Thursday 24 Jul
 
 
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OKG Newsletter


Topic: fish

OKG7 Eat: Fish dishes


OKG7 Dining

Louis Fowler
It’s easy to assume that when it comes to seafood, Oklahoma is not the place to satiate that constant craving for fish dishes. However, with over 50,000 miles of shoreline along lakes and ponds that are stocked with edible species like bass, walleye and catfish in this great state, many metro eateries offer a wide variety of aquatic delicacies — from Southern-fried to elegantly served — that will surprise even the pickiest pescatarian.
 
Wednesday, January 22, 2014

Local stock

Oklahoma City maintains the state’s only fish hatchery, which enriches lakes, ponds and lives.


News

Ben Felder
Oklahoma City’s Parks and Recreation Department stocks more than half a million fish a year into the city’s three lakes and other bodies of water across the city.
 
Wednesday, April 30, 2014

Homestyle sushi

Sushi bars abound, but it’s fun to create sushi at home and name a sushi roll after yourself.


Food and Drink Features

Angela Botzer
Sushi originated in southeast Asia as a means to preserve fish using fermented rice. It has evolved to nigiri, a street food (the sushi we commonly know today), and also temaki, a cone-shaped roll filled with fish, vegetables and rice. Nori-maki is rolled and sliced and is commonly found in almost every supermarket.
 
Wednesday, June 4, 2014

Upward mobility

Local producer Travis Flatt grows affordable, organic microgreens and herbs.


Food and Drink Features

Devon Green
Locals can have fresh microgreens and herbs for cooking in a new and convenient way. Microgreens, a chef favorite, are petite vegetable greens that add color, nutrition and flavor to dishes.
 
Wednesday, July 23, 2014
 
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