Fish and Seafood
2 Teaspoons of Squid Ink and Cuttlefish a Must in Tagliolini with Ragu di Sepia recipe from ‘Eating Italy’
Simmer Down, Arctic Char with Charmoula and Mint from Fish by Cree LeFavour
On Menu, Fluke Ceviche with Beets and Fennel, from ‘Balaboosta’ Cookbook by Einat Admony
Ecstasy Isn’t Cheap, Salt and Pepper Semi-Cured Hamachi Sashimi for Labor Day
Loaded with Omega 3, Marinated Mackerel with Capers, Croutons and Herbs from Franny’s
Eastern Seabord Maryland Crab, Scallop, Saffron Terrine from Updated Edition of Michael Ruhlman ‘Charcuterie’
Appetizers to Lamb to Vegetarian, Slowly Organizing Our Recipes in 15 Categories
Take Your Fish by the Collar, Buri Kama, Charcoal-Grilled Yellowtail Collar from Japanese Farm Food
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