Gifts for Hunters and Fishermen

Wild Game and seafood are traditional foods in many holiday cuisines, making them popular as Christmas or other holiday gifts. These traditions vary by region, often including whatever seafood, fowl or big game is available locally.

In areas such as the Atlantic Coast of the USA, oysters. striped bass and waterfowl are popular for Thanksgiving and Christmas. In New England, family dinners might include rich chowders made with clams, cod, haddock or other local seafood. Lobster is another item that may be served in New England during the holidays.

On the other side of the continent, family dinners in Alaska might include, moose, elk, Alaskan crabs, or wild Pacific salmon for a holiday meal. Along the Gulf of Mexico coast, Cajun cuisine features shrimp, clams, oysters, catfish, crawfish and alligator in holiday dishes.

Regional dishes of fish, shellfish and wild game became a holiday tradition throughout much of North America. After a few generations of coastal residents left small towns to live elsewhere, the demand for seafood and wild game as a holiday food spread across the nation, creating a need for shipped products.

Fortunately the food industry has responded with a variety of solutions. A wide range of non-perishable products are available now for seafood lovers, hunting enthusiasts and holiday shoppers. Items such as smoked salmon, smoked fowl, jerky, sausages, canned oysters, pre-cooked seafood soups, chowders and stews are all offered in forms that do not require refrigeration.

For shoppers that want the highest possible quality, fresh seafood is available right off the boat. Lobsters, crabs, shrimp, clams, oysters, scallops, mussels, fish and other seafood is all available online, ready to be shipped overnight in special chilled containers. Online stores also offer frozen seafood products, either uncooked or fully cooked meal entrees.

Gift baskets are another option when choosing a wild game or seafood gift for a loved one. Baskets are available that contain single types of products or a mixture of several items such as smoked salmon or other fish, canned smoked oysters, caviar, canned stews, wild game, cheeses, condiments and other treats.

Seafood cookbooks and hunters books are favorite gifts for outdoor enthusiasts. These are available at local bookstores or via online specialty stores. Collectibles are another popular gift idea. These include t-shirts, prints, photographs, posters, calendars, coffee mugs, stickers and other gifts.

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How Long Can We Store Food in the Refrigerator Before It Goes Bad?

We all come home from the grocery store, our bags overflowing with the wide array of delicious foods we have bought, and then proceed to put a variety of  meats, fish, poultry, dairy products, fruits, vegetables and eggs away. But how long can we really store food in the refrigerator and still maintain the freshness we desire in order to maintain a healthy diet? Obviously a great deal depends on how fresh the food is when we purchase it, so always try to buy the freshest. Pay close attention to expiration dates, they are there for a reason! The refrigerator should maintain a temperature somewhere between 34 and 40 degrees F, anything above this will cause foods to spoil rapidly.

The following food storage times are from the Office of Environmental Health; hopefully they are useful and allow you to enjoy a healthier diet while saving money by avoiding food waste:

Meat

Raw ground meat: 1-2 days.

Steaks: 2-5 days.

Chops: 2-5 days.

Fresh pork: 3 days.

Raw roasts: 1-2 days.

Smoked ham: 1 week.

Stew meat: 1-2 days.

Raw livers, raw heart, raw kidneys and other variety meats: 1-2 days.

Broiled, fried or roasted meat and gravies made with meat stock: 2-3 days.

Frozen packaged meats: 2-3 days.

Cold cuts, opened: 3-5 days. Unopened, 4-7 days.

Meat pies, cooked stews, casseroles containing meat, meat salads: 2-3 days.

Sliced bacon, unopened: 2 weeks. Opened: 5-7 days.

Fish and Seafood

Frozen fish: use immediately.

Cooked fish: 3-4 days.

Fresh fish: 1-2 days.

Smoked salmon, etc: 1-2 days.

Lox: 3 days.

Kippered cod, smoked whiting: 6-7 days.

Fish salads and sandwich fillings: 1 day.

Bisques, broth, chowders, stews: 1-2 days.

Shrimp, fresh (uncooked): 1 day.

Crab, in shell: 2 days.

Scallops: 1 day.

Lobster tails, in shell: 2 days.

Clams, in shell: 2 days. Shucked: 1 day.

Oysters: 1 day.

Dried or pickled fish: 1 week.

Poultry

Poultry, frozen: 2 days after defrosting.

Fresh whole poultry: 1-2 days.

Fresh poultry cut in pieces: 1-2 days.

Cooked poultry: 2-3 days.

Duck: 2 days.

Poultry stuffing: 1 day.

Poultry Salads: 1 day.

Poultry pies, stews, creamed dishes, and gravies made with poultry stock: 1 day.

Dairy

Milk, homogenized or skimmed: 1 week.

Pasteurized fresh whole or skimmed milk, sweet cream, flavored milk drinks: 10-14 days from sell by date on carton.

Sour cream, buttermilk, cultured milk: 2 weeks.

Sweetened & condensed milk (opened): 1 week.

Evaporated milk (opened): 1 week.

Whipped topping, aerosol can: 3 months. Prepared from mix: 3 days. Frozen: 2 weeks (once thawed).

Yogurt: 7-10 days.

Soft custards, milk puddings, cream and custard fillings for cakes and pies: 5-6 days.

Natural hard cheese, semi-hard cheese, processed cheeses (cheddar, swiss, parmesan, bleu, etc.): 1 month. Mold on the outside of a cheese block may be trimmed off.

Soft cheeses (cream, cottage, limburger, camembert): 1 week.

Cheese spreads: 1 month.

Fruit

Grapes: 3-5 days.

Peaches, apricots, pears, avocados, nectarines, plums: 3-5 days.

Melons: 1 week.

Apples: 1 month.

Citrus: 2 weeks.

Berries, cherries: 1-2 days.

Cranberries: 1 week.

Pineapples, whole: 1 week. Cut: 2-3 days.

Vegetables

Brussels sprouts, broccoli, dried peas, summer squash: 3-5 days.

Cabbage, carrots, radishes, celery, parsnips, beets: 1-2 weeks.

Head of lettuce (unwashed): 5-7 days. Washed: 3-5 days.

Bib lettuce: 1-2 days.

Mustard greens, spinach, kale, beet turnip, chard, collard: 3-5 days.

Asparagus: 1-2 days.

Peppers, cucumbers: 1 week.

Tomatoes: 1-2 days.

Cauliflower, eggplants, snap beans: 1 week.

Corn, in husk: 1-2 days.

Mushrooms: 1-2 days.

Beans, lima, green, waxed: 3-5 days.

Rhubarb: 3-5 days.

To store food in the refrigerator for longer periods of time, try an exciting new product called eggstrafresh®. By reducing oxidation and retaining moisture eggstrafresh® helps provide increased freshness and flavor for all of your foods. Moisture loss and oxidation are the 2 leading factors that foster bacteria, mold and nasty odors which lead to rapid food spoilage. This innovative scientific wonder also improves the texture, taste and natural color of all the foods in the refrigerator and in the pantry! Visit http://www.eggstrafresh.com to learn more.

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Le Souk Ceramique 11-Inch Dinner Plates, Aqua Fish Design, Set of 4

Le Souk Ceramique 11-Inch Dinner Plates, Aqua Fish Design, Set of 4

  • 4 Dinner Plates
  • Clay
  • Blue and green vibrant fish paten
  • Dishwasher-safe, microwave-safe, not for oven/stove use

Hand-painted (free-hand) – no tracing, machinery or decals. Each bisque is hand-thrown. Only foodsafe paints and glazes. Dishwasher-safe and microwave-safe (though not oven or stovetop safe). Vibrant Aqua Fish design is colorful and cheerful. Aqua Fish design is available in 31 sizes and shapes for all tabletop functions.

List Price: $ 61.60

Price: [wpramaprice asin="B000ZMIWIU"]

Tiet Lieu’s Secret

They say that it is thanks to rice that Vietnamese people won war with France, and then with America. Rice is the principal type of crop and the main ingredient for most local dishes.

Rice is boiled, fried, steamed and stewed. It is prepared with various spices or without them. Typical Vietnamese scene is: girls planting rice in the marshland. Another joyful scene is harvest. If the harvest is good, the country will be replete and satisfied; year off is a “black” year for every Vietnam inhabitant.

Different sorts of rice demand different preparation. As a rule, boiled rice should be dry and crumbly. In Vietnam it is prepared in the following way: first, it is thoroughly washed in several waters, until water turns completely transparent. Then you should dry it, add water and salt and boil it for about five minutes. Water should seethe all the time. After that you should add an onion (don’t cut it!) and keep on boiling it to the moment when water boils away. This will take approximately 15 minutes. Then the pan is tightly covered with lid, wrapped into paper and left for 15-20 minutes. After that you can serve it with nutmeg and butter.

According to one Vietnamese fairy tale, two thousand years ago the country was ruled by Chan Von VI, who had 20 sons, and only one of them, Tiet Lieu, was modest and hard working. He spent night and day with his wife planting his own sort of rice that was very popular with local people. Before his death, Chan Von said that he will pass the throne and all his riches only to the person who finds a meal that tastes like sky and like earth. Sons started to offer him various exotic dishes: pheasants stuffed with fruit, stewed poisonous snakes, huge shrimps and lobsters. However, the king preferred Tiet Lieu’s moderate dish – round rice and square haricot cookies, stuffed with minced pork. Nowadays these cookies are the most traditional Vietnamese dish that you will see on every celebration. All in all, Vietnamese love various rice cakes. For instance, numerous Hanoi, Ho Chi Minh and Haiphong restaurants and snackbars offer banh chung – cakes with rice paste and eggs. Banh ran – cake stuffed with sweet pea slush is the dish that first evokes astonishment, and then – real rapture.

But it is not only rice that Vietnamese eat. Local people really like exotic fruit and vegetables, pork and, of course, fish. Which is understandable, as Vietnam, like the whole Indo-China peninsula, is washed by the South China Sea. Not far from Haiphong they prepare amazingly tasty fish sauce – nuoc mam – which supplements many Vietnamese dishes. Soldiers of the Liberation Army eat this sauce concentrated. It is also used when smoking pork, to make it smell even better. There are even special sauces that are aged for several years, which makes their taste more delicious. One soldier said that they drank nuoc mam in case they had to spend much time in water. The sauce contains various amino acids, phosphorus, iodine and calcium. In Vietnam, fish is often dried in the sun and pickled. Definite sorts of sardines are turned into powder. Or they cook special paste with typical spicy smell. Then this powder is used to prepare seasoning or garnishes for many dishes. You can also try exotic Vietnamese dishes like tortoise soup with snake liver and monkey brains.

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What To Serve As The Main Course For Your Dinner Party

Choosing the best meal to serve as the main course for a dinner party is often a dilemma. Hosts and hostesses want to make sure that they do not serve foods to which the guests may have an allergic reaction and when dealing with different cultures, they want to make sure the food is not offensive. For example, you would not serve pork at a meal where some of your guests practiced the Muslim religion. You would not serve roast beef or chicken if you know that some of your guests are vegetarian.

Fish is a dish that always goes over well at dinner parties. Try a fish dish that is not common, such as halibut. The dinner party that earned me the best compliments was one at which I served a recipe called Snappy Halibut Skillet. Along with being easy to prepare, it is quite tasty. There are many variations of this recipe, but the one that my family and guests prefer is as follows. You will have to increase the recipe for the required number of guests. This one is based on a dinner party for 10 people.

Ingredients

1 1/2 tsp. Thyme

2 1/2 lb halibut (allowing 1/2 lb. per serving)

1 1/2 tbsp olive oil

1 onion chopped in small pieces

1 clove garlic, minced

1 1/2 tbsp cornstarch

1 can stewed tomatoes

1/2 cup green onions

Sprinkle thyme on both sides of each halibut fillet and cook over medium heat in hot oil. Test the fish to see if it flakes easily with a fork. This will tell you that it is fried. Remove the fish to a warming plate.

Using the same skillet, cook the garlic and onion until they are tender. Stir the cornstarch into the stewed tomatoes and then pour the mixture into the skillet. Cook until thickened. Return the fish to the skillet and let it heat through with the sauce.

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Get this Catfish Stew Recipe Inspired by Great Chesapeake Bay Cuisine

The Chesapeake Bay’s bounty serves a region known for some of the best seafood in the world.  Cooks and food lovers have long cherished the endless variety of fresh fish to be found there. The Bay has been known primarily for the blue crab.  However, other seafood abounds.  Catfish, bluefish, perch, rockfish and clams also offer indescribable culinary pleasure.

I was born and bred in Annapolis, Maryland on the Bay and have always had a love affair with the cuisine that results from its waters.  Catfish have distinctive long cat-like whiskers.  Ugly, yet they’re my favorite fish.   Now, however, I buy farm-raised fillets or nuggets and don’t have to contend with any of the body parts.

Catfish is a popular favorite in American cooking because of its versatility and adaptability to just about any cooking technique from grilling to frying.   These fish lend themselves to quick and easy preparation in stews, appetizers and salads.  They are delicious and sweet and yield mouth-watering meals.

This hearty stew was inspired by the cuisine of the Chesapeake Bay.  The recipe uses dried herbs and spices; however, you could substitute fresh, if you like.  Catfish nuggets are found in many supermarkets.

Catfish Stew 2 Tbs. canola or olive oil

1 large onion, coarsely chopped

1 green or red bell pepper, chopped

1-1 1/2 lbs. catfish nuggets cut into chunks

1/2 tsp. cumin

1 tsp. curry powder

1 tsp. Italian seasoning

1/2 tsp. thyme

1/2 tsp. basil

1/2 tsp. celery seed

1/2 tsp. red pepper flakes

1/2 to 1 tsp. garlic salt

1/4 tsp. cracked black pepper

1 can cannellini beans, drained

4 cups water

Pour oil in bottom of a Dutch oven.  Heat over medium heat until hot.  Sauté the bell pepper and onions for about 5 minutes.  Add catfish and cook about 1 minute allowing flavors to blend.  Add water, beans and remaining ingredients.  Cover and simmer for about 15 minutes. Stir occasionally to prevent sticking.  Serve over hot steamed rice.  Makes about 4 servings

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