Oysters! Buying, restoration, slurping, hiring a écailler, (ekayyee), recipes, and more. Then I touch on two ocean threats—man and acidification. Read.
Sweet, tender, herbalicious lamb balls and tangy red sauce come together like two peas in a pod!
Want to bake kick-ass fruit pies? This is the book for you.
Read the transcript for the GreenFishBlueOCeans podcast episode N is for Nori and Nutrient Pollution. Or listen on iTunes or Google Play.
What do tender Wild American Shrimp, juicy peaches, and fresh sweet corn on the cob have in common? They are the perfect summertime trio! Get the recipe here. (spon)
If you landed here, you are interested in reading the transcript M is for Mussels and Mangroves from the GreenFishBlueOceans podcast. Listen on iTunes, Google Play or on http://greenfishblueoceans.com.
Pan-searing is one of my favorite ways to cook salmon—it’s fast and easy. Add a trio of fresh herbs and pop! Your mouth is having a party. Check my YouTube channel for the video and go to the blog for the full recipe. #realfoodrightnow
Read the transcript, L is for Lionfish and Lobster on the GreenFishBlueOceans podcast. Listen on iTunes and Google Play. Subscribe and don't miss an episode.
Want to launch a podcast but don't know how to get started? I got you with 8 easy steps (and a few thoughts). #GreenFishBlueOceans
Sweet, briny shrimp marries spicy, earthy flavors to make this Shrimp and Tomato Flatbread a fave for any party appetizer or dinner. Check YouTube for the video #RealFoodRightNow https://youtu.be/7loXktrYook #WildAmericanShrimp