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The thought of cleaning soft-shell crabs can be intimidating however, after a few steps explained below, you will quickly have them ready for the frying pan.

With scissors, cut across body just behind eyes to remove face.

Turn crab on its back. Lift and remove apron and vein attached to it.

Turn crab over and lift one side of top shell.

With small knife, scrape off grayish-white gill. Repeat on other side. Rinse crab gently under cold, running water, then pat dry.

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

Contributed by Joyce Taylor

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When frying we generally use canola oil because it has the lowest level of saturated fat of any vegetable oil. It also contains a relatively high level of monounsaturated fatty acids. Safflower oil ranks second to canola in low levels of saturated fat.

• 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

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The two biggest problems in seafood cooking are lack of freshness and overcooking.

Fish and shellfish cook quickly, and it’s easy to overcook them.

Fish is perfectly cooked just at the point when it turns opaque. Insert a fork or the tip of a sharp knife at its thickest point and gently push the flesh aside, or flake it.

Some fish, such as tuna and shark, do not flake. Cut into the center of these to check for doneness.

Recipes give you a cooking time, such as “about 8 to 10 minutes.” You should always check before this suggested time. If it isn’t done, you can cook it further, but if you check it at eight minutes and it’s overcooked you can’t remedy the problem.

Another method of judging doneness is to cook fish for about 10 minutes per inch of thickness, measured at the thickest point of the fish. Again, you should check before the time is up.

Fish should reach an internal temperature of 145 F. It usually isn’t practical to use a thermometer, but if it is cooked until opaque and flakes easily it is done.

If you’re cooking fish in a sauce or wrapped in foil, add five minutes to the total cooking time. Double the cooking time when cooking frozen fish.

Shrimp, scallops, crabs and lobsters turn opaque when done. Cut into the center to test.

Cook live clams, oysters and mussels until the shells are opened and the flesh is fully cooked. Before you eat them raw or partially cooked, be sure to read up on seafood safety.

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

Contributed by Joyce Taylor

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Our fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. I’ve watched countless people in the seafood market look at fish and ask for a certain number of pieces. They are deciding the size that will be served to each person.

If I’m going to cook fish for six people, I might buy six small fillets, three medium fillets or two large ones that can be cut into six serving-size pieces. In the 20-plus years that our newsletter reached several thousand people, we found that consumers preferred this. Most people can look at fillets and visualize how many will be needed to feed a certain number of people, but they can’t visualize the size of one-fourth or one-third of a pound.

Recipes usually state the number of servings. One hundred grams (about 3.5 ounces) is considered a serving. But in reality, we know that people usually eat more than this. In these recipes we have allowed one-fourth to one-third pound per person. Make them smaller or larger so that they meet your needs.

The following suggestions are based on approximately 3.5 ounces per serving:

• Whole or Round Fish – 3/4 pound
• Dressed Fish – 1/2 pound
• Fillets and Steaks – 1/3 pound
• Oysters and Clams, in the shell – 6
• Oysters and Clams, shucked – 1/6 pint
• Scallops – 1/4 pound
• Crab, cooked meat – 1/4 pound
• Crabs, live – 1 to 2 pounds
• Shrimp, headed – 1/2 pound
• Shrimp, cooked and peeled – 1/4 pound

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

Contributed by Joyce Taylor

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The keys to good frying are proper temperature and fast cooking. The ideal temperature for frying fish is 375 F. With cooler oil, the food absorbs too much fat and the fish becomes soggy.

• 1 pint oysters
• 1/2 cup flour
• 6 tablespoons beer, room temperature
• 1 tablespoon vegetable oil
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 3 egg whites, stiffly beaten
• oil for frying

In small bowl, combine flour, beer, oil, salt and pepper. Fold in egg whites. Roll oysters in batter. Fry in deep fat at 375 F until golden brown, about 10 minutes. Serves 3 to 4.

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

Contributed by Joyce Taylor

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Broiling is a simple, quick way to bring out the true flavor and texture of fresh fish. It’s so easy to brush a fillet with melted margarine or butter, sprinkle it lightly with salt and freshly ground pepper, and slide it under the broiler for a few minutes.

• 4 medium snapper fillets
• 2 tablespoons margarine or butter, melted
• salt
• freshly ground black pepper

Brush fillets with margarine. Lightly salt and pepper. Broil about 4 inches from heat until fish flakes with a fork, about 10 minutes. Serves 6 to 8.

While fish is cooking, prepare Cooked Hollandaise Sauce.

Cooked Hollandaise Sauce

• 3 egg yolks
• 1/4 cup water
• 1 tablespoon fresh lemon juice
• 1/2 cup firm cold butter, cut into eighths
• 1/4 teaspoon salt
• 1/8 teaspoon paprika
• 1/16 teaspoon cayenne pepper

In small saucepan, beat together egg yolks, water and lemon juice. Cook over very low heat, stirring constantly, until yolk mixture bubbles at edges. Stir in butter, one piece at a time, until melted and sauce is thickened. Stir in salt, paprika and cayenne. Remove from heat. Pour over cooked fish. Makes about 3/4 cup.

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

Contributed by Joyce Taylor

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Almost any fish can be poached, but those that flake into small pieces, such as snapper and trout, work best. And lean fish such as flounder and grouper cook better this way than fatty fish such as mackerel, which have a strong flavor.

• 6 small snapper fillets
• 6 cups water
• 2 cups dry white wine
• 1 large onion, sliced
• 2 carrots, sliced
• 4 celery stalks, with leaves, sliced
• 3 sprigs fresh parsley
• 1 bay leaf
• 3 sprigs fresh thyme
• 1 teaspoon salt
• 1 teaspoon black peppercorns, crushed

Prepare Dill Butter and set aside.

Combine poaching ingredients in fish poacher or large, shallow pan. Bring to boil. Partially cover, reduce heat and simmer for 20 to 30 minutes.

Gently place fish in poaching liquid. Cook, uncovered, until fish flakes easily when tested with a fork, about 10 minutes. Carefully remove to serving platter. Serves 6.

Dill Butter

• 1 stick butter or margarine, softened
• 1 clove garlic, minced
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground white pepper
• 1 teaspoon fresh lemon juice
• 4 tablespoons minced, fresh dill

Place margarine in small bowl. Add garlic, salt, pepper and lemon juice and blend well. Gently stir in dill. Spread on hot fish.

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

Contributed by Joyce Taylor

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If you’ve never tried poaching fish in milk, you’re in for a real treat. The subtle flavors are delightful.

• 4 small flounder fillets
• 3 cups milk
• 1 1/2 cups water
• 1 large onion, sliced
• 1 carrot, chopped
• 1 bay leaf
• 1/2 teaspoon whole black peppercorns

Prepare Mornay Sauce and set aside.

Place ingredients for poaching in fish poacher or large, shallow pan. Bring to boil, partially cover, then simmer for 10 minutes.

Place fish in liquid, submerging it completely. Poach until fish flakes easily when tested with a fork, about 10 minutes. Serves 4.

Mornay Sauce

• 1 tablespoon margarine or butter
• 1 tablespoon flour
• 1/2 cup fish or chicken broth
• 1/8 teaspoon freshly ground white pepper
• 1/2 cup heavy cream
• 1 egg, beaten
• 1/2 cup freshly grated Swiss cheese
• 1/16 teaspoon cayenne pepper
• 1/8 teaspoon salt

Melt margarine in medium saucepan over medium heat. Blend in flour, stirring with a whisk. Add broth gradually, stirring constantly. Cook, stirring constantly, until thickened. Add white pepper.

Blend cream and egg together. Gradually add to thickened sauce. Cook over low heat, stirring constantly, until thickened. Do not allow to boil.

Add cheese to sauce. Cook over low heat until cheese is melted. Add cayenne pepper and salt. Serve over poached fish.

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

Contributed by Joyce Taylor

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Happy New Year! Our appetizers easily convert to full meals. Baked oysters with bacon, for example, makes a great main course. Just allow for larger portions.

• 2 dozen large unshucked oysters
• 6 slices bacon
• 1 cup fresh cracker crumbs
• 1/2 cup mayonnaise
• 2 tablespoons thinly sliced green onion, including tops
• 1 teaspoon fresh lemon juice
• 1 teaspoon Tabasco sauce
• 1/2 teaspoon Dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• rock salt

Scrub oysters with stiff brush under cold, running water. Shuck, reserving deep half of shells. Drain oysters.

Cut bacon slices into quarters. Cook until limp, but not brown.

In small bowl, combine crumbs, mayonnaise, onion, lemon juice, Tabasco and mustard.

Place deep layer of rock salt in bottom of large pan or baking dish. Arrange reserved shells in rock salt, being sure that they are level. Place one oyster in each shell. Spread crumb mixture over each. Top with a piece of bacon, then sprinkle with cheese. Bake at 450 F until bacon is crisp and oysters are done, about 8 to 10 minutes. Serves 4 to 6.

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

Contributed by Joyce Taylor

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When hosting a holiday party, let seafood be part of your menu.

• 1 pound smoked fish
• 1 pound cream cheese, softened
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped onion
• ¼ cup chopped sweet pickles
• ½ cup finely chopped celery
• 4 tablespoons horseradish
• ½ teaspoon Tabasco sauce
• ¼ cup chopped fresh parsley
• ¾ cup light cream

Flake fish. Blend together cream cheese, lemon juice, onion, pickles, celery, horseradish, Tabasco and parsley. Add fish. Blend in cream. Serve with crackers. Makes about 3 cups.

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

Contributed by Joyce Taylor