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.
Crab and Muenster Cheesecake makes a beautiful and tasty addition to a party. It can be made 2 weeks ahead of time and frozen. Once November 15th hits and the local Dungeness Crab season begins, our time is very limited. There are days on end that we don’t make it home but rather sleep upstairs the warehouse. Our local Dungeness Crab Season at the beginning means 24/7. Its great to be able to pull something delicious out of our freezer especially during the holidays. Cheesecake doesn’t always have to be sweet. Cheesecakes don’t always have to be made with sugar. We are always looking for recipes that will showcase our fresh seafood. This Crab and Muenster Cheesecake shows off what the Dungeness Crabs can do other than lying on a plate cracked waiting for you! Its a treat your guests won’t stop talking about for days to come. After weeks of nonstop working the local Dungeness Crabs everyone will be amazed that we even had time to bake such a delicious cheesecake! They will be asking for the Crab and Muenster Cheesecake recipe. All you have to do is make it, plate it, serve it! What are you waiting for?
Combine breadcrumbs and butter stir well. Firmly press into bottom of 9 in springform pan.
Beat the cream cheese at a high speed until creamy. Add eggs one at a time before adding the next egg. Add the mayonnaise and flour. Blend well. Stir in the crabmeat, cheese, chives, and pimentos. Pour into the prepared pan.
Bake at 325 degrees for 1 hour or until the center is set. Let cool to room temperature on a wire rack. Cover and chill for at least 8 hours.
Share with you family and friends a special treat – Smoked Salmon Cheesecake. I love Cheesecake – original, lemon, chocolate. Yummy! Who would have thought that Smoked Salmon could be an ingredient in a cheesecake. This Smoked Salmon cheesecake is rich, creamy, savory, and delicious. This a taste bud busting recipe.
During wild caught King Salmon season we see lots of sports fishermen with their catch. The bag limit for the catch is only 2 fish daily in possession. If you go out more than once a week some of these fishermen stock up their freezer for the winter. Or give some King Salmon away to their friends. Some fishermen even send their catch out to be smoked.
Smoked Salmon can be eaten straight or as an ingredient in a recipe. Why not try a Smoked Salmon recipe that is a little different. Smoked Salmon Cheesecake will be an ideal treat for a buffet as an appetizer for your family or friends. Serve the Smoked Salmon Cheesecake with baguette slices or crackers. Make ahead and freeze for the perfect meal. You can make up one large size cake or smaller sizes to give away as gifts. Thaw in the refrigerator before serving.
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!
Grilled whole King Salmon is perfect for a party and definitely a crowd pleaser. Can you imagine the responses you will get when the finished Grilled whole King Salmon is presented on a buffet table. It will always one-up anything else! It doesn’t get any easier once you close the grill’s lid. Amazing aromas will fill the air as you mingle with your guests. Everyone will start salivating for the first taste of the grilled whole King Salmon. I like to cut the head off when grilling the whole King Salmon. Also, scale the skin of the King Salmon. I have a habit of wearing lots of scales at work. Funny, sometimes my sister wants to know where that scale on the office counter came from. Oops! Guess what we’re serving for our 4th of July party? Yes, Grilled Whole King Salmon is on the menu.
Local wild caught King Salmon season is determined by our Federal Government. It used to be that May 1st was the opening day. Due to the limited supply in the last few years, a Salmon Council was formed to help the Federal Government with their decision of starting time and length of the fishing season. This year is a good year for the timing and length of fishing King Salmon. However, there are other variables that play havoc with the season – wind, water temperature, and location of the King Salmon. The King Salmon caught are bled immediately on board to ensure the freshness of the fish. The local fishermen only use the troll caught method for fishing. This method ensures that your Grilled whole King Salmon will be in the best condition.
Heat the grill to 300 degrees.
Cut across the outside of the salmon every 3-4 inches without going completely through.
Layers inside of the fish with lemon slices, onion slices, and herbs.
Brush the skin side of the King Salmon with olive oil.
Place lemon slices and herbs in the slits on the King Salmon.
Wrap in foil and lay on grill. Check in 25 minutes. If need longer time check every 5 minutes. Look at the meat through the outer slits.
If looking to baste the whole King Salmon while grilling add a little apple cider vinegar. I'd use a small bunch of parsley as my dipping tool into a small bowl of apple cider vinegar and dab into the slits. You can also add butter into the salmon's cavity if you are looking for a richer flavor.
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.
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.