• Uncategorized Blog

    Greenpeace Delusions Front and Center

    Remember back in 1983 when I was the starting quarterback for the Washington Redskins and we beat the Miami Dolphins 27-17 in Super Bowl XVII? Do you remember? No-- of course you don't because I was ...

  • Health Blog

    Soft-shell crab

    Here is my delicious sushi dinner from Friday. For appetizers, we split a tasty roll and an even tastier soft-shell crab. In Lloyd's words, "the average soft-shell crab is about the best thing I'...

  • Uncategorized Blog

    CBS: A Question of Sourcing

    It's not quite the 2004 forged document scandal that ended Dan Rather's storied career at CBS but it does highlight an important issue about sourcing that many in the media overlook. This CBS story...

  • Uncategorized Blog

    Beware the Misleading Mercury Machine

    Here's an interesting story that's bound to be distorted and eventually find its way into activist propaganda. It comes to us from South Carolina where the Herald reports that health officials there a...

  • Health Blog

    Sushi tonight!

    It has been a loooong week, so I'm happy to report just a few simple words... Going out for sushi tonight! I'll let you know how it goes....

  • Uncategorized Blog

    (Part III) Winston-Salem Journal Issues Correction, But the Damage Continues

    Our fight over the truth about tilapia continues. Earlier today, the Winston-Salem Journal issued a pair of corrections to the story they ran earlier this week that erroneously claimed NFI was orches...

  • Health Resource

    When Is Seafood “Done?”

    Whole fish, larger fillets, or steaks may be checked for doneness with an instant-read thermometer. Remove them from the heat source as their internal temperature begins to approach 140 degrees to pro...

  • Health Resource

    Thawing

    Seafood is extremely perishable. Quickly freezing it at the height of freshness (usually when it's still on the boat or shortly thereafter) is a successful way to keep the flavor and texture. When pur...

  • Health Resource

    Steaming

    Steaming is a gentle, fat-free cooking method that keeps the natural moisture in foods. This method uses the steam from a simmering liquid (usually water, seafood broth, or wine) to transfer heat to, ...

  • Health Resource

    Poaching

    Poaching is a moist heat method of cooking where food is submerged in a bath of flavorful liquid that's kept just below the boiling point (160 to 180 degrees). Seafood cooked using this technique wil...

  • Health Resource

    Pan Searing

    Pan searing is a technique that works well for cooking fish steaks and thicker, shorter fillets of fish. If the fish has skin, score it on the skin side with a few vertical slashes. This will help the...

  • Health Resource

    Microwaving

    Microwave ovens work by shaking up the water and fat in food, which in turn, makes heat. Covering food with microwave-safe plastic wrap or putting it in a microwave-safe, covered casserole dish locks...

  • Health Resource

    Marinating

    Many fish and shellfish benefit from a quick soak in a marinade to boost flavor and help retain moisture. Even so, use care when choosing marinade ingredients and limit the seafood's time in the mari...

  • Health Resource

    Grilling

    Grilling gives a smoky flavor and crisped texture to finfish and shellfish. It works best for meatier, firmer-fleshed finfish cut in to steaks or fillets with skin. However, flakier finfish, skinles...

  • Health Resource

    Broiling

    Oven broiling adds a nutty, browned flavor and crisp texture to foods and is a quick and delicious way to cook many types of seafood. Fillets or steaks of finfish, large scallops or shrimp, and lobst...