Seafood Recipe News

This is the seafood recipe news blog homepage - not quite sure what the difference is, but I'll have a go ;-)

April 11, 2006 12:41 - Whiting Fish

Whiting fish is available all year round.

It grows to about 1 foot (30cm) and has a firm white flesh.

It is a bit like cod or haddock, but cheaper - it can be used in much the same way.

Whiting is suitable for poaching, shallow frying, steaming or baking.

There's a lovely whiting au gratin recipe here.

Any cod or haddock recipe will be good for whiting - the flavor and texture are very similar.

In the old days, whiting was traditionally used for cat food - very well looked after cats I hasten to add ;-).

The rising prices of fish has meant that people are now looking at the cheaper alternatives - fish stocks are scarce and the imported fish from Asian countries (basa etc) are not always bred in the best of conditions.

The river waters are not up to western standards and so we're a bit cautious about using them.

Whiting is a good, tasty and economical alternative to the more traditional choices of cod and haddock - give it a try the next time you see it on sale and let me know what you think.

April 9, 2006 10:11 - Rubio's Fish Taco Recipe

I live in the UK and had never tried Rubio's fish tacos - boy, I hadn't lived.

I found this recipe and we've eaten it at least once a week since.

It is so tasty and I can make it much cheaper at home than it would cost us to buy out.

I love KFC as well - and years ago, I found a really authentic recipe for it - another good saving there as the nearest KFC to where I lived at that time, was a 200 mile round trip!

There is a recipe book Secret Restaurant Recipes Exposed

It's got America's most wanted recipes - from Applebee's through KFC, McDonalds, Olive Garden and Red Lobster to Wendy's. When I bought it, it cost $19.97 (about £12) and there's some quality bonuses and access to the database with many more recipes, which are added as they're developed.

If you used this book just once a week, you would easily save $180 a month on eating out. Just think what a difference that would make to your savings account ;-) over $2000 (about £1200) a year - can you afford NOT to have it

It could pay for a holiday - a good one.

There's a free newsletter with recipes - no obligation, just free recipes.

April 8, 2006 11:06 - Herbs with Fish

I started a section on the seafood recipe website about herbs with fish - that's where you'll find the herb butter recipes which I talked about yesterday.

As I wrote it, I realised that the topic could expand way beyond a section on a fish website, so I decided to take the plunge and start writing a website about herbs.

I don't have a big garden at my current house and I've made it very low maintenance - about 3 hours a year ;-)

That frustrates me because I have a genuine love of gardening, so I was thrilled to be able to do the next best thing and write about growing herbs.

At the moment, I'm concentrating on the growing herbs section - it's spring here in the UK and that's the information people are looking for - but I have begun sections on herb recipes, preserving herbs and ayurvedic herbs.

I'm going to have sections on herbs for medicinal purposes, cosmetic and other household uses.

I'd love to hear what you think about it - any suggestions - any contributions to make - any questions.

Here's the link - The Herb Guide

April 7, 2006 13:47 - Sauces With Fish

I've had a few emails this past week about sauces with fish.

I hear from a lot of people who are mystified as to what to serve with fish and say that it can be a bit dry if there's no sauce and actually, I do agree.

The easiest way of making a sauce to go with your fish is to thicken the poaching/cooking liquid. Either a milk based one with cornflour or arrowroot or reducing an oily one by adding a glass of wine, scraping up the sediment and boiling rapidly.

You can cook the fish in a tomato based sauce with some basil - that goes very well with lots of fish.

A simple way of making grilled or baked fish less dry is by adding a pat of herb butter go here for herb butter recipes..

I had one email asking about piri piri sauce and another about aioli - both classic sauces to serve with fish or shellfish - my first memorable meal in Portugal was Gambas Piri Piri - that was back in 1982 - it was huge prawns in a hot tomato sauce.

I experimented a bit when I got home and found I could get the same flavor by adding tabasco to a tomato sauce.

Aioli is a fabulous garlic mayonnaise type sauce that goes well with cold poached fish or shellfish.

There are recipes for both on my Fish Sauce Recipe Index which you will find if you follow the link here.