Articles tagged with: Seafood
By Roland Buerk
BBC News, Tokyo
The Japanese are eating more meat than seafood, according to a new report from the government.
Figures show that in 2006, for the first time, the Japanese preferred meat over sushi. And in 2007 their appetite for meat increased even further.
The study said that changing lifestyles were responsible, with parents finding meat dishes quicker to prepare.
The government suggests supermarkets hold fish cookery demonstrations to help protect the seafood industry.
Despite these recent trends, people in Japan still eat more fish than those in any other major industrialised nation. …
Experiencing dim sum in Hong Kong is a must. We went to the Majesty Seafood Restaurant for for a filling dim sum breakfast. I don’t think I ever had dim sum at 8:45am. What I love about Hong Kong Dim Sum is that the selection is vast, and often, many items can’t be found in Flushing or in Chinatown in New York City. My favorite was the deep fried bun stuffed with banana and red bean puree.
3/F Prudential Ctr 216 – 228A Nathan Rd
Jordan Station, Exit E
Chicken Bundles, these …
April showers bring May flowers, and soft-shell crabs. They were always a hit at my father’s restaurant, and I used to press on the top of their shells with my finger until bubbles frothed out of their mouths. The crabs would be deep fried and served with either garlic-pepper sauce or served salt-baked style. The first time I had soft-shell crab, I broke out in hives. It was also the last time I had soft-shell crab.
I just discovered today that soft-shell crab isn’t …
Ever wonder why you never see the head of a monkfish when you’re at a seafood market?
Yes, the monkfish has a face only a mother could love, but still, as ugly and hideous as it is, one can’t deny the tastiness and the versatility of monkfish meat. I cooked a bunch of monkfish for my bday party over the weekend and I was able to create three separate dishes from one fish. Clearly versatile indeed!
Image: Bo Han
2 Tbsp – Oil
Ground black pepper
I bought …