We're thrilled to announce the launch of the Perfect Protein Bloggers' Summer of Sustainable Seafood! Every week, we'll update you on what our incredible bloggers are whipping up in their kitchens, and how they're eating WLLS (wild, local, little, and shellfish!)
Tasty Trix prepared a recipe from The Perfect Protein, Eric Ripert's Clams with Spicy Sausage, and the results look absolutely mouthwatering:
To help spread the word, I've been invited to be a "Perfect Protein Blogger" this summer. As such, I'll be cooking with sustainable seafood and sharing my recipes and thoughts here at Tasty Trix. To kick things off, I made one of the recipes from the book – Eric Ripert's clams with spicy sausage (As it turns out, the pork and clams combination exerts a siren-like pull on me.)
Given Ripert's reputation as the seafood master chef, this was every bit as good as you'd expect. Onion, garlic, curry powder, lemon zest, spicy andouille sausage, cilantro, and a whole mess of local littleneck clams – these simple ingredients come together perfectly to create a subtle, complex dish. I am looking forward to trying more dishes from the book as well as coming up with sustainable seafood recipes of my own. If you want to see what other Perfect Protein bloggers come up with, follow the #perfectprotein hashtag on Twitter.
also dove into the book, and learned that her fishmonger better look out next time she's at the market:
God bless the poor attendant behind the meat counter the next time I shop for seafood. After reading the new book The Perfect Protein by Oceana CEO Andy Sharpless, I'll be fishing for all sorts of information. Is this fish farm raised or wild caught? How many miles did it travel to the store? How about a new recipe for anchovies?
And finally for this week, Beth Aldrich of Real Moms Love to Eat reviewed The Perfect Protein, and broke down the essential guidelines of the book, as well as reminding everyone to join in on the Perfect Protein Recipe Contest:
When eating out or cooking at home, there are some pretty simple guidelines:
Stick with small fish (sardines, anchovies, herring)
Be mindful about big fish (wild is best, like Alaskan salmon – don’t order the Chilean sea bass
Eat LOTS of shellfish (oysters, clams, mussels, lobster and crab), but stay away from shrimp.
Think your recipe is good enough to impress the entire Oceana team? If you’d like to get competitive, we’re launching the Perfect Protein Recipe Contest on May 28th. Submit your recipe to firstname.lastname@example.org before July 23rd, and you could win $500 to Sur La Table (plus a special feature on the Oceana website).