Seafood recipes — fish

BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. Okay,...

BRANDON SARKIS: Hi, my name is Brandon Sarkis on behalf of Expert Village. Today, I'm going to show you how to make Manhattan-style fish chowder or Manhattan-style fish soup. For today,...

welcome to italian cuisine at home today a recipe of mine, cuttlefishes filled with rice and blue mussels a recipe easy to make without difficulties, but I think suitable also for an important dinner...

(Background Music) Louisiana Sea Grant and the LSU AgCenter will host three fishery summits in March and early April for commercial fishermen. The summits will provide opportunities for hands-on...

Today I've got the perfect recipe for a chilly autumn or winter day; it's a Midwest twist to New England clam chowder. We're using northern pike, but you can choose any...

Alright the fish is almost done. I'm going to make the sauce for it. We're going to use three different ingredients, actually four, ginger, soy sauce, water and sugar. We're...

Now I am going to add ginger to it. Ginger. You can cut however you want. If you prefer to eat this ginger after that, you could just basically make a minced. Chop it very thin, diced. After you do...

ALLAN DIWAN: Hi, my name is Allan Diwan. I'm the chef and owner of Kashmir Restaurant, a Kashmir-Indian restaurant in Budapest. We are here on behalf of Expert Village. We're going to...

Hi! I’m Louis Ortiz on behalf of Expert Villlage, and we’re back to show you the finished products, which we started the nice Trout-Amandine. We’ve got a nice even color on the edges of the fillets...