Types of Seafood
Types of Seafood
Louisiana Shrimp Kabobs – Get in the Spirit for the New Orleans Jazz Festival
The New Orleans Jazz & Heritage Festival is April 27 – May 6, 2012. These Spicy Shrimp Kabobs will get you ready for the great food at the festival. A hint for grillers – soak the wooden skewers in water for about 20 minutes prior to using.
Click here for New Orleans Jazz Festival schedule at their website www.nojazzfest.com
Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
Ingredients
- Louisiana Shrimp Kabobs - Get in the Spirit for the New Orlenas Jazz Festival
- 1 1/2 tablespoons paprika ground
- 2 teaspoons ground thyme
- 2 teaspoons oregano leaves
- 1 1/2 teaspoons garlic powder
- 1 1/2 teaspoons brown sugar
- 1 teaspoon onion powder
- 1 teaspoon black pepper coarsely ground
- 3/4 teaspoon table salt
- 1/4 teaspoon ground cayenne pepper
- 1 lb shrimp raw large cleaned
- 1 tablespoon extra virgin olive oil
Instructions
Soak sixteen wooden skewers in water for 20 minutes before grilling or broiling to prevent burning.
Prepare the Cajun Rub by mixing all the ingredients except shrimp and olive oil in a small bowl stirring well.
Place the shrimp in a large bowl and sprinkle with the rub. Drizzle with the olive oil. Toss to mix and set aside for 15-30 minutes.
Thread 4 shrimp onto each skewer by bending each shrimp so that the ends of the shrimp are nearly touching. Insert the skewer right above the tail so that it skewers the shrimp twice.
Grill the kabobs turning occasionally over medium heat for about 6 minutes until the shrimp turn pink and are cooked through. If broiling broil the skewers turning occasionally under a preheated brewer for 6 minutes.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2012/04/25/louisiana-shrimp-kabobs-get-in-the-spirit-for-the-new-orleans-jazz-festival/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
Incorporate Florida Seafood in your plan to get healthy in the New Year!
Fresh Florida Seafood is a Healthy Way to Stay Fit in 2012
Every year 40% of Americans make a New Year’s resolution to lose weight. Of those, less than half are still successfully dieting after six months. Seafood is a great way to tackle both weight loss issues and health issues that many Americans encounter today. Studies have shown that people that eat fish and shellfish on a regular basis are healthier than those who don’t. Seafood is a source of many health benefits including maintaining good eyesight, managing Type 2 Diabetes, reducing the risk of heart disease and stroke, as well as reducing the risk of many types of cancers.
The fatty acids found in fish, Omega 3’s, concentrate in the eye and retina and are very important for visual function. Omega 3s can also contribute to the health of brain tissue and may reduce the risk of many types of cancers by 30-50%, especially oral, colon, breast, ovarian and prostate cancer.
Type 2 Diabetes is rapidly increasing among Americans and is more common in people who are overweight and inactive. Unfortunately, once diabetes has developed, heart disease is more likely to follow . Research has shown that eating fish every other week reduces the risk of heart disease and stroke by reducing blood clots and inflammation and improves blood vessel elasticity. It also lowers blood pressure and helps manage blood sugar levels.
So, the next time you visit your local supermarket or retail store, think about the health benefits of choosing Florida Seafood for your meal and incorporating it into your plan to get healthy in the New Year. In addition to being delicious, it’s an excellent source of vitamins, minerals, and proteins and is low in cholesterol and fat.
Need some recipes or a buying guide for Florida Seafood? Visit www.fl-seafood for hundreds of Fresh From Florida Seafood recipes and to find out where to buy it fresh!
Stone Crabs
Raw Claws are brownish
Cooked claws turn orange
Season – October 15 until May 15. | More Stone Crab and Spiny Lobster
Life Span – Males crabs live to about 7 years and female crabs live to about 8 years.
Sustainability – They are a renewable commercial fishing resource. Population levels are estimated to be high and no overfishing is occurring. It is nearly impossible to wipe out the stone crab population due to the fact that the crabs are not harmed and are able to regenerate their claws.
How they Are Fished – All of the stone crab claws on the market come from wild fisheries; there is no aquaculture for stone crab claws. Crabs are caught in traps, Only one claw per animal is harvested – so they can continue to eat and defend themselves – then returned to the water alive to generate new claws, regenerating 4 to 5 claws in its natural lifetime.
Cool Fact – Each time the crab molts, a new claw grows larger. A “large” crab claw can weigh up to half a pound and “colossal” claws have reached a pound or more. In order to be fished, claws must be at least 2 3/4” in length and they cannot be taken from egg-bearing females.
Healthy – A good, low-fat source of protein, vitamin 6, selenium and magnesium. A 4 ounce raw portion is equal to 60 calories with zero grams total fat.
Sizes – Contrary to popular belief, stone crab claws are graded based on weight, not size.
- Medium claws weigh up to 3 ounces (5 to 8 pieces per pound)
- Large claws weigh between 3 and 5 ounces (3 to 5 pieces per pound)
- Jumbo claws weigh 5 ounces and up (3 claws per pound)
How To Tell Freshness – Once cracked, if the meat comes off the shell easily it’s fresh. If it sticks, they’ve been frozen. Stone crab claws have a 5 to 7 day shelf life.
Serve – Once harvested, the raw claws are cooked on the boat or more commonly at dockside. In a restaurant, hot crab claws may mean that they are re-heated. But you can opt for either hot or cold. Eat with a simple squeeze of lemon on the meat, or dip in drawn butter, or in a mustard sauce.
How To Crack The Claws – Place crabs in a towel or put a plastic bag over the claw (this will keep from splattering crab juice all over you and everywhere else). Using the back of a large spoon, hammer or mallet, strike the back or rounded side of the two knuckles and finally the claw with a quick snapping motion. The shell should be cracked gently, so the meat stays intact and is not pierced by the shell. Next, peel the shells from the claw and then separate the two knuckles from the main pincher. That’s where the tasty goodness is found. One note of caution, there is a hard center membrane inside the meat, so when biting into the meat be careful.
Panko Breaded Lionfish Nuggets
A closeup of a lionfish living in the aquarium exhibit maintained by Mote Marine Lab at the Florida Keys Eco-Discovery Center in Key West. Photo credit: Nancy Diersing, Florida Keys National Marine Sanctuary.
Ingredients
- 4 oz of Lionfish
- Flour
- 1 cup liquid egg
- Panko breadcrumb
- Salt & Pepper
- Cajun seasoning
Instructions
In 3 separate bowls place your liquid egg, flour and breadcrumb.
Cut Lionfish into small bite sized pieces and season with salt & Pepper & Cajun seasoning.
Dip pieces into flour, shake off excess flour, and then dip into liquid egg and then into Panko breading.
Once covered in the breading they are ready to take a long hot bath in some hot oil at 325 degrees until crispy golden brown.
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http://mustlovefishing.com/safe-gulf-coast-seafood-recipes/2011/11/12/panko-breaded-lionfish-nuggets/Copyright 2001-2011 Gulfscapes Magazine. For info visit www.gulfscapes.com or call 361-548-6804
