Taylor Shellfish: An Inside Look at an Oyster Legend
Last week, my friend Nelly Wu of W&T Seafood called to tell me some sad news. Justin Taylor, the patriarch, humble farmer and founder of Taylor Shellfish Farms, had passed away. She called to find...
View ArticleFarmed Sturgeon Part II: Cooking Up Rye’s Smoked Sturgeon Salad w/Caviar
“The strange thing is, farmed sturgeon fillet is almost a by-product of the caviar. It’s great for chefs that it’s available now, and I think you’re going to see it in homes more and more. It’s a...
View ArticleHot-Smoking for Gold at ACME Smoked Fish
“I don’t know anything else, no office job or anything like that, just fish. So, I fell into the fish.” Meet Aftabudin Rayman and Peter Wojick, the fish smokers behind the hot-smoked fish division at...
View ArticleA Picky Tradition: Hand-Selecting Smoked Fish for Zabar’s
“Because our industry is relatively small, we’ve developed a close relationship with a lot of different characters both on the buying side and the selling side, and there’s probably no better example...
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Local South Africian Cuisine w/Executive Chef Craig Paterson
As promised, just wanted to share a quick cooking video I shot, kind of on the fly, in South Africa at Londolozi Game Reserve showcasing local seafood, honey, and herbs & greens grown from...
View ArticleA Reason to Kiss the Sea: Montauk Pearl Oysters
“I’m a dreamer. I’ve always been a dreamer, and I like to dream. And this company, which we’ve started on a dream, is going to continue on a dreamy kind of path. It’s heaven. This is heaven.” Meet...
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Luke’s Lobster: Ambassadors of Maine
“Making this lobster roll is like making a peanut butter sandwich for anybody else.” Meet Luke Holden, the president and founder of Luke’s Lobster, a sustainably focused Maine seafood company based in...
View ArticleDock to Dish: A Full Circle of Awesome
“It’s a win, win, win, win, win.” Meet Sean Barrett, the co-founder of Dock to Dish, the first community supported fishery in Long Island, New York. A few years ago, during a trip to San Sebastian,...
View ArticleGiving Anchovies a Good Name: Bon Chovie
“Honestly, I don’t even know if people know they are a fish, sometimes.” Meet Renae Holland, the co-founder of Bon Chovie, a fresh seafood pop-up based in Brooklyn, New York. It seems silly to think...
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Miya’s Sushi: Building an Appetite for Invasive Species
“I think it was really good to get my feelings hurt.” -Chef Bun Lai Welcome to Chef Lab, a short documentary series profiling dynamic food makers, made in partnership with HLN. Over the next few...
View ArticleThe Future of Seafood: Farming Siberian Sturgeon For More Than Just Caviar
“Our caviar has held up very well against the competition, I’ll say that…” Meet Jim Michaels, the Program Manager of Mote Marine Laboratory’s Siberian Sturgeon Program in Sarasota, FL. Jim has been...
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COOK THIS: Mote Marine’s Siberian Caviar w/Pan Fried Black Cod
Sometimes the best dishes are the most simple. While in Florida last week, we had a successful pairing experiment: pan fried black cod with a scoop of Mote Marine’s briny Siberian caviar (featured in...
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