Page 1

Gearing Up For Seafood 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 shelfstable 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 convenient, shelf-stable seafood is low in fat and calories,” said Registered Dietician Sharon McNerney. “Albacore tuna and salmon are major sources of protein and hearthealthy 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: Gearing Up For Seafood Teriyaki Cashew Tuna Ingredients: 1/3 cup teriyaki sauce or stir-fry sauce 2 (6-oz.) cans drained Chicken of the Sea® 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 Gearing Up For Seafood Directions: In medium bowl, gently combine the sauce with Chicken of the Sea® Albacore Tuna; set aside. In a large skillet, heat oil until hot; sauté 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 Gearing Up For Seafood Are you a seafood lover well if you are here is something different, this recipe will tantalize your taste buds and make you scream for more, this is a great appetizer as well as a wonderful dinner, in this recipe you must use your judgment and use as much of a particular ingredient that you like or as little of each that you don’t like but you will find that by adding all the ingredients gives a nice balance to this dish. Am I making you hungry? Well I hope so, now do stay with me because I can show people how to do things better than I can tell you. Ok were off. Gearing Up For Seafood Open 12 raw clams to be on the half shell and do take the time to check for pieces of shell in the clam, loosen the calm from the bottom part of the shell. Herb Butter for clams: Butter Mince some watercress, parsley, shallots, anchovies, almonds, just a bit of garlic Add some Pernod wine, Anisette, and a few drops of tobasco sauce Mix the above ingredients together. Place some of the herb butter mixture on each of the clams than place a ¼ slice of imported swiss cheese on the top of each clam, if you like more cheese then just add it, place the clams under the broiler until the cheese is bubbly and brown. Now it’s up to you to enjoy it. Gearing Up For Seafood Remember you can us as much or as little of the ingredients that you like because your making

this to your taste, but personally I like the wines. “enjoy” Gearing Up For Seafood A dare. A local curiosity. A southern specialty. These are enticements you heeded in your intro to Louisiana oysters. However, the mystique of oysters may actually scare some home cooks away. The Louisiana Seafood Board brings you a handy guide to selecting and preparing oysters, so you can serve this delicacy fearlessly. Gearing Up For Seafood What Do Oysters Look Like?

Oyster meats are cream to light brown with ruffled edges and a silky texture. Avoid fluffy white oysters as they’re filled with water. Oysters should not be floating, but packed closely-with no more than 10 percent liquid. Oysters are available in pints or quarts. The containers should be clean. Check for governmentrequired information: best-if-used-by date, interstate shellfish permit #, weight, nutrition facts, and country of origin. Gearing Up For Seafood How Do Oysters Smell? Oysters have a clean ocean smell. Never buy oysters with an odor. Gearing Up For Seafood How Much Is One Serving? Louisiana oysters are available year-round and vary in size from season to season. Skinny oysters come as many as 30 to the pint. Medium or fat oysters come 16 to 18 per pint. Either way, a pint is approximately three servings. Gearing Up For Seafood What Do Oysters Taste Like? American oysters, Eastern oysters, Gulf of Mexico oysters, or Louisiana oysters-they are actually all the same animal. In fact, there is only one oyster that is native to the Gulf and Atlantic coasts. However, like fine wines, oysters have subtle nuances in flavor-depending on where they’re cultivated. In a blind taste test by an independent researcher, consumers chose Louisiana oysters over others sold in the U.S. 85 percent of the time. Try this longtime Louisiana oyster favorite.

Gearing Up For Seafood Traditional Louisiana Oyster Stew 4 servings 11/2 pints medium Louisiana oysters 1/2 cup shallots, diced 1 pint milk 2 Tbsp. butter Salt & pepper to taste Over a high heat, sauté shallots in butter. Stir in milk. Bring to boiling point, then lower heat. Ease in oysters. Simmer until oyster edges furl (3-5 minutes). Add salt & pepper. Serve with crackers. Gearing Up For Seafood If you are an oyster lover then this recipe is for you to enjoy.<br> There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name. 24 oysters on the half shell 12 slices of bacon ½ cup butter 1/3 cup chopped green peppers 2 tablespoons chopped chives 4 tablespoons chopped parsley juice of a lemon Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon. Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice. Bake at 450 degrease until bacon is crisp.

When the oysters are cooked, plate them so they will appear to be so good that you just can’t wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them. Oh by the way don’t eat them alone food is always enjoyed more if you are enjoying it with someone else.

Gearing Up For Seafood