Cheers to bioluminescence!
Angel Leon, "the prophet of the sea," takes culinary innovation to a new level by using bioluminescence in the kitchen. Bioluminescence is the natural...
“Nose to Tail”: Still one of the hottest trends!
The days of boring fillets are over; it's time to embrace the whole fish and unleash culinary possibilities.
Why Eating “Alien Species” Could Revolutionize Our Plates.
In an age where sustainable living and ecological conservation are more crucial than ever, the culinary world is turning its eyes towards an unconventional...
The Rise of Canned Sardines: From Pantry Staple to Culinary Star
Canned sardines have suddenly become the unexpected star of the culinary scene, transforming from a humble pantry staple to a global food phenomenon. Once...
Seafood Burgers: A New Wave of Flavor
A burger made from sea squirts (tunicates) and octopus. Like a road trip of flavors!
A Closer Look at Fish Eyes: From Taboo to Tabletop Delicacy
In the adventurous world of culinary exploration, every part of an ingredient holds potential, even the most unconventional ones. Among these, fish eyes—a component...