In the first half of the program, I discuss what’s happened in the salmon industry this past year. I also share salmon-buying tips and an excerpt from my cookbook, Salmon From Market To Plate.
S is for Shark Fins
In the second half of the program, I discuss all things related to shark fins, from anatomy and composition to shark fin soup, what’s being done to stop shark finning, and, most importantly, what you can do to help protect sharks.
Before I launch into today’s episode, I’m excited to share some terrific news!
I have wanted to collaborate with another seafoodie nerd for the show, and today, I’m happy to say I found that person.
Meet Heather Sadusky, writer, and marine fisheries scientist.
Heather will join me on S2 of Green Fish Blue Oceans starting January 2018.
The show’s format will stay the same: A-Z, and we’ll tackle a seafood species or ocean challenge.
But in S2, we’re going to take a deep dive into the topics. If you’ve been listening to S1, then you know I have been just brushing the surface. Also, each episode will run longer—think 25-30 minutes. Plus, I plan to schedule interviews with chefs, scientists, seafood advocates, and ocean advocates.
So don’t forget to subscribe and share with your friends and family. With your help, I might be able to buy a little red wine and ship some sustainable seafood to my home in Kentucky.
Thanks as always for reading and listening.
R is for Rock Shrimp
In the first half of the program, I dish all things rock shrimp—when they’re in season, where you can buy them, the best way to buy them, a few recipe ideas, and more.
R is for Rising Oceans
So, if you know me or have been listening to this podcast, you know that in an earlier episode, J is for Jellies and Jewfish, I read the first page of my dystopian novel, The Fish Thieves.
After that recording, I let the story rest.
A month or so ago, I opened the document again to review and revise it. This time, I added depth and tension. Then I took a chance and submitted my first page of The Fish Thieves for review to The Kill Zone Blog’s First-page Critiques. They accepted it.
What follows is my updated revision.
Because the future of our beautiful blue planet is all about the water.
The Fish Thieves
It had always been about the water.
Trina and her twin brother Seth traveled through the woods to the water’s edge in the pre-dawn darkness. Trina knew the solution for feeding the growing global population was in the water just as she knew life after the tsunami would never be the same.
Seth hung back a few hundred yards, doubling as her lookout. Their monthly trips had produced nothing edible yet. Her future, their future, relied on finding a solution.
Trina hacked through saw palms, ducked under spider webs, and climbed over fallen oaks. She passed an overturned, rusted out SUV, its guts and doors removed, used for another purpose now. A mountain of trash, a baby stroller shredded and mangled, kitchen utensils, and plastic bottles brought on by the tsunami blocked her way. She picked her way around the mess—remnants from a previous life, a previous time not so distant in her past. The stench of decay tickled the hairs in her nose, and she gagged, stifling a sneeze.
She paused in the semi-darkness, alert to the dangers of walking through the woods, but only long enough to listen to her surroundings. A slight movement in front of her stopped her short. A shadow of a person, maybe a child, was digging through a mound of garbage. Trina’s heart rate fluttered in her throat like a trapped bird in a cage. She didn’t have the time or luxury to stop and help anybody. And besides, a child could be a decoy. It wouldn’t be the first time.
Trina stepped up, circumventing the trash digger who showed no interest in her. Trina’s senses were heightened by the emerging predawn light, the guards, and the Exiles—the unfortunate people who, once the tsunami hit the Gulf coast and changed the land they once knew, were neither afforded a place in academia nor could find work to sustain them. Those underprivileged, uneducated people who had it bad before The Big Rise are now worse off. If that’s possible. Recent rumors at the University indicated Exiles are uniting and gathering strength.
The weight of the automatic on her hip offered security, but Trina struggled with the thought and implications of what carrying meant if she were caught alone by a crowd of angry, hungry people—of which there were plenty.
The lack of natural sounds, birds chirping and frogs grunting, still offended me. But she tightened her core, brushed sweat from her forehead with the back of her hand, and swallowed hard. Then she stepped over a No Trespassing sign, the tattered faded sign had been X’d out, another stark reminder that she wasn’t in Louisiana anymore. Or rather, the Louisiana she once knew. That discarded sign was another reminder that the laws that once governed the United States of America no longer applied. But she wasn’t deterred.
She smelled the briny water of the Gulf of Mexico. A blueish-green glow from the iridescent marine activity on the water’s surface lit up the area in front of her. She reached the edge of the cove. Water slapped at her boots. A massive swarm of tiny moon jellies flowed and ebbed on the surface. She prayed there was shrimp fry in the water too.
Deep shadows like black swords cut across the water from the bank on her right. An alligator lay several hundred feet away. Its beady yellow eyes glowed. Sweet pungent cannabis clung to the humid air. Trina knew all the guards and their habits. Most were stoners, but that made them reckless and dangerous, too. She had an hour before the guards changed shifts. This was their time to retrieve water samples, return to the lab, and secure the canisters before the staff began their day at The University.
Trina removed the first of five small canisters from her shoulder bag. She activated the oxygen cartridge on the first canister and the timer began its countdown. She scooped up shimmering gelatinous jellies and the water, aware of the soft splashing she was creating and the gator on her right. She also knew if there were one gator, there would be many. Her night vision goggles told her one guard stood about 500 yards to her left. Seth, her twin brother was out there too. And she knew Exiles were close, but she couldn’t detect them. They covered themselves in the thick mud as much as protection against the hybrid and lethal ticks and mosquitos as it was an act of evasion.
She capped the first canister and removed the lid on the second, repeating the process. The hair on her arms prickled. Someone or something was moving through the woods, approaching from behind.
Copyright Maureen C. Berry, 2017. All rights reserved.
You can read my original first page of The Fish Thieves, the critique and reader comments on The Kill Zone First-page Critiques. Then let me know what your thoughts are. I’d love to hear from you. Email me at maureencberry @ gmail . com or find me on Twitter @maureencberry. #TheFishThieves
In the Q is for Queen Scallops part of the program, I dish all things queenies, where to find them, conservation status, buying, cooking and recipe ideas.
In the Q is for Quotas part of the program, I define quotas in fisheries, and why you should care. Who or what do quotas serve best? The fisher, the consumer, or the environment?
Remember, if you don’t want to listen, you can head over to my Conservation blog to read the entire transcript.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
Lastly, subscribe on iTunes or Google Play so you don’t miss an episode!
And if you know someone who would like this podcast, please share!
In the first half of the program, O is for Oysters, I dish where to buy, flavors, oyster restoration, slurping, hiring a écailler, (ekayyee), recipes, and more.
In the second half of the program, O is for Ocean Threats, I touch on two of the biggest known threats to our blue planet—man and acidification. I offer a few solutions to slow the process and share a thought or two.
Let’s dive in.
O is for Oysters
So I want to begin today’s episode with a personal story. Last week I drove up to Indiana to pick up a few specialty groceries which would hopefully include fresh oysters. There were no oysters in the case at the market, so I asked the dude behind the counter if he had any oysters in the back. He asked me how many I wanted. And I said “Depends, can you bring the tag?” He rolled his eyes and went off to check the stock room.
Of course, he came back empty handed. No surprise. I asked for the next seafood delivery date and bought two pounds of Wild American Shrimp instead.
So I bring this up for two reasons. One is incredibly frustrating living in western Kentucky as a seafood lover. Two, I wanted to show that I practice what I preach. For instance, I went to the market to buy oysters, but they didn’t have any and so I chose another species. I encourage you to do the same when you’re shopping for seafood. Makes sense, right? Just don’t have your heart set on a particular species and you’ll do fine.
One, it is incredibly frustrating living in western Kentucky as a seafood lover.
Two, I wanted to show that I practice what I preach.
For instance, I went to the market to buy oysters, but they didn’t have any and so I chose another species. I encourage you to do the same when you’re shopping for seafood. Makes sense, right? Just don’t have your heart set on a particular species and you’ll do fine.
I can have oysters shipped to my home.
To give you an idea of what that means, 3 dozen oysters from VA runs fifty dollars plus shipping. To Kentucky, shipping costs are around twenty-five dollars. So that’s a little over two dollars an oyster. Seems pricey, right? For me it is. Because even though I love to slurp, Elvis won’t touch them. So, I wait patiently for the retailer in IN to bring them in.
FYI, I’m only going to talk about live oysters today. Of course, oysters are also as fresh shucked meat and sold smoked and packed in oil.
Now, I’ve found that you either love to eat oysters or you don’t.
There’s no gray area.
Mostly, I suspect it’s the texture. Oysters are slippery, chewy, globs of meat. There’s no pretty way to describe an oyster. So, if you’re on the fence about eating oysters think about this.
5 Reasons To Eat More Oysters
Oysters have a rich briny flavor. Some taste like butter. Some taste like cucumber. It depends on where the oyster is grown. Like grapes for wine.
Oysters clean the oceans.
Oysters help rebuild coastlines, estuaries, and gardens.
Oysters are sustainable and nutritious.
Oysters are delicious and fun to eat.
Oysters are loved the world over. From tiny to Giant, these mollusks are coveted, revered, even consider an aphrodisiac by some.
Oysters have been around for thousands of years. They even look prehistoric! Technically, an oyster is a mollusk, with a lid and a cup. They sport hard, rough grayish-white shells which are covered in grooves and waves. The shell is made up of calcium carbonate and trace minerals. No two oysters are alike. Like a snowflake! The shell has a flat top side and a curved cup which holds the meat and the liquid.
Oysters are found just about anywhere there is coastal water.
In the US there are fifteen states that farm oysters.
Oysters are farmed around the world in France, New Zealand, Spain, Ireland, Australia, Brazil, Japan, China, South Africa, Chile, Canada, Mexico and more. Check the link in the show notes for a complete list.
The United States though is a minor player in the global aquaculture industry, yet the US is second on the list of seafood consumption. Aquaculture in the US would bring jobs and substantial income to our economy. But not only that, oyster aquaculture would provide a much-needed protein for our economy too.
Oyster nutrition
Oysters are high in protein, minerals and vitamin B-12. They are low in calories and fat. But beyond all that? Oysters taste uh-mazing.
Buying Oysters
Now, that old wives tales about only eating oysters during months with an ‘R”? is an old wives tale. Modern technology, processing, and regulations make eating oysters safe any time of the year.
There’s a link to a decent buying list in the Show Notes thanks to my friend, Julie, NYC-based oyster sommelier, from In a Half Shell. But, think Washington State, New York, Virginia, Florida, and Massachusetts.
The largest shellfish farmer in the US is Taylor Shellfish Farms in Washington State. They ship a lot of oysters. Mostly wholesale. But get this. They ship 50 million live oysters a year. 50 million! And 150,000 gallons of shucked oyster meat.
So you bought some oysters, now what?
There are numerous cookbooks on the market for oysters.
Fellow IACP member Cynthia Nims put a cookbook out in 2016.
Hog Island Oyster Farm, one of my fave Washington State oyster farmers has a book out.
P&J Oyster out of New Orleans, one of the oldest oyster producers in Louisiana has a cookbook.
And if you need further evidence of how good the oysters are at P&J, check my face on my YouTube video where I’m slurping P&J oysters straight up from the warehouse in New Orleans. It doesn’t get any better.
In fact, I always eat oysters whenever I travel. And I prefer my oysters naked. Sometimes I add a squirt of lemon juice or dip in a fragrant mignonette—a blend of vinegar or some acid like a champagne mixed with herbs. Mostly I love to sip the liquid gold, then plop it in my mouth, a few chews and mmm-mmm.
Oysters are so damn sexy!
Alright let’s say you can afford to have oysters shipped to your home, but you don’t know how to shuck or maybe you don’t want to deal with the mess.
Hire an oyster shucker
Though most traveling oyster bars will bring the oysters. But you know everything is negotiable. Except for death. But that’s another story.
So how do you hire an Oyster sommelier’s or écailler, (ekayyee) the French word which means to open?
Thanks to the Internet and social media, it’s never been easier to find a trustworthy dedicated shucker to come to your home.
Here’s a few worth mentioning.
Dr. Bill Warton @doctor_oyster and his lovely wife Beth @gulfseafoodgirl, the Executive director of Oyster South Symposium are the Gulf Coast oyster-shucking power couple. Their hashtag should be #willtravelwithoysters. Find them @thewanderingoyster.
If you’re in NYC, hit up Julie Qiu of In A Half Shell. She even wrote an oyster tasting book, 33 Oysters on the Halfshell.
Are you in Cali? Check The Oyster Girls, a California-based traveling oyster bar that offers shrimp and caviar too!
Find The Shuck Truck in Sydney. The dude is an oyster farmer, too.
And it looks like most of the wholesale markets offer a traveling oyster bar, so lucky you if you live in Washington State. Just saying.
Oysters are not just for eating.
There are two other industries that make these bivalves the superheroes of the natural world.
Enter Oyster restoration and pearl oyster cultivation or farming. Pearl oysters are a whole other bivalve and podcast episode. I did include a link in the show notes about Pearl Oyster Cultivation.
Regarding oyster restoration though there are several successful ongoing restoration projects in the US. What exactly does that mean? And why do we need oyster restoration?
Oyster restoration is the process of placing oyster shells back in the water to build up waterways. Oysters are filter feeders. And oysters are essential to the health of estuary habitats—they improve water quality filtering nutrients and toxins and protect shorelines. Without them, we have alga blooms and deteriorating shorelines.
Billion Oyster Project based in NY is an initiative of the New York Harbor Foundation. It’s mission, to educate and rebuild the New York Harbor with an oyster reef.
Louisiana offers a recycling program for discarded oyster shells.
Chesapeake Bay Oyster Project uses oyster cages made by Inmates.
There’s an Oyster Reef Restoration Project in Florida
Now, I want to talk a little about the not so delightful side of oysters.
There are few things worth touching on regarding eating live, raw oysters.
According to the USFDA eating raw oysters can present life-threatening illness if contaminated with V. vulnificus, a pathogen. Eating raw oysters can produce norovirus type illnesses too, commonly known as a stomach bug. But this isn’t any stomach bug. This virus spreads fast, during and after infection. Its symptoms include stomach cramps, diarrhea, and vomiting. Some people are hospitalized with norovirus.
So I did a quick search on the USFDA website to see if there were any oyster recalls in the last sixty days.
And indeed there were!
Since the beginning of 2017, there were thirteen recalls in the US, Canada & Mexico. But that’s like a drop in the bucket. The oyster industry is well regulated.
Why would oysters be recalled?
Oysters are extremely sensitive to water quality and temperature. If oysters are stored in unsafe temperatures? These are delicate little organisms, there’s going to be problems.
And they are susceptible to coastal pollution. For instance, oysters can also retain toxins in their flesh, making them unhealthy for human consumption.
Now on a brighter note, oyster shells make gorgeous jewelry. I just started a Pinterest board titled, Oysters, Oysters, Oysters. It offers a gorgeous gallery of rare and unusual oyster shells, plus the kind you eat. Totally worth a peek.
O is for Ocean Threats
First, let me identify the largest threat to the oceans. Ready? Humans.
We have created a bigger than imagined lives for ourselves. Never before have we had more opportunities, more food, more products, more, more, more. And that’s where the problem lies. Ther’s no big secret, or code for the solution. We need to slow down the process of more.
So how do we do that? Wow. Big question. I don’t have the answer. I can only be responsible for my actions. I ask the same of you.
So another major threat to our oceans is acidification. Acidification occurs when too much carbon dioxide enters the ocean. And we are already on a collision course unless we slow the process down. Scientists believe too much CO2 impedes calcification creating weaker shells in oysters and clams.
So what can we do to help stop or slow this process?
Plant a tree. You knew I was going to say that, right? Okay, and if you have the means, plant a forest.
Second, use less plastic.
I know if you’re listening, you recycle. Maybe you even stopped using plastic straws. I bought a pack of hard plastic reusable straws. I gotta admit though, I don’t always remember to bring one with me. But something to consider. You know those delivered meal kits that are hugely popular, right? Have you thought about how much packaging and waste goes into those kits? Pause. Just think about it before you commit to the next six months of ready to make meals. Thanks.
You know. We can make changes to slow things down and while we’re at it, start thinking about how we will need to adapt for the future.
While there is much political unrest in the US and around the globe, one of our biggest, often overlooked challenges will revolve around water.
Thanks for listening to #GreenFishBlueOceans.
Got a question or comment? Email me or hit me up on Twitter @maureencberry.
Lastly, subscribe on iTunes or Google Play so you don’t miss an episode!
If you know someone who would like this podcast, please share.
In the first half of the program, M is for Mussels, learn about things sustainable about this delicious, delectable shellfish—cooking tips, storage tips, and recipe ideas.
In the second half of the show, discover all things Mangroves. What’s the big deal? Why are these magnificent trees threatened? What’s your role? And what can you do to help save these diverse ecosystems?
M is for Mussels and MangrovesYou know mussel aquaculture has been around for centuries. It’s a lucrative growing business. And it is one that will help feed the growing global population. If we can keep the ocean temperatures from rising that is.
Mussels are one of those seafood species that you either love or don’t. Particularly if you live in the US. We don’t share the same affinity for mussels as the rest of the world. Specifically in Europe.
There are a variety of edible mussel species, fresh and saltwater, farmed and wild, although two species—the blue and the green lip—do the heavy lifting in the food world.
Mussels are bivalve and, therefore, super sustainable. Like any bivalve, they are filter feeders—they make the water cleaner than before. They are high in protein, low in fat, and have numerous minerals, making them a superfood.
You can bake, steam, fry, smoke, and marinate mussels in oil. They cook quickly so there’s no guesswork—when the shells open, the meat is ready.
Mussel meat has a distinct flavor—part ocean, part mushroom. And whether you poach them in a liquid like red sauce, coconut milk, or lemon-wine and leeks, the flavor will shine through. Mussels, when cooked properly, will have a slightly chewy, soft pillow texture. Oh my, so amazing.
And great news seafood lovers. You can buy mussels year-round. Either fresh or frozen.
Here are a few buying tips: If you buy fresh, ask to read the tag because mussels have a harvest date. Your best bet is to buy mussels five days from harvest, but depending on the time of year, winter is best because mussels thrive in cold water, you can buy them up to ten days and feel good about it. The shells should be tightly closed. So, if you see a bag of mussels with gaping shells, you’ll want to pass and either head to the freezer aisle or buy another species.
If you shop in the freezer aisle at the grocery, you’ll find mussels in one or two-pound packages. They’ll be vacuum sealed so you want to ensure there are no gaps in the vacuum. Many of the pouches can be placed directly in the pouch in a pot of boiling water. Some mussel companies are producing convenient, ready-to-cook meals. Drop the pouch in the boiling water, snip open the top, and pour the contents into a bowl. Instant meal. Just add warm, crusty bread for dipping. Or if you buy the mussels without all the bells and whistles, prepare the mussels according to the package directions, empty the contents into a bowl, squeeze half a lemon over the top, kiss the mussels with kosher salt and a splash a dash of sherry vinegar, toss and slurp away.
I left a link in the show notes for two recipes—Mussels with Leeks and Chives and Thai Style Mussels—plus a shopping and storage guide.
Meanwhile, enjoy those mussels.
M is for Mangroves
Several years ago, I mentioned to Kendra Lott, the editor of Edible Orlando magazine, that I wanted to write a book about shrimp. The next time I saw her at a farmers market, she handed me a copy of Kennedy Warne’s Let Them Eat Shrimp: The Tragic Disappearance of the Rainforests of the Sea.
I’m writing that shrimp book now, btw. But more about that in S is for Shrimp episode later this year.
Up until Kendra gave me that book, I had never associated shrimp with mangroves.
Mangroves, for me, were trees with gnarly-limbed roots that thrived in warm, brackish water in the tropics. like ancient majestic creatures that lined the canals and coastlines of Florida and the islands in the Caribbean. Mangroves grow intricate underwater root systems. These estuaries are nursery habitats for juvenile fish and are home to fiddler crabs, shrimp, and lobsters. The roots provide shelter to many marine species and organisms. Above the water, in the thick canopy of the succulent, salt-crusted leaves and twisted branches of the mangrove, great blue herons, cormorants, and snowy white egrets live and roost.
Mangroves are brilliant adapters with a reproductive system that rivals no other.
For instance, Mangrove seed pods germinate on their leaves, then, when ready, drop into the water. Whether it’s low tide or high tide, the seed, once it enters the water, will establish itself in the thick mud or travel the ocean currents until it finds land.
Mangroves act as a protective barrier to coastlines. They bear the brunt of fierce tropical storms and hurricanes making them the first line of defense for the world’s coastal populations.
Mangrove forests are complex ecosystems.
Mangroves are simply amazing.
Over 80 species of mangroves live along the world’s tropical coastlines. These magnificent trees live in water 100 times saltier than any other plant. Mangroves don’t just survive in this torturous, warm, salty, brackish water; they thrive.
The Sundarbans are the largest living mangrove forest in the world. This immense forest—3,900 square miles—borders southern Bangladesh and the Bay of Bengal in India. This spectacular forest is recognized for its rich biodiversity, including over 260 bird species, the Bengal Tiger, and other exotic threatened species. It is also considered one of the world’s important ancient heritage and historical sites from 200-300 AD. It is a UNESCO World Heritage Center and one of the natural wonders of the world.
Fair warning here friends. That’s the warm and fuzzy part of the program.
Sadly, mangrove forest loss is rampant around the globe with as much as 60 to 84 percent already destroyed in some areas. With only about 1 percent of legal land protection for these incredibly diverse forests, they barely stand a chance. In the Sundarbans, protected areas cover only fifteen percent of the Sundarbans mangroves.
So, what’s the primary destructive force behind these incredibly shrinking forests?
Wait for it…shrimp farming.
That’s right. Our insatiable desire for shrimp destroys some of our planet’s most prized ecosystems. Shrimp aquaculture is not the only culprit. Other forces at work to alter the landscape include tourism, agriculture, coastal development, charcoal and timber industries, catastrophic and extreme cyclones, and, of course, climate change—rising seas and pressure on freshwater resources. While mangroves love salt, they need fresh water to balance their growth and health.
Over time, these manmade and natural changes are creating a loss of resources, flora, fauna, wildlife, homes, communities, and humans. Remember, mangrove trees act as a protection layer, insulating millions of coastal residents and wildlife.
In addition, Mangroves are a major player in the global carbon balance—their root systems trap carbon, and they filter fresh water before it gets carried back out to sea.
So, back to that book I mentioned earlier, Let Them Eat Shrimp.
As I mentioned a few minutes ago, some of the most dangerous and destructive things happening to the Sundarbans are deforestation, industrial sewage, runoff from power plants, agriculture, overfishing, and threats from oil spills offshore.
As a result, the conservation status of the Sundarbans Mangroves is critical and endangered.
And the challenges facing mangroves don’t stop in the Sundarbans. The problem stretches across the globe. In Brazil, where the mangroves are a way of life. In these coastal areas, mangroves are being bulldozed. destroying communities, livelihoods, water resources, and wildlife across Central and Latin America. Australia. The United States. Along the Red Sea and Arabian Gulf. Tanzania. Panama.
So what’s being done today to protect mangrove forests?
Eco-tourism in the Sundarbans is a healthy opportunity for coastal communities.
Small-scale replanting efforts are occurring around the globe.
What can you do? What is your role?
Plant a tree. The loss of mangroves around the world means less carbon is being trapped. Since trees capture carbon in their wood, plant a tree to help offset carbon emissions. Any tree will do! But if live near a tropical waterway, organize a mangrove seed planting competition.
Think twice before you eat shrimp, says the woman writing a book about shrimp.
Just think about this.
Where does your shrimp come from?
And who is harvesting it?
Not all shrimp are farmed or harvested equally. We pay a great deal of attention to where our other protein sources come from, why not shrimp and fish?
To help you wade through your choices, I included seafood recommendation guides in the show notes.
Here are four trustworthy seafood recommendation resources:
Seafood Watch
Environmental Defense Fund
FishChoice
Marine Stewardship Council
You don’t have to look at all of them. Pick one. Then decide what to buy for your family.
Do you need another all you can eat buffet in your hood? If you’re a chef, choose another seafood species instead of shrimp. Or better, take shrimp off the menu.
We cannot continue to be surprised when a storm tears apart entire coastal communities because nature’s wall is gone.
The show notes contain much more fascinating information about mangroves. Dig in and discover how mangrove and wetland restoration can help stabilize the air we breathe, create jobs for coastal communities, and preserve our beautiful blue planet. This is not a task for the faint-hearted; there are numerous challenges involved with mangrove restoration.
But know this.
Mangroves matter my friends.
Hey, thanks for listening to GreenFishBlueOceans. Next up, N is for Nori and Nutrient Pollution.
And don’t forget to subscribe so you don’t miss an episode.
Feel free to email me or hit me up on social media with your comments and questions. I’d love to hear from you.
Have a great two weeks!
Thanks for listening to GFBO. Got a question or comment? I’d love to chat. Hit me up on Twitter or shoot me an email.
If you know someone who would enjoy this podcast, please share!
On today’s episode, I’m tackling L is for Lionfish and Lobster.
Listen here or download on iTunes or Google Play. (Subscribe and don’t miss an episode.)
In the first half of the program, L is for Lionfish, learn about this dangerously, delicious species.
What is a lionfish? Where does it live? Why it’s more than a nuisance, and how we can reduce its numbers. Then find out where you can find this yummy fish in the market, plus a few recipe ideas.
In the L is for Lobster part of the program, I dish all things American and Spiny lobster—history, sustainability, flavors, and my Lobster Taco recipe from the Edible Orlando archives.
On today’s episode, I’m tackling K is for Kelp and King Crab.
Listen here or download on iTunes or Google Play.
(And don’t forget to subscribe!)
In the first half of the program, K is for Kelp, learn cool facts and uses for this abundant, fast-growing plant. Like what types of seaweed to eat.
What types of seaweed can you eat? Find out within the first five minutes. Then listen up for an easy, delicious, and nutritious recipe. Edamame Hijiki Salad can be made up to two days ahead.
And I offer a cookbook review on Ocean Greens by Lisette Kreischer and Marcel Schuttelaar, the go-to book for all things seaweed, cooking, and buying.
In the K is for King Crab part of the program, I dish all things Alaskan King Crab. As in when you’re in Alaska—where to go, what not to do when your stomach is grumbling, it’s raining, and you have limited time. Appetite required.
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