By Richard Stavis Atlantic Monkfish (Lophius americanus)  Atlantic Monkfish is a highly prized fish caught in the north Atlantic Ocean.  While it’s commonly found in upscale restaurants in Europe it’s often overlooked in America.  It’s mild flavor and dense meaty texture have earned this fish the nickname “poor man’s lobster”, but it’s more delicate and versatile in

Fresh or Frozen At Sea? By Ruth Levy Most people want to purchase the freshest seafood possible.  But how does one define fresh?  The government is very clear that fresh is a thermal state of being, (never having been below 32 F for an extended period of time) and that fresh is not a quality designation.  Yet

Grilling Cephalopods By Ruth Levy Grilling and summer are two words that are very intertwined in the Northeast.   Why cook inside when the sun is shining and the temperatures are soaring?  While everyone is familiar with the traditional grill foods such as hamburgers, hotdogs & swordfish, most people don’t even think about the wonders of grilled cephalopods: 

Seafood in the News By Richard Stavis   Last month I stated that fishmongers should band together to promote seafood. Since then, seafood has been in the news consistently, but the news has been focused on crises rather than the positive benefits of eating seafood.  I’ve been called by local papers and radio stations to provide an expert

What’s Up with Bass? By Stuart Altman I recently had a conversation with a vendor on the eastern shore of Maryland to ask about the Wild Striped Bass that we’ve been receiving. I was concerned that there was so much Striped Bass coming in last month; more than we’ve seen at this point of the year than

Octopus - An Emerging Seafood Item by Ruth Levy Octopus (singular), Octopuses (plural), Octopi (plural) are all part of the Mollusk family and the sub category known as Cephalopods.  These interesting creatures are found all over the world and are just now starting to join more mainstream menus as a delicious seafood item.  Very well known to