FEATURES
By ROB KASPER | November 3, 1993
Fish have constituencies. Take cod, for instance. Bodybuilders love cod.They eat it by the plateful because they think it will help them display their muscles. It seems that when you are building your body, you want to eat food like cod, with a lot of protein but not much sodium. Sodium retains water, and the retained water sort of "clouds" your skin and blurs the best possible view of major muscles. And so, among the muscle-popping crowd, cod is a favorite fish.This insight came from Charles W. Parks Jr., manager of the Southern Seafood store in Dundalk.
NEWS
By Tom Horton and Tom Horton,SUN STAFF | August 2, 2002
CONSIDER A TALE of two fish. First, the orange roughy, known to most of us by its frozen or thawed filets in the local seafood market. Fished from the frigid, black depths (up to 2,500 feet) off New Zealand and Australia, the roughy takes a century or more to reach 3 pounds and 16 inches. It takes 30 years just to reach reproductive age. At the opposite end of the spectrum is the mahi mahi, featured at fine restaurants and also known as dorado or dolphin fish (not the mammalian dolphin)
ENTERTAINMENT
By Robin Tunnicliff Reid and Robin Tunnicliff Reid,SPECIAL TO THE SUN | March 7, 2002
AS FAR AS surf-and-turf places go, 152 Seafood Restaurant in Fallston is better than average. The comprehensive menu offers the things you'd expect to find in such a place. Just about everything we tried - from sides to appetizers to entrees - tasted good. Service was solicitous. The overall look was relaxing and extremely neat, albeit unimaginative. All those things aside, I'd return here because of the wonderful sense of control you get. You pick the kind of fish you want (including flounder, salmon, tuna, rockfish, swordfish and orange roughy)
FEATURES
By Orlando Sentinel | February 23, 1992
Orange roughy with red pepper sauceMakes 4 servings.1 large, sweet red bell pepper, cored and cut into 8 pieces1 1/2 tablespoons raspberry vinegar1 teaspoon hot red pepper sauce1 tablespoon sugar1 small clove garlic, peeled2 teaspoons cornstarchPinch of salt1 pound orange roughy filletsFish stock, clam juice, chicken broth or skim milk (for poaching fish)In a food processor or blender, combine bell pepper, vinegar, hot pepper sauce, sugar, garlic, cornstarch and salt. Puree until soupy. Transfer to a microwave-safe bowl, cover and cook on high (100 percent)
NEWS
By Candus Thomson and Candus Thomson,SUN STAFF | March 5, 1998
If Capt. Nick ever ventured from the Maine restaurant bearing his name to landlocked Laurel, he'd feel right at home at the Bay N Surf restaurant.The two establishments have a lot in common: U.S. 1, for starters, which runs past both front doors on its way from the Canadian border to the Florida Keys.Then there's the kitsch nautical decor, the paper place mats, the helpful help and the fish prepared the way June and Ward Cleaver would like it.No, you won't find cutting-edge cuisine at Capt.
FEATURES
By Elizabeth Large and Elizabeth Large,SUN RESTAURANT CRITIC | March 2, 1997
When we drew up to the gravel parking lot of Crew's Quarters, which was filled with pickup trucks, my friends looked at me in astonishment. I had told them we were going to a Spanish restaurant in Essex. The rambling structure with the "Crab House" sign on it did not look promising.But the chef, Jose Villanueva, is Spanish; and while there is something for everyone on the menu, including steamed crabs in season, his forte is food like shrimp in garlic sauce and paella.If Crew's Quarters doesn't look like a Spanish restaurant from the parking lot, it looks even less like one once you're inside the dining room.