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By Maria Hiaasen | December 10, 1997
* Item: Healthy Choice frozen fish entrees* Servings per package: 2* Cost: $3.99-$6.99 (Price varies depending on the type of fish.)* Preparation time: 15 minutes conventional oven or 5 minutes microwave* Review: Fish that's fast and healthful sure sounded good, but the portions were puny, and the taste didn't justify the cost. To its credit, Healthy Choice has included tasty recipes for these uncooked, vacuum-packed, frozen fillets. Nonetheless, frozen fish just can't compare with fresh.
ARTICLES BY DATE
TRAVEL
By Brooks Welsh, Special to The Baltimore Sun | August 9, 2012
It has big boats, good food, cold drinks and oh yeah, it's the biggest bill fishing tournament of its kind. The 39th Annual White Marlin Open ends tomorrow and you will be beating yourself up if you don't stop by for this one. Taking place all week, with the official weigh-in scale located in Harbour Island on 14th Street and the Bay, spectators can watch the fisherman weigh-in their catch everyday between 4 p.m. and 9:15 p.m. while enjoying all...
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NEWS
By Rob Kasper | January 17, 1999
ONCE YOUR KIDS learn to drive, you can never be sure who or what will appear in your house on the morning after a social outing.Usually, our overnight guests turn out to be friends of our kids. But the other morning I came down to the kitchen and was surprised to see that our 18-year-old son had returned home from a night of revelry with a fish. And a fine-looking fish it was.In the refrigerator, a rockfish, or striped bass, was stretched out on the top shelf. It was a big fellow, about 3 feet long.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 7, 2012
The contemporary Greek restaurant coming to the Promenade in Harbor East will not be named Limani. That name was taken, by a Greek restaurant in Roslyn, N.Y. Instead, the restaurant will be named Ouzo Bay, its owners say. The menu will include fresh fish flown in from the Mediterranean, grass-fed lamb and beef and homemade Greek favorites. Construction is underway for a summer opening.
NEWS
By Tyrone Richardson and Tyrone Richardson,SUN STAFF | June 6, 2005
It's 4:30 a.m., and the Maryland Wholesale Seafood Market in Jessup is awash in activity. A hundred miles from the Atlantic Ocean, the smell of saltwater fills the air. Mounds of fresh fish - salmon, tuna, glistening red snapper - lie on beds of ice in the chill, dimly lit warehouse. Soft-shell crabs, hauled from the Chesapeake Bay hours before, wriggle in wooden boxes lined with newspaper. Amid the din of forklifts and hand trucks, warehouse workers in orange rubber suits patrol the loading docks, handling tons of fresh catch bound for seafood markets and restaurants throughout the Mid-Atlantic.
ENTERTAINMENT
By Richard Gorelick and The Baltimore Sun | May 7, 2012
The contemporary Greek restaurant coming to the Promenade in Harbor East will not be named Limani. That name was taken, by a Greek restaurant in Roslyn, N.Y. Instead, the restaurant will be named Ouzo Bay, its owners say. The menu will include fresh fish flown in from the Mediterranean, grass-fed lamb and beef and homemade Greek favorites. Construction is underway for a summer opening.
ENTERTAINMENT
By Richard Gorelick | March 11, 2012
For at least two years, there has been hanging on the northeast corner The Promenade, a block-sized apartment building in the Harbor East development. "Authentic Greek Cuisine & Lounge Coming Soon," it says. It's really coming. It will be called Limani, and it will occupy a waterfront space on the Promenade's southeast corner, at Central and Lancaster. (Charleston is on the southwest corner.) The restaurant will put a modern take on traditional Greek cuisine. The menu will include fresh fish flown in from the Mediterranean, grass-fed lamb and beef and homemade Greek favorites.
NEWS
By Shanon D. Murray and Shanon D. Murray,SUN STAFF | August 16, 1997
The tide of devastation caused by the Pocomoke River fish kills has washed ashore in the Baltimore area, where seafood wholesalers and retailers said sales of fresh fish have dropped sharply because of public distrust."
NEWS
May 19, 2003
FISHING LINES up to 60 miles long with hundreds of hooks troll along the high seas, snagging prime ocean delicacies and anything else in the way. Sonar and satellite devices search out hiding places in the sea's vastness and tip off fishermen where to find their prey. High-tech commercial fleets are so efficient that relatively cheap, fresh fish is available at almost every supermarket and restaurant in this country and throughout much of the world. But the impact on the planet has been devastating.
TRAVEL
By Brooks Welsh, Special to The Baltimore Sun | August 9, 2012
It has big boats, good food, cold drinks and oh yeah, it's the biggest bill fishing tournament of its kind. The 39th Annual White Marlin Open ends tomorrow and you will be beating yourself up if you don't stop by for this one. Taking place all week, with the official weigh-in scale located in Harbour Island on 14th Street and the Bay, spectators can watch the fisherman weigh-in their catch everyday between 4 p.m. and 9:15 p.m. while enjoying all...
ENTERTAINMENT
By Richard Gorelick | March 11, 2012
For at least two years, there has been hanging on the northeast corner The Promenade, a block-sized apartment building in the Harbor East development. "Authentic Greek Cuisine & Lounge Coming Soon," it says. It's really coming. It will be called Limani, and it will occupy a waterfront space on the Promenade's southeast corner, at Central and Lancaster. (Charleston is on the southwest corner.) The restaurant will put a modern take on traditional Greek cuisine. The menu will include fresh fish flown in from the Mediterranean, grass-fed lamb and beef and homemade Greek favorites.
NEWS
By Tyrone Richardson and Tyrone Richardson,SUN STAFF | June 6, 2005
It's 4:30 a.m., and the Maryland Wholesale Seafood Market in Jessup is awash in activity. A hundred miles from the Atlantic Ocean, the smell of saltwater fills the air. Mounds of fresh fish - salmon, tuna, glistening red snapper - lie on beds of ice in the chill, dimly lit warehouse. Soft-shell crabs, hauled from the Chesapeake Bay hours before, wriggle in wooden boxes lined with newspaper. Amid the din of forklifts and hand trucks, warehouse workers in orange rubber suits patrol the loading docks, handling tons of fresh catch bound for seafood markets and restaurants throughout the Mid-Atlantic.
NEWS
May 19, 2003
FISHING LINES up to 60 miles long with hundreds of hooks troll along the high seas, snagging prime ocean delicacies and anything else in the way. Sonar and satellite devices search out hiding places in the sea's vastness and tip off fishermen where to find their prey. High-tech commercial fleets are so efficient that relatively cheap, fresh fish is available at almost every supermarket and restaurant in this country and throughout much of the world. But the impact on the planet has been devastating.
NEWS
By DAN RODRICKS | June 14, 2002
I HAVE A LITTLE advice for dads who might be thinking of spending Father's Day with a fishing rod on the Chesapeake Bay or any of its tributaries: Throw 'em back. Release your catch. For the sake of your own health, evoke the name of that bygone Baltimore establishment, "No Fish Today," and pick up something else for dinner on your way home. From Save The Bay, the Chesapeake Bay Foundation's quarterly newsletter: "The Maryland Department of the Environment reported that every fish tested from 14 tidal tributaries contained levels of at least one of six toxic chemicals dangerous to human health.
NEWS
By Heather Tepe and Heather Tepe,SPECIAL TO THE SUN | November 9, 2000
Menu changes at The Tavern at Centre Park reflect the talents of a new head chef and efforts to make the restaurant more family-friendly. The restaurant, which opened in April 1998, is owned by JPB Enterprises - founded by JP Bolduc, former WR Grace president. Bolduc has been a Howard County resident for 25 years. According to Greg Carey, vice president of JPB Enterprises, the restaurant has made changes in response to customers' needs. "We've tried to add diversity to the menu and provide better value," Carey said.
NEWS
By Annette Gooch and Annette Gooch,Universal Press Syndicate | June 25, 2000
There are two keys to grilling fish: Use the freshest fish you can buy, and cook the fish in a way that prevents its natural flavor and succulence from going up in smoke. Before you fire up the grill, consider the fat content of the fish you've purchased. Rich, darker-fleshed fish such as swordfish, catfish and trout, containing from 5 percent to 50 percent fat, generally don't require basting to stay moist during grilling. Not so with white-fleshed varieties containing less than 5 percent fat, such as sole, flounder or rockfish.
FEATURES
By ELIZABETH LARGE | July 10, 1994
O'Leary's, 310 Third St., Annapolis, (410) 263-0884. Open for dinner every evening. AE, MC, V. No smoking. Prices: appetizers, $4.95-$7.95; entrees, $10.95-$22. **1/2 In front of O'Leary's, the beach grasses rustled softly in the breeze. The building itself looks like a weathered beach cottage. True, it's set down between two parking lots, and there is a fish market between the restaurant and the water; but you can catch a glimpse of the sailboats docked at the nearby marina.Inside you expect to find fish nets on the walls and fried seafood on the menu.
FEATURES
By Rita Calvert and Rita Calvert,Contributing Writer | December 9, 1992
Embracing the flavors of the Mediterranean, this recipe spans many countries with vibrant colorful vegetables crowning a fresh filet of fish. Thyme, a fragrant and abundant herb, proliferates in that region and enhances this robust dish. Credit must be given to Steve Raichlen's new book, "High Flavor, Low Fat", for inspiring us to adopt recipes such as this one that yield the most satisfying tastes while paring fat.Couscous is a minute, pebbly grain used frequently in the Mediterranean, and perfectly complements the fish and vegetables.
NEWS
By Rob Kasper | January 17, 1999
ONCE YOUR KIDS learn to drive, you can never be sure who or what will appear in your house on the morning after a social outing.Usually, our overnight guests turn out to be friends of our kids. But the other morning I came down to the kitchen and was surprised to see that our 18-year-old son had returned home from a night of revelry with a fish. And a fine-looking fish it was.In the refrigerator, a rockfish, or striped bass, was stretched out on the top shelf. It was a big fellow, about 3 feet long.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | April 19, 1998
I was halfway through the Chilean sea bass with shiitake vinaigrette over wilted greens at McCormick & Schmick's, the new seafood restaurant in the Inner Harbor, when I had a brainstorm. It occurred to me that maybe there's a reason Baltimore has never had a great seafood restaurant in the 25 years I've been reviewing for the Sun.Maybe Baltimoreans don't want a great seafood restaurant -- if by "great seafood restaurant" you mean a place that offers 20 different kinds of fresh fish fixed in exotic ways.
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