Ocean Raised Blog
Chef Robert Mancuso from our Culinary Board is taking the typical open-faced sandwich to the next level. Smørrebrød (pronounced smuhr-broht) is a traditional Scandinavian dish that translates to “butter and bread” and usually consists of buttered bread, meat or fish, and a variety of spreads or garnishes. Take your tastebuds to Europe as you try this simple Smørrebrød recipe featuring delicious, fresh Amberjack.
I just love Sunday mornings, the best day of the week for me and the family to enjoy a leisurely breakfast, and what better way than starting the day with a bagel topped with lox. Take the time to really enjoy your Sunday breakfast, as always have fun in the kitchen and enjoy family time, happy Sunday!
With Halloween being tomorrow, are you wondering what to do with the pumpkins you didn’t carve into jack o’lanterns? Try this sun-dried tomato, pistachio & basil encrusted Grouper with pumpkin puree for a delicious, festive and seasonal dish.
What’s better than a delicious dinner? One that is simple to make and is packed with great health benefits. This garlic shrimp and couscous recipe checks all the boxes.
The Fall has arrived, and Chef Mark wanted to make a dish that was suitable for this time of year. He handpicked some delicious fall vegetables, including squash, carrots, Brussels sprouts and beets, to be oven-roasted and paired with fresh striped bass. There’s no better way to enjoy the cooler weather than with this recipe.
Ocean Raised Podcast by Forever Oceans: The Art of Cooking Seafood with Chef Jacques Pépin.
Chef Jacques Pépin is a world renowned chef, author, culinary educator, television personality, and artist. He has appeared on various American television programs, including More Fast Food My Way, and has written for The New York Times, Food & Wine and other major publications. Now he’s sitting down with host Chef Rick Moonen to discuss his culinary journey, the connection between art and cooking, aquaculture, and what he is up to next.
Chef, writer, restaurateur, TV personality and host and producer of Travel Channel’s Bizarre Foods franchise, Andrew Zimmern, joins host, the “Godfather of Sustainability,” Chef Rick Moonen. The two share culinary stories and talk about how to educate consumers to help the future of sustainability and aquaculture.
Give your dinner a Brazilian twist with this spicy prawn coconut milk stew, Moqueca. Moqueca (pronounced “mo-keh-kah”) is a stew, native to Brazil, that is made with fish, onions, garlic, tomatoes, cilantro, red peppers and coconut milk. Try to simple and delicious recipe by Guest Chef Robert Mancuso from our Culinary Board.
Chef Andres Prussing from the Forever Oceans Culinary Board is creating a dish from his childhood. It was created in the South of Chile on the island of Chiloe. Cancato is a way to cook the fish, using firm fish like Mackerel or Salmon. The Etymology of the word comes from the Mapuche language KangKatu and KangKa which mean “Roast (asado) meat’. This expression then passed to the Spanish “Canca” (asado) Roast and “Do Canca’ or (roast) and was designated for the action of roasting the fish in a live flame.
Everyone loves tacos, and what’s better than switching up the traditional taco for a delicious FISH taco? With the light and flaky fish baked with smoked paprika and served with a creamy slaw, this is the perfect dish for a night with family and friends.