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!
Do you like baked wild caught King Salmon? Remember we only buy, sell, and eat wild caught King Salmon. Our grandfather said it was the best! Best flavor, best texture, and if handled correctly – the best quality of all wild caught Salmon. I came across a Baked wild caught King Salmon Meatballs recipe online. Using my job skills I changed up the recipe slightly and it became the Baked Wild Caught King Salmon Balls. Since the wild caught King Salmon season opened on May 1st, I’ve been filleting up a storm. We hate to leave any salmon on the bone so I’ll scrap the spine running down the center of the King Salmon. The wild caught King Salmon scrapings are great for stir fries, meatballs, salmon patties, and salmon cakes. The Baked Wild Caught King Salmon balls were a hit with my family on Friday night. Friday nights are for winding down together after a busy week and enjoying food while catching up. It was the perfect way to start the weekend. Serve with a green salad and asparagus.
Recently, our Federal Government is telling us to eat wild caught Salmon for its health benefits. There is a correlation between wild caught Salmon and reduction of inflammation in our bodies. Must be the Omega 3’s that are so important to our health and yet we don’t get enough of it.
Preheat oven to 350 degrees.
Coat large baking sheet with cooking spray.
Use a food processor to finely chop salmon.
Transfer the salmon to a larger bowl and add the rest of the ingredients to make the balls.
Use a small size cookie dough scooper to make 2 tbsp. balls. If you don't have the scooper then form the meatballs by hand.
Bake until the King Salmon balls are firm - check after 10 minutes.
Remember fish cooks even after removed from the heat.
While the salmon balls are baking use the food processor to combine the ingredients for the avocado sauce until smooth. You may need to add more water or yogurt depending on your taste.
1. Paprika and Oregano may be substituted for your favorite seasoning combination.
2. Specialty chili powders can be expensive so price check several stores before purchasing.
San Francisco’s Cioppino is simply a delicious fish stew. San Francisco Fisherman’s Wharf is known for Cioppino a dish full of seafood with a tomato sauce base. The main ingredient is the Pacific Ocean’s Treasure – Dungeness Crabs. Sometimes we get told that it can only be made with live DungenessCrabs. Not true! Our Dad, Serge, made San Francisco’sCioppino sometimes using local live Dungeness crabs and other times he used cooked crabs. His secret was in the sauce. He would always add brandy or bourbon -as he sautéed his onions. The flavor that the brandy or bourbon gave the San Francisco’s Cioppino had us dipping the bread in the sauce or licking our fingers after we ate the crabs. I’ve taken the dish to a potluck dinner where there were lots of teens. I thought that only the parents would eat it. Lo and behold as the teens went by I saw Cioppino on their plates! Everyone needed a wet towel to clean their fingers after enjoying the last drop of the San Francisco’s Cioppino. Don’t forget the Sourdough bread!
Lots of tourists visit daily at San Francisco’s Fisherman’s Wharf and eat Cioppino at one of the many seafood restaurants. For those in a rush and don’t have time to make the sauce from scratch we sell a Cioppino Sauce in a jar that is the perfect base for your fish stew. It’s really hard some days walking up and down the wharf looking at those tourist indulging in delicious Cioppino. I want to sit down and eat with them!
1. Detach the legs and claws from the bodies of the Dungeness Crabs.
2. Place the clams in a pan with 1 cup of wine and steam covered for 5 minutes or until the clams open.
3. Remove clams from shell.
4. Save the clam and wine juice.
5. Heat oil in a large pot.
6. Saute onion, garlic, and herbs for about 5 minutes.
7. Add the bourbon or brandy for flavor.
8. Add tomatoes, tomato sauce, remaining wine, and clam juice.
9. Simmer for 20 minutes.
10. Add fish, scallops, prawns, and crabs.
11. Simmer for 5 minutes. DO NOT STIR.
12. Add the clams and heat for 2 minutes.
Serve the Cioppino from the pot!
When I make this recipe I leave my clams in their shell. I also add some mussels too.
California Halibut with a Roman flair is a recipe that has been passed down for generations. Sometimes I like to add chopped tomatoes or tomato sauce or capers to this recipe. Fresh California Halibut is the main ingredient. Our family has always preferred the local Halibut which is much smaller than the northern Halibut. The fish range in 8 to 20 lbs. We only fillet the fish. The meat is white and firm. Halibut tends to be a dry fish that’s why we bake with wine or a liquid of your choice. Do not overcook the Halibut. It is not suitable to make a steak from the local catch; just the larger Halibut from the North. On the East Coast the local Halibut would be comparable to Fluke.
Each generation likes a different type of cheese. My mother would use Parmesan Cheese. I prefer Romano Cheese since its a little stronger with more of a bite which I believe gives the California Halibut the Roman Flair! Fresh quality fish, good tasting cheese, and your family will be delighted with your choice of dinner. Guess what my mother is fixing tonight? Just the thought of it has me salivating for some.
Make a paste with the breadcrumb, oil, cheese, herbs, and pepper. Preheat oven 325 degrees. Spread the paste on top of each fillet. Place each fillet on top of each other. Coat the bottom of the baking pan with oil. Place the fillets in the pan. Pour the wine in the pan. Add more liquid during cooking if evaporates. Bake at 325 degrees for 30 minutes.
Most of the times when I make this recipe I will place both fillets flat in the pan. I will add a chopped tomatoes and capers to the wine when baking the fish. I usually add more than 1/2 cup of wine so I ensure the California Halibut being moist. Serve with rice or mash potatoes or quinoa with kale and sautéed onions. Delicious!!!
The Steelhead Trout recipe uses fresh trout fillets for a delicious and easy recipe. The Steelhead Trout are from the cold, pristine waters of the Columbia River in Washington. They are sustainable fish. I thought the Steelhead Trout was going to look like the trout we’d fish for in lakes. Surprise! The Steelhead Trout are so much bigger. I was mistaken as so many others are too. Often people mistake the Steelhead Trout for Salmon that we showcase because of the color. There definitely is a price difference between the Steelhead Trout and Wild Caught King Salmon. The King Salmon is seasonal so we thought customers would choose the wild caught King Salmon once the season began. Not true, some simply love the Steelhead Trout and continue ordering it over the King Salmon. Skin-on or Skin-off either way the Steelhead Trout is moist and tasty.
This Steelhead Trout recipe is stunning addition to our Sunday family dinner which uses only a few ingredients. I made the Steelhead Trout recipe recently for a friend’s college graduation party and the 5 pounds disappeared in front of my very eyes! Go ahead and make this Steelhead Trout recipe tonight. Your family will thank you for it! Try this recipe and then go ahead and experiment with the Steelhead Trout.
Preheat your grill or oven to 450 degrees. If grilling place the trout on grill pan ideal for fish or aluminum foil. If baking place on aluminum covered baking pan. Cover Steelhead Trout with Honey and sprinkle the seasonings over the honey. Cook for 15 minutes or until the fish flakes.
Adjust the amount of Honey and seasoning to the size of your fillets. Can't wait to try the Honey and Mesquite Seasoning on Wild King Salmon and Halibut! I actually used on frozen steelhead fillet - just as amazing as fresh fillets!
Deviled Crab Meat was Nonno Tom’s favorite seafood meals. He enjoyed eating! Nonno Tom (Tom Lazio) would unload the harvest from the local San Francisco crab boats. He’d give the orders to his men to cook up some of the fresh catch. Next, either he would pick the crab himself or have one of his employees pick the meat out of the body and legs of those fresh Dungeness Crabs. He’d bring home fresh Dungeness Crab Meat for my grandmother to make just one of his special seafood dishes – Deviled Crab Meat. Before he could make walk into the house he’d have to change his clothes outside, put them directly into the washing machine, and head to his bathroom for a shower. The Deviled Crab Meat didn’t take long so by the time he was freshly showered smelling of soap and Lilac Vegetable After Shave dinner was ready.
I whipped up a very large batch of the Deviled Crab Meat for an Crab Fest event at Macy’s Union Square. I showed everyone how to crack the crab showing them my secret for getting the most meat out of. I also shared this delicious recipe. Everyone enjoyed their taste of the Deviled Crab Meat!
Nonnie's Deviled Crab Meat
Easy recipe using fresh Dungeness Crab Meat. Ideal for a family meal or Potluck main course. Festive when you bake in individual clam shells.
Our grandmother( Annetta Alioto Lazio) had 7 brothers. Her brother, Sal Alioto, was an incredible cook. By day Uncle Sal would the sell the local catch working along side my grandfather. By night he’d would spend hours in the kitchen working with his seafood recipes. Dungeness Crab was one of his favorite ingredients in his recipes. He liked to serve the crabs at room temperature. Uncle Sal whipped up one night the Dungeness Crab Marinade. He just poured it over is a platter of cracked Dungeness Crab. The juices of the crab mixed with the Crab Marinade. “Oh, my gosh!” is what everyone says when everyone tastes it. Many family and friends enjoyed his meals.
To this day the only way we serve cracked crabs is by making a batch of the Dungeness Crab Marinade Uncle Sal created. There are two ways to crack Dungeness Crabs. The first way is to detach the legs and claws from the bodies; we call the Old-Fashion Way. The second way is to quarter the crabs; Our Way. Our Dad and one niece love the Old-Fashion way which but they would hog all the bodies and leave the rest of us with the legs and claws. Our Way gives part body with a group of legs sharing the wealth of Crab Meat. Either way of cracking the Dungeness Crabs makes no difference as long as Uncle Sal’s Marinade is mixing with the crab juicing.