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PROGRAM - 251 |
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AQUACULTURE SPECIAL |
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Sardines In an effort to expand our food resources for a growing population there is renewed interest in harvesting the sea and establishing fish farms. Our program this week looks at the abundance of seafood we're harvesting and where better to start than the Monterey Peninsula. After a dry spell, Monterey is once again harvesting the sardine, rekindling memories of Steinbeck's Salinas Valley and Cannery Row. |
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Squid One of the most intriguing seafoods harvested from the Pacific is squid. It's called the "poor man's abalone." |
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Mussels (recipe) From Alaska to the Baja Peninsula the Pacific blue mussel is a favorite, healthy ingredient in main dishes, salads and appetizers. We discovered that the mussel is a very versatile critter, whether it's steamed, stewed, baked or breaded. |
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Crabbing (recipe) As anyone from Northern California will tell you, San Francisco's Fisherman's Wharf is the spot when you're looking for a seafood dinner in that region of the state. The Wharf is where you go if you're looking for Pacific crab. |
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Swordfish (recipe) Another delicacy that has taken hold of heartland tastebuds is swordfish. A little olive oil, some lemon juice and herbs and you have perfection from the Pacific. |
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Nikko Chef (recipe) Our next report comes from a high profile chef at hotel nikko on "restaurant row" in Beverly Hills and he has some seafood recipes hat are perfect for warm weather meals. |
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©1998 by KVIE - California Heartland™. [All rights reserved.]
Designed and maintained by Jel Productions |
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