Crab Salad Deluxe

June 8, 2015 | Vanda Lewis

You’ll be surprised how simply seafood salads come together. If you don’t believe it, try one of our recipes such as Crab Salad Deluxe. Or create your own. Mariner’s Menu shares a recipe for Crab Salad Deluxe.

Chargrilled Teriyaki Sturgeon

May 28, 2015 | Vanda Lewis

north carolina fishers | sturgeon 24 ounces sturgeon 4 cups teriyaki glaze 4 wonton crackers wasabi paste as a topping (can buy in store) Marinate 24 ounces of raw sturgeon in one quart of teriyaki…

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Steamed Sturgeon Salad

May 25, 2015 | Vanda Lewis

north carolina fisheries | sturgeon 8 ounces sturgeon 8 sprigs arugula 12 slices cucumber 8 slices water chestnuts 4 ounces artisan greens 12 leaves Bibb lettuce 4 wooden spears, each with one radish, one black…

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Catfish Gumbo Supreme

April 13, 2015 | Vanda Lewis

Once passed over because of their muddy, oily taste, today’s mild-flavored catfish have a new image. The farm-raised fish are fed a grain diet. This ensures a mild, “nonfishy” flavor. They are so mild, in fact, that they need more seasonings than most other fish. A versatile fish, catfish can be prepared in a variety of ways. Try grilling, broiling, steaming, stir-frying or other favorite cooking methods. And of course, there are always the traditional fried recipes we occasionally enjoy. Mariner’s Menu shares a recipe for Catfish Gumbo.

Crispy Fried Catfish

March 30, 2015 | Vanda Lewis

The catfish, long relegated to the lowly position of an unglamorous scavenger, has now become a national favorite. Graduating from the river bottom to the farm, pond-raised catfish are making their appearance in white-cloth restaurants as well as in supermarkets. Mariner’s Menu shares a recipe for Crispy Fried Catfish.