Seafood Recipes

Gourmet Seafood Is A Great Gift!

2009-02-20T20:19:00.000-08:00

Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or e...

Keywords:
gourmet, gourmet seafood, food

Article Body:
Many people have distaste for the word “gourmet” until they learn the actual meaning of it. A gourmet is simply a person with a detailed knowledge of the finest food and drink. The term originally came from the French word “groumet” which is a valet in charge of wine. Gourmet seafood, then, is the finest seafood. Sending gourmet seafood as a gift is a special and unique way of showing a person that you care for them.

Gourmet seafood can be a gift to customers, clients or employees. There are many companies that offer a pleasing and tasty selection. Careful attention should be paid in order to make the best choice for your important customer. Sending the gift of gourmet seafood is giving the gift of the prize of New England. Your employee or customer will be very pleased and delighted with the surprise of gourmet seafood arriving on their doorstep.

You should carefully consider which company you choose before placing an order of gourmet seafood. Some firms can be easily contacted about the details of your shipment and readily give information about when it will be arriving to your customers and employees. Many companies even offer discounts on a large order, for example, if your gourmet seafood order totals over $500.

The packages you can order include such favorites as Lobster Lover’s Feast or Surf and Turf. How about a Maine Lobster Party, or maybe just one or two live Maine lobsters? A hearty Shrimp and Steak Classic, rustic Australian Rock Lobsters or a Classic New England Clambake can also be ordered. Of course, the prices of these gourmet seafood packages depend on the quantity and the distance it’s being sent.

How to Order Your Gourmet Seafood

1. You should fill out a corporate gift order form and fax it in to the company. Or, if you prefer, the customer care line would be happy to take your order.

2. Make sure your billing address and the address your credit card company has on file are the same.

3. Make sure you place an order well in advance, at least 48 hours prior to when you need it to be shipped, in order to avoid any emergencies. If your gourmet seafood company cannot process your order, they should contact you immediately and provide you with other options. Always ask for a confirmation of the corrected order if this happens.

4. The gourmet seafood company will contact you just before they process the order to your credit card, in order to get your final confirmation.

5. If you receive a discount, the gourmet seafood company will deduct it from the total, usually before the shipping charges are added.

6. Many gourmet seafood companies will notify the recipient via email, so they’ll know when they should expect their package. They will also send you an email when the package has been successfully delivered.

The Charm Of Italian Seafood

2009-02-03T19:07:00.001-08:00

When it comes to Italians and the seafood they select at the market, the most important aspect of the fish they are choosing is freshness. If the fish is not fresh, it will be bypassed very quickly. This is because Italians have been taught at a very early age how to pick the right fish from the marketplace, and this experience has followed them to adulthood and their own kitchen. Seafood is bountiful off the coasts of Italy, as there is ocean surround this island all the way around. Off the Atlantic side of Italy, you can find many forms of fish such as Tuna, and sea bass. Off of the Mediterranean side of Italy, there are many forms of crustaceans to choose from like crab, and the colossal prawns. Whichever form of sea fare you choose to go with, you can be sure that it will be fresh and delicious.

A Fine Fish Dish This Is

Regardless of what type of fish you plan on using, there is a great recipe to compliment it. When you are looking for the right fish for your meal, you are going to want to shop for it fresh if you have no intention of fishing for it yourself. Will want to use the right fish for the job, and if you want the recipe to turn out as planned you will ensure that you have the best at hand. Most if not all people in Italy choose to go to the market daily for their meats and fish, this will ensure that they are getting the freshest and best meat their money can buy. The better the cut or fillet, the better the dish will come out plain and simple.

Vast Choices Coast To Coast

One of the truly great things about life in Italy is the vast choice for seafood from coast to coast. There seems to be a limitless variety of fish and hard-shelled crustaceans available to be plucked from the sea, regardless of what side of the country you live on. With the swelling selection and the fantastic recipes that can transform your choice into works of culinary delight, Italy is a hotspot for seafood lovers all over the world. It is believed that it was the Greeks Italy's close neighbor that introduced the Italians to the great opportunities that seafood has to offer in regards to cooking. Seafood was cheap because everyone could harvest his or her own meals right from the oceans.

Mixing With Traditional Meals

What is truly wonderful about seafood in Italy is that it is mixed with traditional meals from past generations to form a wonderful dish all on its own. The introduction to shrimp to pastas with creamy white sauces has shown the world just how ingenious and creative the Italians are when it comes to cooking. They develop a great dish, and we basically reap the benefits from it when we dine Italian today.

Anna Fiori writes food related articles for the Italian Traditional Food website at www.italiantraditionalfood.com

In Search of the Oregon Coast Dungeness Crab

2009-01-30T20:04:00.000-08:00

Catching Dungeness on the Oregon Coast is a year-round sport in the estuaries, coastal rivers and tidal bays. In theDungeness Crab on the Oregon Coast ocean, crab season is closed from August 15th through November 30th. The best weather to go in is mild to sunny weather. Sustained rains bring fresh water. They are salt-water creatures and heavy rains force them out to sea because of the sudden lack of salt water.

To stay on the right side of the law, you need to get yourself a license if you are 14 and over. The licenses are not that expensive (call the local chamber of commerce for prices) and they are available for three day or year long. This is for both in-state and out-of-state residents.

Legally, you can only keep the males. The females must be let go. You can determine a male from a female by checking their underside. Males have thin tail-like piece while the females have a round, wide piece. It's pretty easy to tell them apart once you see them both. The measurement of the crab will also determine a keeper. As long as the male crab measures five and three forths inches across the back of the shell, not including the points, consider him dinner!

Now, the adventure begins! Crabs are usually caught by using crab rings or crab pots. You can have up to three of these devices per person. Lower the baited (use chicken, fish, turkey, etc) rings or pots into the water, wait about 5 - 7 minutes, pull them up and see what you have. If you come up empty handed, move them to a different spot and try again. The ideal spots are ones with very little current. You can leave the crab pots in the water for a bit longer than the rings. The local bait shops in town will be able to hook you up with the gear you need. Once caught, they need to be cooked as soon as possible, preferably within the hour. The catch limit is 12 per day.

Once you taste a juicy, Dungeness crab, you will think you have died and went to heaven!

Blue Crabs Get No Respect

2009-01-20T20:04:00.000-08:00

Thank goodness for the lowly blue crab.

What would our epicurean lives be without this deliciously savory crustacean. Yet often they do not get the respect they deserve.

These small bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name, calli is Greek for "beautiful", nectes for "swimmer", and sapidus is Latin for "savory".

Most crabs, except the luxurious King Crab, live out their meek and humble lives in the shadow of the lobster, the king of seafood. Yet for those in the know, that is ok because that just means more for us, right? Seriously, where would 'imperial' be without blue crab meat and delicious 'Maryland Style' be without tender and tasty blue crabs? Ah yes, many nights spent in bittersweet joy, after having your fill at the dinner table with those lowly crustaceans. Slurping, picking and dipping those juicy morsels through butter, old bay, or whatever seasonings you prefer, all the while feeling so sorry for those pitiful crabs that get no respect.

Let's pick on the blue crab some more shall we? All puns intended and accepted.

Some will say that they hate to pick out the meat because it is so much work for very little crab meat. Well in a way their complaint is justified. Typically the blue crab will yield only 10% to 15% of it's body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a larger one. Just prior to molting, the crab will be encased in both the soft, new shell which is forming underneath the hard old shell. The formation of a new shell is evident along the margins of the swimming paddles of a crab. The crab is referred to as a "peeler" or "shedder". Immediately after the molt, the crab's new shell is soft, pliable and easily stretched. At this time the crab would be referred to as a " soft shelled crab". Many crab lovers will only eat a soft shell, which is simply a delightful dish when lightly tossed in flour and pan fried.

Types of Crabmeat:

• Lump is from the largest pieces of meat from the body, adjacent to the backfin and is the most expensive form of crabmeat.

• Backfin is the white body meat including lump and large flakes and is used for crab cakes and crab imperial.

• Special are flakes of white body meat other than lump and is used for crab cakes, soups, dips and casseroles.

• Claw meat is brownish meat from the claws and is best for dips and soups.

Some more Blue Crab facts:

• Callinectes sapidus means "Beautiful swimmer that is savory".
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The largest crab recorded from Maryland was a male measuring 9 inches; however bigger crabs (10-11 inches) have been captured.
• The annual harvest of hard crabs from Chesapeake Bay accounts for over 50% of total U.S. landings.
• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.
• A spring-spawned crab can reach a size of 2ฝ inches by their first winter.

Serve and enjoy blue crabs at your next party or cook-out and guarantee yourself the adoration of an appreciative group of seafood lovers. Finally, don't feel sorry for the blue crab, they get more respect than they know.

Crab Comforts

2009-01-10T20:04:00.000-08:00

Crabs are among the most succulent and delicious seafood eaten today. Whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, and even other tiny crabs are served across the nation. Some like it with sauce, others are contented to steam it and pick the meat out. More adventurous people would include crabs in soups, salads, and even sandwiches. Crab cakes and crab fritters are also popular choices. Crabs are even included in pasta sauces and omelettes.

But before making crab dishes it is necessary to get really good crabs and crab meat. It doesn't matter if you're going to prepare whole crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab, they key here is freshness. It is better and advised that you get live crabs. Pick crabs that are lively or aggressive. Sick or dead crabs would only ruin your dish and could even be a cause of sickness. Also, crabs are sold by bushels. Insists to inspect or choose your own crabs before putting them in bushels. To ensure freshness, befriend your fish person and ask them to keep you informed when the next batch of crabs would be in. Fresh crabs taste juicier and more succulent than stale crabs.

Now that you have your crabs, it is important to remember some guidelines in preparing them. You would not want to waste quality crabs by careless cooking, would you? It doesn't matter if you want to cook crabs, crab legs, crab cakes, alaskan crabs, stone crabs, or some tiny crab dish, cook your crabs as soon as you got them. I assure you they'll taste better than if cooked on a later time. For steaming, get a wide rack and steaming pot so you can steam the all crabs at once. This way, crabs are steamed evenly and you can prevent earlier steamed crabs from cooling. Make sure that your rack has enough height for your crabs to stay well above the steaming liquid, too short racks will give you boiled crabs instead of steamed. Another trick is to add beer to your boiling liquid, it will give your crabs outstanding flavor. Crab cakes are trickier. It is important to control your seasonings so as not to overpower the subtle flavor of the crab. Avoid over-frying or your crab cake will dry out. The color of stone crab claws and most crabs will change to a bright shade of orange when cooked. Do not overcook your crabs, as soon as they signal you with their color change, remove them from direct heat. When your crabs are cooked, keep your sauces or condiments to a minimum, after all, it is the crabs that should be the star of your meal. Call your friends and family to share your crab feast. But on the other hand, they'll taste so good you might want to enjoy them by yourself.

Alaskan Seafood For The Soul

2009-01-05T20:17:00.000-08:00

Want Seafood? Go Alaskan!

A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.

Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alask...

Keywords:

Article Body:
Want Seafood? Go Alaskan!

A few miles north of mainland America is Alaska, the lone state, and the proud producer of some of the world’s finest seafood. The pristine waters of Alaska are home to five different varieties of Salmon, four different varieties of Whitefish, and a myriad of jumbo-sized shellfish.

Alaska offers clean, untainted waters where its seafood can grow and develop in the wild. There is no fish farming here, only the generous bounty of the ocean. Alaska is the only state which prides itself on its fishing industry, and you can feel a bit better knowing that Alaskan fisheries only produce what is sustainable by the ecosystem- the state works hard to ensure that no over fishing takes place and that the fish populations remain at healthy and sustainable levels.

There are few regions in the world which offer a comparable variety to Alaska. This is hardly surprising, as Alaska is home to over three million lakes, three thousand rivers, and over thirty-four thousand miles of coastline. Along with being a popular tourist destination, Alaskan habitat is largely unspoiled, ensuring that the stock of fish is constantly healthy and mature.

Taste, Texture, and Health

Alaskan Salmon is of the same significance as Alberta Beef- seafood lovers everywhere know the difference between farmed Salmon and a fresh, Alaskan Salmon. The difference comes as more than just taste (though the difference is quite significant), but also in color and texture. Alaskan Salmon has a much deeper color, and is quite tender. Just as a steak lover will notice the difference between AAA, prime-cut beef and poor quality beef, a Salmon lover will immediately see, feel, and taste the difference.

But Alaskan seafood is about much more than simply tasking great. Your body needs certain essential acids, proteins, and fats in order to stay healthy- all of these are joyously provided by Alaskan seafood, which is low in saturated and trans fats, high in lean proteins and amino acids, and full of vitamins and nutrients.

In fact, many experts cite seafood as one of the most important sources of protein and amino acids, and recommend between six and ten servings of seafood per week.

Variety

Having trouble thinking of ways to incorporate seafood into your diet? Try some extra-large Alaskan Scallops, or perhaps some Alaskan Spot Prawns. Both are delicious, easy to prepare, and are high in iron and lean protein. Reducing the amount of red meat that you eat and replacing it with fresh Alaskan Seafood is a great way to increase your consumption of amino acids and essential fatty acids while reducing your cholesterol at the same time.

Alaskan Seafood – Good for the body, Great for the soul.

Bubba Knew Shrimp

2009-01-01T20:03:00.000-08:00

Yes, it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But, the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say, “There’s barbecue shrimp, shrimp-kabobs, shrimp soup, fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp, there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places, what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side, it would be virtually impossible to distinguish which was which. Technically speaking, however, a prawn truly is not a shrimp.

To the naked eye, the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book, let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially, these are the same creature.

As far as the Americans are concerned, a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However, there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States, he most certainly would not have seen much potential in the shrimp—for eating, let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ฝ inch in length. For some reason, the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere, it is nothing for shrimp to be 12 inches in length or more.

Shrimp, like any species, comes in a wide assortment of variety. There are rock, brine, royal red, white, brown, and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And, Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

Seafood has some vitaly important health benefits

2008-12-30T17:59:00.000-08:00

Who says there is something fishy on fish oils, shellfish, and other seafoods when it comes to health benefits? That is absolutely a fishy story.

Nowadays, people have come to realize the importance of seafoods in our diet. Various studies and researches have proved that the best sources of good fats, vitamins, and minerals to promote good health can actually be found on different seafoods. The only drawback is that it took so many years for most people to realize the health benefits of having seafoods in their diet.

So for those who still do not understand why most people are into sashimi and grilled tuna these days, just keep on reading and I will let you on for some secret. Here's why:

1. Fish is your heart's best friend!

Undeniably, fishes are exceptional low-fat food. The fats contained on fishes and fish oils are high in Omega-3 fatty acids. These are polyunsaturated fatty acids known to protect the body against heart diseases. These so called "good fats" also aids in lowering cholesterol, decreasing blood clotting factors, increasing beneficial relaxation in larger arteries and blood vessels, and decreasing inflammatory process in blood vessels.

2. One serving of fish two to three times per week keeps arthritis away.

There have been clinical trials that have shown that one serving of fish two to three times a week can actually lessen arthritis symptoms by fighting inflammation, decreasing fatigue and reducing morning stiffness.

3. Some varieties of seafoods were proven to strengthen the immune system.

Studies showed that certain varieties of fishes and shellfishes have very high antioxidant E, aside from vitamins E, C, D, and A. These antioxidants boost the immune system and also lower the risk of heart disease by reducing buildup of plaque in coronary arteries.

4. Seafoods in pregnant woman's diet make smart and healthy kids!

According to several researchers, the Omega-3 fatty acids found in different types of fishes and shellfish can be very vital during an unborn child's development in the womb. It greatly assists in neural development as well as eye development.

There had also been studies showing how these essential fatty acids have a positive effect on Attention deficit/Hyperactivity Disorder in children.

Also, a healthy diet for children with two to three servings of fresh seafoods per week can definitely increase their learning ability and improve their health in the future.

5. The fatty acids in fishes can alleviate the symptoms of depression.

Omega-3 fatty acids can also ease the signs of depressions in patients who do not respond to typical anti-depressant medications.

Studies showed that depressed patients who had greater amount of seafoods in their diet, particularly fish, had feasible lower symptoms such as sadness, anxiety, and sleeping problems.

6. Shellfish ensures healthy skin and eyes.

Different varieties of shellfish are rich in vitamins and mineral, aside from being very low in fat content. Hence, these guarantees healthy skin and promotes good eyesight because vitamins contained in shellfish aid in formation and use of red blood cells and muscles.

7. Children who eat oily fish may have lower risk of getting asthma.

Studies showed that children who were able to receive at least 300mg of fish oil a day had undergone noteworthy improvement of asthma symptoms. This is because fish oils aid in controlling food allergens and environmental allergens in the body.

8. Fish heaters have lower risks of getting cancer.

The Omega-3 fatty acids found in fish are the essential components responsible for protection against cancer. In fact, there had been reports that people who eat fish regularly have low risks of cancers of the mouth, throat, stomach, colon, rectum, pancreas, lung, breast, and prostate.

9. Fatty fish are best natural source of Vitamin D.

In areas like the North America were people do not get enough Vitamin D, a nutrient important for stronger bones, substituting foods can be difficult because of a lack of vitamin D rich options.

However, after some careful studies, most nutritionist found out that fatty fishes are excellent sources of vitamin D. They said that a serving of fatty fish a day can provide 90% of today's recommended dietary requirement for vitamin D.

10. Essential fatty acids found in most seafood variety may reduce the development of Alzheimer's disease.

Various reports have recommended that long-chain polyunsaturated fatty acids, particularly those of the omega-3 family, can actually slow mental decline and even reduce the development of Alzheimer's disease in older people. These kinds of polyunsaturated fatty acids are structural components of neural membranes and are linked to some aspects of nervous tissue functions.

With these kinds of fatty acids in the body, inflammation and proinflammatory substances in the brain are reduced from which Alzheimer's disease, a type of dementia, is linked.

With all these viable health benefits of seafoods, no one can ever smell something fishy when eating fish and shellfish. Undeniably, seafoods are remarkable creatures marvelously made just for the health of it!

National Prawn Company - Antibiotic-free quality shrimp and prawn farming aquaculture seafood producer

2008-12-20T17:58:00.000-08:00

As a result of research and development that began more than two decades ago, National Prawn Company has completed phase one of a $350 million "modified extensive" shrimp farm on the Red Sea, 150 kilometers south of Jeddah. The $200 million first phase resulted in eleven farms and 2,800 hectares of ponds with projected production of 13,500 metric tons of whole shrimp a year. Phase two will add fifteen more farms and 3,500 more hectares of ponds capable of producing 17,500 tons a year.

National Prawn Company follows the codes of conduct and methods of production outlined under the United Nation's definition of "Sustainable Development". It produces antibiotic-free shrimp with no hormones and no preservatives using eco-friendly, sustainable shrimp farming methods. It uses low stocking densities and settling ponds to protect the local aquatic ecosystem.

NPC's product line is currently marketed locally and internationally under the brand name "Al-Watania" and other brand names.

Work Force: More than 2,000 employees from 25 countries.

Broodstock: Specific pathogen-free, specific pathogen-resistant Penaeus indicus in its twenty-fourth generation.

Nauplii Production: 60 million a day.

Postlarvae Production: 180 million a cycle.

Processing Plant: Capable of handling 80 metric tons of head-on shrimp a day. M/S Marel/Carnitech (Denmark) supplied and installed most of the processing equipment. M/S Jonsson (USA) supplied the peeling machines and Mycon (Japan) supplied the refrigeration system. The plant is designed to process a wide variety of products from simple block frozen products to high-value ready to eat individually quick frozen and cooked products.

The shrimp reach the plant in less than an hour after harvest and are processed and packed in less than six hours after harvest. The plant has a large, fully automated chill room that can hold up to 25 tons of whole shrimp as it comes in from the farms.

There are three major processing lines, a head-on line with the capacity to handle two tons an hour, a headless line with the capacity to handle 1.2 tons an hour, and a peeling line with the capacity to handle one ton of raw shrimp an hour. Three plate freezers can freeze 20 tons of shrimp a day, and two spiral freezers can freeze three tons per hour. There are two flow pack machines from Sandiacre. As part of the worldwide marketing strategy, great importance has been given to the implementation of HACCP and ISO quality control systems.

Feed Mill: Capacity ten tons per hour. BUHLER (Switzerland) installed the machinery and technology.

Intake Pumping Station: The intake pump station was designed to create a flow of 90 cu/m/sec at a static head of 2.5 meters. It is equipped with twelve Amacan submersible, vertical pumps. The length of the intake canal is 35 kilometers!

Drain Pumping Station: The return water pump station is designed for a flow rate of 90 cu/m/sec at a static head of 1.1 meters. It is equipped with seventeen Amaline submersible, horizontal pumps. The total length of the return water canal is 38.2 kilometers.

Shrimp Head Powder: The offal plant processes fresh shrimp heads into shrimp head powder, which NPC sells as a feed ingredient in laminated, polypropylene bags weighing either 25 or 50 kilograms.

Miles of Roads on the Farm: 157 kilometers, 57 of them asphalted.

Employee Community: Furnished bachelor accommodations are provided with dining halls, relaxation facilities, indoor sports facilities, supermarkets and a mosque. Essential utilities like power, water and sanitation are available around the clock.

Distribution: NPC has entered into exclusive agreements with distributors in U.S.A, Canada, Spain, Cyprus, Italy, Australia, Japan, China, UAE, Korea, Egypt, Bahrain, and Jordan. It is looking for distributors in Kuwait, Qatar, Oman, Lebanon, and Tunisia.

Employment: NPC is on course to implement its second phase and will be hiring people at all levels.

Lobster Was Not Always The King Of Seafood

2008-12-10T17:57:00.000-08:00

Lobster wasn't always a top dish....

The succulent shellfish started out branded as a scavenger, bottom feeder and food for the impoverished. However, thanks to the progress of modern transportation, lobster could be shipped from Canada to the upper northern states to become the luxury food we now appreciate. These days the finest restaurants take pride in their lobster recipes and Surf and Turf presentations.

Besides being a versatile and delicious meal, shellfish such as lobster, shrimp and oysters, have a good taste for health. Recent studies have dismissed the connection between higher blood cholesterol and the consumption of shellfish. Milligram for milligram, lobster is only slightly higher with 81 milligrams per 3 ounce serving compared to lean ground beef and chicken at 78 milligrams per 3 ounces. Lobster and shrimp are low in fat and coupled with moderate portions it can be enjoyed up to three times a week. Remember that it's the sauces and butters that increase fat and cholesterol. Try different methods of cooking, such as steaming or in salads and soups or even on the grill.

It is best to cook the lobster alive, don't worry too much about being cruel; lobsters and most shellfish can not feel pain because of their underdeveloped central nervous system. A good trick is to drop the lobster in a pot of boiling water upside down... that is head first. This stops the tail from splashing hot water out of the pot. A live lobster will have a better sweeter flavor. You can tell if the lobster has been cooked alive if the tail curls under.

The old adage is that if it tastes good ... it can't possibly be good for you. Lobster, shrimp, oysters and other shellfish not only taste good but also keep you healthy. So enjoy! Including shellfish in your diet can provide you with the recommended supply of important essential trace elements such as selenium and copper. Selenium, a major antioxidant can rid the body of free radicals and cleanse the body of toxic metals such as mercury, cadmium and arsenic. Copper keeps your bones, blood vessels and nerves healthy.

*If you have gout, you should limit your intake of shellfish.

Tips For Spicing Up Seafood

2008-12-02T20:02:00.001-08:00

The allure of exotic spices launched Columbus on his journey of discovery. Today, home chefs can explore new taste sensations by using spices and other flavorful ingredients to add a new world of flavor to fresh fish and seafood.

"There's nothing like the fresh flavors of herbs and spices for cutting unhealthy calories without sacrificing taste," said Red Lobster Executive Chef Michael LaDuke, who offers the following simple tips for enhancing the natural flavor of fresh fish and seafood:

World of Flavors: An easy recipe that turns fresh fish into an exotic dish is topping tilapia with a mixture of soy sauce, lime juice, orange juice, fresh ginger, garlic and cilantro. To produce a richer flavor, make the soy sauce mixture at least 24 hours in advance and refrigerate the sauce overnight. Serve the sauce at room temperature or slightly warmed. With its sweet, mild taste and firm, flaky texture, tilapia will soak up the flavors and take on a deliciously Asian flair.

If you prefer a delicately flavorful fish such as halibut, complement its medium-to-firm texture with bold spice blends such as curry or chili.

Healthy Oils: The key to making flavorful oils for a simply elegant and heart-healthy meal is to add herbs and spices, such as basil, garlic, salt and pepper, to olive oil over a low heat on the stove, similar to making tea. This allows you to adjust the intensity of the flavor. After heating the olive oil, strain the mixture and remove the herbs and spices. For a special touch, place the olive oil on your table surrounded by sprigs of the fresh herbs and spices.

Be adventurous! Add a variety of flavorful herbs and spices to your oil mixture, such as exotic peppers, chives, dill, lemongrass or mint. If you serve olive oil over salmon, you'll also enjoy the heart-health benefits of essential omega-3 fatty acids found in this delicious fish.

Cooking With Wine: Wine is not only good for drinking, it's also great for cooking. Pour white wine, such as a Sauvignon Blanc, over a firm white fish like mahi-mahi and season it with chili powder to intensify the flavor. Mahi-mahi is light enough to bring out the crisp citrus taste of this popular wine. But remember, your sauce will be only as good as the wine you choose, so always cook with a wine you enjoy drinking.

Adding Some Zest: Add the tangy flavor of citrus by generously squeezing lemon, lime, orange or grapefruit juices over your favorite fish or seafood and garnishing with freshly grated zest. When using fruit zests as a garnish, it is best to slightly poach them beforehand in sugar water, as raw zests can taste bitter.

For quick, tasty meals, make a citrus butter ahead of time by combining melted butter and citrus juices, cooling the mixture and storing it in the refrigerator until ready to use. Citrus juices mixed with melted butter also make great dipping sauces for succulent lobster and shrimp.

Studies show eating fish rich in omega-3 fatty acids, including mackerel, lake trout, herring, sardines, albacore tuna and salmon, at least twice a week is good for the heart. Using an array of herbs and spices offers endless opportunities to bring out the best in all varieties of fresh fish and seafood.

Red Lobster serves guests fresh fish entrees with bold flavors, savory seafood dishes that include shrimp, crab and scallops, as well as the company's signature, live Maine lobster.

Gearing Up For Seafood Fridays

2008-11-30T17:56:00.000-08:00

As we enter the Lenten season, millions of people will be looking for great seafood recipes as their alternative to meat. Not knowing where to look, many will opt for basic dishes that might not satisfy their craving for a bona fide good meal. With a little creativity and help from shelf-stable seafood, the Lenten season can be filled with a variety of palate-pleasing alternatives.

"People often do not know what to cook during Lent, so they turn to 'tried-and-true' favorites such as veggie sandwiches, pastas and salads," said Culinary Expert Lena Cutler.

"Shelf-stable seafood is very affordable and easy to substitute in your favorite meat-based dishes," said Cutler.

"Canned and pouched seafood are available in many varieties, including tuna, salmon, crab, shrimp, clams and oysters," said Cutler. "You can use tuna or salmon instead of beef for burgers, tacos, stir-fry and more."

Shelf-stable seafood also has many health benefits.

"In addition to being conve-nient, shelf-stable seafood is low in fat and calories," said Registered Dietician Sharon McNerney. "Albacore tuna and salmon are major sources of protein and heart-healthy omega-3 fatty acids."

The American Heart Association's dietary guidelines recommend eating at least two servings of fish per week, because omega-3 has been proven to help reduce the chance of getting heart disease.

Here's a delightful stir-fry to get your creative cooking juices flowing:

Teriyaki Cashew Tuna

Ingredients:

1/3 cup teriyaki sauce or stir-fry sauce

2 (6-oz.) cans drained Chicken of the Seaฎ Solid White Albacore Tuna in Spring Water

1 Tablespoon vegetable oil

1/2 teaspoon minced fresh garlic

1/2 cup green onion, cut into 1/2-inch pieces

1/2 cup each: sliced celery and sliced red bell peppers

1 (10-oz.) package of frozen pea pods, thawed

1 (6-oz.) can sliced water chestnuts, drained

1/2 cup cashews

Hot cooked rice

Directions:

In medium bowl, gently combine the sauce with Chicken of the Seaฎ Albacore Tuna; set aside. In a large skillet, heat oil until hot; saut้ garlic. Add onion, celery, peppers, pea pods, cashews and water chestnuts; cook until celery is crisp and tender. Add tuna mixture and continue cooking until hot. Serve over hot cooked rice. Makes 4 servings.

Preparation Time: 20 minutes

Great Health Benefits Of Seafood

2008-11-20T17:57:00.001-08:00

Seafood contains essential oils that are an important part of your diet. Oils provide the source of energy we need and they are also great flavor enhancers. More importantly, they are a source of significant fatty acids.

Seafood oils are unique and have great nutritional benefits to our body. This oil contains the omega-3 polyunsaturated fatty acids, specifically the eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).

Our body only produces small amounts of these important fatty acids; therefore we need to rely on other sources for this essential nourishment. Seafood is one of the best sources of these nutrients. In fact, oils are the second biggest components in most seafood.

Eating seafood just once or twice a week can provide good health benefits. Eating fresh seafood is a great way to obtain your required dose of these essential oils. Oils extracted from seafood are also available as nutritional supplements.

Oils derived from seafood help prevent some of the most deadly diseases today, including Alzheimer's disease, asthma, arteriosclerosis, bipolar disorder, bronchitis, cancer, heart diseases and more.

The omega-3 oils decrease the risk of heart diseases, high blood pressure and rheumatoid arthritis. They are also beneficial to infants' brain and eye development.

The oils in seafood can also prevent osteoporosis. This is because the oils improve calcium absorption in our bones and can prevent the bones from becoming brittle.

According to recent findings, Omega-3 also helps improve people's immune functions, thereby reducing infections.

Seafood oils are known to have properties that lower blood pressure, benefiting especially those suffering from hypertension.

Another kind of oil found in seafood is the omega-6 fatty acid. This is important for growth and plays an important role in people's health and well-being.

Eating a seafood diet can also help you reduce weight. For years, seafood has been part of many weight loss programs. This is because, unlike diet pills, seafood is natural and has beneficial properties to people.

However, fish can rot quickly. Therefore, you should cook it the day you buy it. Here are some tips for preparing seafood:

* If you do not plan to cook the fresh seafood the day you buy it, you should store it for no longer than two days at very cold temperatures.

* If you are going to thaw the fish, keep it in the refrigerator or thaw it under cold water. Do not leave it to thaw on your kitchen counter. This is because the nutritional value of the seafood may diminish.

* You can prepare many delicious seafood dishes from great seafood recipes. You can fry or grill seafood. You can combine it with fruits and vegetables to make it even more delicious. You can marinate it and further enhance its flavor and get rid of its unique smell.

* Some people do not want to eat seafood for fear of choking on the tiny bones. In this case you can request the fish store to help you remove these fish bones.

Remember that seafood is not only delicious; it can also provide wonderful benefits to your health.

CURRIED SHRIMP SOUP

2008-10-30T21:22:00.000-07:00

1/4 c. butter
3 tbsp. flour (instant blending)
1 qt. milk
9 oz. shrimp, cut
2 tbsp. parsley, minced
1/2 tsp. onion salt
1/2 tsp. curry powder
1/4 tsp. salt

Combine all ingredients in large saucepan. Cook over medium heat, stirring constantly until thickened and hot. Serves 6.

CRAB OR SHRIMP GUMBO

2008-10-20T21:21:00.000-07:00

1/2 lb. crabmeat or shrimp
1/2 c. celery, chopped
1 clove garlic, chopped
2 1/2 cans whole tomatoes
1/2 tsp. crushed thyme
1/4 tsp. sugar
1/4 lb. butter
1/2 c. onion, chopped
10 oz. okra, diced
2 tsp. salt
Black pepper to taste
1 bay leaf

Cook crabmeat or shrimp until tender in butter after adding celery, onion and garlic. Add okra, tomatoes and seasoning. Simmer, covered, 45 minutes. Remove bay leaf and serve. Good with cooked rice.

GOURMET CRAB RING

2008-10-10T21:20:00.000-07:00

1 tsp. unflavored gelatin
1/4 c. cold water
2 (8 oz.) pkgs. cream cheese, softened
2 tbsp. cooking sherry (optional)
1 (2 oz.) jar pimentos, chopped &
drained
1 (6 oz.) pkg. frozen crabmeat,
thawed, drained & cut up
3/4 tsp. seasoned salt
1/8 tsp. black pepper
1/4 c. snipped parsley

Sprinkle gelatin over water to soften. Stir over hot water until dissolved. Beat into cream cheese until smooth. Stir in next 5 ingredients and 2 tablespoons parsley. Pour into a mold. Refrigerate at least 4 hours, or until set. To serve, turn out on plate. Garnish with remaining parsley. Makes 3 cups spread.

GRAPEFRUIT AND SHRIMP SALAD

2008-09-30T21:01:00.000-07:00

4 1/2 c. water
1 1/2 lbs. unpeeled, sm. fresh
shrimp, uncooked
4 pink grapefruits
Bibb lettuce
4 hard cooked eggs, chopped
1/2 c. mayonnaise
1/4 c. catsup
1 tbsp. plus 1 tsp. pickle relish
1/8 tsp. white pepper

Bring water to a boil, add shrimp. Cook 3 to 5 minutes. Drain well and rinse with cold water. Peel and devein shrimp. To make grapefruit shells, use 1 grapefruit for each bowl. Cut a thin slice from stem end of each grapefruit to level the base. Score rind with sharp knife to make a shell with 4 petals, starting about 2 inches from top of grapefruit and ending within 2 inches of base. Then cut just through the rind along scoring. Carefully pull each petal from fruit, using a grapefruit knife to separate pulp from rind. Remove grapefruit pulp intact using thumb to dislodge pulp; set shell half of grapefruit shells with lettuce; spoon grapefruit into shell. Combine eggs, mayonnaise, catsup, pickle relish and pepper; spoon over grapefruit. Top with shrimp. Yield 4 servings. This salad is one of my favorites. Serve it with a fish dinner and your guest will love it.

CARIBBEAN SHRIMP AND BLACK BEAN SALAD

2008-09-25T21:04:00.000-07:00

1 lb. cooked shrimp
1 (15 oz.) can black beans, rinsed &
drained
1 green pepper, cut into strips
1/2 c. sliced celery
1 med. onion, cut into rings
2/3 c. picante sauce
2 tbsp. chopped cilantro
2 tbsp. vegetable oil
2 tbsp. honey
1 tsp. grated lime peel
2 tbsp. fresh lime juice
Garnish with 1 c. cherry tomato
halves & lettuce leaves

Combine shrimp, beans, green pepper, celery and onion in large bowl. Combine remaining ingredients and mix well. Pour over shrimp, mix and toss lightly to coat. Cover and chill at least 2 hours, lightly tossing once. Spoon salad into lettuce lined serving platter in individual plates. Garnish with tomatoes. September 24, 1992

SALMON RICE SALAD

2008-09-20T21:03:00.000-07:00

2 c. Carolina rice, cooked & cooled
1 c. celery, sliced
1/2 c. green onion, sliced
1/2 c. sweet pickle relish
1 c. salad dressing
1/2 tsp. black pepper
2 (6 1/8 oz.) cans Chicken of the Sea
skinless boneless pink salmon
1/2 c. red pepper, chopped
1/2 c. pine nuts
1 c. frozen peas, thawed
Lettuce leaves

Combine all ingredients and toss gently. Chill. Serves 6.

SHRIMP GAZPACHO

2008-09-20T21:01:00.000-07:00

2 garlic cloves, chopped
2 tbsp. olive oil
2 tbsp. red wine vinegar
2 tbsp. fresh lemon juice
1/2 lb. cooked lg. shrimp, peeled &
deveined
3/4 lb. lg. plum tomatoes (about 6),
seeded, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1/2 lg. cucumber, peeled, seeded,
chopped
1 bunch green onions, chopped
1/2 bunch fresh cilantro leaves,
chopped
1 lg. Jalapeno chili, minced
4 1/2 c. tomato juice, chilled
Lemon wedges

Combine first 4 ingredients in medium bowl. Add shrimp; cover mixture and refrigerate 1 to 2 hours. Combine tomatoes, green and red pepper, cucumber, green onions, cilantro and Jalapeno in large bowl. Add tomato juice. Stir in shrimp mixture. Season to taste with salt and pepper. Garnish with lemon wedges. 6 servings. My family adores seafood and likes Gazpacho, so I thought it was a good idea to make it different then the usual. Think your family and guests will find it wonderful also.

SEAFOOD BISQUE

2008-09-15T21:03:00.000-07:00

1/2 c. onion, chopped
1/2 c. celery, sliced
1/4 c. butter
1/2 c. flour
4 1/2 c. water
1 chicken bouillon cube
1 tbsp. ketchup
1 bay leaf
1 tsp. seasoned salt
1 1/2 c. (two 6 oz. cans) crab meat
or shrimp and juice
1 c. undiluted evaporated milk

Saute onion and celery in butter in large saucepan. Stir in flour. Gradually stir in water. Add bouillon cube, ketchup, bay leaf and seasoning salt. Heat to boiling; reduce heat and boil gently 5 minutes. Add seafood and juice; stir to break up meat. Boil gently 5 minutes. Discard bay leaf. Stir in evaporated milk. Reheat to serving temperature; do not boil. Makes 7 1/2 cups.

SEAFOOD PASTA SALAD

2008-09-10T21:03:00.000-07:00

1/2 c. Miracle Whip salad dressing
1/4 c. Kraft "Zesty" Italian dressing
2 tbsp. Kraft 100% grated Parmesan
cheese
2 c. (8 oz.) corkscrew noodles,
cooked, drained
1 1/2 c. (8 oz.) imitation crabmeat,
chopped
1 c. broccoli flowerettes, partially
cooked
1/2 c. tomato, chopped
1/4 c. green onion, sliced
1/2 c. green pepper, chopped
(optional)

Combine dressings and cheese; mix well. Add remaining ingredients; mix lightly. Chill.

MACARONI SALAD WITH SHRIMP

2008-09-05T21:02:00.000-07:00

4 c. cooked shell macaroni
3 c. chopped shrimp (pre-boiled in
seasonings)
1 onion, finely chopped
1/2 c. finely chopped celery
1/4 c. green pepper, chopped
5 hard-boiled eggs, chopped
1 c. mayonnaise or salad dressing
(may use half mayonnaise & half
salad dressing)

Combine all ingredients, cover and chill overnight. Yield: 10 to 12 servings.

CRABMEAT SOUP

2008-09-03T21:20:00.001-07:00

1 (11 1/4 oz.) can green pea soup
1 (10 1/2 oz.) can tomato soup
2 soup cans milk
1/2 c. light cream
1/4 c. sherry
1 (6 1/2 oz.) can crabmeat, drained &
cartilage removed

Combine soups in saucepan. Gradually stir in milk. Add cream, sherry and crabmeat. Heat slowly, stirring occasionally. Do not boil. 6 servings.

SHRIMP REMOULADE

2008-08-25T21:02:00.000-07:00

2 hard-cooked eggs, mashed
2 sticks celery, minced
1 tsp. Worcestershire sauce
2 tbsp. sauterne (table)
3 tbsp. mustard
8 tbsp. Zatarain's creole mustard
1 pt. mayonnaise
1 tsp. salt
1/2 tsp. pepper
1 tbsp. sugar
3 tbsp. grated onion
Juice of lemon
2 cans shrimp or fresh boiled shrimp

Mix all ingredients together and serve over lettuce and tomatoes.