Sautéed Soft-Shell Crabs with Lime Mayonnaise

May 28, 2010 | Joyce Taylor

another fresh seafood idea For many seafood lovers, the ultimate delicacy is soft-shell crabs. They are eaten almost whole—claws, flippers and new shell included. Soft-shell crabs, commonly called soft crabs, are blue crabs that have…

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Crispy Flounder Fillets

February 21, 2010 | Joyce Taylor

another fresh seafood idea “Frying” has almost become a dirty word in recent years, and much of the criticism is deserved. We know that grease-laden foods add unnecessary fat and calories.  But our bodies need…

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Hearty Clam Chowder

January 20, 2010 | Joyce Taylor

another fresh seafood idea Available year-round, the native hard clam, or quahog, has always been a coastal favorite. Clams may be bought in the shell or shucked. Those in the shell should be heavy and…

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Oyster Soup

December 18, 2009 | Joyce Taylor

another fresh seafood idea Ideal for winter nights-and days-soups and stews can warm both the body and the soul. In many families and local customs, oyster stew is a Christmas Eve tradition. Its origin may…

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How Long Should I Cook Fish and How Do I Know When It’s Done?

November 28, 2009 | Joyce Taylor

methods of preparation When cooking fillets, steaks or gutted whole fish, measure the fish at its thickest point. Cook 10 minutes per inch based on the thickest point. Adjust cooking time accordingly if fish is…

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