Author Archives: Vanda Lewis

Seafood Sightings: February 23, 2017

seafood sightings

shrimps

Recipes featured this week include shrimp, crab, fish and clams. Enjoy!

  • Immaculate Bites offers coconut shrimp served up with pineapple marmalade dip and sriracha dipping sauce.
  • New York Times preheats the oven and makes roasted fish in a snap.

Fried Squid, Greek Style

another fresh seafood idea

friedsquid-cw-mar-84

When purchasing squid, look for signs of freshness. Color spots on the mantle or skin should be distinct and sharp. The color of the mantle should be bright, like fresh fish. The eyes should be clear and bright and the flesh should be firm and without an odor.

  • 2 lbs. whole squid
  • 2 Tb. lemon juice
  • 1 tsp. salt
  • 1/8 tsp. white pepper
  • 1 egg, beaten
  • 2 Tb. milk
  • 1 cup flour
  • fat for frying

Clean squid and cut into 1/4-inch strips. Cut tentacles into 1-inch pieces. Sprinkle with lemon juice, salt and pepper. Combine milk and egg. Dip squid into milk and roll in flour. Place in a single layer in hot oil in skillet. Fry at 350 degrees for 3 to 5 minutes. Turn and fry 3 to 5 minutes more. Drain and serve with lemon wedges. Serves 3 to 4 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Seafood Sightings: February 9, 2017

seafood sightings

bagged-clams

Feast Down East holds its annual Local Food Conference on Friday, Feb. 10. Barry Nash, North Carolina Sea Grant’s seafood technology and marketing specialist, will participate in a panel on shaping a foodie city. Register at the door.

The N.C. Aquaculture Conference will be held Feb. 10 and 11 in New Bern. The meeting includes a self-drive tour on Feb. 9 and an Aquaponics workshop on Feb. 8. Register here.

As part of the conference,  Sea Grant will offer a Shellfish Aquaculture Workshop in Morehead City on Saturday, Feb 11. The workshop is scheduled from 10:30 am to 5:00 pm at the Bryant Building on the Carteret Community College campus at 205 College Circle.

  • The James Beard Foundation has oysters on the half shell that are topped with finely diced tomatoes and a creamy mignonette.
  • Brunswick Beacon cooks up a quick and flavorful shrimp curry.
  • Salty Catch Seafood Company keeps things simple with fried shrimp.

Squid Chowder

another fresh seafood idea

squidchowder-cw-march_84

As a seafood, squid has a long list of virtues. It’s nutritious, inexpensive, versatile and easy to prepare. It has a firm texture, it’s high in protein and low in fats, and it tastes good.

  • 2 lbs. whole squid
  • 1 cup chopped onion
  • 1/4 cup cooking oil
  • 1 6-oz. can tomato paste
  • 1/4 cup chopped parsley
  • 1 1/2 tsp. salt
  • 3 cups cubed potatoes
  • 1 quart water

Clean squid and cut mantle into 1/4-inch strips. Cut tentacles into 1-inch pieces. Cook onion in hot oil until tender. Add squid and cook for 5 minutes. Add water, tomato paste, parsley, salt and pepper. Simmer for 10 minutes. Add potatoes. Cover and simmer for 20 to 30 minutes or until potatoes are tender. Stir occasionally. Serve with French bread. Serves 5 to 6 people.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

Seafood Sightings: January 26, 2017

seafood sightings

shrimp-with-heads

Recipes featured this week include clams, shrimp, calamari, scallops and grouper. Happy Thursday!

Smoked Bluefish and Gruyère Quiche

quiche

another fresh seafood idea

Take a look back at the March 1981 issue of Coastwatch for smoked bluefish and Gruyère quiche.

  • 2 8-inch baked pie crusts
  • 1 13-oz. can evaporated milk
  • 8 oz. Gruyère (or Swiss) cheese
  • 8 oz. smoked bluefish pieces
  • 4 eggs
  • ½ teaspoon salt
  • ¼ teaspoon paprika
  • dash cayenne
  • 3 tablespoons grated onion

To heated milk, add cheese and spices. Remove from heat slowly and add fish and gently fold in beaten eggs. Fill crusts and bake at 325 degrees for about 45 minutes. Serve hot or cold. Serves 12.

Contributed by Joyce Taylor

Seafood Sightings: January 12, 2017

seafood sightings

Cream of Shrimp Soup. Photo by Vanda Lewis

The weather has been brutal this week. Hopefully you get can some comfort from recipes for the chowders, soups and stews featured below. Stay warm!

  • Big Oven has a healthy Thai fish soup that is packed full of veggies.