Archive for December, 2009

HONG’S SEAFOOD CO.

Established in 1976, Hong’s Seafood Corp. is a wholesaler and distributor of fresh and frozen seafood products. Hong’s Seafood is a full line distributor of japanese and korean grocery goods. Hong’s is a HACCP certified company. Hong’s specializes in tuna, salmon, and fish imported from Japan. Hong’s also has live salt water fish on hand throughout the year. Hong’s is the best kept secret.

Duration : 0:4:6

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Posted by admin - December 27, 2009 at 12:19 am

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Easy Korean Recipes : How to Cook Korean Seafood Pancakes

How to cook Korean Seafood Pancakes; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert.

Expert: Eunyoung Kim
Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University.
Filmmaker: Kyle Hodge

Duration : 0:2:50

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Posted by admin -  at 12:19 am

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Best Recipes

http://best-recipes4u.blogspot.com
pizza recipes , recipes for kids , sandwich , seafood recipes , Italian recipes , best recipes , Jelly , Crockpot , Craft Recipes , Chinese Recipes , Mexican Meals , Soups . Pudding , Coffee Recipes , Chicken Recipes , Cajun , Amish Recipes …

Duration : 0:1:18

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Fresh Fish being cleaned and sliced into steaks

Living in the Caribbean can make it easy for us to take for granted the ability to get fresh fish, nearly straight from the sea. In this video a Trinidadian fish vendor cleans two carite and cuts them into steaks. If you’re a fish lover, this will make your mouth water because those are some big juicy steaks. The video was shot when I went to buy some fish in Chaguanas, Trinidad and Tobago.
www.news.co.tt

Duration : 0:1:49

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Posted by admin -  at 12:19 am

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Kata Beach Phuket Market Fresh Seafood

http://www.phuketdining.com
Kata beach fresh seafood market is an excellent place to go when you are looking for some fresh cheap seafood that you are going to cook or BBQ yourself. I love going to open markets you can find just about any type of Thai cuisine ingredient and of course fresh seafood.

The seafood is as fresh as it gets, most off the seafood is only hours from either the ocean or farm, not days ago like seafood you might find in some of the big grocery chains. If you want to save a ton of cash on your food bill the open markets are the deal, I frequent the Kata Beach market all the time partly because my condominium at the Aspasia Phuket is only a few minutes away from the market so I am a regular customer. We just load up the car with plenty of fresh seafood, veggies and fruit to last the week, although last year I had to buy an extra refrigerator to help with the storage, but it was well worth it considering how much cash we can save by cooking it ourselves.

I learned to cook quite a few Thai dishes over at Pat’s Home Thai cooking school and that was a really big help. If you’re wondering where all the resorts and restaurants get their fresh food just go to the open market I am constantly running into chefs from various resorts picking up fresh ingredients for their restaurant menus.

Here is a short video clip of the seafood section at the Kata Beach open market, keep in mind this is only a small selection compared to some other Phuket markets that I have been to. Once you are in Phuket go to the market they truly are a unique experience and a whole lot of fun.

Featured by Keith http://www.phuketdining.com
Sincerely,

Keith

The retired US Navy SEAL (Kata Beach Phuket)

Duration : 0:1:29

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How To Open Oysters by Metropolitan Seafood, Clinton, NJ

An insightful video demonstrating how to open oysters by owner of Metropolitan Seafood Company, Mark Drabich. Metropolitan Seafood Company has been in business for 20 years, proudly serving fresh seafood in their Clinton, NJ store.

Duration : 0:2:24

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Anthony Bourdain Mouthwatering Seafood from Australia

While in Australia, Tony stops to try some of the freshest and most delicious seafood at Brighton’s Half Moon. Catch the all-new season of Anthony Bourdain: No Reservations Monday nights at 10PM, only on Travel Channel. http://www.travelchannel.com/TV_Shows

Duration : 0:1:59

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Bradley Smoker BTAP48 48 pack Apple Bisquettes

Bradley Smoker BTAP48 48 pack Apple Bisquettes
The secret to the Bradley Smoker is the Bradley flavor Bisquettes. To produce the bisquettes, the hardwood chippings are bound together using precise quantities, at controlled pressures and densities. The flavor of the smoke is determined by the variety of wood being burned. Alder and maple give a rich and distinct flavor commonly used with seafood, hams, and bacon. The stronger and very distinct flavors of mesquite, oak and hickory are commonly used for smoking beef, game meat and pork products such as pork shoulders and beef brisket. Apple and cherry impart a sweeter, milder smoke flavor, commonly used with poultry and wild game meat. Special Blend is a specially formed blend with a distinct flavor that is mild enough for any dish. The Bradley Smoker burns a flavor bisquette once every 20 minutes producing a clean smoke flavor. As each is burnt, it is gently pushed from the burner element by the next bisquette, to be extinguished in the pot of water. The cycle continues for as long as the Bradley Smoker is loaded with bisquettes. When wood burns, the smoke flavor is produced in the initial minutes of the burn. Wood chippings or sawdust, burnt for too long, impart a distinct after-taste to smoked food. The flavor would also be affected by fluctuating high temperatures, gases and resins. However, with the Bradley flavor Bisquettes, you get perfect results every time you smoke.

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Posted by admin - December 26, 2009 at 11:28 pm

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GE Spacemaker 1.6 Cu. Ft. Over-the-Range – Black

GE Spacemaker 1.6 Cu. Ft. Over-the-Range - Black

Make meal preparation simple with this microwave that features sensor cooking controls that adjust the cooking time and power automatically for delicious results and a grilling mode that lets you grill seafood, beef or pork and poultry.

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Posted by admin -  at 11:28 pm

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If you were to invent ANY seafood product, what would it be?


you know how they have popcorn shrimp, i would do the same for froglegs. but with out the bone

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Posted by admin - December 25, 2009 at 4:05 pm

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