NO PURCHASE NECESSARY TO ENTER OR WIN. A PURCHASE DOES NOT IMPROVE YOUR CHANCES OF WINNING. Contest may only be entered in or from the 50 United States and the District of Columbia and entries originating from any other jurisdiction are not eligible for entry. This Contest is governed exclusively by the laws of the...
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Back to School Seafood Tips with SNP Ambassador Joe Urban
Back-to-school season is a great time to start new habits, like eating seafood twice a week!
Profiles
Barton Seaver
Barton Seaver’s work as a celebrated chef, sustainability advocate, public health educator, and prolific writer has given him technical expertise in, developed personal relationships within, and acquired systemic knowledge of all of the processes by which a fish in water becomes seafood on a plate.
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Blackened Fish Quickly Livens Up a Weeknight Meal
It’s called “blackened” because the method prescribes appropriately burning (or blackening) the spice coating.
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Steamed Mussels: Affordable, Easy, Delicious
Mussels offer the best of many worlds to a home cook trying to get dinner on the table fast.
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4 Ways to Celebrate National Shrimp Day
May 10 is National Shrimp Day. Shrimp is the most popular seafood options in America.
Recipe
Seared Barramundi with Creamy Polenta & Garlicky Kale
Recipe & photos by Alex Shytsman of The New Baguette on behalf of Australis Barramundi
Profiles
Heather Tallman
Heather Tallman is an Indianapolis-based food personality and family meal advocate, food writer, blogger, newspaper columnist and freelance writer.
Profiles
Tim Hughes
Tim Hughes is the resident chef at Snapper Grabber’s, a Birmingham, Alabama-based seafood market that services daily customers and some of the largest restaurants and culinary outlets in the Southeast.