by Kate Emick | Jan 15, 2019 | Fish Tales® Network
Baltimore has long been a destination for seafood lovers from around the world. Most notable is the extensive selection of Oysters in the region and the famous Maryland Blue Crabs. Now that restaurant week is here, there is certainly no shortage of amazing seafood...
by Kate Emick | Jan 14, 2019 | Fish Tales® Network
Every year an expanding list of restaurants joins Center City Restaurant Week (CCRW) which can make choosing a place to eat somewhat daunting – especially if you’re browsing while you’re hungry! And if you’re a restaurant week veteran, or even a regular of a...
by Kate Emick | Jan 9, 2019 | Fish Tales® Network
Texas Gold Shrimp has been in operation since 1977, but the story of this family business started in 1952 with the Zimmerman family and their boat repair shop: Marine Mart. This is where their history and passion for Shrimp all began. At the shop, the family acquired...
by Kate Emick | Jan 5, 2019 | Fish Tales® Network
Nothing beats crispy tempura right out of the fryer, but there’s nothing worse than tempura coming out soggy and chewy. Samuels has compiled some tips and tricks to help ensure your tempura is the crispiest possible. We do offer a tempura mix that you just need to add...
by Kate Emick | Jan 2, 2019 | Fish Tales® Network
Have you even had a dinner so good you felt euphoric or even inebriated? With the theme of enlightened dinners, also known as Cannabis Infused Dinners, that wouldn’t be far from the truth. While cooking with cannabis is not new, as more and more states decriminalize,...
by Kate Emick | Jan 2, 2019 | Fish Tales® Network
You may have heard of Kanpachi, but not like this! Say Aloha (Hello) to Hawaiian Kanpachi: the fish being taken from sushi to sizzle. In addition to being served at America’s top restaurants, the fish has also been featured at several James Beard Foundation Dinners...
