Crayfish with cocktail sauce
All crustaceans' meat can be used to make this wonderful appetizer or luxurious snack. The taste will every time be different, but characteristic of the [...]
Lobster bisque
Lobster bisque is possibly the most delicate tasting soup among all crustaceans' based soups. Crab, crayfish (river lobster) and shrimp also fall in these most [...]
Salmon and white asparagus pate en croute
Salmon and white asparagus pate en croute is a Belgian pate, which has a thin, baked layer of dough as protection. Unlike many recipes on [...]
Pan-fried anchovy
Pan-fried anchovy is simple to make, and makes for a nutritious and hearty snack. Anchovy is a small fatty fish which swims in schools in [...]
Pan-seared tuna steak with sesame seeds
Pan-seared tuna steak is one of the most simple fish preparations there is! While tuna is an expensive fish, cooking a tuna steak is very [...]
Italian seafood soup from the Big Apple
I really love this seafood soup, and I will be demanding on finding the key ingredients. Vital for making this soup is to have (uncooked) [...]
Battera (pressed sushi) with preserved mackerel
Battera is literally a pressed sushi. In Japan mackerel sushi is much more popular than salmon or tuna for the obvious reason of cost. But [...]
Clam Chowder from New England
A clam chowder is nothing more or less than a soup made with clams and broth. In New England the broth contains cream and is [...]
Dashi, broth from Japan
Dashi, broth from Japan is a staple in the Japanese kitchen. The most simple, vegetarian version of dashi is kombu, sun dried seaweed or kelp, [...]
Pickled mackerel in brine and vinegar
Pickled mackerel is an example of a traditional way of preserving food. Here we pickle raw, fatty fish before storing it in a vinaigrette or [...]
