Fish Flavors and Substitutions

September 17, 2010 | Joyce Taylor

how to select, handle, clean and store seafood Different fish have different flavors. But you can almost always substitute in most recipes. Just exchange one type for a similar one. For example, substitute one lean…

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Cajun Baked Catfish

September 3, 2010 | Joyce Taylor

another fresh seafood idea Once passed over because of their muddy, oily taste, today’s catfish have a new image. Farm-raised, they are fed a grain diet which ensures a mild, “non-fishy” flavor. They are so…

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Breaded Triggerfish

August 6, 2010 | Joyce Taylor

another fresh seafood idea Many species of triggerfish are brightly colored with patterns of varying shapes. But the one we most commonly see from Florida to Massachusetts is the gray triggerfish. The gray triggerfish’s firm,…

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Sometimes It’s O.K. to Fry Seafood

August 6, 2010 | Joyce Taylor

methods of preparation “Frying” has almost become a dirty word in recent years, and much of the criticism is deserved. We know that grease-laden foods add fat and calories we do not need. But remember…

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Hot Crab and Cheese Sandwich

June 25, 2010 | Joyce Taylor

another fresh seafood idea What comes to mind when someone mentions a seafood sandwich? Probably a bland, breaded, fried square piece of fish from the local fast food eatery. Topped, of course, with a slice…

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