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Chef Michael Smith’s recipe for oysters with Bloody Mary ice

If you’ve read The Perfect Protein by Oceana CEO Andy Sharpless, you may remember his rule of thumb for selecting seafood: Whenever possible, shop local, choose smaller species, and opt for wild-caught species or farmed bivalves. Depending on where you live, oysters may meet all of the above criteria. Bivalves like oysters, clams, and mussels … Read more

Chef’s Corner: Mark Bittman’s recipe for baked clams, with a wasabi kick

Calamari may steal the show as Rhode Island’s official “state appetizer,” but fried squid isn’t the only sea creature adored by local gourmands. The equally iconic “state shell” comes from a type of clam called a northern quahog, otherwise known as a hard clam, round clam, or chowder clam (so-called because they’re often used in … Read more

Recipe: The Belizean fix for invasive lionfish? Plantains, rice and plenty of coconut

Jennie Staines is waging war on lionfish with an island flair. These Asian invaders have spread across the Caribbean, gobbling up native fish and jeopardizing the health of the region’s reefs. But Staines, the head chef at Elvi’s Kitchen on Ambergris Caye, Belize, knows that there’s a chink in the lionfish armor: They taste really, really … Read more

Celebrate National Seafood Month with This Sustainable Recipe: Diver Scallops

October is National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood … Read more

Celebrate National Seafood Month with This Sustainable Recipe: Wild Salmon with Spinach

October is National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud … Read more

Celebrate National Seafood Month with This Sustainable Recipe: Roasted Black Cod

October is National Seafood Month, a time to raise awareness for sustainable fisheries and celebrate the benefits of seafood in one’s diet. Oceana focuses on sustainable seafood all year long through various campaigns, from the Save the Oceans, Feed the World campaign—which advocates for rebuilding healthy fisheries for a growing global population to enjoy seafood meals—to Oceana’s Seafood Fraud … Read more

Chef’s Corner: Fiona Lewis’ poached shellfish salad with fennel, apple, and thyme

In 1976, the United States Congress passed the Magnuson-Stevens Fishery Conservation and Management Act (MSA) to establish federal management of the nation’s fisheries and restrict fishing activities in U.S. waters. The law, which has undergone numerous changes in its 42-year history, has reversed the declining trend and helped rebuild dozens of fish stocks. Today, Oceana … Read more

Asian shore crabs are invasive in the U.S., but Chef Bun Lai has an edible solution

By Chef Bun Lai   In the United States alone, there are an estimated 50,000 non-native species, some of which become invasive species that cause widespread environmental and economic damage. The human appetite is one of the most destructive forces on Earth – responsible for the extinction of countless creatures – so shifting that appetite … Read more

Chef’s Corner: Gastón Acurio’s ceviche

When you think of Peruvian cuisine, what comes to mind? Perhaps citrusy, succulent slivers of fish, better known as ceviche. This refreshing appetizer (or light meal) is so beloved that it’s the national dish of Peru, and each year on June 28, the country celebrates “Ceviche Day.” The recipe below comes from acclaimed chef Gastón … Read more