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.
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.
Seafood is done when it is golden brown. Remove from the oil immediately and drain the fish or shellfish on paper towels. Be careful not to overcook or the food will dry out. A minute can make a difference. It’s like that steak on the grill — give it just a few more seconds and it’s overdone. Mariner’s Menu shares a recipe for French-Fried Shrimp.
You’ll notice that our recipes tell you to use rock salt in the pan when cooking oysters in their shells. A deep layer allows you to level the oysters in the salt, making them steady and also keeping the contents from spilling out of the uneven shells. Mariner’s Menu shares Broiled Oysters with Fine Herbs.
One of the Nutrition Leaders’ first tasks back in the early 1970s was to create healthy, tasty and low-cost dishes with fresh fish flakes. Back then, that meant using mostly canned tuna and salmon. Mariner’s Menu shares a recipe for Fish Flake Macaroni Salad.