Page 5 - Automatic Seafood News Today

Meet the Alabama beekeeper whose honey is all the buzz BOB CARLTON, AL.com FacebookTwitterEmail 3 1of3Justin Hill, the founder and owner of Eastaboga Bee Company, sits among the hives in his bee fields in rural Eastaboga, Ala. (Bob Carlton/The Birmingham News via AP)Bob Carlton/APShow MoreShow Less 2of3Eastaboga Bee Company wildflower honey is available at the Market at Pepper Place in Birmingham, Ala., on select Saturdays. (Bob Carlton/The Birmingham News via AP)Bob Carlton/APShow ...

Meet the Alabama beekeeper whose honey is all the buzz Updated 7:39 AM; Today 7:15 AM This old tractor with a tree growing through the middle of it was the inspiration for the Eastaboga Bee Companys logo. (Bob Carlton/bcarlton@al.com) Facebook Share A tall, bushy privet has grown up between the seat and steering wheel of the rusted, old Oliver tractor, which is parked right where Elvin Hill left it nearly 50 years ago. “Something broke on it and he was fixing it and he stopped for lunch and...

" " Monkfish or deep-sea monster? Were not sure honestly. Just kidding, its just a seriously ugly monkfish. Andrei Nekrassov/Shutterstock If youve seen a photo of a monkfish and unexpectedly gasped, we dont blame you. Monkfishs large brown bodies, tiny eyes and sharp teeth are reminiscent of a deep-sea monster from the movies. And the more you know about them, the more that monster image applies. These fish dont even swim. Monkfish are bottom feeders that "walk" on the ocean floor with th...

" " Perfectly seared scallops will have a caramelized crust on the outside and remain tender and sweet inside. Vegar Abelsnes Photography/Getty Images Do you make a beeline for the scallops dish every time you eat at your favorite seafood restaurant? Well, lucky for you, its not very difficult to replicate those perfectly pan-seared scallops at home. And depending on the recipe, you can cook and eat scallops in 15 minutes or less. Scallops are part of the mollusk family, same as octopi, ...

photo: Jennifer Causey This year, wintertime oyster roasts will feature smaller gatherings of close family, rather than the typical bunches of friends and bottomless bushels. But that doesn’t mean you want to slack on the details. We asked some of the South’s oyster roast aficionados to share their secrets for everything from transporting the bivalves to building a fire to discarding the shells. Follow their rules for a guaranteed shucking good time.  Choose the right oyster for your crowd...