What is Plaice?

Plaice is a collective name for several species of right-eyed flatfish that live in cool ocean environments.

Like most flatfish, plaice are excellent table fare, known for their mild, white flesh. Plaice are usually served fried, baked or grilled.

European, American, Alaskan, and scale-eye plaice

European plaice (Pleuronectes platessa) are identified by their brown or greenish brown upper-side skin, distinctive orange spots and bony ridge behind the eyes.

European plaice occur on the sandy bottoms of the European shelf from the Barents Sea to the Mediterranean. The commercial fishery for plaice is very important to the European seafood sector.

In the North Sea, plaice fisheries are important for nations such as The Netherlands, which holds over 50% of the European Total Allowable Catch. In many plaice fisheries, Dover sole is an important commercial by-catch.

The American plaice or dab (Hippoglossoides platessoides) is a "right handed" flounder, found mainly north of Cape Cod into the Arctic Ocean. In European waters, they range from England to Iceland. 

American plaice generally grow to about 24 inches in length. Females grow faster and larger than males. They weigh an average of half a pound when 12 inches long, and 6 pounds when 24 inches long.

The U.S. fishery is managed under the New England Fishery Management Council's Northeast Multispecies Fishery Management Plan (FMP).

Alaska plaice (Pleuronectes quadrituberculatus) are found in the North Pacific Ocean and Bering Sea. Like most flatfish, they live on the bottom of the continental shelf.

Scale-eye Place

The scale-eye plaice (Acanthopsetta nadeshnyi) is another flatfish of the northern Pacific, primarily living from the Sea of Okhotsk to Japan and Korea. Scale-eye Place are also found in the Bering Sea.

Plaice Fish Recipe

4 plaice fillets, skinned

1/2 pound button mushrooms, cleaned and sliced

flour

salt and black pepper to taste

1/2 cup dry white wine

1/2 cup cream

2 tbsp freshly chopped parsley

1. Melt 1/4 stick of butter in a large frying pan. Add the mushrooms and fry gently for 2 to 3 minutes. Remove from the pan and keep hot.

2. Coat the plaice in flour, salt, and pepper. Add an additional 1/4 stick of butter in the pan and add the fish.

3. Fry quickly until golden on both sides. Add the wine and simmer gently for 10 minutes or until the fish is tender, turning once during the cooking time.

4. Re-add the mushrooms to the pan. Stir in the cream and heat gently. Do not allow to boil or the cream will separate.

5. Transfer the fish to a hot serving platter and pour the sauce over. Sprinkle with chopped parsley and serve immediately.

Related Information

How To Fillet Flatfish

How To Cook Catfish

This article offers a variety of catfish recipes; fried beer batter catfish, fish and chips, baked catfish, and other cooking ideas.

Beer Battered Catfish

Ingredients

1 lb. catfish fillets

1/2 cup flour or seafood breader mix

1 egg (beaten) 

8 oz. warm beer

1 small onion (minced)

1 cup vegetable oil

salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into small pieces.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

Catfish With Herbs

Ingredients

1 pound catfish fillets

1/3 cup mayonnaise

1/4 cup chopped chives

1/4 cup chopped parsley

1 tablespoon lemon juice

1/2 teaspoon chopped lemon zest

1/4 teaspoon kosher salt, less if preferred

Tabasco sauce to taste

Directions

In a small mixing bowl, whisk together mayonnaise, chives, parsley, lemon juice, zest, salt and Tabasco sauce. Transfer half of the mixture into a separate bowl, cover, refrigerate and set aside.

Heat a large nonstick pan or griddle over medium-high heat. Brush fillets with remaining herb mayonnaise. Place each piece (coated side down) into the preheated pan, and cook for 2-3 minutes until golden. Using a spatula, turn over and brown on remaining side for another 1-2 minutes until cooked through.

Transfer cooked fillets onto serving plate and top each portion with approximately 1 1/2 tablespoons of reserved herb mayonnaise. Serve with cole slaw, dill pickles, cornbread or chips.

Catfish and Chips Recipe

Ingredients

4 large potatoes, peeled and cut into strips

1 cup all-purpose flour

1 tsp baking powder

1/2 cup milk

1/2 cup beer

1 tsp kosher salt

1 tsp ground black pepper

1 egg

1 quart vegetable oil

1-1/2 pounds catfish fillets

Directions

1. Peel potatoes and halve lengthwise, then cut lengthwise into 1/2-inch-thick wedges, transferring as cut to a large bowl of ice and cold water. Chill several minutes. Drain potatoes and dry thoroughly with paper towels.

2. Preheat oil in a large pot or electric skillet to 325-350 F.

3. Fry small batches of potatoes, allowing oil to re-heat between batches, cooking each batch until edges are just golden. Transfer to fresh paper towels to drain.

4. In a separate bowl, mix together flour, baking powder, salt, and pepper. Stir in milk, beer and egg until mixture is smooth. Let stand for 20 minutes.

5. Dredge fish in batter, one piece at a time and immerse in hot oil. When batter is set, turn fish over and fry until golden brown.

6. Serve hot, sprinkled with malt vinegar and sea salt.

Catfish and Potato Pie

Ingredients

2 lb catfish fillets

3-4 tbsp butter

2 onions; chopped

2 lb potatoes; boiled and sliced

2 eggs

1 cup sour cream

salt, pepper, and mace to taste

1/2 cup breadcrumbs

Directions

Rinse catfish fillets and cut into fork-sized pieces. Sprinkle with salt and refrigerate 1/2 hr. Rinse and dry.

Preheat oven to 350. In a skillet melt butter and when bubbling saute onion til browned.

Butter a casserole dish. In alternate layers add potatoes, fish and onions. Continue building layers ending with potato.

Beat eggs and fold them into the sour cream. Season with pepper, mace, salt, and pour over the potatoes.

Sprinkle with breadcrumbs and additional butter. Bake 30-40 minutes; until top is brown.

Italian Style Baked Catfish

Ingredients

1 1/2 pounds catfish fillets

1 cup Italian bread crumbs, toasted and grated

3/4 cup grated Parmesan cheese

1/4 cup chopped fresh parsley

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

1/2 teaspoon fresh oregano

1/2 cup melted butter

Directions:

1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients and fresh herbs together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

Types of Catfish

Farm Raised Catfish

American farmed catfish are overseen by the Food and Drug Administration (FDA). Farmed catfish is one of the most quality-controlled products in the food industry. Most U.S. catfish farms are located in the Mississippi Delta, Alabama, Arkansas, and Louisiana.

Wild Caught Catfish

Wild caught catfish are available in much of the USA. Wild catfish are harvested by commercial and recreational fishermen from lakes, ponds, rivers, and other waterways. Several species are popular for the table including channel catfish, blue catfish, bullheads, and others.

Related Information

How to Clean Catfish

National Oyster Cook-off 2013

The National Oyster Cook-off was held on October 19 in Leonardtown, Maryland. The annual event is held in conjunction with the St. Mary’s Oyster Festival and the U.S. National Oyster Shucking Championship. More than 15,000 visitors attended the two-day festival which featured rows of vendors offering oyster fare and oyster-themed items.

Fifty chefs from as far away as Oregon entered recipes for consideration in the contest, open to cooks of all skill levels. Of those, nine were selected to attend the St. Mary’s County Oyster Festival, where they competed before a panel of judges.

The judges picked one winner in each of the three categories - hors d’oeuvre, soup/stew and main dish - based on taste and creativity. Reynolds won the overall prize of $1,000, an engraved silver tray and the national title. The other category winners took home cash prizes, ranging from $150 to $300.

Debbie Reynolds of Waldorf took took first place in the main dish category and won the overall grand prize with her Oyster and Chipotle Grits recipe.

Marty Hyson of Millersville won the hors d’oeuvre honor with his Grilled Oyster Reggiano. Winning both soup/stew and People’s Choice was Robert Johnson of Bushwood with his Merchant Mariner Oyster Rockefeller Chowder. Ronna Farley of Rockville earned the Best Presentation Award with her Crispy Oyster and Red Pepper Salsa Bruschetta.

The Oyster Cook-off is sponsored by the Maryland Department of Natural Resources Seafood Marketing Program, the Rotary Club of Lexington Park and the St. Mary’s County Department of Economic Development. Proceeds from the event go to local charities, educational scholarships, assistance grants, and Rotary International projects.

For more information on the National Oyster Cook-off, visit www.usoysterfest.com.

source: MD DNR

2011 National Oyster Cook-off

Seafood cooks can compete for a $1,300 cash prize and a silver tray by entering their original oyster recipe in the 32nd Annual National Oyster Cook-off.

Contestants must enter an original recipe by Aug. 31, 2011. Nine contestants will be chosen to compete at the cook-off on Sat., Oct. 15th in Leonardtown, Maryland.

Cash prizes of $300, $200 and $150 will by awarded to the top three finalists in each of the categories:  Hors d’oeuvres, Soups and Stews, and Main Dish.

The Grand Prize Winner will be selected from the first place winners of each category and will receive an additional $1,000 and a silver tray.

There will also be awards for Best Presentation of dish and People’s Choice.  In addition to cash prizes, contestants receive one night of hotel accommodations, and an invitation to a welcome reception.

The National Oyster Cook-off is held in conjunction with the St. Mary’s County Oyster Festival and the world-famous National Oyster Shucking Contest.

To enter, see: www.marylandseafood.org

source: Maryland Department of Agriculture

Baked Lobster with Pesto Recipe

This baked lobster recipe is incredibly simple and delicious. The basic recipe also works well with crab meat or other seafood.

Ingredients

8 oz cooked lobster meat
2 red potatoes (skin-on), cut into 1 inch cubes
4 tablespoons shaved Parmesan cheese
2 tablespoons olive oil
2 tablespoons garlic-basil pesto, canned or fresh
1/2 cup chicken stock or fresh broth from lobsters
salt and red pepper to taste

Instructions

In a medium casserole dish, add olive oil and potatoes and stock/broth. Bake 10 minutes @ 350 degrees or until potato sections begin to soften.

Remove from oven. Add lobster meat and stir.

Coat with pesto, adding extra if desired. Sprinkle with flaked Parmesan cheese, salt, pepper and return to oven.

Cook for an additional 10 minutes.

Serving Suggestion

Serve hot with a green salad, Pino Gricio and hot Italian bread, either buttered or brushed with a light pesto-olive oil mix.

Easy Smoked Fish Recipe

smoked sockeye salmon

Smoked fish is a delicious way to prepare a fishermen's catch. Smoking fish is actually fairly simple to do and greatly enhances the flavor of many fish. When selecting fish to be smoked, its usually best to choose fish that have a high oil content.

The best types of fish for smoking include fish from several well known families. Salmon, trout and char are the most well known fish for smoking. These fish contain high amounts of omega-3 fish oil, which is widely acclaimed for its nutritional value.

Several members of the cod family are also popular for smoking, especially Atlantic cod and Atlantic haddock. Other choices include bluefish, tuna, mackerel, and herring.

Basic smoked fish recipes usually start with cleaning the fish. Whole, scaled skin-on fillets are the easiest to work with. Other options include cutting the headed and gutted fish into cross-sectional steaks. Either option should produce portions that are no more than one inch in thickness.

After cleaning, fish should be rinsed well and immersed in a refrigerated brine solution for 30-60 minutes. A simple fish brine can be made from 1 quart of water, approximately 1/3 cup of brown sugar and 1/3 cup of kosher salt or pickling salt.

After brining, the fish should be spread out to drain on a rack and returned to the refrigerator. After most of the brine has dripped off the fish, it should begin to form a glaze. Some cooks prefer to lay the fillets in a shallow, covered baking dish and allow them to continue drying overnight in the refrigerator.

When the fish is dried and glazed, it can be smoked. A wide range of smokers are available for smoking fish. Elaborate models offer precise control of temperature and smoke, while basic units require a bit more supervision.

Fish are often smoked at cool temperatures, ranging from 150 - 250 degrees. Smoking time depends on the smoker design, temperature, thickness of meat, type of wood, desired amount of smoke flavor, and other factors.

For skin-on fillets under one inch thick, 30-45 minutes is usually enough to cook and flavor the fish. If the fish is to be served right away as an entree with a sauce, short smoking times may be suitable. Longer smoking times will produce a dryer, firmer product, which is useful for presentations such as smoked fish dips or fish chowder recipes.

Simple Clam Dip Recipe

Fresh Clams

Clams are readily available to most consumers. Types of clams vary by region, but most coastal areas have local clam fisheries.

Fresh clams are an excellent ingredient in dips or spreads. For cooks that don't have access to fresh clams, there are canned products.

The simplest clam dips are made from sour cream, powdered ranch dressing mix and diced, cooked clam meat.

More complex dips might contain sour cream, clams, fresh herbs, vegetables, and spices.

Regardless of the recipe, nearly all clam dips will benefit from a few simple preparation steps.

For surf clams, quahogs or similar species, it is best to remove the stomach and other inedible parts of the body. Next, the clam meat is diced into pieces.

Once diced, clams should be simmered for 2-3 minutes. Do NOT overcook! After cooking, the meat is rinsed and allowed to chill.

After combining clam meat with dip, the mixture can be topped with herbs such as chives, green onions, parsley, or others.

When possible, clam dips should be chilled for several hours before serving. Home made clam dips get better after chilling overnight and usually are at peak flavor for 2-3 days.

Of course clam dips are delicious and rarely last more than a few minutes when served to hungry guests.

Oyster Soup Recipe

Oysters are delicious, full of nutrients and widely available in most areas. This easy oyster soup recipe is perfect to serve for lunch or light dinner for 2:

Oyster Soup for 2

Ingredients:

18-24 fresh oysters, shucked, with juice (liquor)
1 carrot, peeled and chopped
1 potato, peeled and chopped
1 medium tomato, chopped
1 small onion, diced
1 cup fresh spinach leaves
2 cups chicken stock
1 cup water

sea salt and red pepper to taste

Directions:

In a saucepan, bring water and stock to boil.

Add vegetables, simmering until potatoes are tender (10-15 minutes).

Add oysters and liquor, simmering an additional 5 minutes.

Serve hot with crackers or fresh bread.

How to Buy and Serve Virginia Oysters

Half Shell Oysters

Virginia oysters are harvested from North America's Atlantic and Gulf coasts. Farm raised Virginia oysters are also available along much of the Atlantic Coast. Virginia oysters in the shell are sold by the bushel, peck, dozen or piece.

When buying oysters, one can expect to need 40-60 standard oysters to obtain a pint of raw shucked oysters and liquor.

Oysters are also sold freshly shucked, in their own juice. The number of oysters per pint varies depending on market sizes.

These are some common market sizes for shucked oysters:

Extra Large or Counts - less than 20
Large or Extra Select - 20–26
Medium or Select - 26–38
Small or Standard - 38–63
Very Small - more than 63

When serving raw oysters on the half shell as an appetizer, plan on 5-6 oysters per person, or 12-18 per person as an entree. Most recipes that call for shucked oysters are based on using 1 pint of oysters and liquor.

Steamed oysters should not be overcooked. Steamed or roasted oysters are served with melted butter, cider vinegar, or other condiments. Other sides suitable for serving with steamed oysters include home baked breads, green salads, and light soups.

ASMI Releases Two New Cookbooks

The Alaska Seafood Marketing Institute has announced the creation of 2 new seafood cookbooks.

ASMI Retail recently completed a 52-page cookbook featuring recipes from three of the nation's top celebrity chefs: Barton Seaver, Jerry Traunfeld, and Govind Armstrong. It marries their best Alaska seafood recipes with their professional insight on such topics as "sustainability," "entertaining" and "a chef's guide to selecting fish."

In the book, Alaska seafood is featured in various preparations of Alaska cod, salmon, pollock, black cod, scallops, crab, smoked salmon and halibut.

The cookbook will be used as a premium giveaway at consumer shows such as: Newport Mansions Wine & Food, Boston Wine Expo and Sonoma Wine Country Weekend, as well as a consumer prize in various Alaska Seafood promotions at supermarkets across the nation.

From ASMI's foodservice program comes the recipe book, Between the Bread and the Deep Blue Sea. The recipe book transforms classic recipes, such as Sole Meunière, Pollock Po' Boy and Halibut Cioppino, into sandwiches that use Alaska seafood.

Between the Bread and the Deep Blue Sea will be distributed at chef and foodservice trade conferences and trade shows, and is also available on ASMI's website.

Great Lakes Whitefish

Historically, whitefish were an important food fish to Great Lakes communities. Their popularity as table fare continues today. Whitefish is also high in omega-3 fish oils.

In blind taste tests performed at Michigan State University, tasters chose Great Lakes whitefish 2 to 1 over comparable whitefish harvested from inland lakes in Canada.

Many restaurants throughout the region have chosen to use Great Lakes whitefish exclusively for everything from basic fish sandwiches to high-end cuisine.

Great Lakes Whitefish Sandwich Recipe

(2) 8 oz. fillets Great Lakes Whitefish, thawed
White or whole-wheat bakery buns
3 Tbsp. mayonnaise or salad dressing, regular or fat-free
Herbs to taste: Try basil, thyme, tarragon, dill or a blend
Iceberg or leaf lettuce
Tomato slices (optional)

Grill, broil, bake, or fry the fillets (see Preparation Tips). Split buns and warm in a toaster oven or microwave.

Mix your choice of herbs with the mayo. When fish is done, cut to fit buns. Arrange fish pieces on buns and top with herbed mayo, lettuce and tomato.

recipe source: www.greatlakeswhitefish.com

What is Lox?

Lox is thin sliced salmon that has been cured and usually cold smoked. Cold smoking does not cook the fish, resulting in its characteristic smooth texture similar to the raw product. Lox is traditionally served on bagels or toast with cream cheese or other toppings.

There are several types of lox:

Belly lox is brined in a solution of water, salt, sometimes sugars and spices. This technique is called "wet brining". After brining, the fish is cold smoked.

Nova or Nova Scotia lox is similar to regular lox, but cured with a milder brine and cold smoked. The name originates from a time when New York imported the bulk of salmon from Nova Scotia. The name refers to the milder brine, as compared to regular lox. This process is not limited to fish from Nova Scotia.

Scottish lox uses a mixture of salt and sometimes sugars, spices, and other flavorings are applied directly to the meat of the fish. This process is called "dry brining" or "Scottish style". The brine mixture is left on for a period of time. After rinsing, the fish is cold smoked.

Scandinavian or Nordic lox is another type of salt cured and cold smoked salmon.

Gravad lox, Gravad lax or Gravlax is a traditional Scandinavian means of preparing lox (salmon). Gravad lox is not smoked. The salmon is coated with a spice mixture, which may include dill, sugars, and juniper berry. It is then weighted down to force the moisture from the fish and enhance its flavor.

Salmon Information


Types of Smoked Salmon 

Stuffed Shrimp Recipe

Fresh Shrimp

This is a simple recipe that combines jumbo shrimp and blue crab meat from the Atlantic Coast. Locally sourced jumbo shrimp and blue crabs are available seasonally in states such as North Carolina, South Carolina, Georgia, and Florida.

For seafood enthusiasts living outside local harvesting areas, jumbo shrimp and lump backfin crab meat is available frozen from a variety of sources.

Ingredients

2 lbs fresh wild caught jumbo shrimp
1 lb Atlantic blue crab meat
1 egg
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil



1. Line a casserole dish with olive oil and place shrimp inside.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley, and onion.
3. Blend in crab meat.
4. Spread mixture over shrimp and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to Broiler; cook until stuffing begins to brown lightly.

Italian Baked Tilapia with Fresh Herbs

This is a simple and delicious recipe for tilapia fillets.

Ingredients

1 lb tilapia fillets
1 cup grated bread crumbs
3/4 cup grated parmesan cheese
1/4 cup chopped fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon fresh oregano
1/2 cup melted butter

Directions:

1. Rinse fillets and allow to drain in a colander. If necessary, blot away excess water with a paper towel.

2. Mix the dry ingredients together in a bowl.

3. Dredge fillets in butter and roll in dry season mixture. Place fillets on a greased cookie sheet.

4. Bake at 375-degrees for approximately 15-20 minutes. The fish is cooked when it is white and flakes easily.

Beer Battered Catfish

Catfish is mild tasting and suitable for a wide range of recipes. The following recipe is for a classic meal of deep-fried beer-battered catfish.

Beer Battered Catfish

1 lb. catfish fillets
1/2 cup flour or seafood breader mix
1 egg (beaten)
1 bottle beer
1 small onion (minced)
1 cup vegetable oil
salt and pepper to taste

In a medium mixing bowl blend flour, salt, and pepper or use seafood breader mix.

In a separate medium mixing bowl beat egg well, add beer and minced onions, mix well.

Cut the catfish into 2 inch cubes or strips.

Heat the vegetable oil in a deep-fryer or skillet.

Roll the catfish into the coating, then dip into the beer-egg mixture, then back into the flour mixture.

Place dipped catfish in heated oil, cooking until golden brown.

White Clam or Fish Chowder Recipes

Traditional white chowders are popular seafood dishes served in North America.

Classic chowder recipes combine a few basic vegetables with one or more types of fish and shellfish.

These traditional dishes are excellent for novice cooks due to their ease of preparation, versatility, and universal appeal.

For more information on how to prepare clam, oyster, fish, and seafood chowders, visit this collection of Seafood Recipes.

Haddock for Christmas

Several dishes from Europe and Scandinavia feature salted or smoked haddock and rich sauces. German style haddock and potatoes is a good example. The meal pairs delicious salted haddock with hearty white potatoes, both items that can be stored during the long European winter.

The recipe calls for alternate layers of potatoes, fish, and onions. Eggs are beaten and folded together with sour cream, pepper, and mace, then poured over the potatoes. The dish is then sprinkled with breadcrumbs and additional butter and baked slowly.

Haddock is also very popular smoked in Europe and Scandinavia where a famous product is finnan haddie. The real finnan haddie consists of North Sea haddock which has been gutted, split, and smoked. In Scotland, it is traditionally served at breakfast or lunch but usually not as the main course of the meal.

Haddock Information

Traditional Seafood Dishes

Mexican Seafood Dishes

Mexican seafood meals include seafood enchiladas, fish tacos and other recipes. Fish tacos are made with traditional ingredients such as toasted corn tortillas, sweet peppers, jalapeno peppers, onions, lettuce, tomatoes, grilled, smoked or fried fish, cheeses, lime, and others.

Seafood enchiladas are another very simple Latino dish to prepare. A typical enchilada recipe is the foundation of the meal, with tortillas being filled with vegetables, sauce and practically any type of boneless fish. Once assembled, the enchiladas are arranged in a casserole dish and covered with more sauce, cheese and spices.