Renee Shelton - Butcher. Baker. Bibliophile. Breast Cancer Survivor. Not Necessarily in that Order.
There are two basic ways to smoke fish and seafood: cold smoking and hot smoking. Cold smoking involves smoking up to and typically not over 90 degrees F. This results in a RAW smoked fish (think of lox). If you want the fish cooked, then …
Barton Seaver in his book, For Cod and Country, cooks up delicious, sustainable food by promoting smaller fish portions and healthy amounts of vegetables. Cookbook of the Week: For Cod and Country: Simple, Delicious, Sustainable Cooking by Barton Seaver Barton Seaver practices what he …
Market black box: fresh albacore tuna that hubby caught. What we did with it: made a Nicoise salad. There are as many different Salad Nicoise recipes as there are cooks. Some recipes call for tuna and/or anchovies while others forgo the meat altogether: my 1977 …
Market black box: Yellowtail from a fishing trip. What I did with it: froze some, and smoked a whole yellowtail. (Yikes! Never smoked before!) I love hot smoked fish. Depending on where you get it or who makes it, the flavors range from salty to …
Market black box: Fresh halibut What I did with it: Made Halibut Veracruz Halibut is a white flesh low-fat fish with large flakes, perfect for this recipe.