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....
Another Merroir Success Story! The farm-to-table movement seeks to better connect chefs with their food. It is primarily a social movement, bringing together the people who produce and prepare food and the customers who eat it. It creates and understands...
By Mark and Lisa Tagal How Eating Shellfish Helps to Save Our Ocean In honor of Earth Month, this episode of “In Search of the Perfect Bite†highlights some of the ocean’s Superheros leading the fight against...
By Mark and Lisa Tagal Ceviche: The National Dish of Peru Starry Flounder Ceviche A classic Peruvian dish featuring Starry flounder marinated in lime juice. What is ceviche? Ceviche is a citrusy seafood dish popular throughout Latin America. Though its origin is...
This recipe includes Miso-glazed black cod with crispy skin garnish and finger lime caviar, served with grilled yuca cake and charred leeks. Recipe by Chef Kahale Ahina, Bonney Lake High School Teacher, Culinary Program Ingredients: 4 sablefish filets (about 4-6...
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...
Photos and food by Mark Tagal This one tastes complicated, but it is pretty simple. Think of this dish as a play on fish and chips with a Filipino twist. It helps to make the sauce first and then set it aside until you plate the finished fish. For the Mahi Mahi...
Photos and food by Mark Tagal Bisque has come to mean a smooth and creamy soup, but the origins of bisque go back to a classical French seafood soup, made with a hearty stock and crustacean shells. To make this soup, you will need: Lobster: whole lobsters will give...
