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Gifts for Hunters and Fishermen

By Brian on Monday, January 30th, 2012 | No Comments

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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Virginia Seafood Markets

By Brian on Saturday, January 7th, 2012 | No Comments

Virginia seafood includes blue crabs, oysters, clams, striped bass, flounder, sea bass, spot, croakers and more.

Virginia markets usually have Chesapeake Bay blue crabs which are sold live, steamed, as soft shelled crabs or cooked crabmeat. Most buyers seek crabs, steamed whole and seasoned with a spicy crab seasoning. In addition to steaming, blue crab meat is popular for use in dishes such as crab cakes.

Another Virginia delicacy found in local markets is soft crabs. These crabs are cleaned and cooked whole while still soft. Soft crabs have a unique taste and are highly sought after by seafood enthusiasts. They can be served in a number of ways but the most popular meal is simply breaded and fried soft crabs served on a sandwich bun.

Virginia seafood markets offer oysters during the cooler months. Virginia sales of wild and farmed oysters totaled close to 5 million oysters in 2007. The James River is among the top Chesapeake Bay estuaries for wild caught oysters, known for yielding especially high quality shellfish. A thriving oyster aquaculture industry has been successfully introduced and demand is strong for high quality live oysters.

The coastal bays of Virginia also produce some of the highest quality oysters sold in the USA. Chincoteague Island is nationally recognized for it’s excellent salty oysters and other seafood. Chincoteague seafood retailers sell the famous shellfish which are consumed as oyster fritters, single fried, raw on the half shell or steamed.

Both wild caught and farmed hard clams are available year round in Virginia seafood markets and specialty shops. Both wild caught hard clams and farmed clams are harvested from waters of the Chesapeake Bay or coastal bays. Virginia aquaculture-grown hard clams are sought after for steaming or other uses.

Virginia is one of the leading U.S. states for landings of sea scallops. These open ocean shellfish are arguably among the best tasting of all seafood. Boats catch scallops and shuck the product at sea. The scallops are then rushed to market, providing a fresh, tender, all white product. Most Virginia scallops are landed in Newport News which provides Tidewater Virginia seafood markets with a plentiful supply of extremely fresh, high quality scallops.

Flounder are among the most popular saltwater fish served in Virginia. They are served as boneless fillets, and are prized for their mild taste. Flounder are served in a variety of ways, the most common being fried or broiled. Virginia flounder are sometimes stuffed with local crab meat and then baked.

Striped bass, known in Virginia as rockfish have a distinctive flavor and firm flaky meat. Rockfish are available wild caught or farm raised. They are delicious fried, grilled or broiled. Rockfish are sold in sizes from 2-3 lbs up to monster fish of  50 lbs or more.

Black sea bass are another favorite Virginia saltwater fish. These fish are caught in the ocean and reach weights of 5-6 lbs, although most fish are smaller. The cooked meat is snow white, flaky and very mild tasting. Sea bass are available year round in Virginia.

Spot occur along the Atlantic coast from Maine to Florida, although they are most abundant from the Chesapeake Bay to South Carolina. They are small fish but have a distinctive flavor. Spot are highly sought after in Virginia seafood shops, appearing mostly in late summer and fall.

Atlantic Croaker or “hardhead” are popular saltwater fish common in Virginia. The fish are named because of the “croaking” noise the make when removed from the water. Like spot, these small to mid-sized fish are popular in fish markets. They are available locally from spring thru late fall.

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The 10 Most Popular Dishes Served in Banquet Halls

By Brian on Wednesday, November 2nd, 2011 | No Comments

The food served in banquet halls is arguably the main factor that determines if the event would be a success. Hence, you should be familiar with the most popular dishes served in banquet halls.

Apart from music, entertainment, lighting, and furnishings, the dishes served in a banquet hall is one of the most essential components of any event held in the said type of room. So if you are planning to host a gathering in a banquet hall, you need to know the most popular dishes served in this setting.

Baked stuffed chicken breast is a favorite dish of persons attending a gathering in a banquet hall. This dish is made from high-quality chicken breast, stuffed with an ingredient of your choice. Normally, potatoes are used as stuffing, although certain vegetables may also be used. It is then baked until it is soft and succulent. Most guests enjoy this dish as it is light and it allows them to have more.

Roast pork is perfect for guests who prefer a heavier dish. This dish consists of pork chops and other choice cuts that are seasoned with sauces and roasted on a controlled fire. Certain vegetables such as carrots and corn are sometimes added along the dish. This dish goes well with rice or vegetable salads.

Roast beef and gravy is another such dish which is appropriate for people who cannot eat pork. This dish is made from the best beef parts that have been expertly roasted. The gravy is a notable ingredient of this dish as it gives flavor to the beef. This dish is best eaten with mashed potatoes or vegetables.

Mixed vegetables, on the other hand, is the choice of people who wish to minimize on meat dishes. This colorful dish consists of mushrooms, corn, peas, cabbage, asparagus, broccoli, and other types of vegetables. To add flavor, a rich sauce is usually added onto the mixed vegetables. This dish is perfect with rice.

Sashimi is a unique dish which has become popular in banquet halls. This native Japanese dish is made of raw saltwater fish that is thinly sliced and served decoratively. Oftentimes, sashimi is eaten with a specific sauce and wasabi, a pale green paste with a sharp and extremely pungent flavor.

Moving on, whether it is fettuccine, linguini, or spaghetti, pasta dishes are a must-have in banquet halls. Although pasta dishes differ depending on the way they are cooked, they typically have a rich blend of vegetables such as tomatoes. Other ingredients such as cheese are also added to give that distinct taste.

Cooked fish is another fundamental banquet hall dish. This dish can either be fried, grilled, or roasted. In addition, fish may be seasoned with a variety of sauces and flavorings. Guests enjoy fish dishes as this type of food is also light and it goes well with other meals. Popular kinds of fish include salmon, tuna, and milkfish.

Dishes made of other kinds of seafood are also popular in banquet halls. These dishes consist of one of the following seafood or a combination of two or more of them: shrimps, crabs, squids, lobsters, clams, and oysters. Most of the time, seafood dishes are boiled or roasted, and are garnished with vegetables.

Aside from these foods, Soups are standard dishes in banquets. Soups are served at the beginning of the dinner or lunch, and they may come with small pieces of bread. The most popular of these dishes are the mushroom soup and the crab and corn soup.

Lastly, desserts are of course very popular in banquet halls. Served after the main course, this refreshing dish may contain a small cake, ice cream, or assorted fruits. Muffins, cookies, fruit cocktails, and sherbert are common examples of desserts. and

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Fish Fries In Pittsburgh

By Brian on Friday, September 23rd, 2011 | No Comments

Beginning on Ash Wednesday and continuing from the following Friday every Friday until Easter you can find great fresh fish and other seafood at fish fries held in Catholic churches, fire halls and community buildings all over the greater Pittsburgh area. Fried fish sandwiches are the primary mainstay of these popular Lenten fish fries, but you’ll also generally find other seafood and non-meat items such as pierogies, shrimp, clam chowder, crab cakes, haluski, coleslaw and macaroni and cheese. Try a different fish fry each Friday!

The best place to start when searching for a new fish fry to try is the annual Parish Fish Fry Guide published in the Pittsburgh Catholic. This popular guide provides details on Lenten fish fries hosted by nearly 100 parishes in Allegheny and surrounding counties of Southwestern Pennsylvania.

Fish fries in Pittsburgh aren’t limited to Catholic churches. Many other churches offer fish dinners this time of year, as do some volunteer fire departments, area restaurants and community organizations. In Scott Township, for example, the Bower Hill Volunteer Fire Department hosts a Good Friday Fish Fry for eat in, take out or delivery. Javor Hall, located at the corner of East and Foreland Streets on the Pittsburgh North Side, will be selling fish and shrimp dinners every Friday during Lent.

If you don’t want to limit yourself to Fridays, then Pittsburgh restaurants with a good fish sandwich include the Original Oyster House in Market Square downtown, Benkovitz Seafood and Wholey’s in the Strip District, and McGinnis Sisters locations in Monroeville and the South Hills.

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Enjoying A Variety Of Fish And Meats With A Cold Smoker

By Brian on Wednesday, September 7th, 2011 | No Comments

Smoking meats and fish is a way of cooking that has been around for generations, yet few people know how to cook in this manner or how tasty it can be to use this method of cooking. When fish or meat is smoked, the flavors from the wood or wood chips used blends with the meat, creating a wonderful and unique aroma and taste. This fashion of cooking is popular in many European countries, yet there are many smoking enthusiasts in the United States that enjoy this type of cooking as well. There are many types of smokers available, such as propane, gas, and electric, yet a cold smoker is a bit more uncommon than other varieties.

How To Cook With A Cold Smoker

When using the cold-smoker method of smoking fish and other meats, the temperature one uses is far lower than the hot-smoker method. Fish is most often used with this type of smoking, and should be frozen prior to the process in order to kill any susceptible parasites within the fish. The fish must stay in a brine solution for a longer period of time as well, and the cooking time is much longer than with the hot-smoker method. Often, a cold smoker cooks very slowly, from one to five days, depending on the amount of fish that is in the smoker itself. Different kinds of fish can be placed within the cold smoker, most often salmon or cod. Herring can also be used, as well as eels. This is a popular item in European countries, but generally not as well accepted in the U.S.

A homemade cold smoker can be built using a refrigerator, yet it is usually more time consuming than it is worth, and there are many quality brands available on the market. When cooking fish in this way, the fish can last for many months in the refrigerator, whereas using the hot smoker method, the fish spoil in just a few days. If one desires to preserve their meats or fish, a cold smoker is the better option. Wood chips or powder is used in the cold smoker as well. Choosing between a cold or hot smoker is solely based on individual preference and needs, yet both should provide delicious and satisfactory results to the avid meat or fish lover for years to come.

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Baked Tilapia Recipes

By Brian on Monday, July 25th, 2011 | No Comments

Baked Tilapia Recipes are the best option for taste if you don’t want to risk your health with fried fish. They are prepared from a delicious fish named Tilapia. These fishes are easy to cook. Their dishes can be prepared hardly within 15 minutes. They are also affordable in cost. Baked Tilapia Recipes are served after decoration with toppings. Most toppings are prepared from Cajun bread to add spice to these dishes. Baked dishes prepared from Tilapia can be prepared with salads, rice and baked potatoes.  You can make a variety of Tilapia cuisines by adding different sorts of ingredients like butter, crème fraiche, garlic and cloves. If you want to do new cooking experiments with Tilapia, you can proceed with special ingredients like chopped fillets, corn flour and sliced onion pieces. Another interesting option to enhance taste of baked Tilapia dishes is to cook them with red tomatoes and olives.

 

Baked Tilapia Recipes can be given a unique taste by cooking them with butter, garlic cloves, black pepper virgin olive oil and lime juice. Baking Tilapia fish with Spinach and potatoes is a popular cooking recipe. It can be served with pilaf of rice. While preparation of this dish some other ingredients like sliced green onion, chopped tomatoes and chicken broth are also added. Baked Tilapia Recipes can be made more attractive and colorful by using couscous. Dish prepared with couscous and fish is a good option to using red snapper. When we talk of nutritional value in Tilapia fish, we find that it contains omega 3 and less fat content. It is a rich source of protein and vitamin A. You can keep up your health and sound eye sight by taking Tilapia in your diet. These fishes are in great demand in the international food market. They are also popular in fish markets of Asia and Africa.

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