Carolina Baked Flounder

January 6, 2014 | Vanda Lewis

another fresh seafood idea Southerners can claim a proud heritage of good foods and superior cooking. We remain famous for plantation fare as well as our city hospitality, and are known worldwide for our flair for…

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Linguine with Shrimp Sauce

December 9, 2013 | Vanda Lewis

another fresh seafood idea Most of our pasta recipes almost make a meal in themselves. Just add a crisp vegetable salad, and enjoy a little taste of Italy. 1 1/2 pound medium shrimp 3/4 pound…

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Shrimp Dip

November 26, 2013 | Vanda Lewis

another fresh seafood idea 1 ½ pounds medium shrimp 3 ounces cream cheese, softened ½ cup mayonnaise 3 tablespoons finely chopped onion 1 ½ teaspoons prepared mustard 2 tablespoons fresh lemon juice ½ teaspoon Worcestershire…

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Freezing Shellfish and Storage Times

August 26, 2013 | Vanda Lewis

Ideally, all frozen seafood should be used within two months for maximum quality. When properly frozen, lean fish such as flounder and catfish should maintain quality up to six months. Fatty fish such as bluefish, mackerel and mullet should be used within three months.

Opening Scallops

February 11, 2013 | Vanda Lewis

Scallops are marketed shucked, but you can open the ones that you harvest from approved water.