For The Love of Fish!
Billy Shares His “How To Cook” Secrets...
Hard shell, North Atlantic Lobster is native to the Maritime Provinces. Caught in wooden traps, their distinctive flavor is sought after by many fine restaurants and fish markets throughout the Atlantic Region.
To cook this prized crustacean, bring a gallon of water to a boil, adding a 1/4 cup of salt per gallon of water. Drop the lobster into the boiling water back down and cook approximately 12 to 15 minutes for a pound size. Add 3 to 5 minutes boiling time for each additional pound. Remove the lobster and drop it into cold water to stop the cooking process and you’re ready for a Maritime Feast!
Long considered a fine delicacy in dining rooms throughout Atlantic Canada, Bay of Fundy scallops are much sought after by discerning palates.
Digby scallops from Nova Scotia are considered the best in the region. They can be cooked in any number of ways from pan-fried or bacon wrapped, microwaved or deep fried. Their cooking times are short, as this soft -fleshed delicacy transmits flavor in minutes.
Scallops may be served as a side dish and are a compliment to any fine food. Our clientele often comment on our large, tasty scallops, which we have in constant supply in both our restaurant and fish market.
Boiled Shrimp: Leave shrimp in shell and place in boiling salted water with a thin slice of lemon until they turn pink. Shrimp generally cook in 3 to 5 minutes, depending on their size. Using a sharp, pointed knife remove the shell and the vein down the back - Voila!
Broiled Shrimp: Before cooking, mix 1 cup of salad oil, 1 tsp. of tarragon vinegar, 1 clove of garlic, salt and pep-per and 1/4 cup of parsley in a bowl. Split the shell of each shrimp down the back and remove the vein Place the shrimp in the salad oil mixture and allow them to marinate for several hours, turning often. When ready to cook, arrange the shrimp on broiling pan and broil 5 to 10 minutes turning once. Garnish with lemon and serve on a bed of parsley.
Sautéed Shrimp: Using a sharp, pointed knife remove shell and de-vein the shrimp. Heat butter in skillet and finely chopped parsley. Sauté shrimp in butter & parsley about 2 minutes on each side. Add lemon juice and serve.
Fried Shrimp: Using a sharp, pointed knife remove shell and de-vein the shrimp keeping the tail intact. Mix to-gether 1 cup of buttermilk, 1/2 cup of sifted flour, 1/8 tsp. of baking powder and 1 beaten egg. Crush up crackers to make crumbs. Dip shrimp into the batter, and then coat with cracker crumbs. Deep fry in preheated fat until crisp and golden. Drain on paper towel, sprinkle with salt and serve.