Seafood Sightings: October 15, 2014

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If you would like to feast on some fresh local seafood, then head out to the Outer Banks Seafood Festival. The event is scheduled for this Saturday, Oct. 18, from 11 a.m. to 6 p.m. at the Outer Banks Event Site in Nags Head. For details visit: http://www.outerbanksseafoodfestival.org/event-schedule.

  •  The Summer 2014 issue of edible Charlotte magazine focuses on seafood: digitaleditions.sheridan.com/publication/?i=217232. It includes several great seafood recipes:
    • Go Fish, pages 8-9;
    • State of Our Seas, 11-18;
    • The Other Fish in the Sea, pages 20-21;
    • Fish Farming Done Right, pages 22-25;
    • In the Kitchen, pages 26-31; and
    • The Man Behind Charlotte’s Freshest Fish, pages 42-44.
  • UNC TV’s PBS | A Chef’s Life, Shrimp Sells, Season 2, Ep. 2, video features a recipe for frogmore stew, a traditional crab boil: video.pbs.org/video/2365308376/.

Seafood Sightings: October 9, 2014

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Recipes this week include a simple shrimp cilantro dish, Mediterranean-inspired fish tacos, crab cakes and blue crab-stuffed mahimahi. Also, find out who won the chef’s competition at the North Carolina Seafood Festival. Enjoy!

Individual Shrimp Casseroles

another fresh seafood idea

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Use smaller shrimp for casseroles, salads, sandwiches and in spreads and dips. Medium shrimp make good additions in soups and some entrees such as shrimpshrimp-individual creole. They also can be steamed or grilled. Use large shrimp for grilling, steaming and other entrees where size matters.

Fresh shrimp smell like sea water. There should be no off-odors, mustiness or chemical smells. Occasionally shrimp will smell and taste like iodine. This is not related to spoilage and is not harmful, but makes them unacceptable for eating. Certain organisms on which shrimp sometimes feed can cause this iodine effect.  If you buy shrimp that smell this way, return them to your market for a refund or replacement.

  • 1 pound cooked small shrimp, peeled
  • 1/4 cup margarine or butter
  • 1/2 cup sliced fresh mushrooms
  • 1/4 cup flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon dry mustard
  • 1/16 teaspoon cayenne pepper
  • 3/4 cup milk
  • 1/2 cup freshly grated Parmesan cheese
  • paprika

Cook shrimp in salted or seasoned water.

Melt margarine in medium saucepan over medium heat. Sauté mushrooms until tender. Blend in flour, salt, mustard and cayenne. Add milk gradually and cook until thick, stirring constantly. Stir in shrimp. Place in 4 greased individual shells or ramekins. Sprinkle with Parmesan and paprika. Bake at 400 F for 10 minutes, or until cheese is lightly browned. Serves 3 to 4.

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

Contributed by Joyce Taylor

Seafood Sightings: October 2, 2014

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For a fun-filled weekend, plan to head out to the North Carolina Seafood Festival set for this weekend, Oct. 3 to 5, in Morehead City. For more information and a schedule of events, visit: www.ncseafoodfestival.org.

Seafood Sightings: September 25, 2014

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Check out recipes for clam chowder, a shrimp dinner made in 5 minutes, seared scallops with red pepper jam, baked grouper Parmesan and flounder with shrimp stuffing. Enjoy!

 

Clam Dip

another fresh seafood idea

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We’ve found that some of the simplest appetizers taste best. Simplicity also shortens preparation time. And many of the recipes, such as cold spreads and clam_dipdips, can be prepared ahead of time. In fact, they often taste better when made a day before serving.

  • 1 cup cooked clams, minced, liquid reserved
  • 6 ounces cream cheese, softened
  • 2 teaspoons fresh lemon juice
  • 2 teaspoons grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/8 teaspoon Tabasco sauce
  • 1/4 teaspoon salt
  • 1 teaspoon minced fresh parsley

Blend together cream cheese, lemon juice, onion, Worcestershire, Tabasco, salt and parsley. Add clams and mix well. Add reserved liquid until desired consistency is reached. Chill thoroughly. Serve with assorted crackers and chips. Makes about 2 cups.

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

Contributed by Joyce Taylor

Seafood Sightings: September 19, 2014

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In its Harvest issue, Edible Piedmont discusses consuming local and lesser-known fish. In the article, Barry Nash, Sea Grant’s Seafood Technology & Marketing Specialist, talks about his work with catch groups and the seafood availability chart.

  • Edible Piedmont features an article on consuming local and lesser known-fish on pages 26-29. They share recipes for triggerfish with fall hash on page 30 and country oyster dressing with brussels sprouts on page 18: onlinedigeditions.com/publication/?m=10998&l=1