Scallops are so much like PACMAN. They move around with big open mouths, avoid predators, get stronger as they go and clean up in the end. Hugely popular, and loved by everyone, scallops take the world by storm. Scallops are from the family of bivalves. You know its cousins, clams, oysters, and mussels. They all…
Author: Kathryn Hilger Kingen
Award-winning food blogger, Kathryn Hilger Kingen is Salty's co-owner along with husband Gerald Robert Kingen who founded this seafood restaurant group. Seattle's Eastside magazine 425 readers voted Kathryn Food Blogger of the Year 2015 and 2014! (Read more on 425 Magazine.com). Kathryn has a degree in Nutrition from the University of Washington. Kathryn Kingen has been blogging about nutrition since the early days of Red Robin - see her first "blog" (they weren't called blogs back then) on "What's the Stuff on Roughage?" You'll want to read it for the recipe Oat Bran Muffins.
Is it Fair to Call Them Crabs?
Have you ever wondered what makes a crab so crabby? I looked into it and discovered some pretty legit reasons for their “grumpy pants” attitude. It gives me a whole new perspective. First of all… they’re old. Everyone gets old and it’s not easy. But feature this; crabs have been around 200 million years. They…
The Steelhead ID Crisis
What in Salmon Hill is a steelhead? I get that steelhead is a fish, but exactly what kind of fish is it? It looks like a trout, yes; but like a salmon too. It acts like a salmon unless its acting like a trout. Scientists proclaim it’s a trout but then ardently insist it is…
Be Shellfish, Eat Oysters
I know what you’re thinking… It’s a little bit risky to be shellfish at this time of year. What with Santa making his list of the good boys and girls… It’s important to be careful on the homestretch. But if you want to make extra points for being good to yourself, I suggest eating lots…
Most Comforting Comfort Food
Seafood is comfort food The last of the leaves are taking to the streets and its chipper out there alright. It’s time for the most comforting, of comfort foods. Soothing contentment, and a sense of well-being is what we seek at this chillier time of year. So, how is it that a dish gets the…
Chill Out
If there is a most delicious time to eat oysters and clams, it’s now. Admittedly, any day of the year is the best day to eat them. True. But when fall arrives, they are prime-at-prime and extra-best. Because they are at their sweetest, meatiest and most delicious peak. But why do they get that way?…
Traveling Tuna
When I think about local wild tuna, I imagine far-away, get-aways like Hawaii or Japan. But without traveling, where would we go to find it? Well, pack your bags lightly my friend, your food staycation starts right here. Did you know, that troll caught albacore tuna is one of the most abundant Pacific Northwest seafood…