fishmonger

Seafood can be an affordable dining choice. So with that in mind here is one fish that you should consider putting on your menu, Boston mackerel. This small member of the mackerel family Scomber scombrus is also known by some other names such as Atlantic mackerel, tinker, or simply mackerel. A favorite fish in the United Kingdom and Europe it is barely on the radar to American chefs and consumers. Atlantic mackerel is often sold in tins or smoked. The tinned product makes an excellent and more flavorful alternative to canned tuna. Try to find one packed in olive oil and use it like you would tuna in your favorite salad recipe. Try a mackerel nicoise salad. Smoked fish is always a winner and the rich flavor of mackerel is enhanced with the addition of salt and hardwood smoke, it is great on its own or made into a dip. Fresh fillets can be quickly sauteed and served with simple garnishes for a truly delicious and elegant meal. Mackerel is high in healthy omega oils, selenium and low in ...

Sustainable Seafood guides recommend using U.S. wild caught shrimp. One type of shrimp that rates high is the diminutive Maine shrimp, pandalus borealis it is also sold as Canadian pink shrimp. It is commonly sold cooked and frozen and could go by the name ti-ti shrimp as well. Many of us had this shrimp in the form of those SauSea jarred shrimp cocktails. You know the ones that were mostly sauce, and came in a container that found a future as an orange juice glass for use at the breakfast table. In some ways that childhood treat is the inspiration for this easy recipe. Though pandalus borealis is not in season right now I had put up some frozen cleaned Maine shrimp meat for just such an occasion. You can purchase the already cooked frozen variety and achieve the same results. Cocktail de Camarones [makes 3-5 servings] 2 lbs of Cooked Maine Shrimp, pandalus borealis 3 ribs of Celery {1/4 inch dice} 1 medium size Red Onion {1/4 inch dice} 3/4 cup Ketchup {I am hooked on Whole Food...

Why are you so afraid of seafood; it really could not be more simple. Just follow the CANADIAN RULE. How to cook fish: Here is a really simple and easy rule to follow and your fish will be cooked to perfection every time. This will work for any method of cooking. Use this rule for all species of fin fish. The only requirement is that the heat source is as very hot. Now the secret; for each inch of thickness cook the fish 1o minutes. That's it, now go cook some fish.

In the summer of 1995 I was an underemployed cook, house painter, and part time college student. One of my favorite restaurants in the Tampa Bay area had just moved over the bridge and to Saint Petersburg Florida. That restaurant was Native Seafood, and on a warm evening in July of that year all the stars were lining up in my favor. I asked one of my college classmates a beautiful young lady named Marta to dinner that evening, and she agreed to let me take her to Native Seafood. We must have gotten a late start because I remember most of the customers were making there way out while we were on our way in. It was a pleasant night so we chose to sit on the deck and enjoy our dinner. Our waiter for the evening was quite charming, I think he was trying to make time with my date, but the wine and my delight to have her as my date did not allow it to bother me. So after a delightful meal of tropical inspired cuisine we were the last two customers in the place, and the staff was cleaning up....

Soft shell crabs , Blue Crab, callinectes sapidus It seems as though these spring treats have arrived early this year. Some nice big jumbos, and whales are coming from Florida now. I just love soft shells, but if you can wait a few weeks the smaller primes and the decadent hotel sizes will become available. Soft shells are a seasonal spring treat that everyone should try at least once. Nothing is better than biting into a fully dressed soft shell crab sandwich with a tangle of glorious delicious legs protruding from the sides. You can also find some really good frozen soft shells during the off season, that are nearly as good as the fresh ones. Just remember that when you purchase fresh crabs, it is best to purchase live product. Soft shell crabs require a bit of preparation to be pan ready. The front of the shell (were the eyes are) needs to be clipped with sturdy scissors. The apron needs to be removed or cut off. The interior of the crab should be exposed and the lungs r...

If the time change, and the coming vernal equinox are not enough then perhaps the arrival of the poorbeagle shark, and shad roe will get you excited. The first of the season shad roe are coming out of the south now, mostly from Georgia and North Carolina. Every year I make it a point to have my obligatory serving of shad roe, although I must confess that it is not my favorite food. I certainly would welcome a recipe that wows me. I do like shad roe, but not as much as some people I have met. Some people clamor like children at an Ice cream parlor when they see it on the fish stand. I am sure that when fried up with ample amounts of bacon grease it is great, but so is day old bread. Anyway, go get yourself some shad ro e it is spring after all.

With the diminishing availability of wild product many new and well managed aquaculture products are coming available. On such fish is coming from Kona Blue of Hawaii. They are growing a once minimally important native Hawaiian fish in a sustainable way. The fish lends itself to a wide array of preparations. It is rich and fatty, with the full flavor of the sea and no muddy taste like some are quick to taste in some other farmed fish. Give it a try as a sushi or crudo item. Or pair it with your signature sauce. If you don't have a signature sauce a bit of salt and pepper and a dash of butter or olive oil will only help to make this fish shine.

I had heard that the first Thanksgiving meal was very different than the kind we have today, it was heavy on the seafood selection! How great is that? So here is my ultimate reproduction seafood centric Thanksgiving menu suggestions Lobster Fisherman, James Ormsbee Chapin Soups lobster and leek bisque cod chowder, winter squash and Holland cheese Appetizers smoked herring spread, watercress and sourdough biscuit roasted clams and oysters, salt pork and sorrel bay scallop, apple cider vinegar Main Courses whole grilled bluefish, cabbage and radish slaw maple roasted striped bass , dried wild berry compote chestnut and oyster cornbread dressing Have a safe and happy Thanksgiving. If you would like to read more on the first festival that we have come to know as Thanksgiving, you can find out more by visiting these websites. Pilgrim Hall Museum History.com Chefs.com Plimoth Plantation

The Canadian fishermen have started to haul in huge landings of fresh smelts in droves. These tiny fish are in the family of fish osmeridae. Small anadromus fish, they live in salt water and move into fresh water to spawn, like salmon. They are fairly common in rivers and lakes of North America . During the spring they can be observed in large schools up and down the eastern seaboard as they make there way to the spawning grounds. When you are small 6 inches or less you make a very tasty meal for all sorts of salmon, trout, walleye, striped bass and pike to name a few. They also make a very tasty meal for humans, and that is why you can find sportsmen trying to catch smelts using dip nets or even ice fishing. Smelts are often fried and eaten bones and all , all one needs to do to clean them is to remove the head and guts. They are usually sold this way at your local seafood counter, and if not your fishmonger should be able to clean them for you. Smelts are also known by the other ma...

Native Seafood was a great experience, it was pure pleasure to have been able to go in everyday and be able to utilize the freshest seafood available. To be have available the most diverse and bountiful on site herb garden I was truly blessed. I miss all my friends, customers and comrades. The years spent there could never be replaced. It has made me the person I am today. Native Seafood was a conduit for a great vibe that was both exhilarating and tiring. Long days spent cooking over that wood burning stove drained the juice right out of you. The front of the house could be maxed out at 150, and things just flowed. The line was small, with barely room for three. I always liked the saute station best. The small pass through window allowing me a glimpse of the dining room, and the wait station. Native Seafood lasted in one form or another over 8 years, and in the restaurant biz that ain't half bad. We only served the best products even when cheaper alternatives existed. Native Sea...