Fish and Seafood
Seafood lends itself beautifully to breakfast or brunch. These fish and seafood recipes blend beautifully with a table full of breakfast or brunch treats. From simple smoked salmon with bagels to a crowd-pleasing seafood strata, these fish and seafood recipes offer something worth catching for every breakfast or brunch.See Popular Fish and Seafood Recipes
When it comes to fish and other seafood, the only distinction used to be "fresh" or "frozen." Then there came "wild" and "farmed."As more consumers have become concerned about the health of the oceans and sustainability, various eco-friendly labels and sustainability certifications have flooded the fish marketplace.
In a superlative combination of fish eggs and chicken eggs, Jacques Pepin stuffs a classic French omelet with sour cream, chives, and diced pressed caviar. For an extra indulgence, he also drapes the omelet with long, thin strips of pressed caviar.
What's an eco-conscious seafood lover to do? Anyone concerned with the environmental impact of the food they buy can look for the USDA "organic" label on everything from apples to smoked sausage, but one big swath of the grocery store remains organic-free: the seafood counter. There are currently no national standards for what might constitute "organic" seafood.
Hash is a such a great way to use leftovers, like the cooked salmon called for here. Any other cooked or smoked fish -- or diced ham -- could be used in place of the salmon.
Top this basic crab cake recipe with a quick pepper relish. For convenience, the cakes can be made 1 day before serving, then bake or fried.
We've given traditional quiche a new twist by adding salmon. Serve it at a spring brunch or enjoy as a dinner entree.
This variation on the typical brunch egg casserole features salmon, a good source of heart-healthy omega-3 fatty acids.
Heart-healthy salmon is featured in this brunch egg casserole.
Fans of bagels and lox will devour these upgraded deviled eggs at your next appetizer party.
"Red snapper," "wild-caught Alaskan salmon," "yellowfin tuna" -- isn't it nice that so many of the fish we love to eat also come with deliciously appetizing names? That's no coincidence, according to a recent report by the environmental advocacy group Oceana. The group conducted a two-year investigation of seafood sold across the United States, sending more than 1,200 samples to a special genetics lab for DNA testing.
Smoked salmon is a welcome substitute for traditional ham or Canadian bacon in this unique take on Eggs Benedict. Make your own hollandaise sauce with dry mustard, sour cream and lemon juice.
Instead of bread crumbs, chef Stephanie Sokolove uses crushed pretzels to bind and crust her chunky crab cakes. She sometimes bakes them in her outdoor oven.
The high-sided, free-form crust makes this spring quiche an especially elegant addition to brunch. If you can't find hot-smoked salmon, cold-smoked will also be scrumptious, although it will lose some of its silky texture once it's baked.
As a nod to their Norwegian heritage, Sophie Dahl and her family ate blini (mini pancakes) topped with smoked salmon every Christmas Eve. Now Dahl makes the blini with wonderfully earthy buckwheat flour and serves the salmon-topped hors d'oeuvres at parties throughout the year.