Seafood Sightings: February 26, 2015

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More cold, snowy weather which still calls for chowders, soups and gumbos. Stay warm!

  • Our State prepares a yummy bacon and corn chowder – just add about a pound of shrimp to make it even better.
  • Flip My Food’s Chef Jeff Henderson shares a recipe provided by Sisters of the New South Restaurant for smothered shrimp.

Seafood Sightings: February 19, 2015

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This weather calls for something warm and comforting. Enjoy!trout-a

 

 

Fish Flake and Macaroni Salad

another fresh seafood idea

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Fish Flake and Macaroni Salad. Photo by Vanda Lewis

One of the Nutrition Leaders’ first tasks back in the early 1970s was to create healthy, tasty and low-cost dishes with fresh fish flakes. Back then, that meant using mostly canned tuna and salmon.

Today homemade flaked fish using fresh fillets or shellfish provides a versatile alternative to the popular canned fish we buy. Delicious appetizers, salads, sandwiches, fish cakes and casseroles can be easily prepared with fresh fish flakes. And they can be used in any recipe that calls for canned fish.

  • 1 1/2 cups fish flakes
  • 4 ounces small shell macaroni
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 2 tablespoons chopped green pepper
  • 1/2 cup mayonnaise (or to desired consistency)
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 1/4 teaspoon freshly ground black pepper
  • 1 small jar chopped pimento, drained
  • 1 8-ounce can sweet peas, drained
  • paprika
  • lettuce leaves
  • Garnish: tomato wedges

Cook macaroni according to package directions. Drain. Rinse with cold water. Drain while cutting up celery, onion and pepper.

Place mayonnaise in medium bowl. Add salt, celery seed, black pepper and mix well. Add celery, onion, green pepper and pimento and mix. Add macaroni and mix well.

Gently blend in fish flakes and peas. Chill well before serving. Arrange on lettuce leaves. Sprinkle with paprika. Garnish with tomato wedges. Serves 8 to 10. (Excellent when made one day and served the next.)

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

Seafood Sightings: February 12, 2015

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Make Valentine’s Day special with seafood. Enjoy! trout-a

Seafood Sightings: February 5, 2015

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This week, we have several great recipes. And two media outlets report on thetrout-a women on the Raleigh and North Carolina food scene.

Deep Fried Flounder

another fresh seafood idea

Deep Fried Flounder Photo by Vanda Lewis

Deep Fried Flounder. Photo by Vanda Lewis

No cooking method except deep-frying results in such a contrast of a crispy outside and tender inside. Just see how much seafood is fried, not only at home, but also in restaurants. Many an eatery has built a lasting reputation on the basis of “Calabash” cooking — the fried seafood named after the Carolina location.

To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying.

  • 1 pound flounder fillets, cut into 2-inch pieces
  • 1 egg, beaten
  • 1 tablespoon milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup cornmeal
  • oil for frying

In small bowl, combine egg, milk, salt and pepper. Place cornmeal in shallow dish. Dip fish in egg mixture, then roll in cornmeal. Fry in deep fat at 375 F until golden brown, about 8 to 10 minutes. Drain on paper towels. Serves 3 to 4. (Smaller, thinner pieces near the tail will require about 2 minutes less cooking time.)

From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas 

Contributed by Joyce Taylor

 

Seafood Sightings: January 22, 2015

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Check out some great recipes for crab, scallops, tuna and shrimp. Enjoy!