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 Ocean
to Fork
By Maralyn
Hill and Brenda Hill
‘The Tandem Tasters’
During the Hill
Team's recent
travels on
California's coast
and along the
eastern shores from
Boston to Maine, we
devoured all the
fresh sea food we
could. We followed
the simple
guidelines--used for
years, but worth
repeating:
Tips:
1. Ask questions.
We asked the
fishmonger and the
waiter or chef in
our favorite seafood
cafes - "what is the
freshest fish on
your menu today?"
Some say not to buy
fish on Sunday.
During our recent
stay in Rockland,
Maine, the fish,
shrimp and lobsters
are brought in from
the boats daily.
This town reflects
the true meaning of
ocean to fork,
everyday.
2.
Smell.
Fresh fish does NOT
smell fishy.
3. Color.
Eyes should be
bright, not sunk in.
gills should be red.
clams, mussels and
oysters should b e
shut tight. Any
brownish tint on
fish means it is not
fresh. Neon color
means is is not
natural.
 Maralyn
Hill and Brenda Hill,
(not related) have been working together as friends for over twenty
years. They have shared joys, sorrows, and worldwide adventures and
married men with the same last name. They are the authors of ‘Our Love
Affairs with Food & Travel - Recipes & Tips from Chefs Around the
World’, Master Chef Hervé Laurent’s ‘Cooking Secrets—The Why and How’,
and their new book '$uccess, Your Path to a Successful Book'.
Visit
www.whereandwhatintheworld.com
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This site developed by Big Blend Magazine™. copyrighted since 1998. No part of it may be reproduced for any reason, with out written permission from Big Blend Magazine, P.O. Box 867, Green Valley, AZ 85622.Opinions expressed by contributors are not necessarily that of this publication or any of its staff. We reserve the right to edit submittals. All subject matter is intended for general information only and not to be take as personal advice in any matter. Although every effort is made to be accurate, we cannot be held responsible for inaccuracies or plagiarized copy submitted to us by advertisers or contributors. |
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