Fresh Seafood

This section has articles on preparing, cooking and serving all types of seafood, including fish, lobsters, crabs, shrimp, clams, oysters, scallops and other seafood.

Virginia Lobsters - From the dock to the table.

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By daybreak
Published: November 11, 2007
Updated: August 7, 2008
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By daybreak
Published: August 30, 2007
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Combining 2 passions can sometimes achieve even more fulfilling experiences than either pastime would provide in their own. A good example of this can be enjoying two seasonal pleasures, fresh vegetables from the garden mated with fresh caught fish and other seafood.

Certain foods just seem to compliment one another and nowhere is this more evident than the marriage of seafood and garden fresh herbs, vegetables and fruits. For example shrimp, oysters and many white fish are complimented by lemon while crab cakes are delicious with a fresh sliced garden tomato. Lobsters just seem to be better with a fresh ear of corn on the side. Other seafood items plead to be paired with herbs such as cilantro, basil or oregano.

Many of the most respected seafood recipes are simply incomplete without garden fresh vegetables, fruits and herbs. Shrimp Scampi is one of the most popular seafood dishes known. Most scampi recipes mate shrimp with garlic, lemon and fresh herbs. Clam chowder is exquisite with garden tomatoes, onions and carrots.

A Seafood Lover's Garden

Seafood lovers' gardens vary by location but might include greens, corn, lima beans, potatoes, tomatoes, sweet peppers, hot peppers, squash, onions, shallots, garlic, dill, chives, parsley, cilantro, oregano and more.

Giving Back to Your Garden

Discarded seafood parts can enrich your garden and provide much needed minerals to your soil. Shrimp, lobsters and crabs all have a hard shell that can be added to your compost pile or buried in the garden. Fish bones, scales, skins and carcasses are other excellent additions to your garden soil. Even seaweed, rinsed to remove the salt,  makes a superb mulch or compost additive. These are all simple, environmentally friendly, natural ways to dispose of seafood discards while enriching your garden. The results can be amazing!

Other seafood by products may not be needed for compost but can be used or recycled in some way. Clam shells make great walkways, or other fill for other projects. Mussel and oyster and other shells can be crushed and made available to poultry that need the calcium in order to produce strong egg shells. The belly sections of many fish can be brined, frozen and kept for fishing bait. In some cases, entire carcasses can be saved for crabbing or other baits.

 

Seafood Recipes that Blend Fresh Fruits, Vegetables and Herbs:

Instructions:

In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.

Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.

Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.

Summer Clam Chowder

Ingredients:

Instructions:

Note: Use freshly shucked clams, saving clam juice.

Snip the clams into small pieces using kitchen shears.

Remove the stomach sections and discard.

Dice the vegetables.

Combine the ingredients, clams and juice in a sauce pan.

Season with pepper. Add water as needed to cover the ingredients and simmer for 2 hours on medium heat.

 

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By daybreak
Published: August 14, 2007
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Surimi is a popular seafood item. Surimi is made from skinless, boneless fish fillets which are finely chopped and mixed with other ingredients such as starch, salt, natural crab meat and egg white. The mixture is then formed, cooked and cut into the various products that resemble crab meat, crab legs, scallops or other seafood products.

  Processed Surimi seafoods will last up to year if frozen; 60-90 days if refrigerated. Most Surimi processed in the USA is made from Alaskan Pollock, a fish with mild white flesh.

  In the past, Surimi crab, lobster or scallop products that were available for sale in the USA had to be labeled as "imitation crabmeat" or similiar terms. Seafood processors were well aware that the product was limited by the reaction of many consumers by the harsh labeling verbage.

Current FDA regulations allow more appealing labeling descriptions such as "crab favored seafood, made with surimi, a fully cooked fish protein" which has helped reform the public perception of Surimi and the item is being embraced by an ever larger group of American consumers.

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By daybreak
Published: July 25, 2007
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Striped bass or "rockfish" can be a delicious fish for the table. A few simples steps are important in caring for the fish prior to cooking. The fish should be stored on ice and laid out flat until cleaned. Once the fish is home, it can be rinsed thoroughly and filleted.

Cleaning methods vary and either procedure can be used. The fish can be scaled and the skin left on, filleted and then
skinned or the skin can be cut around the perimeter of the fish
and pulled off with pliers.

The skin-on method works well for smaller fish which are baked or grilled. Skinning the fish before
filleting has some advantages, the most important being speed. Filleting the fish and then cutting the skin off removes the
most dark meat and leaves the highest quality portion, although some fish is lost in the process.

Striped bass can be enjoyed in several ways. Small rockfish are delicious fried, broiled, grilled or baked. Larger rockfish have beautiful firm white flakey flesh andare perfect for grilling, broiling, fish cakes and other cooking methods.

The following are a few Striped Bass recipes:

Dijon Rockfish

Ingredients:

1 lb striped bass fillets
2oz. white wine
2oz. mayonaise
2oz. dijon mustard  

Instructions:

This one is real simple but it's also really good.

Mix equal parts of white wine, mayonaise and dijon mustard and
wisk until smooth.  

Pour over fish fillets in baking dish and bake at 400 degrees
for 20 minutes or until done.

Lemon Butter Rockfish

Ingredients:
1 lb. striped bass fillets
1/2 fresh lemon
1 tbsp. butter
1 tsp. olive oil
1/2 tsp. Old Bay crab seasoning or equivalent

Instructions:

Preheat oven to 400 degrees.

Drain fillets and lay in a casserole dish basted with olive
oil.

Squeeze lemon over fillets, drizzle with melted butter and
sprinkle with crab seasoning.

Bake for 10 minutes or until fish is white on the outside and
still slightly pink in the center.

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By daybreak
Published: May 7, 2007
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Smoked fish is a great way to enjoy several types of saltwater fish. The natural fats help prevent drying during the smoking process. Smoked fish can be served as an appetizer or flaked and incorporated in a salad or a variety of other recipes. Smoking fish is simple and a good way to increase the storage life of fish. Whole or portions of fish can be smoked. Fillets with their skin intact are best for smoking; however whole and portions are also good smoked.

The Smoking Process

Cleaning

 

To clean whole fish before smoking, rinse the body and remove any blood from the belly cavity. Fillets and steaks should be rinsed and cut into manageable sizes.

Brining

A simple brine solution can be made using this recipe:

1/2 gallon water
6 ounces brown sugar
1 ounce salt or substitute
2 ounces of soy sauce
2 tablespoons black pepper

Rinse and drain fish thoroughly dry then marinate in the brine solution for 45-60 minutes.

Drying

To dry, place fish on a rack and let dry in the refrigerator until the surface starts to glaze over.

Smoking

To smoke, slowly heat fish over coals and wood. Try to maintain a low smoking temperature. Use chart below for temperature and smoking times. If using a charcoal grill, use fewer briquettes than normally required for grilling.

Fish Smoking Recommendations
Type	AMOUNT	TEMPERATURE	SMOKING TIME
fillets or steaks(1/2inch thick)	1 1/2 lbs	150o-175oF 200oF 250oF	1hr. 30 min. 20 min.
fillets or steaks(3/4 inch thick)	1 1/2 lbs	150o-175oF 200oF 250oF	90 min. 30-45 min. 30 min.
whole fish-(dressed)	2 1/2 pounds	150o-175oF 200oF 250oF	2 hours 75 min. 45-50 min.

Wood for smoking fish

 

Wood chips from apple, oak, hickory and cherry provide excellent smoke flavor. Never use any types of lumber or other processed or timbers of any kind because they may contain toxins. Soak hardwood chips in water for at least an hour before using.

Choosing fish for smoking

Salmon

Smoked salmon has the bright red appearance and succulent flavor that seafood lovers and professional cooks enjoy as one of the most popular smoked fish items. Salmon is high in Omega-3 fatty acids which is well known as having health benefits. Studies have shown that smoked salmon has low mercury concentrations, unlike some seafood. Many salmon recipes are based on smoked fillets.

Tuna

Bluefin tuna, , yellowfin tuna, longfin albacore, blackfin tuna, skipjack tuna, bonito, false albacore and other pelagic fish can be excellent candidates for smoking. The fish have meat that is firm, flaky, high in omega-3 fatty acids and have a flavor that is complimented by the smoking process.

Mackerel

Members of the mackerel family, including Atlantic mackerel, Spanish mackerel , king mackerel are all excellent candidates for smoking.

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By Janice Faulk Duplantis
Published: March 4, 2007
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Among the many varieties of seafood, shrimp ranks as one of America's most favorite. Even people who dislike fish seem to enjoy shrimp and there is an endless number of ways in which shrimp may be prepared. The dense white meat of shrimp has a fresh, mild flavor that combines well with many ingredients. Shrimp is great for dieters as they are very low in fat and calories; however, they contain a greater level of cholesterol than most seafood so that must be taken into consideration if anyone has been advised by their physician to limit their cholesterol intake.

Of the numerous species of shrimp sold worldwide, saltwater shrimp are generally designated as 'cold water' or 'warm water' species. Cold water shrimp are caught in the North Atlantic and northern Pacific waters while warm water shrimp are caught in tropical waters. The majority of warm water shrimp available in the United States are harvested from the waters of the Gulf of Mexico and the South Atlantic. These shrimp are generally classified by the color of the shells (i.e., pink, brown and white shrimp). The differences in appearance and flavor are difficult to distinguish but it is thought that the Gulf white shrimp (although the most expensive) are the most desirable.

Shrimp come in a wide range of sizes; naturally, the larger the shrimp, the higher the price. Size classifications range from Tiny (150 to 180 shrimp per pound) to Colossal (10 shrimp or less per pound). Although larger shrimp may cost more per pound and be easier to prepare (because you will have less of them), they don't necessarily taste any better than the smaller ones.

BUYING AND STORING SHRIMP...

Shrimp are not inexpensive, so you will want to be certain that the shrimp you buy are the best quality. Follow the guidelines below when purchasing and storing shrimp:

When buying shrimp:

- Purchase frozen shrimp with their shells on if possible. Most all shrimp are frozen as soon as they're processed, and the longer they stay frozen, the fresher they will be.

- Look for shrimp with firm white meat and a full shell. Avoid frozen shrimp that has already been peeled and deveined, as the shrimp will be less protected against freezer burn without its shell.

- Do not buy shrimp with black spots or rings (unless it's black tiger shrimp) as this indicates the meat is starting to break down. Also avoid pink meat.

- Make sure the shell is not yellow - this indicates that the shrimp has been bleached.

- Avoid shrimp that smells of anything other than salt water. It should have a clean smell with no trace of ammonia or bleach.

- Be cautious of labels such as "Large" or "Jumbo" as there are no firm guidelines for such terms. For each shrimp variety (size), the market or grocery should display the number of shrimp that make up a pound - use this as a guideline instead.

- Cooked shrimp should be purchased the same day they were cooked. If cooked in the shell, shrimp should be pinkish-orange with opaque rather than translucent flesh. Avoid fresh-cooked seafood that is displayed alongside raw fish or shellfish, as bacteria can migrate from the raw meat to the cooked.

When storing shrimp:

- Uncooked shrimp should be stored like fish and used the same day they are purchased.

- When buying frozen shrimp, make sure they are still solidly frozen when they reach the home freezer.

- Cook raw shrimp before freezing...since 'fresh' shrimp are most often previously frozen and then thawed at the market.

- Cooked, shelled, and deveined shrimp may be frozen in airtight packaging. Most types of raw or cooked shrimp can be safely kept frozen for up to two months at a temperature.

- Always thaw frozen shellfish in the refrigerator rather than at room temperature.

PREPARING SHRIMP...

It is much easier to eat shrimp that have been shelled prior to cooking, but the shells do add flavor to the dish. Of course, shrimp may be purchased that have already been shelled, deveined and are ready to be cooked, but this makes the shrimp far more expensive. Shrimp will cost less if you buy them in the shell and learn to shell and devein them yourself. Once you know how, it's really not difficult.

How to shell shrimp:

To remove the shell from uncooked shrimp, use a small sharp knife to make a shallow cut down the back (outer curved side) of each shrimp. Use your fingers to pull off the shell and legs, leaving the tail portion attached to the meat.

How to devein shrimp:

The black "vein" that runs along the back of the shrimp is actually its digestive tract. It isn't necessary to remove the vein, but the shrimp certainly look better and some say they taste better when deveined. You can devein shrimp while leaving the shell on (the shell adds flavor and can protect the meat if you're grilling the shrimp.)

To make it easier to access the vein of unshelled shrimp, cut down the back (outer curved side) of the shell with a knife or kitchen scissors. Use a small pick ('shrimp pick'), a skewer or your fingers to find the vein, and pull it out. Pull out as much of the vein as possible (working under cold running water will help free the vein.) Repeat in several other areas until the vein has been fully removed.

How to butterfly shrimp:

Many recipes will call for 'butterfly' shrimp. The raw shelled shrimp are split and flatten to give them a pretty appearance or aid in preparation, such as battering and frying.

First shell the shrimp leaving the tail attached. Next insert a knife or kitchen shears about 3/4 of the way into the shrimp at the head region. Cut almost all the way through the flesh, down the center of the shrimp's back and to the tail. Use your hands to open the flesh of the shrimp until it lies flat. Remove the vein with your fingers or the tip of a knife. Hold the shrimp under cold running water to rinse thoroughly.

Methods of Cooking Shrimp:

When cooking shrimp, it is important to heat them sufficiently to destroy harmful organisms, but not so long that the flesh becomes tough and looses flavor. This can happen with only seconds of overcooking. Cooking must be closely monitored and times will vary depending on size. Shrimp will undergo a characteristic change when cooked that indicates doneness. The flesh of adequately cooked shrimp will turn opaque and the color will change from a grayish-green to pink or orange.

BAKED: Peeled shrimp turn out moist when baked in foil packets. To bake in foil, place the shrimp on a large square of heavy-duty foil and add lemon slices and butter (herbs and spices may also be added, if desired). Fold the foil over the shrimp and seal by crimping the edges together. Bake in an oven that has been preheated to 375°F until just done (approximately 5 minutes).

BOILED: Shelled or unshelled shrimp that are cooked ahead to be served cold or used in a recipe are usually boiled. Add raw shrimp to water that has been brought to a rolling boil. For extra flavor, add a few lemon wedges and crab-boil to the water. Avoid overcooking or the shrimp will toughen and loose flavor. Medium shrimp (2 to 3 inches long) take only about 2 minutes to cook; larger shrimp take 3 to 5 minutes.

BROILED or GRILLED: Shrimp, in or out of the shell, can be grilled on skewers or broiled in the oven; however, leaving the shells on will protect the delicate meat as it cooks and add flavor. A marinade or baste will keep the shrimp moist as it cooks.

MICROWAVED: This is a quick method for cooking shrimp. Place shrimp (preferably unshelled) around the edge of a microwave-safe casserole dish with the tails pointing toward the center. Drizzle with lemon juice and cook on high for 2 to 3 minutes. Be careful not to overcook.

POACHED: This cooking method works well for shrimp in or out of the shell. Poach shrimp in a mixture of water and lemon juice or wine. Flavor the poaching liquid with herbs, if desired. To poach 2 pounds of shrimp, bring 2 quarts of liquid to a gentle simmer, add the shrimp and bring to a boil. Once the liquid boils, cook shrimp for 60 seconds, then remove immediately.

SAUTEED: This method for cooking shrimp traditionally requires quite a bit of butter or oil, both for flavor and to keep the shrimp from sticking to the pan. Remove the shrimp from the pan promptly when done, or they will continue cooking (and may overcook) from the pan's heat retention.

STEAMED: Steaming shrimp provides a gentle, fat-free and flavorful method of cooking. Steam unshelled shrimp in a collapsible steamer or steaming rack over boiling water. Seasonings may be added to the water in the steamer for additional flavoring. Cook just until the shell on the back of the shrimp "lifts" away from the meat.

STIR-FRIED: Stir-frying is a quick-cooking method that is well suited for preparing shrimp. Cook and remove the peeled shrimp from the wok as soon as they are done then stir-fry the remaining ingredients in the dish. Return the shrimp to the cooked ingredients in the pan to briefly reheat immediately prior to serving.

According to Bubba and Forrest Gump...

Shrimp is perhaps the most versatile shellfish on the market. The number of ingredients shrimp compliment is limitless as it adapts well to both spicy and plain recipes. Not only does shrimp make an excellent gumbo, it can also turn a plain pasta and sauce recipe into an elegant dish.

Although the ingredients may vary, there are only a few basic methods of preparing shrimp. Once you know how to select good shrimp and have a basic knowledge of how to prepare them, you will find endless ways to enjoy this delicate, succulent tasting crustacean.

Copyright ©2005 Janice Faulk Duplantis

About the Author: Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

Source: www.isnare.com

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By Gerry O
Published: March 4, 2007
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Little pounded shrimp balls seasoned and fried till lightly brown. This dish is quite popular as a finger food and is also a good accompaniment to a variety of dished, like the famous Mohinga - A spicy noodle soup with fish sauce.

250 grams of raw shrimps,
2 stalks of spring onions,
2 portions of egg whites,
1 tea spoon of salt,
1 tea spoon of sesame oil,
Some corn flour,
Sufficient oil for frying.

First chop the shrimps, then pound to a smooth paste.

Then season the paste with salt, a little sesame oil and finely chopped spring onions and then knead well to mix.

Bind the paste with some egg whites and a little corn flour and then mash for approximately one to two minutes.

Shape the paste into walnut-sized balls with the palm of your hand and coat with corn flour.

Heat ten to twenty table spoons of oil for deep frying and put in the walnut-sized balls of the mixture which have been lightly coated with corn flour.

Deep fry the coated balls of pounded shrimps over moderate heat until lightly browned then remove and draine well on a kitchen paper.

Lastly place the deep fried balls on a shallow serving platter and provide chili or some spicy sauce for accompaniment.

About the Author: A Foodie with one passion in life: EAT! and approaches cooking with a sense of reckless abundance. Gerry O is a chef and publisher of Asian recipes and his site can be found at http://www.asianrecipesonline.com "Where Asian Recipes Live"

Source: www.isnare.com

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