The annual Great American Seafood Cook-Off is fast approaching once again! Seems like only a short time ago we were enjoying all the new ideas and old favorites that were being entered in the contest. It’s set to take place
Weird Fish: Don’t Eat Any of These!
Here’s a gallery of some of the weirdest and un-appetizing fish we’ve seen. Supposedly some of these weird creatures have been washed up in tsunami’s and the like. Personally, I’m glad to never see any of these fish, and they
Copper River Sockeye and King salmon are here!
Every year we get in shipments of Copper River salmon, and every year it flies off our docks faster than the last. This year is no different! With the rising costs of salmon due to the federal ban of fishing
Wild Salmon vs. Farmed Salmon
We’ve finally been able to snap a quick photograph of the difference between our Wild Salmon, and the typical farmed salmon that can be purchased at most grocery stores. Pictured here are three versions of the same species of fish.
Razor Clam Steaks
6 razor clams 2 cup buttermilk (this is the secret for lovely, tender razor clams) 1 teaspoon kosher salt 1/2 teaspoon black pepper 1/2 cup all-purpose flour 1/2 cup fresh toasted bread crumbs 1/2 cup uncooked polenta (corn grits) 1/2
Herb-Stuffed Oysters
12 large oysters in shell 2 tbls margarine or butter 2 tbls lemon juice 2 tbls onion, finely minced 1 tbls dried tarragon 1/4 tsp lemon pepper seasoning 1/8 tsp hot pepper sauce (Tabasco) 1 10 oz package frozen spinach,
Lobster Newburg
2 cups cooked lobster meat 3 tablespoons butter 3 tablespoons flour salt and pepper 1 1/2 cups milk 1 egg yolk, slightly beaten 2 tablespoons sherry 1/4 pound mushrooms, sliced 2 tablespoons chopped fresh parsley Preparation Instructions 1. Saute mushrooms