Seafood—From Market to Plate
Lecture no. 20 from the course: The Everyday Gourmet: Rediscovering the Lost Art of Cooking
Taught by Professor Bill Briwa | 39 min | Categories: The Great Courses Plus Online Food & Wine Courses
In this lesson, learn some key tips and tricks for making sure you purchase only the freshest, highest-quality seafood. Then, improve your confidence with handling seafood by following recipes for ceviche, a roasted whole fish with fennel, and Prince Edward Island mussels in a creamy broth.