Seafood Recipes

Seafood Recipes

Breading Procedure
How to put a breading on for frying or deep frying.

Seafood Boil
Feeding a crowd is easy and cleanup is a breeze.
Crabs, shrimp, sausage, potatoes and corn.

How to Cook and Eat Lobster
Boil or steam? How do I get the meat out? Find out all you need to know about cookin and eating lobster.

Beer Battered Fish
Fish fillets are dipped in a simple beer batter and deep fried until golden brown. Serve with french fries and cole slaw for a Friday Night Fish Fry.

Shrimp Recipes

Easy Jambalaya
Sausage, chicken, shrimp and rice with creole flavors baked in the oven.

Garlic Shrimp with Linguine
Shrimp and linguine in a garlic cream sauce.

Coconut Shrimp
Battered shrimp dipped in coconut and deep fried until golden brown.

Curry Coconut Shrimp
Shrimp are cooked in a creamy curry, coconut sauce with cumin, onion, garlic and bell pepper. Serve over rice.

Bacon Wrapped Shrimp
Shrimp wrapped in bacon and broiled. Quick and easy.

Tequila Lime Shrimp
Shrimp marinated in tequila and lime juice and grilled.

Crab Recipes

Crab Cakes
Made with lump crab meat.

Clam Recipes

Clam Chowder
Bacon, onions, celery, potatoes and canned clams make this New England style Clam Chowder.

Tuna Recipes

Tuna Cheese Melts
Tuna salad on toast, topped with cheese and broiled until browned .

Tuna Noodle Casserole
The classic casserole with tuna, mushroom soup, egg noodles and peas with a potato chip topping.

Salmon Recipes

Grilled Salmon
Salmon is marinated in a soy sauce and brown sugar mixture before grilling.

Salmon in Puff Pastry
Salmon fillet with spinach and lemon wrapped in puff pastry.

Salmon Cakes
Great served as an entree or on a bun with lettuce, tomato and tartar sauce.

Whole fresh fish should have bright, clear and shiny eyes. Scales should be shiny and cling tightly to the skin. Look for bright pink or red gills.
Choose fillets that are moist and free of drying or browning around the edges. Look for firm fish that springs back when pressed gently with your finger. Use your nose, there should be no "Fishy" smell.
Store live clams, oysters, mussels, crabs, lobsters and crayfish in well-ventilated containers and cover with a damp cloth or paper towel

The 10-minute rule is one way to gauge the cooking time of fish that is baked (400-450° F.), grilled, broiled, poached, steamed and sauteed. Your seafood does not need to be turned in the oven.
Cook fish about 10 minutes per inch of thickness. For example, a 1-inch thick fish fillet should be cooked for 10 minutes, meaning 5 minutes per side. The old rule of cooking until it flakes with a fork should be avoided, If it flakes, it's overdone and most likely will be dry, not to mention fall apart.
The biggest secret to grilling fish is to lightly oil both the fish and the grill, or grill pan. Then leave it alone! Don't touch it once it makes contact with the surface until it's ready. If it is sticking to the pan or grill, give it a little more time. It will release once it's done on that side. The biggest mistake people make is to try to turn it too soon.