Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed










Top Pick Of The Week

February 23, 2010

.
. .
 

 

A plain package of spinach pasta turns into magic with smoked shrimp and scallops. Photography by Jerry Deutsch | THE NIBBLE.

WHAT IT IS: Artisan smoked fish and shellfish.
WHY IT’S DIFFERENT: Artisan smoking of top quality shellfish and salmon that are packed fresh, not canned.
WHY WE LOVE IT: If you like smoked foods, this is a wonderful way to enjoy them. Shellfish are a protein blast that don’t have the fat level or calories of bacon, ham and ribs. (Shrimp do have cholesterol—but much, much less of it than meats—and scallops have just a small amount.)
WHERE TO BUY IT: SullivanHarborFarm.com.
.

.
Sullivan Harbor Farm
Page 2: Smoked Seafood Makes Your Cuisine Smokin’

 

This is Page 2 of a three-page article. Click on the black links to visit other pages.

INDEX OF REVIEW

MORE TO DISCOVER

Using Sullivan Harbor Farms Smoked
Seafood

What can’t you do with these smoky bites?

Hors D’Oeuvres & Canapés

  • On skewers with grape tomatoes and fresh basil leaves
  • In deviled eggs (the 1" shrimp are just the right size)
  • On a party bread, baguette slice or cracker with lemon mayonnaise (see Lemonaise another Top Pick Of The Week)

Main & Side Dishes

Use smoked seafood to add new dimension to:

  • Green salads—as a flavor accent
  • Omelets
  • Pasta—with fresh basil—and pasta salad
  • Pizza—ditto the basil
  • Risotto
  • Smoked seafood salad for hors d’oeuvres, sandwiches, wraps and sushi rolls
 


Smoked scallop skewers are great with vodka and other spirits. Photography by Jerry Deutsch | THE NIBBLE.

 

Garnishes

A bit of smokiness is a change-of-pace accent to garnish:

  • Seafood dishes—from plain grilled fish
    to more complex recipes
  • Soups
  • Steaks and chops—create a “surf and turf”

Smoked Salmon

The smokehouse produces only one style of smoked salmon. This is no delicate Scottish smoked salmon or even a “Nova Scotia style” favored by New Yorkers. You smell and taste the smoke in a very pleasant way—in the Norwegian smokier style (see the different types of smoked salmon.)

You can watch a slide show on the company website that shows the entire process of how smoked salmon goes from ocean to plate.

There’s also an explanation of wild versus farmed salmon, “How Green Is Your Salmon?” and the benefits of farm-raised salmon, which provide more information to those trying to figure out the issues.

How good is Sulllivan Harbor’s smoked salmon? Silky and seductive, we’d be embarrassed to tell you how quickly we dispatched an entire pound of it.

 


The smoked salmon has a heavier smoke than found in most styles. Photo by Evan Dempsey | THE NIBBLE.

Continue To Page 3: The Difference Between Hors D’Oeuvre, Canapés, Appetizers Etc.

Go To The Article Index Above

Do you have friends who would enjoy THE NIBBLE?
Click here
to send them an invitation to sign up for their own copy.

© Copyright 2004-2014 Lifestyle Direct, Inc. All rights reserved. All information contained herein is subject to change at any time without notice. All details must be directly confirmed with manufacturers, service establishments and other third parties. The material in this e-zine may not be reproduced, distributed, transmitted, cached, or otherwise used, except with the prior written permission of Lifestyle Direct, Inc.

 
Contact Us










.