The restaurant scene is roaring back to life in the South Bay and a common theme among them is restaurants featuring a unique bar program paired to a dining menu equal in creativity. While the concept of bringing together your favorite bar with gourmet bar bites is no new feat, here are 15 top-notch gastropubs in the South Bay.
Wild salmon season’s in full swing. Through CUESA and Urban Kitchen SF, Stephanie Rosenbaum learns from chef Neil Davidson and fishing expert Maria Finn how to fillet, cure, can, and smoke whole salmon and black cod.
As Father’s Day approaches, you can remind Dad that there’s more to Father’s Day grilling than just cheeseburgers.
Coastal fish farms are a major source of the seafood we eat, but all the fish waste they generate takes a toll on the environment. So a researcher in Canada is trying to clean up fish farms by creating an ecosystem where fish waste gets taken up by other valuable seafood commodities, like shellfish and kelp.
Fish are moving away from the equator and toward the poles to maintain their preferred water temperature. That means, for example, that fishermen are seeing swordfish normally found in the Mediterranean swimming near Denmark. But in the tropics, there are no fish to replace the ones that are leaving.
In a 16-year study, adults age 65 and older who ate fish regularly were observed to live longer and were less likely to die of cardiovascular disease. It’s the latest finding to bolster doctors’ recommendations that people should eat one to two servings of fatty fish per week.
Fish fraud is often just a form of swindling when a cheap fish, like tilapia, is sold as pricy red snapper. But a conservation group says it also puts consumers at risk of health issues and makes it harder to avoid buying fish that are being overfished.
If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”
Chef Peter Merriman talks about Hawaii’s culinary scene, doing the right thing, and three local foods you have to try if you’re visiting Hawaii for the first time.
Now there’s a new trend burgeoning, which I am calling “gill to adipose fin,” or using the whole fish. This summer, California is enjoying a strong Chinook salmon comeback.
Chef Jacques Pépin demonstrates how to make haddock steaks in rice paper with a shallot and soy sauce. This video clip is a web-exclusive that was taped during the filming of Jacques’ series Essential Pépin.
This past spring I traveled with fellow QUEST producer, Gabriela Quirós, to the Sacramento area to film at Sterling Caviar, one of two Californian companies currently producing caviar.
You wouldn’t think that something as mundane as making a sandwich for my daughters on a weekend afternoon would be loaded with controversy, but it is. You see, my daughters love tuna fish sandwiches. Easy enough, right? We all grew up on sandwiches made of canned white tuna mixed with mayonnaise and served with a pickle. Yet although this quintessential American lunch may seem benign, it’s something I refuse to serve my children. The tuna fish sandwich we all grew up on is now too controversial, and potentially dangerous, for my daughters to eat.