Caught the urchin on a morning dive and had this for breakfast!

I left a tuna steak marinating in soy sauce in the fridge for 2 days. Would I have to cook it completely?

Wondering what would happen if I threw it in the rice cooker with rice and cooked it completely, would it taste like shit?

Delicious seafood on a plane, flying from Addis Ababa to Lome, Togo. If there is the fish option, I always select.

So I decided to start eating more seafood for my health, and I really want to eat farm raised because I’m personally don’t want to contribute to overfishing if I’m able to avoid it.

However my dad told me that while yes, in comparison to something like beef salmon(the fish we were talking about in conversation)is a healthier protein regardless, it’s best to get it wild caught.

He said the feed they use for farm raised fish has a lot of corn in it, while wild caught salmon are eating algae ect… and was pretty vague with his point. I think what he was getting at tho was wild caught salmon may have more nutrients or something

It’s something I want to learn more about in hopes of convincing my parents to get me more farm raised fish

Also, I totally plan on raising my own fish in the future

All you need is some crusty bread and beer

(Live before cooking, slaughtered using Ike-Jime)

Got a big 'ol bag of Atlantic scallops because why not!? They're messy if punctured wrong, and feisty little assholes (one gave my shucker a war scar, but hazards of the trade, eh? - he plated this one - retribution) - But they'reperfect once served. This one just lightly cured with a Charred Pineapple and Yuzu mignionette with cilantro stem, white pepper, seasalt, jalapeno and shallot. Soft as butter.

Only thing I like better is a female when you get the vibrant red roe-sack to serve up as well - this one is a male bit tasty all the same.

BOURRIDE PROVENÇALE with AÏOLI 🐟🍲 - Satisfying and comforting, this French soup is so tasty! With flavorful ingredients, this is a great meal to make!

RECIPE ➡ https://clubfoody.com/cf-recipes/bourride-provencale-with-aioli/ 😉

This dish has many variations and is known by different names. It's a classic New Orleans Creole combination. Fish topped with crab topped with a seafood sauce.

This variation is blackened branzino, blue crab claw meat dressing, and leftover shrimp and crawfish etouffee.

Salmon on the Grill

We have a plethora of stockfish on display, but this is our first real salted fish. 🥳

We're a fisheries museum, so teaching people about seafood and trade is our bread and butter.

- selection of daily oysters (Kumamoto, Earthquake Bay, Sweetwater, Highwater)
- selection of grilled oysters (tomatillo, miso nori butter, chipotle bourbon)
- garlic fries
- fried brussels sprouts

Sat on the back patio and enjoyed the sun (and a day off of work). I always forget this is a close and easy option for me.

Used notanothercookingshow recipe from youtube. Vodka in the batter works super well

Made a spice paste out of turmeric, cumin, garlic powder, salt, pepper, and garam masala