Fish & Seafood

Topic / Topic starter Replies Last postsort ascending
Normal topic Pan Seared Salmon
by RobynH » Sat, 2018-02-17 17:07
by jacob burton
Sun, 2018-02-18 15:15
Normal topic Octopus
by darcy dietz » Tue, 2018-01-02 16:10
by jacob burton
Tue, 2018-01-02 21:14
Normal topic Gefilte Fish - Passover help!
by Josh M. » Mon, 2016-04-11 23:12
by jacob burton
Tue, 2016-04-12 07:20
Normal topic Mackerel
by JanusInTheGarden » Sun, 2012-10-14 16:39
by Mucho Bocho
Thu, 2016-03-24 12:46
Normal topic Sous vide swai?
by labradors » Sun, 2015-12-27 08:11
by labradors
Thu, 2015-12-31 17:32
Normal topic Classic Greek Shrimp Saganaki
by Margaux » Fri, 2013-02-22 15:35
by Margaux
Wed, 2015-11-11 23:38
Normal topic Dinner Party
by Anonymous » Sat, 2011-07-23 06:00
by Nina
Wed, 2015-11-11 23:20
Normal topic Antalya Almond Tarator Sautéed Cod Fish
by Margaux » Sat, 2013-02-09 00:24
by Margaux
Wed, 2015-11-11 23:20
Normal topic Technique for Baking Fish
by Anonymous » Thu, 2013-05-16 16:18
by lrsshadow
Wed, 2015-11-11 23:20
Normal topic Halibut sous vide
by Josh Masur » Wed, 2014-07-02 09:32
by Josh Masur
Wed, 2015-11-11 23:20
Normal topic More Lobster
by esavitzky » Sat, 2012-06-23 18:45
by Marco099
Wed, 2015-11-11 23:20
Normal topic Baccalà Mantecato ( Venetian Codfish Spread)
by Margaux » Sat, 2013-01-26 00:36
by Margaux
Wed, 2015-11-11 23:20
Normal topic Halibut Sticking
by Dthomaslotz » Tue, 2014-01-07 08:23
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Monkfish
by Anonymous » Sun, 2011-11-06 14:56
by jacob burton
Wed, 2015-11-11 23:20
Normal topic Bacalao al Pil Pil
by Margaux » Sat, 2013-01-19 12:29
by Margaux
Wed, 2015-11-11 23:20
Normal topic Salade de Coquilles St. Jacques A La Vinaigrette
by Margaux » Sat, 2013-02-16 23:32
by Margaux
Wed, 2015-11-11 23:20
Normal topic What is the Best fish you ever tasted and how was it cooked?
by Mark Warren » Thu, 2013-05-16 21:08
by u76200
Wed, 2015-11-11 23:20
Normal topic oyster basics
by jacobavera » Sat, 2014-12-06 00:45
by redeemed763
Wed, 2015-11-11 23:20
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so just wanted to post this Puttanesca sauce. 

Man it is such a great dish. Lovely change of pace from the common sweet sauce. 

 Doesn't look like much But it makes the house smell like the sea and it sure is good. 

Comments: 0

I'm currently listening to your newest - SCS 032. In my podcast app (Doggcatcher), I have your feed set to keep all episodes. And I just noticed that I had only 31 episodes.

So I checked the episode listings on the website to try to find the missing episode and saw that their is apparently no episode 030!

While that resolved the discrepency between the numbering of the episodes and the number of episodes I have saved, it made me curious:

What happened to episode 030?

Comments: 1

Hello one and all, 


I have just finished watching the pan seared salmon video on YouTube - thank you Chef Jacob and read the associated show notes.      

I was wondering if you served salmon as a main - what sort of sides and/or  vegetables could I serve it with?  Thank you for your time.   

I see that you used seseme seeds and some herbs that I am unfamiliar with.     

Just thinking about my vegetarian friend who only eats fish, chicken and turkey.  I thought salmon might be a good thing to serve.   


Thanking you :-) 


Comments: 1








So my question is this


I have friends who are coming for dinner - and I usually do dumplings with pork mince, however she does not eat pork.  I posted this picture on facebook earlier today, and she asked for the recipe which is :

Comments: 1

I have friends coming for dinner in a couple of weeks, and the lady eats vegetarian dishes mainly but she also enjoys chicken and fish dishes.   

Her husband - eats anything and everything.  

What is your favourite chicken or fish dish - something that presents well on the plate.   

It is the end of summer in NZ - so - if you could think about that in your reply.   I would be interested in trying something new.  

She is an accomplished cook - and usually serves many little dishes when they host.   I would be very interested in hearing from you.  

Comments: 2
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