Shred lettuce of your choice. Make a mound of lettuce on each plate. Place Crab Meat (Shrimpmeat) on the top of the bed of lettuce. Top with Louie Dressing. Arrange the tomato wedges, slices of hard boiled egg, and black olives around the outer portion of the plate. Sometimes I cut the eggs into wedges and other times as circles.
Take the Seafood Challenge with SF’s Alioto-Lazio Fish Company.
Take the Seafood Challenge which is actually easier than you think. All you have to do is Eat Seafood 2 times per week.
Recently, US government’s studies have shown that wild caught Salmon decreases inflammation in the body. Seafood that is high in Omega 3’s is the best for you. Why do we have any inflammation you might ask if we don’t have any injuries? Processed foods! One of my sons says that if something tastes good we shouldn’t eat it. I tell him that seafood, fruits, and vegies taste good! They are also full of good nutrients for our bodies!
Recently, my oldest son and I took the White Flour Challenge. No white flour, potatoes, pastas, white rice for 7 days. We did it! I felt different but my son didn’t see any difference other than dropping 10 lbs. I felt a light bulb go on in my body. There was a sense of happiness and seeing things clearer. It’s hard to change eating habits but is worth it when you feel a difference. I’m continuing to lay off the white flour and processed carbs but not as strict. My grandmother used to say “everything in moderation!” Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat Seafood 2 times a week.
I remember growing up having to eat fish on Fridays during Lent. I can’t remember if we ate fish every Friday during the year whether it was Lent or not. My own children don’t ask for me to cook it. My husband will eat fish for dinner because as you know “a happy wife is a happy life!” Forget the whole idea that it’s good for you. Bringing fish home for dinner after working with it all day long is tough. I’d be okay if someone else was cooking but that’s not the case in my household.
Looking at the different diets out there – fish seems to be one of the staple ingredients. Eat seafood 2 times a week.
Now, I’m making a conscious effort to have fish 2 times per week. Tonight, I’m going to try the Firecracker King Salmon Steak recipe. Usually, I only cook King Salmon fillets but I thought I’d try something a little different – shake things up.
In this day and age when the health field is saying eat more vegetables and fruits, protein but not from red meat it makes sense to add more fish to your diet. I think so! Your body will tell you if it’s the right thing. Eat Seafood 2 times a week.
Shrimp Avocado Salad is the perfect heat buster. There was a hurricane coming up from Baja Mexico over the weekend. The weather heated up. High humidity which we are not used to started heating things up early. In fact, when I got up at 3 am it was already 62 degrees in San Francisco. Under those circumstances I only wore a t-shirt and 1 sweatshirt; instead of wearing 5 layers like normal.
What to cook for dinner when everyone is hot and sticky? I didn’t want to turn on the stove or the oven. A salad would be the perfect solution. I began mentally checking off the ingredients I had in the refrigerator at home. No need to head to the grocery store. Cooked prawns were in the freezer at home which I had been looking at for a week. All I had to do was defrost them after work.
Needless to say I got home and forgot all about defrosting the prawns (large shrimp). I fixed a sprinkler head, someone’s computer, unloaded the dishwasher, and played with the dog before I realized I forgot to take the prawns out of the freezer. No worries I put them in the colander and rinsed them with cold water while I prepped the rest of the ingredients. The Shrimp Avocado Salad was a big hit. Delicious tasting and cool. The weather today has cooled off at least 15 degrees. My Mom used to make this salad all the time as I was growing up minus the Shrimp. I love how all the vegies meld together after sitting in the Balsamic Vinegar. Dip some sourdough into the bottom of the bowl!
Prawn vs Shrimps. You say tomatoe and I say tomato. You come to San Francisco for a visit from your hometown of Syracuse, New York or Tampa, Florida. You sit down for a seafood meal at Fisherman’s Wharf and see the word – Prawns on the menu. You see Shrimp Meat but you don’t see the word Shrimps and that’s what you were dead set on ordering. Daily tourists from across the world stop in to ask us what in the world are Prawns? I only know Shrimps, they say!
Simply put – Prawns vs Shrimps is East Coast vs West Coast terminology. Out here on the West Coast, the fishing industry, had to differentiate between the small salad size Shrimp Meat and the Prawns. We chose to refer to any larger size Shrimps as Prawns. Are you confused yet? Don’t be. On the East Coast everything is called Shrimps since the salad size is not produced out there. Our grandfather, Tom Lazio, was the one of the first in the fishing industry on the West Coast to introduce single drag nets to harvest bay Shrimp Meat from the cold waters of the Pacific Northwest.
Shrimp Meat sizes are 350/500, 250/350, 150/250. Prawns sizes ranges from 41/50 to 6/8 pieces to the pound. We tend to use the Shrimp Meat for cocktails, salads, and sauces. The prawns are used in main entrees.
Technically, another way to understand prawns vs shrimps is to find out where they were harvested. Do they come from the deep ocean or off the coast of Oregon and Washington? Often the Shrimp Meat is described as sweet tasting, delicate, and firm texture. Bay Shrimp come fully cleaned and cooked. Although, some Prawns are cooked most need to be cooked. We carry headless frozen Prawns in different sizes harvested in the USA and out of the country. The Shrimp Meat is solely harvested in the USA. When you come in or call us we will ask if you are looking for the Bay Shrimp, the pink Shrimp Meat from the Pacific Northwest Coast or the larger size Prawns.
I love to add a Shrimp Meat salad to our Sunday family dinners. There will always be leftovers of the salad for a week day lunch. The Prawns I usually marinate in our Uncle Sal’s Marinade of Apple Cider Vinegar, Olive Oil, chopped Red Onion, Italian Herbs, chopped Garlic, Salt and Pepper. Or one of my sons love Prawns in a Marinara Sauce, Lately, since being on Pinterest I’m trying different recipes for the Prawns vs Shrimps. I pin the ones I like to make for my family and friends. Now that I’ve just finished thinking about Prawns vs Shrimps it’s time for me to get to the kitchen and whip up some . . .Prawns vs Shrimps!
Tartar Sauce is one of my favorite sauces I sometimes serve to enhance the flavor of fish. It’s hard to find a good Tartar Sauce in a jar so we like to make our own. Some restaurants make their own to ensure freshness. No additives or preservatives for our homemade Tartar Sauce. We like to enhance our fresh seafood with a creamy sauce. Easy and delicious tasting. Try it next time you are preparing that Petrale Sole fillets or Pacific Rockfish Sandwich or Baked Calamari Tubes.
The other night my oldest asked me to bring home and make Petrale Sole for dinner. I jumped for joy when I heard one of my children ask for fish for dinner. You know there’s that old adage about if you work in an ice cream store you don’t eat ice cream. Cobblers children don’t wear shoes. A contractor’s house is still waiting to be finished. Well rarely do any of my children ask for fish for dinner.
I figured it was the perfect time to make homemade Tartar Sauce. First I was being lazy and used Dill Pickle Relish instead of chopping Dill Pickles. Second off, my lemon was extra large so I needed to add more mayo so the Tartar Sauce wasn’t so runny. Both the fish and the Tartar Sauce turned out great. What are you waiting for? The fish is begging for this topping!
If short on time or lack of ingredients we also sell Vince’s Tartar Sauce. Its as close as we’ve come to finding a homemade Tartar Sauce.
Baked Calamari tubes saved Bubble’s life. The doctor warned one of our Italian fisherman, Bubbles, that he had to cut out the fried foods after having a heart attack. Bubbles loved to cook, loved to eat, and loved his fried Calamari. Who doesn’t?
Calamari is a comfort food. The little fish that swims tail first pumping water through the valves near the head. Usually Calamari is packed with tubes and tentacles. There is no change to the flesh frozen which is most likely how it comes. We like to try Fried Calamari at different restaurants. When we are eating it at home of course I love to make the baked calamari tubes. I don’t like the word “FRY”. Remember we live in California and its not the thing to do. Every where I read, fried foods are not good for any one’s health. I figure an occasional fried calamari won’t kill us. Its better to try it out instead of at home.
Bubbles followed his Doctor’s orders and came up with this baked recipe which we all are thankful to him. He lived for many more years after that heart attack. Bubbles didn’t have to give up his favorite fish just the way it was prepared. He would bread the Calamari tubes and bake instead of frying. Baked Calamari tubes was so much better for his heart health and ours.
It tastes so good either way. Tartar sauce or Aioli sauce or Cocktail sauce are delicious added to the baked Calamari.
If you enjoy Deviled Eggs how about trying a different twist – Albacore Tuna Stuffed Deviled Eggs. Why not mix it up next time making Deviled Eggs for hor d’oeurves. Can you imagine 2 recipes combined in one. My mouth is salivating just thinking of the Albacore Tuna Stuffed Deviled Eggs.
We only buy and sell Albacore Tuna since it is top of the line for Tuna. The meat is white and firm. No other Tuna can be labeled as white meat. Albacore are caught far off in the ocean traveling in schools. The large majority of the worldwide production is for canning. Our grandfather, Tom Lazio, used to be known for his canned Albacore in olive oil. He preferred to buy Albacore bullets – 10 lb size. Lazio’s canned Albacore was delicious. Today, we are carrying Wild Planets’s canned Albacore brand. One of our fisherman asked us recently if we would carry his canned Albacore. Our answer is the same for all of our products – we will only sell the canned Albacore if we like it and eat it. The Albacore Tuna provides Protein, fish oil, Omega 3 and is healthy.
There are so many different recipes for the canned Albacore Tuna. What more could you ask for from your scrumptious looking Albacore Tuna Stuffed Deviled Eggs appetizer – delicious, nutritious, and pleasing to the eye. The Tuna Stuffed Deviled Crabs will be a crowd pleaser!
My family owns and operates a wholesale fish. I have access to all sort of fresh or fresh frozen seafood. Does my family eat fish? Do my kids eat fish? Do I cook fish? Does my husband ask me to cook fish?
Up to a couple of years ago the answer was No, Rarely, and heck no! Why’s that. There’s that old story about the cobblers’ children walking around barefoot and if you own an ice cream store you don’t eat ice cream. A few years ago I had all my inner doors in my house replaced. The contractor’s wife who scheduled my installation told me that she was still waiting for husband to put doors on their hinges at her house. So there you go – I didn’t really eat fish growing up except on Fridays, my husband’s family didn’t really eat fish, and my kids just prefer meat and potatoes. No matter how often I tell them that eating fish is good for them all – they choose something else.
Recently, I found Pinterest which has added the spice back to my cooking. I’m cooking more fish – at least 2 times per week and different recipes. Or as my family likes to put it – I experiment a lot.
I made Salmon and Quinoa Cakes tonight adding into the recipe left over Teriyaki Black Cod. This is actually the 2nd time this week I made these fish cakes. The first time I followed the recipe to the letter of the law using Wild Planet Canned Wild Sockeye Salmon. Tonight, I used wild caught King Salmon scrappings I had frozen during the season and added left over Teriyaki Black Cod I made the other night. Why not use up the left overs? What’s the worst that could happen? If I didn’t like it the garbage can would get it.
Plated 2 Salmon Cakes – one topped with Yogurt Lemon Dill Sauce and the other a spicy remoulade sauce.. Delicious! My husband asked me how it was – my answer – delicious! I made him a plate.
Only 1 of my 3 sons was home at dinner time. We told him the fish cakes were delicious. He responded that he didn’t care how good of a cook I was there was no way in hell he was trying them. Spaghetti for him. Fine by me – I’m sticking those fish cakes in the freezer for a quick lunch.
I’ll keep trying different recipes and sooner or later the entire family will come round.
Salmon and Quinoa Cake Recipe
Link to www.crabonline.com/shop to purchase the wild caught King Salmon or the can Sockeye Salmon call us or email us to get the Anchovy Butter recipe.
Shrimp Cream Sauce over fish sounds decadent. It just might be but it is so yummy. Choose a white fish like Halibut or Petrale Sole to pour the Shrimp Cream Sauce over the fish. We always think that the small size Shrimp Meat is just for Shrimp Cocktails or Shrimp Louie’s or Caesar Salads with Shrimp. The clean, sweet flavor, and firm texture works in casseroles, omelettes, pizza, and quiches as well. Once the Shrimp Cream Sauce was made I began envisioning the sauce not just over fish but on top of pasta or risotto. The Shrimp Cream Sauce are no shrimps! The little shrimp meat in the recipe pack a big punch. You will start thinking about the little size Shrimp Meat in a bigger way once you make the Shrimp Cream Sauce over fish.
The Coldwater Shrimp season is April through October. Usually the small shrimp meat is sold in the frozen state already cooked and peeled. Least amount of work for the cook! Most stores will thaw the shrimp out but we prefer to sell in the frozen state. The 1 pound bag is individually quick frozen so you can use the whole bag or half the bag or any amount you decide.
The use of 2 cheeses enhances the flavor of the Shrimp Cream Sauce to make it incredibly decadent. What are you waiting for? Your family and friends will thank you for pouring this delicious Shrimp Cream Sauce over the fish.
Melt the butter until frothy.
Sprinkle with flour then stir while cooking for 3 minutes.
Gradually add the cream, stock, and vermouth.
Stir and cook until well blended and thickened.
Stir in Gruyere Cheese and 1/4 cup Romano Cheese.
Cook until cheeses are melted.
Add Salt and Pepper to taste.
Add Shrimp Meat and keep warm.
After cooking fish - sautéing or baking pour sauce over fish.
Top with remaining Romano cheese.
Broil until bubbly - a couple of minutes.