Seafood Deals
Archive for February, 2010
Whats the best food to eat in peru?
Author: admin
don’t include guinne pigs or iguana
i don’t eat pork products niether
i do/would eat
camelids, beef products, seafood chicken etc
whats the common name of the dishes when i enter a resterant?
Anything with the giant corn native to Peru is usually great. So are the many potato dishes. Peru grows some of the tastiest potatoes. One dish that shows off the potato best is Papa Rellena, (mashed potatoes, stuffed and deep fried. fillings range from meat, eggs, veggies and olives). The best comparison to Papa Rellena that we have in the USA is probably a Knish. Another thing to try is Yuca. Yuca that is fried is a great alternative to potatoes, if you have a choice.
Chicha Morada is the drink to have especially when it’s made with fresh (not canned) pineapple. Chicha is made from purple corn, and tastes similar to fruit punch.
You should also try their national soda, Inka Kola. Some people think Inka kola is too sweet, and it does taste a bit like bubble gum. But Peru is very proud of this soft drink, so you should give it a try at least once.
Since you do eat beef, Anticucho is a must. While you can now commonly find them made from any meat, such as chicken. The traditional Anticucho is made from beef heart. Also Lomo Saltado is found everywhere, in Peru. Commonly made with beef, although I’ve had it made with chicken and shrimp. Lomo Saltado is tomatoes, onions, garlic, peppers, with vinegar and soy sauce, Sauteéd with French Fries, and served with rice.
For Seafood, Peru is famous for Ceviche. But I prefer the lesser known Tiradito (much like Ceviche, but with a milder flavour) which highlights ginger instead of onions as the flavour base.
If you’re feeling a bit adventurous, Mondongo Ayacuchano ( Beef Tripe Stew) would be one dish to seek out. The best comparison we have here in the USA to Mondongo Ayacuchano is Menudo.
read comments (4)News Daily June 24, 2008
Author: admin
Esther Chandran presents the Star Daily News update. Highlights include journalists staging a boycott at the Parliament, the passing away of Tan Sri Eric Chia, the consideration to streamline manufacturing standards of Seafood products and the resignation of senior aide and secretary of Selangor PKR, Mohamad Yahya Mat Shari.
Duration : 0:2:58
Here at Catalina Offshore Products we recently visited Bay Park Fish Co. in San Diego and brought by some of our famous fresh Seafood for the sushi chef to prepare. This video is intended to be used as a informational source to our buyers
Duration : 0:2:13
Tilapia Recipe
Author: admin
Tilapia is now one of the Top 10 fish consumed in America. In fact, four ounces of tilapia has just over 100 calories, 21 grams of protein, and no saturated fat or cholesterol.
Chef Jason Hill of CookingSessions.com prepares a tilapia recipe that’s healthy and delicious. We recommend only U.S. farmed tilapia, followed by those farmed from Central and South America. Monterey Bay Aquarium Seafood Watch warns that tilapia from China and Taiwan may be contaminated.
Tilapia recipes can include baked tilapia, grilled tilapia or fried tilapia. The rising popularity of this fish has made recipes for tilapia easy to come by.
I recently hosted a cooking show, and part of the class focused on healthy entrees. I chose a tilapia recipe served with sauteed bell peppers.
Tilapia is a fresh water fish whose meat is firm, white and flaky. it has a pleasant mild and sweet flavor, and is reasonably priced in comparison to other seafood.
Today, we are cooking tilapia in a crispy cornmeal coating. You’ll need about 6 tilapia filets for this preparation.
To begin, toast about 1 cup of cornmeal in a large saute pan over medium heat. After about 2 minutes, set the cornmeal aside in a large 13×9 casserole dish.
Next, we’re going to prepare the sauteed pepper topping. Today I’m only preparing two fillets, but this recipes make enough sauce for 6. Whatever sauce you don’t use, can easily be frozen.
Place about 2 tablespoons olive oil in a skillet over medium high heat and add 1/4 of a thinly sliced onion, 1 seeded and sliced pasilla or poblano pepper, 1 thinly sliced red bell pepper and 1 thinly sliced green bell pepper.
After that cooks down and becomes soft, add 1/2 cup of water, 2 tsp. Worcestershire sauce, 1 small diced tomato, 1/2 tsp. sugar, 1 tsp. tomato paste and 1 bay leaf. Stir and simmer about 15 minutes until the sauce thickens up. Keep over very low heat until ready to serve, and season to taste with a bit of salt and pepper.
Next, season each tilapia filet with salt and pepper, and roll in the toasted cornmeal. Make sure to coat both sides well.
In a large saute pan, heat about 3 tablespoons of olive oil over medium heat. When the pan is hot, fry the tilapia until crisp and brown — about 4-5 minutes each side.
Serve with a generous topping of the sauteed peppers and steamed basmati rice. I hope you enjoy it. Thanks for tubing in!
Serves 6
For more great video recipes, log on to CookingSessions.com
Duration : 0:2:51
Learn how to prepare sauce for steamed red snapper with expert cooking tips in this free exotic Seafood recipe video clip.
Expert: Karen Griojoryants
Bio: Chef Karen got his training at Glendale Community College, and he then went on to work as a 4-star Chef for the Hilton Hotels.
Filmmaker: Nili Nathan
Duration : 0:1:42
Monterey’s Old Fisherman’s Wharf
Author: admin
Monterey’s Old Fisherman’s Wharf is one of the top attractions year-round in the city. Great shopping, dining, recreation and entertainment can be found here. Eat at one of our famous local Seafood restaurants. Take a scenic, fishing or whale watching cruise on the Monterey Bay National Marine Sanctuary. Take sailing or kayaking lessons. Watch a local play at the Wharf Theater, or learn about the wharf’s colorful history. Watch commercial fishing vessels come in and deliver their catch- you can buy this fresh local seafood at one of our wholesale fish markets on Wharf II. There is so much to do at Monterey’s Old Fisherman’s Wharf. It is also conveniently located along the Monterey Bay Recreation Trail- hop on a bike or take a short walk to Downtown Monterey, the Path of History, Monterey beaches and Cannery Row!
Duration : 0:2:30
Show-Me Seafood (MU Extension)
Author: admin
Ray Wright wasnt sure what he would find when he drained a quarter-acre pond at the University of Missouri Bradford Research and Extension Center near Columbia.
Four months earlier, at the beginning of June, the MU research specialist had stocked the pond with 4,000 juvenile freshwater prawns bought from a Texas hatchery. Freshwater prawns are a species of shrimp native to Malaysia, which has a tropical climate very different from that of mid-Missouri.
Summer and fall had been cool in Missouri this year. Raccoons and frogs were using the pond as an all-you-can-eat buffet. How many prawns had survived, and how big were they? Wright wouldnt know until the pond was more than half-empty.
Theres a tremendous amount of risk involved, he said. Corn and beans—Missouri farmers know how to grow them. They know the risks and they know how to manage them.
When it comes to raising Seafood in Missouri, however, producers are still learning what works and what doesnt. With prawns, when the temperature goes below 60, youve lost your crop, Wright said. You dont want to learn that after youve invested $10,000. You want someone else to learn that, so you know that when the temperature gets in that range, its time to get the prawns out.
Raising aquatic species for profit is an agricultural endeavor that requires special skills, knowledge and dedication to be successful, said Charles Hicks, aquaculture specialist at Lincoln University. Its critical that potential producers do their homework.
Making that homework a little easier is why MU and Lincoln University are partners in research and extension programming aimed at supporting the development of a thriving aquaculture industry in Missouri.
The focus is on practical, cost-effective techniques for raising species such as prawns, bluegill sunfish and largemouth bass for food markets in the Midwest, said Bob Pierce, MU Extension fisheries and wildlife specialist.
The U.S. imports more than 80 percent of its seafood. At the same time, Americans are increasingly interested in fresh, locally grown food. Can Missouri help meet the demand for domestic fish and shellfish?
The state has more than 300,000 acres of farm ponds, notes Leslie Hearne, an MU graduate student in fisheries and wildlife sciences. Those ponds could become a rich source of protein and profit, she said.
Hearne is doing research at Lincoln Universitys Carver Farm, which has an aquaculture facility that includes more than 20 quarter-acre and tenth-acre ponds as well as indoor tanks for breeding and hatching fingerlings.
Were trying to develop a fast-growing strain of bluegill that can get to market in less than two years, she said. Bluegill, a native sunfish common to Missouri farm ponds, typically takes about three years to grow to a marketable weight of about half a pound.
Researchers also are developing diets and feeding schedules to maximize bluegill growth while minimizing the amount of food they need. According to Pierce, reducing the cost of producing marketable food-grade bluegill could make the fish a competitive local alternative to popular aquaculture species such as tilapia.
Keeping costs down was why Wright took a mostly low-tech approach to his freshwater prawn project. We dont want to spend $10,000-$20,000 on aeration systems and meters even though it might help, because most farms are not going to have that, he said. We want to have something they already have in place.
Wright knew he was cutting it close with his late-September harvest, so he was relieved when prawns started gushing out of the ponds outlet pipe by the dozen. He ended up collecting more than 2,700 prawns, which were packed in ice, shipped to the MU campus and served that night to hundreds of students who had the rare opportunity to enjoy fresh-caught Missouri seafood.
Eric Cartwright, executive chef for MU Campus Dining Services, jumped at the chance to buy Wrights prawns. As a chef and as a food lover, the prospect of getting some fresh prawns made me super-excited, he said. When you get a product that was literally swimming that morning, the fresh flavor you can get from that is hard to describe.
Cartwright isnt the only one excited about Missouri aquaculture.
When we have tours at the farm, it always gets attention, Wright said. Everyones excited about fish. When we ask if they want to see fish production, all the hands go up. That should tell you something.
A freshwater prawn production fact sheet will soon be available from MU Extension and Lincoln University. Information also is available from the USDAs Southern Regional Aquaculture Center at http://aquanic.org/publicat/usda_rac/srac.htm.
Duration : 0:1:57
In this episode, we encounter a certain 8-tentacled foe who went on to make his number 1 single “Ultros Boogie!” Also, Tonight I dine on fried Kalamari!! Mwa ha ha ha!!!
Duration : 0:10:59
Salvatore Scarlata, owner and chef at Vidalia Restaurant in Lawrenceville, NJ prepares a twist on a Seafood St. Jacques. With a deliciously sweet tomato cream sauce, this inventive and well presented dish will wow whoever you prepare it for.
Duration : 0:6:27
Aquatini Cocktail Drink Recipe
Author: admin
Drink recipe from American Bartending School locations New York New Jersey and Palm Springs Call 800-532-9222 to be a baratender
Duration : 1 min 53 sec