TUNA FILLETERS NOW REQUIRED TO KEEP COLLAR COVETED BY SUSHI CHEFS; GEAR UP FOR LONG TRIPS By Steve Carson What the heck is “tuna kama?” New filleting regulations for all tuna species caught in California waters require that the fillets must...
It may sound intimidating, but making gravlax is very easy. It’s a simple cold-curing process with no special equipment needed. And for those who don’t enjoy the final texture of gravlax, it doesn’t have to be eaten right out of the refrigerator. Adding...
Upland bird season is taking off soon, and now is the perfect time to experiment with tasty recipes. Rather than dressing the birds and stashing them in the freezer, cook them now while they are fresh. Then again, if you’re cleaning...
