For the length of local halibut season, chef de cuisine Kirby Sholl is featuring halibut on the menu from head to rib to ‘wing.’
seafood
Posted inOp-eds, Opinion
The humble Farmer: Warmth makes me happy, but it’s not so good for shellfish
Maine lobsters have moved offshore seeking colder water. Will there come a day when divers, not diggers, will be harvesting clams?
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Posted inBusiness, Maine
Can lab-grown lobster compete with Maine’s most lucrative catch?
A food tech company in Wisconsin plans to commercialize cultured lobster meat, but industry leaders in Maine say they don’t see it as an immediate threat.
Posted inFood, Vegan Kitchen
The controversial Seaspiracy documentary may make you rethink your dinner choices
The film, which charges the global fishing industry is “at war with the oceans,” has angered the fishing community.
Posted inFood, Green Plate Special, Recipes, Source
Toast the 2021 Source Award winners with a homemade concoction
And take a moment to reflect on how to cook and eat more sustainably, starting by exercising that muscle that reduces food waste.
Posted inFood, Recipes
A one-pan salmon dinner with minty peas, orange and fennel
The sweetness of oranges, crunch of fennel and spring peas dressed with mint lend lots of flavor to roasted salmon.
Posted inFood, Green Plate Special, Recipes
This week’s cooking challenge: Monkfish liver
In which our columnist tries to get over her distaste and learn a sustainable new preparation.
Posted inBusiness, Food, Maine
Rosemont and Harbor Fish to open joint market in Scarborough
The market is part of a village center-style development planned for the former Oak Hill fire and police station.
Posted inArts & Entertainment, Books, Food
In 1939, Portland chef George Miller was crowned Maine’s Chowder King
And that’s just for starters. More than 80 years later, his descendents tell all about Miller’s glorious victory for New England-style clam chowder.
Posted inFood, Recipes
Want golden, crispy fish without deep-frying?
This air fryer recipe is for you.