Fish  

 

 

Fish

Exploring the New Fish Counter at Whole Foods


MORE FISH NEWS AND RECIPES
By Toni Waterman
Whole Foods has stopped selling "red-rated" fish. We take a trip to Cambridge to look at what that really means for shoppers.
The Weekend Daily Dish

Baked Eggs with Chives and Cream



By Susie Middleton
Did you know that baked eggs are one of the easiest and most impressive brunch dishes youcan make? For practically no effort whatsoever, you can get a gourmet meal, like baked eggs with chives and cream, on the table in mere minutes.
CALLIE CROSSLEY SHOW

Locavore Goes Fishin' with "Catch-M-All"


FISHAVISION
Dave & Clay on Facebook
New Hampshire fishermen Dave Kellem and Clay Groves got an an idea: to catch and cook every single type of freshwater fish in their state.
The Weekend Daily Dish

Crispy Catfish Po Boys



By Susie Middleton
Topped with creamy coleslaw and pickles, this rendition of the classic New Orleans sandwich makes a satisfying dinner.
Fish

To Get The Right Fish, It's Eater Beware


By Sarah Birnbaum
Lawmakers are trying to increase consumer protections against mislabeled seafood — but state health officials say they have limited ability to police fishmongers and restaurants.
The Weekend Daily Dish

Pan-Seared Tuna Steaks With Warm Tomato, Basil, Olive Salad


By Susie Middleton
For a healthy, delicious weeknight dinner, look no further than quickly seared fresh tuna steaks. Fresh tuna is so good for you – it’s chock full of heart-healthy omega 3s – and its dense, meaty texture and flavor taste great, too. The steaks take less than 5 minutes to cook, and a zesty tomato-olive salad to go with them takes only a few minutes more.
GREATER BOSTON

Fish Share Reels Local Catches To Area Dinnertables


WATCH VIDEO
By Toni Waterman
The Cape Ann Fresh Catch initiative allows customers to buy into a weekly share of a groundfish catch in Gloucester, providing fresh local fish to area dinnertables — and much-needed income for fishermen.
Local Politics

Sen. Brown, Rep. Tierney Chastise Federal Fishing Authority


By Sarah Birnbaum
A group of Massachusetts’ lawmakers is coming down hard the National Oceanic and Atmospheric Administration, the agency at the center of a contentious debate over regional fishing rights — and the subject of a damning Commerce Department investigation last year.
The Daily Dish

Linguine With Spicy Clam Sauce By Annie Copps


Chef Barbara Lynch has made her mark on the Boston restaurant scene with her five fantastic restaurants—and she recently published a book, Stir, where she shares her surprisingly easy recipes for the rest of us mortals. Here she mixes pasta with spicy clams for a quick and delicious dinner.
CLIMATIDE

A Look At The 2010 Fishing Season



MORE CLIMATIDE
By Heather Goldstone
Scientists from NOAA's Northeast Fisheries Center in Woods Hole have released an upbeat preliminary report on the 2010 fishing season — the first to be managed by catch-shares management. They say the year saw no overfishing and higher revenues for fishermen.
WHERE WE LIVE: HARWICH

One Year Old, Catch-Share Sectors 'Effective For Business'


By Bob Seay
It has been one year since fishermen in the Northeast began using a new system, called "sectors," for regulating catch shares. Fishermen are split on whether the system of cooperative fishing rights an improvement over old regulations. WGBH's Bob Seay spoke to one fisherman who supports the new system.
The Daily Dish

Swordfish-Bacon Kebabs with Cilantro Gremolata
By Ming Tsai


Get ready to give your grill some spring training. Serve this fun appetizer at your next dinner party for guaranteed culinary love at first taste.
The Daily Dish

Salmon Burgers
By Annie Copps


LISTEN & MORE RECIPES
Don't get me wrong, I enjoy a sweet juicy burger along with some crispy fries as much as the next person, but how about a healthy and tasty twist on tradition?
The Daily Dish

Shucked Oysters With Two Sauces By Annie Copps


A classic mignonette sauce is a simple combination of finely chopped shallots, vinegar and cracked pepper, while a remoulade involves a bit of mayonnaise mixed with a salty combo of chopped cornichons and capers and fresh herbs—either way, get yourself to a freshly shucked New England oyster.
The Daily Dish

Shrimp Filled Money Bags By Annie Copps


LISTEN & MORE RECIPES
Sometimes called "beggars' purses," we prefer the optimistic "moneybags." I'm talking about today's dish: A delicious take on Asian dumplings.
The Daily Dish

Spicy Crab Dip By Ming Tsai


LISTEN & MORE RECIPES
With the chill in the air and football season upon us, I start to think about what snack you can serve that's not just your classic chicken wings. And believe it or not when I think of the New England Patriots, I also think of New England seafood and that's where crab comes into play.
The Daily Dish

Sake-Black Pepper Mussels With Granny Smith Apples
By Ming Tsai


LISTEN & MORE RECIPES
Apples may seem like a funny match for mussels, but believe-you-me the tartness and sweetness of apples play beautifully against the natural brininess of the mussels and a little bit of sake adds yet another element that makes this dish delicious.
The Daily Dish

Shrimp Scampi By Ming Tsai


If you think about the term "shrimp scampi," you may assume that "scampi" is the technique by which shrimp is prepared, but in actuality scampi is plural for scampo, the term for shrimp in Italian. In this recipe I give you my shrimp scampi, or shrimp-shrimp, with an east-west twist.
The Daily Dish

Parsley-Garlic Stuffed Shrimp in Yuzu-Dashi Dip
By Ming Tsai


If you asked the Japanese to name their most important cooking ingredient, they'd probably say 'dashi,' the briny stock they use as a foundation for so many dishes. And if you asked an American the same thing, the ubiquitous herb, parsley, would be right up there. Today's recipe combines these two east-west workhorses.
The Daily Dish

Seared Haddock with Beans and Greens
By Annie Copps


LISTEN & MORE RECIPES

I have a quick, easy, healthy and inexpensive meal that will put dinner on the table in 30 minutes. The main ingredients – local white fish and fresh field greens.

The Daily Dish

Bloody Mary Scallop Ceviche
By Ming Tsai


LISTEN & MORE RECIPES

You have to try my Bloody Mary Scallop Ceviche. It brings one of my top drinks and one of my favorite appetizers together.

The Daily Dish

Deviled Eggs with Tuna and Black Olives
By Annie Copps


LISTEN & MORE RECIPES
Do you know Oleana restaurant in Cambridge? Or Sofra in Watertown? My good friend Ana Sortun is the genius behind those excellent restaurants. One of my addictions are her Deviled Eggs With Tuna, Black Olives. Serve these at your next party—that is assuming you don't eat them before your guests arrive.

The hits and the highlights from WGBH

Stay in the know about upcoming shows, special events, discounts, and more!
See a sample »