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!
Wild California King Salmon is for sure the top of the line when we talk salmon. Nonno Tom, our grandfather, taught us that there was nothing better than the Kings! He taught us how to hold a Wild California King Salmon like a baby so we didn’t damage the flesh.
I’d like to say that he taught me how to fillet but that was just for the men. “Back in the old days” women in the family were only allowed upstairs working on the books and doing paperwork. However, I always wanted to know how things worked. I actually taught myself how to fillet Wild California King Salmon by watching the men filleting on the line. The secret is to get as close to the spine as possible. I feel with the knife or listen for that contact when the knife meets the fish’s spine. My goal is to get as much meat off the bone. A very sharp knife helps to ensure that the flesh of the Wild California King Salmon remains intact and undamaged. In fact, one of the local retired fisherman would make a point of dropping by once a week to sharpen my knives. Thank God! I use to watch my Dad using a steel and sharpen the knives 1-2-3. Then there’s the sharpening stone which I prefer and do not feel intimidated by memories of my Dad’s sharpening technique.
We love to grill the fish for that flavor that comes from the barbecue. What are you waiting for? Its Wild California King Salmon Season – opened May 1st and closes October 15th this year!
Mix the marinade. Place side down Wild California King Salmon in baking pan. Pour marinade over the salmon and let sit for a couple of hours. Grill the Wild King Salmon skin side down for about 15-20 minutes.
Skin comes right off! You don't want to overcook. Fish will continue cooking after you take it off the grill.
I’ve just discovered baking seafood in parchment paper. Last night, it was Baked Shrimp in Parchment. Boy, was it easy, moist, flavorful, and delicious. I’m always looking for easy recipes to cook since I work long hours. By the time I get home I don’t want to do very much thinking about what’s for dinner. Before I leave for work in the morning I look to see what’s in the refrigerator. As I’m driving to work I think about what fresh fish I’ll be unloading off the local boats that day. The wheels start turning in my mind. I remember seeing a recipe online and decide to follow or change it up a bit. I can help myself to the catch of the day or defrost some other type of seafood for my recipe. Yes, we are all pretty spoiled when it comes to fresh quality seafood. We definitely don’t take it for granted.
I baked the Shrimp in Parchment but changed up the recipe a little. Parchment paper has become a pantry staple. Parchment paper makes cleanup easy. Baking seafood in it locks in the flavors and the juices. For a special occasion like Valentine’s Day, the parchment paper can be cut in a heart shape. All-in-one meal hat I can just bake and serve. Lucky husband since he doesn’t have to clean more than one pan!! My family enjoyed the Baked Shrimp in Parchment and hope you do too.
Preheat oven 350 degrees. Fold the parchment paper in half. In the crease layer the garlic, then vegies, then shrimp or prawns. On top of those ingredients zest from 1 lemon. Slice of lemon on top of the shrimp. Spoon some of the Scamp Butter over them.
Seal all the sides of the parchment paper by folding and folding and folding. Bake in pan with sides in case of any leakage 350 degrees for 15 minutes. Be careful when opening up the parchment paper.
I love this Scampi Butter Sauce Recipe. Its easy to make after a long day at work. I first made it for a sauce to go on the Calamari Steaks. The Calamari Steaks didn’t need it but I was looking for something to add special for my husband the night of our wedding anniversary. Wow – what flavor! I made some the other night and am going to use the leftover for another seafood recipe tonight. I’m going to try a Baked Shrimp recipe in parchment tonight. Although the Baked Shrimp in Parchment paper just uses lemon juice I thought I would take it up a notch by adding the Scampi Butter Sauce Recipe. The sauce has lemon juice in it! I sautéed the largest Petrale Sole I’ve seen lately adding the Scampi Butter Sauce at the end along with a few capers. Delicious!
I have three lemon trees in my backyard. Two of the lemons are Meyers lemons. I was amazed the other day at the sight of all the green small lemons growing on the trees. One of the trees looks like its on steroids! I don’t know what I’ve done right since we are in a drought. I’m looking forward to all the recipes I can use those lemons with. I’ve even begun adding slices to my water daily because the aroma from Meyers lemons is so incredible. Its time to make another batch of the Scampi Butter Sauce Recipe and this time I’m adding it to the largest Shrimp I’ve ever seen!.