Seafood Pictures

This special recipe makes one individual package that makes a full meal for one person, and you can make as many pouches as you have guests.







1 18-inch square of heavy aluminum foil
4 green corn husks
4 small new red potatoes, halved
1 small onion, thinly sliced
1 ear of corn, cut into four pieces
4 whole mussels and/or clams, scrubbed and deveined
4 jumbo shrimp or scampi, shelled and deveined
1 tsp chopped fresh parsley 5 mL
salt and freshly ground pepper
1/4 cup white wine 50 mL
1 tbsp butter 15 mL


Lay the corn husks over and 18-inch square of heavy foil, overlapping to form a single layer, then arrange potatoes, onion, corn, mussels or clams, and shrimp over top. Season it with chopped parsley, salt and pepper, then add the wine, dot with butter, and seal the package securely.
Place the package(s) on the grill over direct medium heat, then close lid and cook for 20 minutes or until vegetables are tender and shellfish are opened. Then serve the packets in deep dishes and let guests open them while they are hot and steamy. You can serve crusty French bread for sopping up the juices and each packet makes one serving.

This is my Mom's favorite seafood recipe, which our guests during dinner specifically request to be served.











1 onion, chopped
1 green bell pepper, chopped
1 cup butter, divided
1 cup all-purpose flour, divided
1 pound fresh crabmeat
4 cups water
1 pound fresh shrimp, peeled and deveined
1/2 pound small scallops
1/2 pound flounder fillets
3 cups milk
1 cup shredded sharp Cheddar cheese
1 tablespoon distilled white vinegar
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1 pinch ground black pepper
1 dash hot pepper sauce
1/2 cup grated Parmesan cheese

In a heavy skillet, saute the onion and the pepper in 1/2 cup of butter and cook until tender. Mix in 1/2 cup of the flour, and cook over medium heat for 10 minutes while stirring frequently. Stir in crabmeat, then remove from heat and set aside.
In a large Dutch oven, bring the water to a boil, and then add the shrimp, scallops, and flounder, and simmer for 3 minutes. Drain, reserve 1 cup of the cooking liquid, and set the seafood aside.

In a heavy saucepan, melt the remaining 1/2 cup butter over low heat and then stir in remaining 1/2 cup flour. Cook and stir constantly for 1 minute, and then gradually add the milk plus the 1 cup reserved cooking liquid. Raise heat to medium; cook, while stirring constantly, until the mixture is thickened and bubbly. Mix in the shredded Worcestershire sauce, Cheddar cheese, vinegar, salt, pepper, and hot sauce. Then stir in cooked seafood.

Preheat the oven to 350 degrees F, and lightly grease one 9 by 13 inch baking dish and press crabmeat mixture into the bottom of the prepared pan. Spoon the seafood mixture over the crabmeat crust, then sprinkle with the Parmesan cheese. Bake in the preheated oven for 30 minutes or until they are lightly browned. After cooking, you can immediately make up to 8 servings.

Just out of curiosity I observed my brother-in-law cook this recipe when I visited their place. At first I find it quite simple to do, but in the end I had to seek his help in doing this recipe the right way.

4 Salmon steaks or fillets (6-8 oz. each), skin and bones removed
2 cups Champagne
1/4 cup fresh Lime Juice
4 slices Red Onion
1 Tbsp Capers, optional
4 sprigs fresh Tarragon
1/2 cup Honey Dijon Mustard
1-1/2 tsp fresh Tarragon, chopped
Salt and Pepper, to taste

Mix the mustard and chopped tarragon, and then hold aside. Season the Alaska salmon steaks or fillets lightly with salt and pepper, then place it in a pan just large enough to hold the salmon in 1 layer. Next, add the champagne, lime juice, and just enough water to cover the fish, and then remove the fish and bring the liquid to a boil. Return the salmon steaks or fillets to the pan and top each with an onion slice, capers and tarragon sprig. Reduce heat to a simmer, and cover pan with foil and poach at no more than a simmer for 6-10 minutes (depending on the thickness of the salmon). Remove salmon steaks or fillets from the liquid and place on 4 warm serving plates, and top each piece of fish with 1 oz of the mustard mixture and serve. You can make 4 servings of Champagne Poached Salmon.

I bet you thought it was some sort of gambling game. This is for all of you shell-fish lovers out there. This will only take you a very short time to prepare and the ingredients are so easy to find that every local grocery have them. Sort of like a recipe for beginners. You can actually have this for snacks while playing poker with your buddies to make you game more exciting. I served this dish one time when my friends came over to play poker. I assure you that after you eat this special cuisine you will feel like more than a winner.




24 live Clams
1 large Garlic clove, minced
4 Tbsp Green Pepper, chopped
8 Tbsp Butter
1 Tbsp Lemon Juice
6 Tbsp seasoned Bread Crumbs

You first have to preheat the your oven to 450 degrees. Meanwhile, open clams and discard top shell, and then place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp butter and sauté the garlic and green pepper for 2 to 3 minutes. And then add the remaining butter, lemon juice, and bread crumbs, while mixing thoroughly. Now place 1 tsp of mixture on top of each clam and bake for 10 minutes. You can make 6 servings or 24 appetizers.

Whenever my dad goes to places that are near ports, fishing docks, and piers, he would always bring home a hefty supply of raw tuna. When I first tasted my tuna sashimi at this cheesy to-go Japanese restaurant, I literally belched it out. I thought it tasted gross and well, raw. It turned out that the raw tuna that I ate was not so fresh, after all.

After a few years, I had a hot date with this girl who turns out to be a sushi-lover. I had to show off so I ordered some tuna sashimi, and man, was I surprised with the taste. The sashimi actually tasted good and distinct. It was very raw, but it was fresh and it was one hell of a delicious seafood meal. The best way to have great tasting sashimi is to serve it fresh. When you buy sashimi, make sure that you store it directly to your freezer. If you plan to serve it, you have to defrost it a few hours before you plan on eating it. You add in some vinegar in it and --voila! -- your tuna sashimi is good to go.

You just have to make sure that your sashimi is always stored inside your fridge when you don't plan on eating it anymore. That way, it would stay fresh as long as it can. Sashimi is supposed to be raw man, so don't go frying it when you want to innovate or experiment with a new sashimi recipe. Because if you do that, it won't be sashimi anymore now, would it?

More than being palatable and exotic, there are a hundred and one ways why we should include seafoods in our daily diet. As a matter of fact, nutritionists highly recommend the inclusion of one or more seafood meals each week for good health. Since a wide variety of seafood is teeming in the market, our choices are beyond number.

First, seafoods are rich in Omega 3 polyunsaturated oil - an oil believed to reduce the risk of coronary heart disease and cancer. Second, seafoods are high in protein and low in fat and cholesterol. Third, seafood, as an excellent source of vitamins and minerals, is rich in iodine, niacin, iron, and zinc.

Moreover, seafoods are low in kilojoules no wonder it is featured in most slimming diets. More intake of seafood meals enables most people to diet and weight-watch. As if these facts are not yet enough, recent research suggests that regular consumption of fish rich in Omega 3 can reduce the risk of asthma in children by two-thirds. With all these, it is no surprise they call seafood as "health food". Need I say more?

Caviar, that expensive and hard-to-find delicacy made from the egg clusters of wild fish, particularly sturgeons, is almost universally recognized as a symbol of wealth and luxury in the Western world.

As the sturgeons of the world are becoming depleted as a result of over-fishing, the sale or import of sturgeon caviar has been banned. As a result, this type of caviar has become more of a status symbol, as being able to produce sturgeon caviar at a gathering show that the celebrator has powerful connections and is able to circumvent the law.

Usually served as a garnish or as hors d'oeuvres, caviar is a popular staple at many celebrations and parties. These types of caviar are made from a cheaper alternative (usually salmon or some other more easily caught fish) and more environment friendly than traditional, expensive caviars.

A big part of any party is the hors d'oeuvres, and often it is how the rest of the meal will be judged. So it's vital that the appetizers start out as top notch so that the guests will be left wanting more.

In order to make your starter dish a memorable one, why not make it seafood themed hors d'oeuvres, and really make it unique. For this recipe you'll need a half cup of finely chopped seafood, preferably shellfish like lobster, shrimp, clams etc., one tablespoonful of mayonnaise, French Dressing and onion powder, a dash of lemon juice and salt and pepper to taste.

Simply mix the ingredients well and chill. Serve on small biscuits and watch your guests ask for more.

Sea Urchins are spiny, prickly denizens of the sea that can often turn a beach vacation into a nasty memory. But aside from terrorizing vacationers, Sea Urchins also make delicious delicacies.

A Caribbean recipe for Sea Urchins calls for the animal to be sautéed in butter, and mixed with onions, as this is the traditional way it is served in the islands. They are often served in large numbers, as Sea Urchins are, when cooked, very light and airy, and are like cotton candy in texture. This airy nature makes the necessity of preparing large numbers sensible.

Sea Urchins may indeed not be among nature's more colorful or prettier creations, but they sure make for great food.

Despite its name the sea cucumber is not a plant. It is an animal distantly related to sea urchins and starfish. It has garnered a reputation for being an aphrodisiac, mostly due to its somewhat phallic shape, and has been long used by many people as a cure for many ills.

When cooked, a sea cucumber is a gelatinous dish, and is flavorless on its own. Very much like tofu, it takes on the flavor of whatever it is cooked in, and as such is used as an ingredient for soups, braised dishes and stir-fries.

While the sea cucumber may not be the most beautiful of creatures, its real beauty lies when it is expertly cooked so that its real qualities come to tickle the palate.

The bounty of the land and sea often do not combine in a single dish, although every once in a while they do, like in the aptly named Surf-and-Turf, which combines a lobster, fried and just the tail, with a steak, cooked in the way that best suits the diner.

Another meal in which the land and sea combine to make a dish is in one of the many variations of Seafood Spaghetti. It combines the best of the land, from the wheat in the noodles to the tomatoes of the sauce to the herbs mixed in to provide flavor. The bounty of the ocean is also well-represented here, using most, if not all kinds of seafood as ingredients. Octopus, squid, fish (particularly tuna), shrimp and other shellfish are often used to add some flavor and texture to the pasta, making the Seafood Spaghetti a unique and flavorful dish.

Mussels are bivalve mollusks that filter feed. These organisms feed on minute plankton and are often immobile, depending on the current to bring the plankton to them. They can be found in fresh or salt water.

Mussels, like all shellfish, should be only prepared when alive to ensure freshness and safety. To know if a mussel is still fresh or alive, it must not be open when you start to cook it. A tightly shut mussel is a sign that the mussel is still alive, and as you cook it, the shells (there are two halves to it) will then split apart, indicating that the mussel has finally decided to give up the ghost.

Snails may not be the cutest of seafood, but they can be quite the delicacy. Just ask the peoples of France, Asia and Africa, which serve them as dishes, shell and all.

Perhaps the most famous snail dish is the French escargot. Most Americans would balk at eating what most consider a garden pest, but the French gulp them down without a second thought.

In Asia, snails are sometimes cooked with milk and sucked out of their shells, instead of being fished out of them with utensils.

Disgusting? Depends on how you look at it, my friend. Some would find the eating of crabs, octopus and squid to be unpalatable as well. It's a cultural thing.

The salmon is an amazing fish. Not only can they return to the very river they were hatched, they also swim up stream and up even waterfalls to get back. Add to that their ability to survive both fresh and salt water, and you've got a very special fish.

Too bad for them we find them good to eat. Not only do they taste good, but they pack a healthy punch as well, being rich in protein and Omega-3 fatty acids (good for the heart, those) but relatively low in harmful fat. There is some concern that Salmon may be high in toxic substances, but the benefits still outweigh the risks.

The best way to find good Seafood Pictures is to use google's image search.