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Bluefish is a tender-fleshed fish that is high in omega-3 fatty acids. As such, its quality declines quickly upon death. The trick is to buy the freshest blues available from a source that you know handles fish the right way — immediately cleaning and icing the fish when it is caught.

To deal with the strong flavor of blues, some ethnic groups have prepared the fish using equally flavorful spices and herbs. Basil, oregano, garlic, onion or all of these together applied with a heavy hand is a common practice.

Also, one can use cooking methods that render out as much of the fat as possible, i.e., broiling on a rack or grilling.

Another approach has been to use lots of lemon (an acetic factor) to cut the oiliness of the flesh, cut through the strong flavor and, some say, to fool the taste buds.

Guest contributor Michael Voiland, executive director of North Carolina Sea Grant.

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Many herbs and spices are compatible with fish and shellfish, including basil, bay leaves, celery seed, chives, fennel, mustard, parsley, rosemary and savory -  just to name a few. 

Savory is, for one thing, a category applied to foods that are not sweet. It suggests either a spicy or tart flavor. There are a number of foods that have both a sweet and a savory preparation. For example, sweet potatoes, pie crust and soup can all be served sweet or prepared as a savory dish.

Savory is also an herb so bold and peppery in its flavor that since the time of the Saxons it has become synonymous with tasty and flavorful foods, hence savory as a category applied to foods.

Summer savory (Satureja hortensis) is the most delicate of the familiar varieties, both in taste and in character. It is an annual that requires light, rich soil and full sun, conditions that make it ideal for growing indoors. Because the leaves are so tender, they can be added fresh to salads or used as a garnish.

Winter savory (Satureja montana) is a coarser variety. The leaves are bright green, narrow, and tough. They are best used for dishes that require long cooking, such as stews, or added to the water when cooking dried beans so that there is enough heat and moisture to break them down.

This not only releases the flavorful oils, but also softens the leaves so that they are palatable. Winter savory is often used in stuffing, with vegetables, as a seasoning for fowl and in making sausages. In fact, it is used today in the commercial preparation of salami.

Both of these varieties of savory have a peppery bite to them, although the summer savory is milder. This herb may be used as a seasoning for salt-free diets since the strong flavor makes food more appealing.

Contributed by David Green

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It’s time to enjoy an elegant member of the lettuce family — endive. Often called the queen of vegetables, American grown Belgian-style endive is a delicious part of healthy eating.

Endives are great in salads and delightful cooked — braised, broiled, baked, grilled or sautéed. In this case, we are using it as a base or garnish for our shrimp Christmas tree.

Endive is grown like lettuce. Seed is sown in early spring in the garden. Plants can be started in the greenhouse and transplanted to the garden for growing an extra early crop.

Endive has two forms, narrow-leaved endive called curly endive and the broad-leaved endive which is often called escarole. The outside leaves of an endive head are green and bitter. The inner leaves of the endive head are light green to creamy-white and milder flavored. Both types of endive are used in salad mixtures with blander- flavored lettuce to prepare a salad with a “little bite” to the flavor.

When selecting endive, heads should be clean, free of browning, crisp and bright green. Endive greens placed in plastic bags will store in refrigeration for about ten days.

Contributed by David Green

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Spices are the bark, root, fruit, berrry or seeds of plants. Like herbs, spices such as pepper and ginger are very compatible with seafood.

Both black and white peppercorns are quite compatible with fish and shellfish. They need to be ground just before using. You’re going to love these two fresh spices. Don’t forget to use your pepper mill to prepare these spices.

Some root vegetables, such as garlic and onions, make great seasonings for seafood. Both belong to the lily family, along with leeks, shallots and chives, which are also compatible with seafood.

Garlic is inexpensive and available year-round. Before you peel garlic, first cut the stem off the end of the cloves. Some cooks use a small paring knife and their fingers to peel it. Others tap the cloves with the side of a chef’s knife or the weight of one hand.

You can also buy a garlic peeler at kitchen supply stores. It is an inexpensive tubular piece of plastic about five inches long and a little more than an inch in diameter. You simply place the garlic clove in it and roll it with your hand on the counter top until you hear the paper skin crackle. It takes just a few seconds and the clove is perfectly peeled. To us, this is the easiest way to peel garlic.

If a recipe calls for minced garlic or chopped garlic, you can almost always press it instead. The exception is if you need large chopped pieces or slices. Buy yourself a good garlic press. You’ll soon find it indespensable.

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

Contributed by David Green

Fresh herbs, spices and some vegetables can enhance and add variety to your cooking – not just seafood, but almost all of your cooking.   

 Herbs are the leaves of plants such as basil and rosemary. Most supermarkets carry a selection of fresh herbs. The oils in herbs are volatile and are what you smell and taste. Chop herbs just before you add them to the food. Add fresh herbs about the last 15 or 20 minutes of cook time.

 You won’t get the same results if you use dried herbs, but if they are not old and stale you can still create some great dishes. Dried herbs should be stored in airtight containers away from heat and light. They will remain stable for up to a year.

 Generally, use two or three times as much fresh herbs as dried since dried ones are more potent. The exception is rosemary; use equal amounts of it. Add dried herbs early in cooking.

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

Contributed by David Green

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Fish recipes generally call for a number of fillets or steaks rather than weight. The reason for this is simple. Countless people look at fish and ask for a certain number of pieces. They are deciding the size that will be served to each person.

If you plan to cook for six people, buy six small fillets, three medium fillets or two large ones that can be cut into six serving-size pieces. Most people can visualize how many pieces 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, people usually eat more than this. In our 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 – ¾ pound
Dressed Fish – ½ pound
Fillets and Steaks – 1/3 pound
Oysters and Clams, shucked – 1/6 pint
Scallops – ¼ pound
Crab, cooked meat – ¼ pound
Crabs, live – 1 to 2 pounds
Shrimp, headed – ½ pound
Shrimp, cooked and peeled – ¼ pound

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

Contributed by David Green