Mariner's Menu shares a recipe for Grouper and Vegetable Stir-Fry.
Seafood is ideal for stir-frying. Use firm seafood that will hold together. Shrimp and scallops are just the right size. Cut fish into small chunks or bite-size pieces. Catfish, tuna, salmon and other firm fish cook quickly and remain tender....
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Mariner's Menu shares a recipe for Soft Crabs Amandine.
What could be tastier than a hard blue crab with its hidden bits and chunks of sweet, white meat? For many people, the ultimate delicacy is a soft crab that can be eaten almost whole — claws, flipper and a new shell included....
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Mariner's Menu shares a recipe for Smoke Bluefish Omelet.
Centuries ago, the coastal Indians began smoking fish over glowing embers as a means of preservation. By using this method, the catch from a good fall fishing trip could be enjoyed throughout the lean winter months....
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Mariner's Menu shares a recipe for Pine Bark Stew.
During Revolutionary War times, Carolina cooks concocted the fish stew using the tender roots of pine trees for flavoring, along with a slab of bacon and a red pepper pod.
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This recipe was contributed by the late Eloise Pigott of Gloucester, N.C., in the June/July 1983 issue of Coastwatch....
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