Showing posts tagged as "recipe"
Need an ocean-friendly recipe? Rich-tasting sardines are best grilled or sautéed whole, and those from the U.S. are a Seafood Watch “Best Choice.”
Try Sautéed Sardines with Fennel, Olive and Mint Salad, from Kristine Kidd. Monterey Bay Aquarium Food Editor; or Grilled Sardines with Salsa Verde, from Chris Cosentino, Executive chef of Incanto, San Francisco, and Co-founder of Boccalone, San Francisco and Pigg, Los Angeles.
Help create healthier oceans with our sustainable recipes. Tender and sweet, scallops are best when seared at a medium-high temperature until golden on the outside but still slightly translucent in the center. Learn more.
Wild-caught sea scallops from the U.S. Atlantic are on the Seafood Watch yellow, “Good Alternatives” list. The majority of farmed scallops worldwide are a “Best Choices” because the way they’re raised presents few threats to the environment.
This Month’s Recipes: Albacore Tuna
This firm, mild-flavored fish is best grilled or sautéed until seared on the outside but still rare on the inside. It’s also delicious raw. Olive oil and Mediterranean seasonings are natural complements, as are ginger and soy sauce.
Troll- or pole-and-line-caught albacore tuna from the U.S. Pacific and British Columbia is on the Seafood Watch green, “Best Choices” list.
Albacore Tuna with Cucumber, Orange and Mint Relish, by Kristine Kidd
Seared Albacore Tuna with Wilted Spinach, by Michel Nischan
Your seafood choices help ensure a future with healthy oceans! This month we feature two recipes for rich-flavored coho salmon. Wild-caught Alaska coho is a “Best Choice,” while coho caught in California and the Northwest is a “Good Alternative.”
Clams are farmed in an environmentally responsible way and are on the Seafood Watch “Best Choices” list. Our food editor, Kristine Kidd, shows you how a big bowl of pasta, studded with fresh asparagus and delicate clams, makes a satisfying early spring supper.
Did you know that farmed clams are an environmentally responsible seafood choice?
They make a quick and easy meal when steamed or braised, and are excellent tossed with pasta, and in paellas and seafood stews. Check out this month’s recipes—including one by celebrity chef Carla Hall!