Posts Tagged ‘chef’
Catalina Offshore Products – Unpacking and Preparing Yellowtail
February 23rd, 2010 | 
Author: 
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 : 0:1:50
Posted in Seafood Products | 
Tags: Albacore, Avacado, Bay, california, Catalina, chef, CO., Cucumber, Diego, Eggs, Exotic, Famous, fish, gold, Hamachi, Hill, how, Japanese, Offshore, Park, products, roll, San, sashimi, Seafood, Signal, sushi, Tasty, to, Tobikko, Tutorial, uni, Yellowtail | 
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Catalina Offshore Products – California Gold Uni Nigiri
Catalina Offshore Products – California Gold Uni Nigiri. 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 : 0:1:29
Posted in Seafood Products |
Tags: and, as, at, Bay, be, brought, buyers., by, california, Catalina, chef, CO., Diego, epic, Famous, fish, for, Fresh, gold, great, Here, in, informational, intended, is, Nigiri., of, Offshore, Our, Park, prepare., prices, products, recently, San, sashimi, Seafood, some, source, sushi, the, this, to, uni, used, video, visited, we, wholesale |
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The Magic of Chef Paul – Fresh Fish
Chef Paul discusses identifying quality in fresh fish and Seafood
Duration : 0:1:50
Catalina Offshore Products – How to prepare an exotic sushi roll
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 tutorial in making an exotic sushi roll. This sushi roll contains diced albacore, freshly cut cucumber, sliced hamachi, pieces of avacado, and orange tobikko.
Duration : 0:2:41
How To Buy Sustainable Seafood and Seafood For The Future
http://causecast.org/SFF
http://seafoodforthefuture.org
Seafood For The Future chef Andrew Gruel and biologist Dave Anderson talk with Causecast about how to what “sustainable” means to seafood and how simply opening your palette to other forms of seafood can have a lasting, beneficial effect for the Earth.
To watch the full video about Seafood For The Future, click here:
To learn more about the health benefits of seafood, watch this video:
To read more about Andrew, Dave and Seafood For The Future, go to
http://causecast.org/SFF or
http://Seafoodforthefuture.org
Duration : 0:3:21
Posted in Buy Seafood |
Tags: aquarium, california, causecast, chef, cook, culinary, environment, fish, Green, how-to, incentive, Kitchen, options, salmon, Seafood, shrimp, sustainable, teach, tuna |
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FOOD CURATED: The Apple of Montauk Fishermen’s Eyes: Chef Jennifer Meadows of Fishbar
A story for true seafood lovers…
You need more than two hands to count the number of seafood restaurants and shacks out in Eastern Long Island, but only one to tally the number of places who actually buy their seafood straight from the captains of local boats.
Meet Chef Jennifer Meadows of Fishbar, a new local Seafood restaurant in Montauk, who begged her way onto the boats of local commercial fishermen to guarantee her fish was as fresh and as local as possible. Supporting sustainable seafood harvesters in her little fishing village is a mission she sees no other way, and her story hopes to inspire more restaurants to do the same…
Visit Fishbar in Montauk: freshlocalfish.com
Shot & Edited by storyteller, Liza de Guia.
Follow my food obsessions on Twitter: SkeeterNYC
More videos to come on http://www.foodcurated.com
Duration : 0:6:28
Posted in Buy Seafood |
Tags: chef, cooking, documentary, earth, eco, fish, FishBar, fishermen, fishing, food, food curated, Green, Jennifer Meadows, Liza de Guia, Montauk, restaurant, Seafood, SkeeterNYC, sustainable |
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Fresh Fish with Chef Scott Leibfried at Santa Monica Seafood
http://www.behindtheburner.com The flavors of summer jump off the plate at Santa Monica Seafood, where Chef Scott Leibfried sears the perfect fillet complete with a crispy bite, making for a delicious farm raised bass with a tomato vinaigrette.
Always start with fresh fish
Check for red gills and clear eyes; that’s how you tell fish is truly fresh. If the eyes are cloudy, the fish is old and shouldn’t be used
Chef Scott Leibfried suggests keeping the skin on your fish for great flavor, texture and extra nutrients
Start with a smoking hot pan and scorch the fish so the skin doesn’t curl up. You might have to hold the fish down with your hand or a spatula to keep it from curling up
Lightly season the fish with salt between the cracks and folds for extra, hidden flavor
Use fresh lemon juice to finish and add a bright citrus flavor to your fish
Get specialty, restaurant quality fish for less and save 15% with our exclusive member deal at MYLO Gourmet
Duration : 0:2:52
Posted in Buy Seafood |
Tags: bass, Behind the Burner, chef, Divya Gugnani, fresh-fish, restaurants, Santa Monica, Scott Leibfried, tomato vinaigrette |
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Sea Food Recipes
Foodie arrives at the viewer’s place & the chef makes the sea food meal at their kitchen to treat them by using the ingredients available at home.
Duration : 0:6:57
Seafood Tricks (222): Jacques Pépin: More Fast Food My Way
Minute Recipe: Eggs and Anchovies.
Little tricks make life in the kitchen so much easier, and Jacques is always ready with tips to simplify or speed up a task. Here he pops clams into the freezer for a few minutes to make opening them a breeze for his Baked Clams Madison. Jacques suggests cod as the perfect choice for those who hesitate to cook fish. It stays moist through cooking and, when topped with an olive crust in Cod in Olive-Tomato Crust, it packs a lot of flavor. Skillet Broccoli Bits make a great pairing with the fish. Finally, warm hazelnut-chocolate spread is mixed with ice cream to form the sauce in Mango with Nutella Sauce.
Duration : 0:26:50
How can you determine if you are buying quality seasonings or spices? How can you make sure to make the quality last?
Whether you are a gourmet chief or the homemaker that cooks for the neighborhood band of crumb snatchers, you know the importance of quality seasonings and spices. There are some basic spices and seasonings that are a must for any kitchen. There are also the unusual and hard to find types. Regardless of which type of spice or seasoning you chose there are some basic things to bear in mind. Here are some tips to help you accomplish the goal of quality spices.
- Spices are dried and often ground or grated into a powder. The absence of fillers or pouring agents is desirable.
- Fresh is best: When ingredients that are used are fresh you are going to get the most out of each ounce. Buying smaller quantities is desirable so as to not have quantities stored for long periods.
- Packaged in barrier bags with sterile air will seal in freshness and flavor.
- Packages should be stored in cool, dry locations. Refrigerated is best for colored spices. Refrigeration or freezing can be used for those with high oil content.
An example of a site to use would be Pendery’s World of Chilies and Spices. This is a site that offers a wide variety of spices and chilies. This company has been around since the 1800’s. One of my favorites on their site is their hungarian paprika.
Posted in Seafood Recipes, Uncategorized |
Tags: barbecue, barbeque, bbq, chef, cook, cooking, Fresh, grilling, how-to, quality seasonings, quality spices, quality spices and seasonings, recipe, recipes, Seasonings, Spices |
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