Italian Fish Stew

November 2, 2015 | Vanda Lewis

Remember that you can always substitute species. Go to the market to buy fresh fish that is in season, not a particular species. And use your favorite seasonings. Mariner’s Menu shares a recipe for Italian Fish Stew.

Shrimp Bisque. Photo by Vanda Lewis

Shrimp Bisque

October 19, 2015 | Vanda Lewis

Made ahead, these seafood hits make the perfect solution for entertaining large groups of family or friends. And soups can be especially healthful because all the nutrients are reserved in the liquid. Mariner’s Menu shares a recipe for Shrimp Bisque.

Baked Stuffed Clams. Photo by Vanda Lewis

Baked Stuffed Clams

October 5, 2015 | Vanda Lewis

Markets classify hard clams by size. The smallest, under 2 inches, is called the littleneck, after Little Neck Bay on Long Island, where they were once plentiful. Cherrystones are 2 to 3 inches and are named after Cherrystone Creek in Virginia. Topnecks are 3 to 3 1/2 inches. Any quahog larger than 3 1/2 inches is called a chowder clam. Mariner’s Menu shares a recipe for Baked Stuffed Clams.

Crab Newberg

September 28, 2015 | Vanda Lewis

When storing cooked crabmeat, place the container in ice and refrigerate it. Pasteurized crabmeat may be kept unopened in the refrigerator for up to six months or a year. Canned crabmeat needs no refrigeration as long as it remains unopened. Mariner’s Menu shares a recipe for Crab Newberg.

Fried Shrimp

August 31, 2015 | Vanda Lewis

To deep fry, choose a deep-fryer, Dutch oven, wok or deep, heavy pan. Add only enough oil to fill one-third of the container. This provides room for the bubbling that occurs when the fish is dropped in and for the space taken up by the food. The seafood should be immersed in the oil. Vegetable oil makes the best medium for deep-frying. Mariner’s Menu shares a recipe for Fried Shrimp.