Article by Lisa Tagal, recipe from Mark Tagal The American Red Swamp Crawfish (Procambarus clarkii) has been part of the American diet for hundreds, if not thousands, of years. You may know them under one of their many names, such as crayfish, crawdads, or mud bugs....
A Very Simple Fried Squid. Some love to eat it raw, but other options include fried calamari or crispy squid with green curry. This is a simple preparation of fried squid. There is hardly anything to it because these crispy, briny seafood morsels shine on their own....
By Mark and Lisa Tagal Manila Clams have an extensive range and can thrive in diverse habitats and salinities, from the equator to temperate waters. These hard-shelled burrowing clams have a meaty texture and a sweet taste, with an attractive shell....
Sizzling fish refers to the final stage when cooking this particular dish. Any firm-fleshed, meaty white fish will do, but it really shines with fish in the “Jack†family. The process is slightly involved as it involves steaming the...
By Mark Tagal This dish is set to impress with its fancy name, but the cooking is very simple. Branzino is a Mediterranean fish that is commonly raised in aquaculture. Also known as a European sea bass that’s native to the waters...
A popular Hawaiian fish known locally as Kampachi or Kanpachi, Seriola Rivoliana, is a very popular fish not only for locals but surprisingly for the highest-end sushi restaurants in Los Angeles and New York City. Did you know this is an American-raised aquaculture...
