We live on the Gulf Coast. So there's pretty much no way to avoid fish and other denizens of the briny deep. Then there's all our streams and lakes. Here's some of our most read stories about the fish in our midst and how to tackle them.
As crawfish grow ever more popular in Houston, so do crawfish boils. Not a weekend goes by in spring when I don't have a friend or neighbor hosting a boil at his or her house. And thank God, too, because I have no yard in which to host one of my own. If this isn't happening to you yet, be the boil you want to see and start hosting your own.
A couple of weeks back, I enjoyed a beautiful dinner at Kubo's next to a table of hilariously drunk Japanese people boisterously eating sashimi off a giant wooden boat that acted as a centerpiece/serving tray, while my dining companion and I marveled at our smaller — yet no less impressive — arrangement of sashimi that we'd ordered omakase-style. In other words, whatever chef Kiyoka Ito wanted to send out that night.
Thanks to a mild “winter” (if we can call it that), crawfish season got underway earlier than usual. The harvest started in mid-January. According to native Houstonian Bill Collins, general manager of BB’s Café in The Heights (featured in the video below), in some years crawfish season doesn’t start until the beginning of March. So mudbug lovers get to enjoy the springtime treat six weeks longer than usual.
Warm weather means crawfish season is upon us earlier than usual. Which means the time to start loading yourself with mudbugs is NOW. While you can take advantage with awesome Cajun crawfish boils at nearly any bar, you can also do so with some pretty excellent crawfish dishes.
It's 1:15 in the morning, and I am chatting online with chef Kevin Naderi, asking for some clarification about his fish sauce vinaigrette. My brain is fuzzy, I'm trying to finish up an article and we chat about something that, to me, just does not make sense.
"You use a fish sauce (nuoc mam) vinaigrette, right?" I ask.
"No, this is more Birdseye chili, shallot and garlic," he replies.
"I thought you said fish sauce vinaigrette?"
"Yeah, fish sauce but not nuoc mam..."
With fish being a choice food throughout the 40 days of Lent, many fast-food chain restaurants have added a fish sandwich to their menus, or at least brought them back. I decided to try five fish sandwiches and determine which ones are the best based on overall quality, taste and price.
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It would seem logical that because of higher transportation costs, imported fish and shrimp would be more costly than local. As with many imported goods, though, that's often not the case. Regarding imported seafood, the reasons why it's often cheaper than domestic are both disgusting and disturbing.
This is our list of the 10 fish you can buy and eat right now that are endangered. Some are merely endangered, while the ones toward the top are critically endangered. Either way, these fish should be avoided where and whenever possible.