Join the Shedd Foodie family! Check out our latest Right Bite recipes, join us for sustainability events and connect with us on Facebook, Twitter and Pinterest!
This recipe for an Asian-inspired fishand chips was created by Si-Ray Zhan and Gregory Murphy, students from Kendall College's School of Culinary Arts. It's a perfect appetizer or small plate dish for a fun Friday fish fry with family and friends!
You can find the recipe here: Asian Style Fish and Chips.
May 2014 - Wild Alaska Pink Salmon Cakes with Spring Green Salad
April 2014 - Lake Whitefish "En Papillote" with Lemon and Fresh Herbs
March 2014 - Clams with Spanish Chorizo in Saffron-Wine Broth
February 2014 - Fire-roasted red pepper soup with Dungeness crab
January 2014 - Smoked rainbow trout frittata
December 2013 - Pecan-crusted catfish with cranberry-apple quinoa
November 2013 - Creamy farmed bay scallop chowder
October 2013 - Grilled Alaskan salmon with grapefruit and avocado salsa
September 2013 - Striped bass with roasted tomatoes and olive tapenade
August 2013 - Grilled arctic char with eggplant and tomato
July 2013 - Albacore tuna and soba noodle salad
June 2013 - Grilled mahi mahi with pineapple salsa
May 2013 - Pan-seared halibut with mushrooms and pea shoots
April 2013 - Crispy cod tacos
March 2013 - Oregon pink shrimp crostini
February 2013 - Farmed mussels in spicy vodka sauce
Celebrate Lent with sustainable seafood! Through April 3, 2015, Kinmont restaurant is donating 10% of its Friday Night Fish Fry proceeds to Shedd.
See more recipes, video how-tos and pin ideas with Right Bite on Pinterest.
Are you a foodie who loves seafood? Join the community by following us on Twitter and Instagram and get the latest and greatest on sustainable seafood in Chicagoland.
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We have a free online professional development program for early-learning educators.
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