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Shrimp And Frozen Fish Shape 1960s Dining Trends
Edmund Lillys of Gloucester House in New York notes fish and seafood prices rise with lamb and beef, shrimp becomes essential, frozen fish offer better value while fresh taste remains superior. thaw, saute, broil, then finish in oven, avoid stewing or browning in butter. He cites global competition and labor costs, urging careful handling and simple lemon butter flavor.
MENTIONED IN THIS ARTICLE
Gaynor Maddox
Edmund Lillys
Istanbul
Lillys
United States
Gloucester House
East 50Th Street
New York
Lilly