I'm a local historian and author of From Head To Tale: Historic Seafood Recipes Through The Ages. I also run buying seafood.com, a website dedicated to providing information for consumers looking for the best seafood.
This stuff can be a lifesaver for your fish if you are dealing with an ammonia spike. It does not remove ammonia but it makes it less toxic for the fish while still allowing bacteria to convert it. Prime is also a great way to remove chloramine from your tap water as well.
This is the best kit of its type on the market. I've always had one when running freshwater aquariums. Now that I'm experimenting with aquaponics, I've noticed that this same kit comes recommended by many experts. I just bought a new kit last month in fact.
One of my favorite fish and caught locally and sustainably. It is also imported from Norway and Iceland. If you like cod then you will love haddock. Very similar but I prefer it because it's milder and flakier. Baked, broiled, fried or in chowder it's great.
I bought this in haste assuming it would be a good pecorino Romano from a company that makes pretty good mozzarella. It's not even made from sheep's milk so and only vaguely resembles a pecorino. Also even though pre shredded I assumed wrongly that because it is refrigerated, it would not contain cellulose. It contains cellulose.
PEI mussels are the standard for all other North American farmed mussels. All uniform size, clean shells, and a sweet flavor. They have been a staple in nearly every restaurant I've worked in. A little white wine, butter, garlic and parsely is all you need for perfect steamed mussels.
Fresh smelt is something special, lightly fried they are addictive. You can eat them bones and all. Frozen smelt is almost as good as fresh, but they do lose a little bit in terms of flavor and texture. Still very tasty though and worth trying. Good for a party snack.
If you buy a salmon fillet already prepared like this image, make sure you trust the seller. Covering up a piece of fish with lots of herbs and spices is a convenient way to pass off fish that is low quality or is reaching the end of its shelf life.
This was my go-to shelf stable dressing but I can no longer eat it because of of of the gums used to make the product smooth. I have developed an allergy to some of these, like guar gum, which limits how much I can tolerate. Shame too, Ken's honey mustard tastes really good.