavored in the marinade. Persian in origin, escabeche is popular in Latin American 

Moist Heat Cooking Methods for Fish and Shellfish: Steam, Poach, Braise, Simmer

Moist Heat Cooking Methods for Fish and Shellfish: Steam, Poach, Braise, Simmer

Moist heat cooking methods are used to tenderized the meat, or to keep it from getting tough. Generally, the methods are more gentle so they can be used for more fragile items, such as poaching delicate lean fish fillets, but they can also infuse flavor into the 

Ceviche: How It’s Made, History, and Regional Variations

Ceviche: How It’s Made, History, and Regional Variations

Ceviche, also spelled seviche or cebiche, is a fish or seafood dish cooked or cured in an acidic marinade.  Lemon and lime juices are the most commonly used citrus juices because of the high acid content, but orange and grapefruit juices are sometimes added for flavor. 

Court Bouillon and Fumet

Court Bouillon and Fumet

Court bouillon and fumet are both liquids that are used in the cooking of fish and seafood. Court Bouillon A court bouillon is a water or liquid that is flavored with seasonings and/or herbs, an acid, and sometimes vegetables. It is used to poach fish. The 

Now This is Scary: Superbug Resistant to Last-Resort Antibiotics Makes Way to Food Chain

Now This is Scary: Superbug Resistant to Last-Resort Antibiotics Makes Way to Food Chain

The zombie apocalypse doesn’t need to happen to end civilization. A few of these superbugs swimming around in everyday food would though. If you’ve read this article: Antibiotic resistance will mean the end of just about everything as we know it (Salon.com) based on the