Ever looked at a lobster tail and thought, “This would taste better eaten like a popsicle”? Now all your lob-pop dreams can to come true. Lobster ME, a fast-casual, Las Vegas seafood restaurant, is coming to Bethesda in October.
The signature “lobsicle” involves a Maine tail that’s either grilled or deep-fried; a History Channel YouTube review dubs it “the world’s most perfect food.”
Read the full story at The Washingtonian>>
Want to read more about unique lobster recipes? Click here...
A salmon supper
There’s still time to grab an advance ticket for the Golden Gate Salmon Association’s 3rd annual Sonoma dinner.
The special event will feature hors d’oeuvres, Winery Sixteen 600 wines, cocktails, dinner, silent and open auctions, and the chance to compare fish stories with industry members and supporters.
Tickets are $150 per person and will not be sold at the door.
Friday, March 11
Ramekins Event Center
450 W. Spain St.
Sonoma, CA 95476
For more information or to purchase tickets, visit the GSSA website
At-sea safety skills
You never know what kind of injuries you might see while out on the water, so you had better be prepared.
Washington Sea Grant is hosting a Coast Guard approved first-aid safety course for commercial and recreational fishermen this month, so now is the time to check-up on your safety skills if you’re in the Seattle area.
Topics include CPR, patient assessment, hypothermia, cold-water survival, near-drowning, shock, trauma, burns, fractures, choking, immobilization techniques, and essentials for a good first-aid kit and more. Cost is $50. Space is limited, so contact organizer Sarah Fisken at email@example.com OR (206)543-1225 to register.
Friday, Feb. 26
8 a.m. to 5 p.m.
Nordby Conference Room
3919 18th Ave. West
Seattle, WA 98119
For a full list of upcoming events, visit their online calendar.
|No upcoming safety training events. Check back soon.|
I’ll be the first to admit that this recipe is the result of a failed trip to Dunkin Donuts. They used to sell a smoked salmon cream cheese that was the only reason I would drive by for breakfast – smoked salmon on a sesame bagel. I can still taste it. Unfortunately, Dunkin corporate axed the spread from their lineup.
Lucky for me, I got a glimpse of the ingredients before the flavor was discontinued. They included, in a nutshell, cream cheese, cream and smoked salmon. Well I can do that!
I incorporated the spread into one of my favorite brunch platters. It comes together quickly and features smoked wild sockeye slices, as well as the spread and toppings.
There are a few styles of smoked salmon, but they are not to be confused with lox, which is not smoked at all.
• Lox comes from the Yiddish word for salmon, laks. It is traditionally made from salmon belly and brined (but not smoked or cooked). Gravlax or gravad lax is the Scandinavian preparation of salmon that includes spices, herbs and sugars but no smoking.
• Cold-smoked salmon (exposed to smoke in an 80-degree environment, so the salmon isn’t cooked during the process) includes Nova-style, which is cold-smoked after it’s brined. It was so named because Nova Scotia once supplied much of the Northeast with prepared salmon; Scotch or Scottish-style salmon is dry-brined with spices, sugars and other seasonings, which are rinsed off before cold-smoking; Nordic-style is typically salt cured, rinsed and cold-smoked.
• Hot-smoked salmon is cooked through and has a distinct smoky flavor, more like bacon or ham, because it is smoked with heat. This is how smoked bluefish, smoked mussels or smoked scallops are prepared.
I prefer hot- or cold-smoked salmon on my breakfast bagel. My favorite, of course, is my own version of smoked salmon cream cheese.
Serves 12, as a platter
8 ounces cream cheese (get the good stuff)
1/4 -1/3 cup half and half (depending on how soft you want the spread to be)
2 ounces smoked salmon, chopped
Add the cream cheese to the bowl of a stand mixer with the paddle attachment. Add the cream and blend. Add 1.5 ounces of smoked salmon and blend until combined. Fold in the remaining half ounce if you like a few lumps of salmon meat in your spread.
Pack the spread neatly into a bowl and refrigerate, covered, until ready to serve.
Salmon Brunch Platter
1/3 cup capers
1/4 cup each fresh dill and chives, chopped
1/2 medium red onion
1/2 medium shallot
1 medium pickling cucumber, scrubbed clean
1/2 cup smoked mussels
6 ounces smoked salmon slices
Horseradish whipped cream (preparation to follow)
8 ounces plain cream cheese
12 fresh bagels
I use a mandolin to slice my cucumbers, onions and shallots very thin. I soak the onions and shallots in water, covered, for 2 hours or overnight. Drain before serving.
Just before serving, whip 1/2 cup heavy whipping cream and add 1/4 cup prepared horseradish. Dish into a bowl and serve with a knife or spoon.
What’s on your list for summer reading? Well, let me suggest “A Mariner’s Miscellany” by Peter Spectre. It’s a collection of all things relevant and irrelevant concerning the sea, the whimsical and the serious; it’s about boats, ships, anchors, knots and ballast, the lore, poetry and language of the ocean and those who have traveled it.
Spectre has written several marine related books and did the yearly “Mariner’s Book of Days,” a nautical desk diary and calendar. He was also editor at International Marine, Wooden Boat and currently Maine Boats, Homes & Harbors. Those years spent writing about boats and correcting author’s notions of boats and the sea have endowed him with an eclectic mix of nautical knowledge.
For instance, does anybody know what “dogs running before their master” means? It’s a heavy swell in advance of a hurricane. That’s in the chapter “The Language of the Sea.”
In the same chapter is a listing of the “Different kinds of dead.”
Included is “dead horse” — a cash advance for wages to be earned, and “dead marine” — an empty beer bottle.
In the chapter “Bread is the staff of life; rum is life itself” is a recipe for Serpent’s Breath (a note says it’s enough for the entire crew):
1 bottle dark rum
1 bottle light rum
1 bottle Cognac
7 cups tea
3 cups lemon juice
1 ½ cups sugar
Stir the sugar and the lemon juice into the tea, then add the hard stuff. Allow the ingredients to meld for two hours — if you can wait that long.
If you are dumb enough to be at the wheel after sharing in that concoction, it won’t be long before you’re aground. But Spectre’s book tells you how to handle that situation in the chapter “Time and tide wait for no man.”
“If you should run aground on a falling tide and can’t get her off, climb over the side and scrub the bottom while you wait for the tide to return. Your friends will think you went aground on purpose.”
In the book’s 289 pages there’s a whole lot more, some of which you might know, most of which you never heard of. Check it out.
More Book Reviews:
NOAA recently published a proposed rule that would implement a traceability plan to help combat IUU fishing. The program would seek to trace the origins of imported seafood by setting up reporting and filing procedures for products entering the U.S.
The traceability program would collect data on harvest, landing, and chain of custody of fish and fish products that have been identified as particularly vulnerable to IUU fishing and fraud.Read more...
The following was released by the Maine Department of Marine Resources on Jan. 22:
The Maine Department of Marine Resources announced an emergency regulation that will support the continued rebuilding effort in Maine’s scallop fishery. The rule, effective January 23, 2016, will close the Muscle Ridge Area near South Thomaston and the Western Penobscot Bay Area.Read more...