Category Archives: Another Fresh Seafood Idea

Pine Bark Stew

another fresh seafood idea

During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of pine trees for flavoring, along with a slab of bacon and a red pepper pod.

  • 2 ½ pounds trout fillets or other fish (you may use 2 species)
  • 4 bacon strips
  • 1 cup chopped onions
  • 1 ½ cups diced potatoes
  • 1 quart boiling water
  • 2 teaspoons salt
  • ½ teaspoon dried thyme
  • ½ teaspoon dried marjoram
  • 2-inch piece of dried red pepper pod
  • 4 or 5 small tomatoes, peeled, or equivalent canned.

Cut bacon into squares and sauté over very low heat until lightly browned. Drain off all but about 3 tablespoons fat. Stir in onions and cook for about 5 minutes. Stir in potatoes, cover with boiling water, and season with salt, herbs and dried pepper pod. Simmer until potatoes are partly done, about 10 minutes. Add whole fish and continue to simmer for 10 minutes. Add tomatoes and cook for 5 to 10 minutes or more, until fish flakes easily and potatoes are tender. Remove pepper pod before serving. Serves 6-8.

Note: The modern version of this stew eliminates the original pine flavoring.

Contributed by Joyce Taylor, June/July 1983 issue of Coastwatch.

Shrimp and Broccoli Stir-Fry

another fresh seafood idea

Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender.

  • 1 ½ pounds medium shrimp, peeled (deveined, if desired)
  • 4 tablespoons sherry
  • 2 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • 4 tablespoons vegetable oil
  • 1 cup sliced onion
  • Salt
  • 1 head broccoli, cut into bite-size pieces
  • freshly ground black pepper
  • cooked rice

In small bowl, combine sherry, soy sauce and sesame oil. Set aside.

Heat 2 tablespoons oil in large skillet over high heat. Add onion and broccoli and stir-fry until crisp tender, about 4 or 5 minutes. Remove vegetables. Heat remaining oil in skillet. Lightly salt and pepper shrimp and add to pan. Stir-fry until cooked through and pink, about 4 to 5 minutes. Stir in sauce, return vegetables to skillet and stir-fry just to heat through, about 1 minute. Serve over rice, if desired. Serves 6 to 8.

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

Contributed by Joyce Taylor

Oyster Fritters

another fresh seafood idea

This recipe was contributed by the late Eloise Pigott of Gloucester, N.C., in the June/July 1983 issue of Coastwatch.

When preparing this recipe, I used 1/4 cup of flour and 1/8 teaspoons of salt and pepper. Don’t let this simple recipe fool you, it’s amazing.

  • chopped oysters (about 1 cup)
  • 1 egg, beaten
  • flour
  • salt and pepper

Mix together chopped oysters, beaten egg and seasonings. Add just enough flour to hold together. Drop by spoonfuls into hot grease. Fry until golden.

Contributed by: Eloise Pigott, June/July 1983 issue of Coastwatch

Squid Salad

another fresh seafood idea

squidsalad-cw-mar-84

The squid is a mollusk, a phylum of creatures which includes the clam, whelk and conch. Unlike its cousins, the squid has no visible shell. But embedded in the mantle is a soft internal plate called a pen, the remains of a once more developed shell.

  • 2 lbs. whole squid
  • 2 cups boiling water
  • 2 tsp. salt
  • 1/2 cup salad oil
  • 1/4 cup lemon juice
  • 1 cup celery
  • 1/2 cup chopped red onion
  • 1 clove garlic, crushed
  • 1 Tb. chopped parsley
  • 1 tsp. salt
  • 1/4 tsp. pepper

Clean squid and cut mantle into 1/2-inch pieces. Place squid in boiling, salted water. Cover and simmer 5 to 10 minutes until tender. Drain and rinse in cold water. Combine remaining ingredients, cover and refrigerate for several hours. Makes about 2 cups.

Contributed by: Joyce Taylor, March 1984 issue of Coastwatch

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

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

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