Greetings from the Bayou state of Louisiana where we're just coming into the middle of crawfish season as I'm writing this on March 28th. We've got a few more good weeks left to go in the season and so far It's been a good season for crawfish with the supply plentiful and the price in reasonable range, although we've just come off easter weekend, when things can tighten up because of the celebrations. That's right, down here in Louisiana we celebrate Easter with more than just chocolate and colored eggs. We boil crawfish on easter Sunday.
This weekend makes three weeks in a row we've boiled, so I thought I'd drop an idea into your head about what to do with the extra crawfish that might be left over from the boil. Here's what I do.
1) The very next morning I get up early, and using crawfish I peeled and saved the night before, I make a crawfish and cheese omelet. Nothing tricky here, just a plain omelet with american cheese. I've had people look at me like I'm crazy when I tell them this but if you've never had a crawfish and cheese omelet you haven't eaten.
2) Crawfish and butter sandwiches. Simple, quick, and great.
3) Throw the leftover crawfish into some boxed Jambalaya. This isn't as good as made from scratch but it works and it's quick.
4) Have my daughter make a crawfish pie. I don't know the recipe but if you email me at edrouant@charter.net I'll get it for you.
5) Saute some onions and green peppers in butter. Add a tiny amount of crab boil towards the end, about a quarter teaspoon. While you're doing this grill some steaks plain. (Maybe a little salt and pepper) Right when the onions and peppers are ready, throw the crawfish in. Serve the steaks with heaping spoonfuls of the saute piled on top of the steak. Killer cholesterol but man that's a meal.

Sushi has been a staple of Japanese diets for centuries, in some form or another. But it is just in the last few decades that it has become so mainstream. Today, you can go to most major supermarket chains and find that at least some of their locations sell pre-made sushi, or some of the ingredients to make it. All major cities (and some smaller ones, too) have at least one restaurant dedicated to sushi (though you may be able to get other Japanese or Asian foods as well).

Of course, with the popularity of sushi exploding and the reservations for the best sushi restaurant filling up, there comes a time when people might want to make their own. And why not? It's a fun project to work on and is a nice change from the usual dinner-at-home fare. But before you go to the store and stock up on those sushi-making foods, one should be well-informed. Sushi is more than just raw fish and rice. There is a lot more than meets the eye in preparing it, especially when it comes to picking out the fish. You must be aware of these things so that you don't get sick!

After you have selected the type of fish you want for your sushi (salmon, tuna and eel are amongst the most popular), then look up online or in your phone book for fish markets. Though most chain grocery stores sell fish, it is not usually "sushi-grade", and that is exactly what you need here. All raw fish to be used for sushi (with the exception of tuna) must be frozen long enough to kill any parasites. Tuna is the exception because it is not prone to parasites.

Now, here is a bit of a catch. There is not one set of laws that say the exact temperature that sushi-grade fish must be frozen at. There is likewise no law that says how long the fish must be frozen at any particular temperature. In some states, the fish only need be frozen if parasites are found. The good news here is that either way, in order for fish to earn the title of "sushi-grade", it must be closely inspected, whether it is frozen or not. This means you will get the freshest, safest fish possible for your meal. In fact, sushi-grade fish is so clean and safe, that many people buy it to use for all their seafood dishes, not just sushi. This is a good idea, unless you are on a budget. Sushi-grade fish is more expensive because of the strict inspection procedures and care that gets taken before it earns this label. But when it comes to health, particularly with seafood, the extra money is well-worth it. Call it an investment into your peace of mind. And an investment into a fun evening of making and eating one of the hottest ethnic foods in the country.

Fish Oil--doesn't sound too appetizing, does it? Well, even though the thought of it may be disturbing to some, Omega-3, the fatty acids found in fish oil, has been proven to be essential in our diets. See, the thing is, Omega-3, such as linolenic acid, cannot be created in the body without first obtaining it from the foods we eat. Certain members of the Omega-3 family, like Eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), are available only through fatty seafood, such as salmon, albacore, tuna, anchovies, sardines, and trout. Eating fish such as these can help the body tremendously. They reduce the risk of developing arthritis, high blood pressure, and heart disease. They are also very important for normal brain development, good eyesight, and nervous system function. They can even help the body fight off some cancers. And that is more than enough reason I need to start eating more fish.
You can also consume linolenic acid from soybeans, walnuts, wheat germ, and flaxseed, but these non-aquatic foods are no substitute for fatty fish. Fish is the food that has the EPA and DHA that your body craves. If you are not a fish-eater, don't worry. It is not the end of the world. Simply consider taking supplements to make sure that your body receives enough of what it needs to stay happy and healthy.

Shrimp or crawfish etouffee, a Cajun dish, is delicious and easy to make. Served with rice and a salad, etouffee makes a great dinner or party entree and can be stretched to feed a crowd. You can make it mild or spicy to suit your taste, and add other ingredients to make a unique dish of your own. If you are not that familiar with Cajun food, etouffee is a great start. All of the ingredients can be purchased in almost any grocery store now; I've made etouffee in many different parts of the US and have had no problems finding what I needed. Try this recipe for etouffee.

1/2 stick butter
4-5 T. flour
1 bell pepper, chopped
1 small onion, chopped
3-4 stalks celery, chopped
1 10 oz. can RoTel diced tomatoes & green chilies
1 10.5 oz. can condensed cream of mushroom soup
1-2 one lb. pkgs. of frozen crawfish tails or 1-2 lbs. of cleaned shrimp

Melt butter in large skillet. Stir in flour, adding enough to make a paste. Stir continuously until flour & butter mixture is browned; the darker the color, the richer the roux will be. Make sure that none of the roux burns, as this will ruin the whole batch. I like to put up something to which I can compare the roux color; for instance, if I want a really dark roux, I'll set a Hershey's cocoa tin next to the skillet so I won't stop browning until it is that color. Usually I make it lighter though, about the color of my Bass loafers. Under no circumstances should you stop browing the roux at a very light color, or you will have a roux that tastes like cream gravy. I'm not saying that cream gravy is bad, but that isn't the right color for this roux; it has to be darker.

After the roux is browned, stir in the chopped veggies. Sometimes I also add some mushrooms if I want to stretch the etouffee, and you could add other firm vegetables that you like too. Stir and add the RoTel tomatoes. The tomatoes come in different versions of hotness; I usually use the "original" version, but you can use mild or extra spicy if you like. Add some water and cook for about 10-15 minutes on low, just simmering until the veggies are tender.
When the vegetables are tender, add the mushroom soup; stir to break up lumps and blend in with the simmering mixture. Next stir in the crawfish or shrimp; sometimes I add both if I want a good, thick etouffee for company. You can add the frozen crawfish without thawing it first; stir to break up into chunks and simmer until it thaws. Cook until the etouffee is hot; don't overcook or the shrimp/crawfish will shrink and become hard.

Serve the etouffee over rice; crackers are a good accompaniment, as is a green salad.

By Eliza Ferree

Over the summer I promised my kids that we'd go fishing and that whatever they caught we'd cook. The idea was if they could learn to fish I could learn to cook whatever they caught. Okay, this was definitely a learning situation here and a lesson well learned.
I had no clue how to cook seafood that they might catch on their hook and I wished really hard they only caught a catfish, as that was the only thing my father caught when I was younger. I remembered they tasted great, especially with lemon sprinkled over them and melted butter. But honestly that is all I could remember, granted I remembered them being wrapped in aluminum foil and thrown over the barbeque but nothing else.
They never did catch catfish; instead they caught little tiny fish. One fish even barked when it was on the dock, they were too tiny to cook but a local fisherman asked if he could have them as bait. Within two hours my kids caught four tiny fish and just as we were about to call it a day he got a tug on his line.
"Mom, something has my hook!" I tried telling him to pull it in but it was taking the line further out or something, I had to help him. It wasn't like before. I started wishing we'd left a little earlier as I knew now this was bigger and I'd have to cook whatever it was. As he pulled it up over the rail we saw it was pink...no it was blue, only parts were pink. It was a crab! I'd never actually seen a crab on a hook only on plates at Red Lobster or something like that.
I wasn't sure how to get the thing off the hook and it kept snapping its claws at me. The local fishermen saw that we were having problems and came down to help. My son cast his line back out and within 5 minutes caught a second one, my daughter caught a total of 5 tiny fish that day. We gave the tiny ones to the fishermen for their help on getting both crabs off the hook.
How was I going to cook two crabs?
Here's what I did: (do not do this, it doesn't work)
- Placed the two crabs in a plastic bag, as I didn't have a big enough bucket for them.
- Dropped the bag in the kitchen sink and set them in water. (try picking them up once they are free in water, it's not a simple task.)
- Boiled water.
- Tried many times getting the crabs out of water with two forks.
- Success! Got the crabs in the boiling water and listened to them scream.
- Cooked them for about 1 hour. (this is way too long for this size)
- Drained water and placed crabs on a plate.
- Kids wouldn't eat, especially when I opened them up.
What did I learn from all this?
I learned never let the kids talk with them before cooking them. They won't eat something they think is a pet. Second, buy either fresh crab from a market or a local seafood place unless you KNOW what you are doing.
Here is the correct way to cook a crab:
DO NOT COOK CRABS IF THEY ARE ALREADY DEAD.
Boiling Crabs
Depending on the size of the crabs, you may only have to cook them for 5-10 minutes. You can boil many crabs at a time for about 15-30 minutes. While the crabs are boiling sprinkle in your seasonings of your choice, I like adding a bit of lemon to mine. After your crab is cooked, if you have any leftover crabmeat it is safe in the refrigerator for 3-5 days. I didn't eat all mine that day and since I wasn't sure I threw it out.
Steaming Crabs
If you have a crab-steamer, wash your crabs first under water. Place crabs in your steamer and steam for 20-30 minutes. Once done, place them on a plate and eat. Whichever way you do it, remember not to cook them too long, they will not turn out. Make sure not to try to pick them up while they are alive either, that hurts. From now on I am sticking with buying them from the store.

By Eric Drouant
(http://www.edrouant.com)

There is a mystery that surrounds seafood, perhaps because there are so many types of seafood and so many different ways to prepare it. Anyone can throw a hunk of meat on the grill or in the oven, but because of its nature, seafood is a little more challenging but not overly so. You don't have to be a great chef or take classes to prepare great seafood, you just have to pay attention and gain a little experience and you'll be turning out great seafood dishes with the rest of us Cajuns even if you haven't had much success with it in the past.
Of course it helps to be close to the source, mostly because seafood is always best when prepared fresh, but with the transportation systems and refrigeration techniques we have today, it's usually not a problem to obtain fairly fresh seafood no matter where you live. Which brings us to my first major point about seafood:
If you can catch your own do it! I'm from Louisiana where we have more opportunities to obtain our own seafood than most area of the country. Blessed by Mother Nature with an abundance of waterways and different types of wetlands, and the fact that we sit right on the Gulf of Mexico, we enjoy both salt and freshwater fishing, oystering, shrimping, crawfish and just about anything you can imagine.
The great joy of obtaining your own seafood is the stories you get to tell at the dinner table. There's nothing quite like enjoying seafood you've gone out and gotten yourself. Half the fun of eating a piece of fish is telling the story of the epic battle it took to haul him in, or how you ran into that school of speckled trout that were hitting on everything you threw in the water. I would imagine hunters get the same feeling by sitting down at the table and eating venison steak from a deer they bagged themselves.
In addition to the stories, by catching your own seafood you've assured yourself of the freshest possible ingredients, and as we said before, the fresher the better. Once caught though, seafood needs to be handled a certain way to preserve as much of that freshness as possible in anything that you want to store and save for later consumption. Here are a few tips.
With any type of seafood, is it fish or shrimp or whatever, GET IT ON ICE QUICKLY!
With any store bought seafood, you should take an extra minute to determine its freshness and it isn't difficult to do if you know what to look for. Here are a few easy things to check.
Crabs: Always buy live crabs. A dead crab could have been dead a long time and you wouldn't know it. These babies will be sluggish if they've been kept on ice but if you pick them up carefully, you'll see the movement in a live crab. If you're buying a bushel, you may find a dead crab or two. Just get rid of them. Don't take the chance
Oysters: These are a little harder to check. The best advice I can give you on oysters is to only buy them from a long established outlet, unless you know someone personally at a new place. The reason for that is twofold. First of all, if they've been around a long time they've probably done the right thing by people and sold them fresh product, Secondly, they've got long term relationships with their suppliers and have weeded out the less trustworthy. If you do want to run some type of spot check, bring along an oyster knife and open a couple. They should be clamped town tight. If they're loose don't go for them.
Shrimp: Fresh shrimp are NOT pink. Fresh shrimp are brown and clear. The head should not be falling off and they should still be on ice when you get them.
Fish: Smell them first. It may sound weird but fresh fish doesn't have a lot of odor. If there's a heavy fish smell they're probably not fresh. I look at the eyes. If they're clear, OK, if they're milky walk away.
After buying your seafood, it's best to prepare it as soon as you can but this is not always possible. I will buy 50 pounds of shrimp at a time and obviously some of it is going into the freezer to be enjoyed down the line. Here's what I do with shrimp.
Peel the heads off. Rinse the tails (leaving the shells on) very thoroughly. I always store my shrimp in a Tupperware container. Fill the container about 2/3 of the way to the top with shrimp, then fill it with water just enough to cover the shrimp.
For fish I just filet them, clean them up with a lot of running water, and freeze them in plastic storage bags. They'll keep pretty well that way, but at my house fish don't have to last much longer than a couple of months.
I don't like to freeze oysters because they tend to get a lousy texture, but if you're using them for a gumbo they're passable. Oysters should also be washed before freezing.
I don't freeze whole crabs. It's a tough job to pick a lot of crabs without eating them but that's what I do. I guess I should mention that we're talking about cooked crabs here and not raw crabs. Freeze the meat in plastic freezer bags that are well sealed.
These are the sea foods that I have experience with freezing. I'm sure there are lots of things like squid and lobster that I know nothing about, but if you are dealing with a local seafood outlet I'm sure they'll be glad to advise you on the best way to preserve those items.
All you are doing with these suggestions is assuring yourself of the freshest highest quality ingredient you can put on your table. There's nothing secret about it, fresh is always better.

By Eric Drouant

Here's a recipe that hard to beat. You can make it a meal or you can use it as an appetizer.
Down here in Louisiana we use either brown shrimp or white shrimp, whichever happen to be in season. It's always best to use fresh shrimp but I have used frozen in a pinch. I also think it comes out better if you use the shrimp with the heads on, but again I've done it both ways and it's always good.
here's what you'll need:
5 lbs of medium to large shrimp.
1 lb of butter. (I like to use real butter but if you have to you can use margarine.)
1 large onion cut up into small pieces.
1 teaspoon minced garlic. (This is optional. I'm a garlic freak. You can also use about 1/2 teaspoon of garlic powder.)
1 tablespoon of salt.
1 tablespoon of liquid crab boil.
Get a pot big enough to hold all the ingredients and just throw everything in. Use a medium heat setting and keep stirring. The most important thing now is to stir frequently and DON'T OVERCOOK. When the butter is melted and the shrimp have just started to turn pink turn off the heat, move the pot to an unlit burner and keep stirring for a few minutes. If you overcook the shrimp they'll be tough, and hard to peel.
Serve the shrimp up in bowls with plenty of your favorite crusty bread. Being in New Orleans, I use French Bread, but I don't see why you couldn't use another type except maybe plain white bread.
Use the bread to dip in the butter. This is a finger food so you're going to need plenty of paper towels and eat in casual clothes.
As I said in the beginning you can use this as an appetizer or a main meal. We'll make this as a side dish for Gumbo or Jambalaya or just about anything.
Enjoy!

1. It has heart-healthy omega-3 fat in it. You have likely heard of this, but what is it, exactly? All forms of protein, whether beef, chicken, pork or seafood, has fat. Salmon has fat, too but some of that is omega-3 fats, which offer a variety of healthy benefits, such as preventing Alzheimer's and memory loss. It also helps keep your vision sharp as you age, keeps your immune system in check, and may prevent certain cancers.

2. It has become more popular, and therefore less expensive. With demand comes supply, and with too much supply comes lower prices. Some grocery stores will carry farmed salmon in bulk for as little as $1.99 /lb, a bargain! If you know how to filet the fish yourself, buy it whole and you may get it even cheaper! Salmon freezes well and can be stored up to six months in your freezer so that none of your bulk-priced coup will go to waste.

3. It has more protein than beef! Yes, you read that right. In fact, salmon has more protein than beef, pork or chicken. The real kicker here is the fact that salmon not only has more protein, but is lower in saturated fat than all three of the traditional meats.

4. It's great on the grill! People who love to barbecue generally don't include any seafood on their grocery lists. But putting a nice piece of fresh salmon over some coals will enhance the flavor. Smoked salmon usually costs a nice bundle because of its wonderful taste. If you simply place some foil over your grill, you can smoke it yourself and save money and add a little variety to your usual barbecue menu.

5. Canned salmon can help fight osteoporosis. Unlike other canned fish, which sometimes lose their nutrients, canned salmon that contains bones (some come in boneless variety, which won't help in this case) contains extra calcium, which fights against bone loss. The bones are so small and soft, that they are completely edible; you may not even notice them at all!

One of my favorite things to cook on the barbeque grill is shrimp. The grill adds a unique smoky flavor to the shrimp that cannot be duplicated anywhere else. The following two simple recipes are an easy way to add something unique to grill next time you have a cookout.

Traditional shrimp scampi can be modified for the grill. This is a quick and easy dish to throw together at the last minute. Lay out a piece of aluminum foil (about 12 to 18 inches long). Place some fresh or thawed shrimp in the middle of the foil and add several thick pads of butter. Sprinkle the shrimp and butter with garlic salt, or add fresh garlic. Make a loose "pocket" for the shrimp by loosely rolling two opposite edges of the aluminum foil together, the rolling in each side. The foil should be loose enough to allow excess heat to escape, but make sure there are no holes or gaps for the butter to escape through when it melts. Place the pocket on the grill over indirect heat. Allow the butter to melt and simmer. Cooking time will vary depending on the temperature of the grill. The shrimp will be opaque when fully cooked.

Another grilling favorite is shrimp kabobs. With various shaped vegetables of many unique colors, kabobs can be a visually appealing dish as well. Simply push fresh or thawed shrimp onto a bamboo skewer, alternating with vegetables of your choice such as whole mushrooms and vegetable slices. Colorful pepper slices are an excellent choice. To add flavor, you can marinate the shrimp, or the entire kabob, for a few hours in any grilling marinade. For a lighter seasoning, try brushing the kabob and the grill with flavor infused olive oil. For a creative touch and a unique presentation, try finding a unique alternative to the traditional skewer, such as a herb branch. Cook each kabob on the grill for about three minutes on each side, or until the shrimp is opaque.

If you are anything like me, you would love to spend hours in the kitchen creating splendid meals of scrumptious proportions. However, in our busy, on-the-go lives, we just don't have the time. So, I think that everyone would agree that the best recipes are the ones that consistently turn out delicious and are simple and quick to make. Well, I have the recipe for all of us quick-cook wannabe chefs: shrimp almandine. And if you like sweet meals, this is the meal for you.

So, here's what you need to get started:
1 pound of linguini pasta
1 cup of flour
a pinch of salt
1 pound of medium shrimp (peeled and deveined)
½ cup of butter
1 cup of honey
½ cup slice of almonds
½ cup of amaretto liquor (Yum!)

Here we go! Grab a large pot of lightly salted water and bring to a boil. Then, add in the pasta. Although the original recipe I found called for angel hair pasta, I found that linguini works better, so to each his own. Anyway, cook the pasta in the large pot for about 8 to 10 minutes or until al dente. Then drain. (Like you need me to teach you how to cook pasta!) Next, place the flour in a separate bowl and season with a pinch of salt. Did you know that a pinch is actually a real measurement? How cool is that? Okay, back to business. Pat the shrimp dry with a paper towel, and place onto a paper towel-lined dish. Put the shrimp to the side. Melt the butter in a large skillet over medium-high heat until the butter bubbles. A non-stick skillet works best. Coat each shrimp with flour, a few at a time, and place in the skillet. Try to work quickly because shrimp tend to cook fast! Cook the shrimp only partway for about 2 minutes. Place the half-cooked shrimp on the paper towel-lined dish, and set aside yet again.

Stir in the honey and almonds into the skillet and return to a simmer. Cook for about 2 to 3 minutes. Now, here is the fun part. Carefully, very carefully, pour in the Amaretto. Light a match, or if you have one, a wooden skewer. Holding you hand away from the flame and to the side of the skillet, ignite the Amaretto. This took me a couple of tries, but it is worth it. This process will quickly burn off the alcohol and speed up the reduction process. Plus it looks cool and is fun! Lightly boil your concoction for 2 minutes.

Finally, return the shrimp and pasta to the skillet and toss together until heated throughout. And there you have it: shrimp almandine. How easy was that? I have served this dish to many of my friends and was confident enough to serve it to coworkers. The consensus was that they all loved it. It is very sweet dish, so I recommend that you pair it with a light bread and a nice Chianti. This is the perfect effortless dish that will 'wow' your dinner-party guests. And who doesn't want to do that?

Here's a nice quick way to prepare sautéed shrimp. It's tasty and easy. We usually do it as an appetizer or side dish with the main meal, or if twelve got shrimp left over from another dish. You only need about a pound of shrimp, but if you like it and want to do more just increase the ingredients proportional.
Here's the stuff to make it with:
1) Your favorite Italian Salad dressing
2) 1 1/2 stick butter
3) Tabasco sauce.
4) Salt and pepper
5) 1 beer

Get your favorite frying pan set up on the stove over a medium setting. Add your Italian dressing and get it hot but don't get it boiling. A light bubble is good. Add the butter. I like butter so I use a lot but you can cut back if you want. Margarine will work but I like real butter.
When that gets a little warm, add some of the beer. About a half a can. Drink the rest of the beer.
After the butter is melted in the pan, add the salt and pepper. This is where you have to use your own judgment. Taste it till you've got it the way you like it. Then add Tabasco. Again, some people like it fiery hot, others want just a mild kick so be careful and sample it a little at a time as you add the Tabasco sauce.
Drop the shrimp in and cook them until they just turn pink. Don't overcook them! Shrimp cook really quickly and if you go too long they'll get tough.
You can use these in just about anything, although I like to just put them in a bowl and spear them out with a fork. I've had my kids pour them out on top of pasta or rice. In fact, if you increase the recipe, you can make this a main dish. It's really good.

I thought it would be nice to have someone chip in a few words about raw oysters. Either you love them or you hate them. I love them.
I must admit though, that raw oysters are an acquired taste, and I am speaking of the oysters naturally found in the waters of South Louisiana. I have no experience with other types although I am told there are places you can go and try a cross section of oysters from all over the country.
The oysters in South Louisiana are best eaten in the months of September through April. The colder the better is my experience. The advice given around here is that you should only eat oysters in a month that has an "R" in it. this is just a coincidence in that these months tend to be the months of cooler weather. In the old days before refrigeration was common, oysters would spoil quickly in the heat and cause sickness.
How I eat my oysters depends on the oysters themselves. I prefer a salty oyster, but the salt content can vary depending on the salt content of the water from which the oyster was harvested.
If the oyster is naturally salty then no condiments are necessary. You just slurp that bad boy right up and enjoy it. But if they are less than prime, I like to take a little cocktail sauce, mix in some fresh lemon juice, and go to town.
There is another way to do it though. If an oyster isn't salty enough, sprinkling salt on it doesn't do the trick. Here's something my mother taught me:
Imagine you've got company coming over. Raw oysters are on the appetizer menu, but you've tried them and don't think they're salty enough. Here's the solution.
Shuck the oysters about two hours ahead of time. Save them in a bowl and save the shells. Be especially sure that you save the liquor that comes out of the shells.
Add salt to cold water until it reaches the level of salt that you like. Put the salted water in a bowl with the oysters and the liquor and mix them up gently. Put the bowl in the refrigerator for about two hours.
Since the oysters are alive in the shell, they will circulate the salty water through their tissues. You then take a platter filled with crushed ice, lay out the shells you've saved, and put an oyster with a little of the liquor water combination in the shell. Most people will never notice the difference. It really works well.
It's probably best not to start your children out eating raw oysters at a young age unless they ask for it. I didn't develop a taste for them until I was about sixteen or so. People with hepatitis or compromised immune systems should also avoid eating raw shellfish. I have never had a problem because I've always bought my raw oysters from a place I know that has been around for years. There have been several instances of people selling oysters from lakes that have been banned, but they are few and far between. Just buy from someone you trust. If you are new to an area, ask a neighbor for a seafood place that's been around for a long time.

Have you ever wanted to wow a date with a home-cooked meal? As a formerly single male, I know that every woman loves it when a man cooks for her. It says, "I'm special to this guy." Even if the food isn't great, you'll still get the points for trying. But, if you're successful in creating an outstanding meal, then you've scored even more points!

If you're thinking, what should I make? A meal that's sure to impress any woman is a lobster dinner. Now guys, no running out to Red Lobster to pick it up and throwing it in a pot of water just before she arrives.

During the date, remember that talking is a necessity; none of the strong, silent type. You want her to like you! If you're lacking conversation, impress her with some lobster trivia and knowledge. ("Did you know that lobsters have five pairs of legs?")

One note to remember, you'll get more points by letting her watch you prepare the meal. After she has arrived, take the lobsters and place them into a boiling pot of water. While doing this, ask your date, "Did you know that a lobster's brain is about the size of a grasshopper? And that it doesn't feel pain the same way humans do?" This tidbit of information may help ease her mind as she hears the high pitched noise that lobsters make when going into boiling water.

If she asks if she can help, don't allow her to; this is your way of treating her. And you'll receive more points for that comment. Make sure the stereo is playing romantic music. (Nothing sets the mood for a crustacean dinner like a little Celine Dion!) Now that the lobsters are cooking, move over to the sofa for some intimate conversation. Remember guys, women like communication. If you can't think of anything to say, tell her, "did you know that approximately 80 percent of all lobsters come from Massachusetts, Rhode Island, and Maine?"

Now that your romantic meal is ready, make sure you the candles are lit. As a gentleman, pull her chair out to seat her. In addition to talking about her, dazzle her with, "Did you know lobster have teeth in their stomach." A dazed look may cross her face, so make sure you don't say this while she is taking a bite of her lobster. You could lose points there.

"Yeah, and did you also know that people used to think lobsters ate dead things?" Absorbed in all the knowledge you gained while shopping online at one of the numerous lobster web sites, you continue. "Oh, don't worry; researchers discovered that lobsters catch mainly fresh food like fish, mussels, sea urchins and even other lobsters."

By now you may be feeling like a moron for having all this lobster information at your fingertips, but hey, you're nervous! Dinner is over and she has barely touched her lobster, but the chocolate decadence your sister made was your saving grace. Just don't mention that your sister made it!

As you move back to the sofa, remember, women love to communicate! Suddenly there seems to be a lull in the conversation. You open your mouth to say something and she quickly puts her fingers over your mouth to hush you. No more lobster trivia, you think. So instead you take a chance, lean in to kiss her when suddenly she whispers in your ear, "Did you know that a female lobster mates primarily in the soft-shell state right after she's shed her shell?" Maybe your endless research on the internet paid off after all.

Grilled salmon or pan-fried catfish? Australian lobster tail or Alaskan king crab? When it comes to selecting seafood, it might be wise to rely on more than just our taste buds.

While it's easy to think the earth's vast oceans can provide a limitless supply of food, the truth is that the world's most valuable fish species are disappearing. That means that some of our favorite kinds of seafood may someday be nothing more than a memory on a menu.

The good news is that by being informed consumers, we can make dining choices that help protect the health and future of our oceans. To start, it's important to understand some of the causes of the declining fish population, such as overfishing, bycatch and habitat damage.

Overfishing refers to the practice of catching fish more rapidly than they can reproduce. As technology develops, fishing fleets have more sophisticated ways to catch larger amounts of fish in faster amounts of time. Despite regulations in place to protect certain species, many are still compromised by poorly managed fisheries and illegal fishing practices.

Bycatch is the catch of untargeted, or unwanted species. When using trawls (wide-mouthed fishing nets), fisheries also capture marine mammals, sea turtles, crabs and other "trash" fish that are discarded or left for dead. Almost one-third of the world's total catch is bycatch.

Harmful fishing methods are also responsible for habitat damage on the ocean floor. Every year, an area about twice the size of the lower 48 United States is dredged by bottom trawling fishing vessels. These trawlers negatively impact the environment by flattening the ocean floor and destroying critical eco-systems.

To remedy these problems, many companies are turning to fish farming, or aquaculture. Today more than 20% of the seafood consumed in the world is farm-raised, not caught from the sea. Ideally, aquaculture should help declining wild fish populations by giving them time to reproduce. Unfortunately, overcrowded fish farms are usually constructed in or alongside waterways where their waste and disease can destroy the habitats of wild fish living nearby.

It is clear the issues associated with fish depletion are of a serious, global scale, but there are simple ways you can make a difference. One is to make a conscientious effort to find out where the fish you buy comes from and how it was caught. Upscale fish stores or farmer's markets selling higher-quality fish are usually happy to educate customers.

At the supermarket, look for information about fishing practices on product labels and packaging.

When dining out, you can choose restaurants that offer sustainable seafood, fish that are caught or farmed with consideration for the long-term viability of the species and for the ocean's ecological balance. The Monterey Bay Aquarium's "Seafood Watch" website has links to finding restaurants and responsible retailers.

Ultimately, whether dining in or dining out, the choice is up to you. To make environmentally responsible choices, become more familiar with your seafood. Learn which species are thriving, and which are not. To help you, several organizations have developed guides that categorize fish based on fishing methods and population. The Shedd Aquarium and National Audubon Society even offer wallet-sized versions you can take to the market or out to dinner. The Audubon guide currently lists 13 endangered species to "avoid," including Chilean sea bass, orange roughy, red snapper and imported caviar.While the facts about declining seafood stocks are alarming, plenty of seafood populations are doing just fine. Seafood lovers, go ahead and enjoy your Dungeness crab, Alaskan salmon and ahi tuna. But when it comes to endangered species like yellowtail flounder, you may just want to remember: there are fewer fish in the sea.

Have you ever longed to work in an environment that constantly stimulates and inspires you to be your best? If so, you might want to consider getting a job as a fishmonger at Pike Place Fish Market in Seattle, WA. This world famous establishment has been putting smiles on the faces of customers since 1965. Juggling crabs and making fish fly is their specialty. It all started with a staff retreat when one employee stated, "let's be world famous!" They decided in order to be recognized in the fish marketplace you had to think out of the box.

That's when the fish began to fly, literally. They took a high spirited approach to customer service adding a touch of showmanship to every sale, and before they knew it, people were spreading the word. Just a walk by the marketplace will draw your curiosity. After all, it's not often you hear the screams of "3 pounds Halibut Cheeks!" followed by cheers and laughter.

Customers love to watch their fish of preference go sailing through the air from one fishmonger to another satisfied customer. So if you are in the mood for seafood, you better take a number because Pike's Place has drawn thousands of people the world over. Not bad for a fish market that does very little marketing; word of mouth is enough to keep this place hopping.
Not only will these wacky fish throwing staff members keep you laughing, they will also provide you with some of the best quality seafood money can buy.

You will find anything from fresh Whole Wild Troll King Salmon to Alaskan Halibut and if shellfish is your preference, try a few pounds of their Rock Lobster Tail and don't forget to pick up a dozen or so Live Golden Mantel Oysters. Plus, there are always plenty of specials. You can't go wrong with a package of Lobster Tails and Smoked Alaskan King Salmon for the small sum of $120. If you are only in town for awhile, not to fret, you can order your Yellow Fin Tuna Steaks, Dungeness Crab and Whole Rainbow Trouts and have them delivered via Fed Ex next day delivery. Now wouldn't that make a nice Christmas gift for the in-laws?

And if you don't see what you're looking for, don't fret. Take a minute to sign up for their newsletter, and you'll get the late breaking news on the Copper River Salmon shipment or whatever sea dwelling creature fits your fancy.

Now if you are tired of the same old pan-seared whiting, don't worry. Not only will the fishmongers throw you the finest flying fish West of the Mississippi they can also tell you how to cook it. Perhaps you may want to try Jaison's Chilean Sea Bass, steamed atop a bed of Savoy cabbage, Jeremy's Salmon fillet, baked with butter onions and brown sugar, Chris' Fresh Alaska spot prawns, in Alfredo sauce over fettuccine noodles or Russell's Ahi tuna piccata.

No matter what you choose, you are sure to be back for more. But, if you don't think the fish market is your thing, you can always settle down with a book written by the fish mongers themselves: Catch! A Fishmonger's Guide to Greatness and When Fish Fly. Not only will you learn about the greatest fish market concept ever created, you'll also learn how to apply the principles of excellent customer service, humor, and motivation into your own business.

After all, in the end it's about enjoying life to the fullest, no matter what you do. Who ever thought fish could be so much fun!

There are a few things every chef should know about fish. Heck, there are a few things everyone who cooks should know about fish. In addition to providing variety to your menu, there are health aspects to eating fish that most people on a diet will be happy to hear.
Fish are extremely high in protein, considerably higher than most meat like beef or Pork. Fish is also generally lower in calories, but don't use this as an excuse to drown it in high calorie sauces.
Fish should be purchased fresh whenever possible and cooked immediately. Although it's possible to freeze fish effectively, like any food, the fresher the better.
The oil in fish is one of the most easy to digest oils in Mother Nature. It is polyunsaturated oil making it heart healthy. For those on a fat restricted diet, a filet lightly grilled with a sprinkling of lemon is an ideal meal.
Fish is a rich source of iron and calcium. These are especially significant to women who tend to suffer from lower levels of iron than man. Calcium of course, is an important part of preventing osteoporosis later in life.
Different varieties of fish are best cooked in different ways. While there are no hard and fast rules, you should be aware that fish can vary widely in their oil content. In general, the less oily the fish the better it will be for frying. In Louisiana, we tend to fry fresh catfish and trout. i like to save my grilling for Redfish.
Fish can be prepared in several different ways. My preferences are frying, baking, and grilling.
Here are my methods for each.
Frying.
Cut the fish into equal sized small pieces, about three inches square. I soak these pieces in a bowl with milk and egg for a little while, making sure to mix them up a little every now and then so every part of it is moist. I then roll it in a fish fry called Zatarains that I've added a little black pepper to. Some people get a little fancier and add more stuff but I like my fried fish to be in a simple tasting batter because I use a little lemon juice and don't want a lot of flavors fighting each other.
Make sure your oil is hot. You want to fry one or two small pieces at a time so that they can fry crisp. if you dump a lot of fish in at the same time, you lower the temperature of the oil and produce soggy fish. Keep a close eye on the fish as it's frying. When it reaches a golden brown color it's ready to go.
Baking
Baking is also pretty simple. If you've got an oily fish, use a drip pan to keep the fish from soaking in its own oil. Again, I like to eat my baked fish with a little bit of lemon, so I don't add a lot to the fish. I like salt and pepper, with a little lemon and butter. Sometimes I'll sprinkle a little garlic powder on the fish too. Nothing fancy just a very basic simple taste is what I like. There is however a lot of sauces that can be prepared that you can pour over a simple baked fish. I'll provide some of these in a later post.
Grilling.
The most popular grilled fish in my circles is redfish. This is very easy to prepare on a barbecue grill. Smaller redfish are best, I find, as they are much tenderer than they're larger brethren. They should be fileted with the skin on. Place the filet skin side down on a piece of aluminum foil. Baste the top with liquid butter or just spread butter on it lightly. Sprinkle with salt and pepper. You can also use any of the seasoned salts that you like which are available such as Tony Chachere's. Wrap the foil over the top and place on the grill. Watch it closely. When the meat turns white and flakey, it's ready.
Fish is one of the most enjoyable meals you can prepare, the variety of fish and the different recipes available provide the opportunity for a cook to serve their family an endless array of meals without repeating anything too often. You will though, find a few that you especially enjoy and return to them again and again.

Seafood Louisiana Style- Essential Ingredients

The taste of Louisiana Seafood is unique to the region though it is copied and has spread throughout the country aa "Cajun" cooking has become more popular. The spices used in Cajun cooking have produced this unique style, and anyone attempting a Cajun style of cooking should become familiar with these spices.

Boiled seafood is extremely popular in this area. While there are many ingredients that can be added to the pot, crab boil is the foundation where it all starts.
Crab Boil
Crab Boil is used for boiling of crawfish, crabs, and shrimp. There are several different brands available, but they all use the same basic ingredients in different quantities to produce their own shade of flavor. These basic ingredients consist of coriander seed, peppercorn, cloves, bay leaf, allspice, red peppers, dill, ginger, mustard seed, and other spices each producer uses from their own secret recipe.
In addition to the crab boil, most people with throw in a few extras, most popularly lemon, garlic, onion, celery, and to add some extra kick, cayenne pepper and salt. I have seen boils with almost anything you can name thrown in the pot, including Louisiana navel oranges. Experimentation is the name of the game in Louisiana and creativity in boiled seafood knows no limits.
Basil
Basil is used in seafoos that are served in a tomato sauce. An example is shrimp in red gravy. It can also be used for grilled seafood, such as redfish done on the barbecue grill.
Bay Leaf
I love this stuff but it has to be used sparingly. A couple of leaves is usually enough. I use it in Gumbo pretty heavily, but you can throw it into any gravy or liquid that needs to be cooked down. Just as an aside, it's also very good in red beans.
Cloves
Use this as an addition to your basic sauces
Cayenne Pepper
Hello to the hot stuff. If you like spicy then this is for you. As mentioned earlier, this gives a kick to boiled seafood, but it can be added to most any dish you want to heat up. It's very potent though, so you should be careful using it. Cayenne seems to take a few minutes to kick in, so what I do is add a little, let it soak in awhile and then try a taste. You can always add more but once it's in there you can't take it out.
File
This is just sassafras leaves that have been crushed into powder. Added to a gumbo it acts to thicken up the works and add it's own accent to the flavor. It should be added to the gumbo as the last ingredient.
Thyme
This goes well with practically everything. Add it according to taste.

This is a short list of what I use to cook seafood. Remember these are all in addition to your basic salt and black pepper. It is by no means a complete list of all the possibilities. The greatest thing about Louisiana cooking is that there are virtually no rules and every recipe can be made your own with a few minor changes. Experiment and enjoy the results.

There is a lot of seafood to be had in South Louisiana, which is where I hail from, but there are few things that are more regional than Louisiana crawfish boiled to perfection. Now there are about as many ways to boil crawfish as there are crawfish, and every Louisiana family has their own particular style and there are more ways to spice them up than you can shake a stick at, so bear in mind this is my way but it's not the only way.
The best time for crawfish is generally about February to April. This is the time of year when they're readily available, fairly inexpensive, and of a good size. price and availability will naturally vary according to rainfall and temperature but this is the prime time. As an example, this weekend I bought two sacks of live crawfish for 99 cents a pound, a pretty decent price. They can vary pretty widely but don't usually get much cheaper than that.
To begin with you have to have a seafood pot. These are aluminum pots that have a basket to fit snugly inside them. They come in various sizes. Mine is just right to hold a single sack of crawfish and the extra stuff that goes into the pot.
For a single boil you'll need:
1 sack of crawfish
24 small red potatoes
1 dozen lemons
1 box salt
6 ears of corn
4 large onions
4 decent size garlic cloves
2 packs smoke sausage
Anything else you'd like to throw in
2 boxes of crab boil bags
1 bottle of liquid crab boil

The crab boil you choose is strictly up to you. There are many different brands sold on the market, and a lot of seafood dealers mix up their own boil. This is one of the things that makes boiling crawfish fun and unique, you get to spend a lot of weekends trying different types of boils and deciding which ones you like the best. Everyone has his or her favorite.
Start out by filling your pot a little more than halfway full. The pot is placed on a burner fed by a propane tank. The burner should be able to provide a flame that covers the entire bottom of the pot. Once the pot is in place, fire up the burner to a high flame.
Into the pot goes your crab boil (both bags and liquid), and your salt. Immediately place your potatoes, corn, garlic, sausage, and lemons into the basket. (They should already be sliced). Drop this into the pot and while you're waiting for it to come to a boil get to work on your crawfish.
Remember that crawfish come from low lying wet areas and they live in the mud, so you have to purge them of that mud before you drop them into the pot. Here's how you do that:
Take a good sized washtub and empty the sack of live crawfish into the tub. Fill the tub with clean fresh water and leave them for about five minutes. While you're waiting you can go stir up your pot with the other stuff in it.
After you've waited five minutes, empty the water out of the tub. Be careful when you're tipping it to drain it, as the crawfish will be scrambling to get out. I usually take the mesh bag that the crawfish come in and use this as a strainer. This first rinse will be pretty dirty. Fill the tub again and wait another five minutes. When you drain it this time, if the water is fairly clear, you're good to go. If not, repeat the process until the water looks clear.
Once the crawfish are cleaned up, they're ready to go into the pot. By this time, your potatoes and such should have been boiling about five minutes or so. Lift the basket out and dump your crawfish into the basket. It's always best to have two men around to do this as it's getting pretty heavy. Lift the basket and ease it into the boiling pot.
Once the crawfish are in, kick back with a beer and keep a close eye on the pot. You want to just bring it to a slow boil and then shut it off. Don't wait too long or your crawfish will be mushy and everything else will be way overcooked.
As soon as you see the slow boil, shut your flame off on the burner. Fill the washtub with water and ease your boiling pot into the water to help it cool. The thing to remember is not to add ice or water to your boiling pot because you'll dilute it and the crawfish won't be nearly as spicy.
This is the hard part. You have to sit around and wait for the crawfish to cool off enough to absorb the spices. Remember that it's during the cooling off period that all the good tasting stuff is absorbed by the crawfish. I usually wait about 30 minutes and test them by taking an occasional sample.
When the crawfish taste about right, lift the basket and set it on the side of the pot allowing it to drain. Dump the basket out onto a newspaper covered table and dig in. It is my humble opinion that there is no better eating than boiled crawfish. While many people are turned off by the appearance, I can honestly say noone who has given them a try at my table has walked away saying that they didn't like them. In fact, i now have friends who schedule their visits only during crawfish season.

I grew up along the Texas Gulf Coast, and seafood was a big part of my diet. My dad had a little wooden boat that he would take out on the Gulf of Mexico, and he would bring back nets full of all kinds of fish, shrimp, crabs, and oddities like big glass floating balls. We would all go in the back yard and help sort out the catch into ice chests ' fish in this one, shrimp in that, crabs in another, and then mom would cook some of it up for dinner. Really fresh seafood is delicious!

Sometimes we would go camping on the beach, and my dad and uncle would go floundering at night. This fascinated me, because they used a light and had a long stick with a spike on it. They would shine the light and then spear a flounder when it was spotted; I didn't like the idea of sticking the poor fish, but flounder sure taste good. I wouldn't even think of camping on the beach now, but it was exciting and fun as a child.

My dad's cousins had a seafood restaurant in the town in which we lived, and it was always a treat to go there and try something new. I liked red snapper and flounder stuffed with crab, and dad often caught those too, on trips to the gulf. My uncle who lived in Galveston caught tons of reds when the hurricanes would drive them in to shore; their freezer was always full of fish. Surf fishing is fun; when my kids were small we rented beach cabins on the gulf and the men would fish. Freshly-caught fish grilled with a little lemon and butter taste sooooo good; even the kids would beg for more and preferred them over hotdogs and hamburgers.

We lived in the Boston area for awhile and I thought there would be some really good seafood there. I wasn't too impressed though, and I think the good Gulf of Mexico seafood is much better. Maybe it's the preparation and the good Southern cooking, but I like the way seafood is cooked in the South more than in New England. I gave it a chance; we went to Legal Seafood and tons of mom-and-pop places, little clam shacks, lobster pounds, and such, and tried steamer clams (yuck!), steamed lobster (very good, but not enough of it for the price), that combo they have everywhere with the scallops, fish, and lobster baked in a wine sauce, the paper cones of fried clam strips, and it was good, but usually not great.

When we lived in Michigan, we tried smelt. You can buy smelt at some supermarkets in Texas, but it's usually frozen and tastes like cat food smells. Fresh smelt are pretty darn good, rolled in a little cornmeal and fried up whole. I've heard you can catch them by the buckets full when they're running, and I really did like the taste. We also ate a lot of lake trout, pike, Coho salmon, and other yummy fish from Lake Michigan. I did like the Great Lakes seafood, or I did a number of years ago. Recently the only seafood I've eaten from that region has been from Bubba Gump's on Navy Pier, and it was coconut shrimp, which I thought were delicious.

My husband keeps us supplied with bass from Texas lakes. He is a consummate fisherman and likes freshwater fishing; I've tried to get him interested in salt water fishing but he prefers the lakes. Catfish is a popular Southern dish, and we eat that frequently, along with crawfish, shrimp, oysters, and other freshwater fish. I like to make oyster stew, with potatoes, milk, and butter, crawfish etouffee, a good Cajun dish, and shrimp gumbo with a dark roux, my husband's specialty.

One of my favorite seafood restaurants is Rockfish, which has several places in Texas, especially in the Dallas area. They have different seafood dishes every time I've visited, and make up new ones frequently. The chef brings around new recipes they're working on for taste tests; on my last visit, we tasted a salmon dip. I love their pecan-crusted trout, and the shrimp cocktail martini. That's a great dish, involving lots of boiled shrimp, salsa, and tequila; they bring out the ingredients to the table and mix it up in a martini shaker, and then serve it with tortilla chips. It is very tasty, and fun too.

I also like the coconut shrimp at Red Lobster and Joe's Crab Shack, and really, I can't think of a shrimp dish I don't like. I loved that part of the movie 'Forrest Gump' where his friend went on and on about all the kinds of dishes made with shrimp, cause I was thinking, 'Yum-yum' the whole time. I'm always suspicious of people who say they don't like shrimp or chocolate; I mean, if you don't like shrimp or chocolate, what could you possibly like?

I've read where lobster used to be given to widows and prisoners cause it was thought of as a bottom feeder-trash type of seafood, and that's ridiculous. I guess the people giving it away hadn't tasted it yet. I do love lobster; it's just the price of it I don't like. I would love to go to one of Martha Stewart's picnics, the ones where she's steaming up a whole wheelbarrow of lobsters at her Maine house, and eat until I couldn't eat another bite. One lobster just doesn't do it for me. I saw a guy stealing a lobster in Rockport, Mass once; he was tooling around in a little boat around the harbor and went around some traps, then looked around a little, stopped, pulled up a trap and took out the lobster, then left. I really don't think it was his trap. My friends agreed; he was stealing that lobster, which is probably a serious crime in Massachusetts. I do like the little lobster shacks in Rockport, mostly for the ambience, sitting outside on the back porch eating the messy stuff, dripping butter all over my shirt, and watching them bring in a ton of traps with the live lobsters fresh off the boat. The crab cakes are pretty tasty there too.

I will never get tired of eating seafood. I don't really like to catch it, but it tastes so good, and now they say fish is really good for your heart. Probably not the kind I like best, the fried variety, but I also like grilled salmon and such, so I'll continue to eat plenty of both. I think I'll watch 'Forrest Gump' again so I can hear that list of shrimp dishes again. Yum-yum!

By: Kathy A. Schaeffer

Has "plain old fish" lost its ability to thrill you, your family, or your guests as a dinner choice? Baked or fried fish can lose its appeal after a while, but by taking a few extra moments, you can once again make fish a dinner that your family will request often.

When you buy fish fillets of any kind, try this easy preparation method instead of just baking, steaming, poaching, or frying it. Start with a pound of fish fillets of your choice. Season them lightly with your favorite seasonings for fish. This may be just salt and pepper, or no seasoning at all. Spread each fillet with mayonnaise. Yes, I know it may sound strange, but it turns out great! A thin layer will do, it just has to be enough to hold on the "breading" you will be using to coat the fish.

The crumb breading mixture is equal parts of dry bread crumbs and grated parmesan cheese, 1/4 cup of each should be a good amount. Mix this on a plate and press your mayonnaise-covered fish fillets into the breading. You can coat both sides, but often just pressing it onto the top works better so that you can put a small amount of water in the bottom of your baking pan to prevent sticking or getting too brown on the bottom. That's all there is to it! Finish the dish by baking your fish at 375 degrees until it is finished to your liking and it flakes easily. 35 to 40 minutes usually works well for finishing the fish.

For a new and delicious way to serve salmon, (this preparation takes canned, not fillets) drain and flake a 15 ounce can of salmon, but keep 1/3 cup of the liquid. Mix one cup of dry bread crumbs with the salmon, and then add 1/2 cup chopped onions (green onions work well) and a quarter cup of parsley, either fresh or dried. Add two beaten eggs, 2 tablespoons of lemon juice, 1 teaspoon of yellow or spicy mustard, a pinch of pepper, and the liquid from the salmon that you had saved. Mix this all together well and shape it into patties the size of your choosing, just not too thick, you will want them to fry well. Brown the patties lightly in oil on both sides, using medium heat.

You will be serving the patties with creamy tarragon peas, so prepare them while your patties are browning. Cook a 10 ounce package of frozen peas as the directions dictate. In a saucepan, melt 2 tablespoons of butter and blend in 2 tablespoons of flour to start a roux. Add a pinch of salt, 1/4 teaspoon of dried tarragon (or dill, parsley, etc), and a pinch of pepper. Slowly add a cup and a half of milk. Do this over low heat and keep stirring or whisking it until thick. Add peas to your cream sauce and serve over the hot salmon patties.

Still another idea to spruce up plain fish is to make a stuffing and then roll it up in the fish fillet before baking. Thinner and flatter fillets work better for this method. A bread and carrot stuffing works well. Melt a stick of butter in a large pan and reserve a tablespoon of it. Saute a cup of finely chopped onions and 2 tablespoons of fresh chopped parsley in the butter. To this mixture, add a cup of torn up fresh bread crumbs, 3/4 cup of shredded carrots, one egg, 1/2 cup water, 1 teaspoon of celery seed, and 1/4 cup of grated parmesan cheese. Mix this all together well and put it onto your fish fillets to roll up. Use the butter you kept out to brush the top. Oven time in 350 degrees is 25 to 40 minutes. This will depend on the size and types of fillets you are using. The fish will flake easily when finished.

Fish never has to be boring or plain again if you take a little extra time to make it special and memorable with just a few added ingredients or a new recipe.