SeafoodladyOrlando is not a typical food blog. While I share the same passions as other food bloggers, I differ in that I dish about the love of seafood and other fishy business. For instance, seafood topics, such as fresh vs frozen, and timely issues, like sustainable seafood, are as diverse as there are species in the oceans (over 30,000).

To give you an idea of some of the things I find fascinating (and sumptuous) about seafood, I compiled Catch of the Year: 2011 in Review. 

I began 2011 by attending Key West Literary Seminary: Food In Literature. Among all the workshops, lectures, book signings and parties, I had the opportunity to meet literary food guru and cookbook author, Ruth Reichl. We dished mullet roe, aka bottarga, and Ruth’s favorite seafood, clams. Read the full story here.

Copper River Salmon sponsored a haiku contest on Facebook. I won a jar of Copper River Smoked Salmon with this Haiku: Season with pink salt/Kiss the pan with olive oil/Sear quickly, then eat

Award-winning magazine, Edible Orlando, published several of my fishy stories and recipes throughout the year. Here’s the online version of their magazine.

I developed Fish On Friday, my version of Wordless Wednesday.

In the past, I’ve witnessed seafood fraud and mislabeling while working in wholesale distribution. This fall, I attended a webinar with SeafoodSource.com, the leading news source for all-things seafood, to shed light on this shadowy, elusive problem. Read more here about how to combat fraud, support sustainability and help domestic fisherman supply fresh, safe sustainable seafood.

I’d like to take a minute to thank my Twitter supporters this past year, most notably, @MontereyAq, @Foodista, @SeafoodSource, @SMSeafood and all the other fishy and non-fishy tweeps that support @SeafoodLadyOrl.

2011 brought me one step closer to completing my memoir/cookbook and a murder mystery. I finished a first draft of both. Now the real works begins.

My series, Sustainable Seafood: One Species At A Time, caught the attention of sustainable seafood organization, Alaska Seafood Marketing Institute. Look for more info here on their new App, COOK IT FROZEN, in the coming months.

And finally, thanks for sticking around. I appreciate your support and shared love for all things seafood. Sea you in 2012.