Category Archives: Seafood

8-Minute Garlic and Parmesan Pan-Fried Shrimp

This dish embodies the spirit and heart of Italian cuisine; fresh, simple ingredients with a few key flavours like garlic and oregano. Pan-frying the shrimp with lots of Parmesan gives this dish wonderful contrasting texture.

Perfect for a light summer lunch, finish with a squeeze of lemon juice and serve with chunk of toasted ciabatta bread slightly dipped in a good quality olive oil.

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Garlic and Parmesan Pan-Fried Shrimp

Prep Time: 4 minutes
Cook Time: 4 minutes
Serves: 4

Ingredients:
2 dozen shrimp, deveined, head removed and tail on
1/4 cup olive oil
4 large cloves garlic, minced
1 tsp dried oregano
1/4 tsp sea salt
1/8 tsp ground pepper
Handful finely chopped basil leaves
Zest of one lemon + juice
1/4 cup finely grated Parmesan, divided

Directions:
1. In a medium mixing bowl, whisk olive oil, salt, pepper, oregano, garlic, lemon zest and chopped basil to combine.
2. Add shrimp and 1/2 Parmesan, and toss well with hands to coat.
3. Heat pan on maximum heat, add shrimp and cook each side until pink, about 3 to 4 minutes total.
4. Remove from heat and squeeze lemon juice on top; cover with the rest of the Parmesan and serve immediately with slices of toasted ciabatta or baguette.

How to Shuck an Oyster Like A Pro

Shucking oysters is a delicate process and at first glance, may seem intimidating. But once you learn to break through their tough exterior, you’ll relish the sweet and savory mouthful inside.

To get the best tips and tricks, we turned to the pros at the BC Shellfish and Seafood Festival in Comox Valley.

With over 22 years of experience at Fanny Bay Oysters, Ray Silvey and oyster shucking Guinness World Record holder, Patrick “Shucker Paddy” McMurray share their best techniques to help you shuck like a pro at your next cocktail party.

What You’ll Need:
– Oysters
– Oyster knife
– Damp tea towel or stainless steel glove
– Serving tray (with ice, lemon wedges and condiments)

Steps:
1. Make sure the oysters are clean of any grit or debris that may still be attached from their time in the ocean and on the beach. A quick rinse in the sink will do.

2. A stainless steel glove and damp tea towel are interchangeable. A stainless steel glove is highly protective and will save you from any unwanted slips and cuts from the very sharp oyster knife. Alternatively, use a damp tea towel that has been folded into a small square, creating at least eight layers of protection to avoid slipping.

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3. To begin shucking, hold your oyster knife in your dominant hand. Place your other hand around the towel covered oyster.

4. You will enter the oyster at the hinge (the back) where the top and bottom shell meet. Here there is a natural opening perfect for the tip of your knife.

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5. Apply pressure with the knife in this sweet spot and turn the knife 1/4 turn like a key in a lock (do not jam it or pry it like wedging open a paint can). With this slight wiggle you will feel it crack open.

6. The top shell will still be attached by the adduction muscle. Scrape your knife along the top of the shell to detach.

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7. Now that your oyster is open, take a moment to wipe out any debris that may have made its way into the shell. You’ll then have to cut the adductor muscle away from the shell, which is about 2/3 of the way up from the hinge on the right hand side.

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8. Repeat these steps until all your oysters are open. Serve on a bed of ice with fresh lemon. Enjoy!

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Fun Party Tip: Shucker Paddy likes to serve up a shot of Canadian whisky as an oyster chaser. Have your guests slurp back their oyster and pour some whisky into the empty shell while they’re enjoying. The salt water and whisky compliment each other perfectly. Try serving oysters with Shelter Point Distillery Single Malt Whiskey, both from the beautiful Comox Valley.

Food Safety: The Shelf Life of Meats and Seafood

Nothing makes weeknight dinners easier than having a fridge fully stocked with a variety of delicious possibilities. Purchasing meats and seafood on sale can save you a lot of money in the long term. But before you fill your cart full of groceries, read this simple guide on safety practices for keeping eggs, poultry, beef and more.

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Eggs
Whole eggs are one of the top contenders when it comes to having a long shelf life. They will keep safely in the fridge for a full 5 weeks. Over time, eggs take in air, which pushes the white away from the shell making it extremely easy to peel — a bonus for deviled egg lovers!

Liquid, pasteurized eggs may seem more convenient, but they have a shorter shelf life. Once opened, they need to be used within 3 days. Regardless of the type of egg you purchase, they should never be stored in the freezer.

Beef
When you buy fresh, ground beef, you don’t have long to cook it, as it has to be consumed within 2 days of purchasing. Other cuts of beef, such as steaks or roasts, are a bit more forgiving; they can be kept in the fridge for up to 5 days.

Freeze it: To extend the shelf life, freeze any type of beef in a tightly sealed container. Ground beef can be used within 4 months, and all other cuts can be kept for up to 12 months.

Cook it: From a rich Bolognese to a saucy stew, if you like to make big-batch meals with beef, they can be cooked and safely stored in the fridge for 3 to 4 days, and the freezer for up to 3 months. Just make sure to transfer any hot food into small, shallow containers to ensure it cools quickly, which prevents bacteria from growing.

Pork
It’s hard to grocery shop without picking up a package of the ever-beloved bacon and luckily, you have a full week to safely consume it. Fresh sausage and ground pork are also delicious options, however, they should both be cooked within 2 days of purchasing. Other cuts of pork, such as chops, can be consumed within 5 days.

Freeze it: Freeze any pork in a tightly sealed container. Bacon will keep for up to a month, fresh sausages and pork for up to 2 months and other cuts for up to 6 months.

Cook it: Cooked pork of any kind can be safely stored in the fridge for 3 to 4 days and the freezer for up to 3 months.

Poultry
Poultry is a great staple for delicious and affordable meals. From chicken to turkey and quail, all fresh poultry should be consumed within 2 days of purchasing.

Freeze it: Freeze any poultry in a tightly sealed container. Individual cuts, such as breasts or thighs, can be used within 9 months and whole poultry, such as chicken, can be kept for an entire year.

Cook it: Cooked poultry can be safely stored in the fridge for 4 days and the freezer for up to 4 months.

Lunch Meats
Your sandwich meats should be consumed within 4 days of purchasing. If you’re looking for something that will last the full week, try buying cured meats, such as summer sausage, which can be kept in the fridge for up to 3 weeks.

Freeze it: Freeze any lunch meats in a tightly sealed container for up to 2 months.

Seafood
Whether it’s trout, haddock, spot prawns or lobster, all fresh fish and shellfish should be consumed within 2 days of purchasing. However, smoked fish has a longer shelf life and can be kept for up to 14 days.

Freeze it: Freeze any fish or shellfish in a tightly sealed container. Fatty fish, such as mackerel, along with any shellfish or smoked fish will keep for up to 2 months and leaner fish, such as sole, will keep for up to 6 months.

Cook it: All cooked fish can be safely stored in the fridge for up to 4 days and the freezer for 4 to 6 months.

*Note: Always remember you can never re-freeze any food that has previously been frozen, regardless of the type of meat or seafood.

How to Make a Classic Lobster Roll

I’ve got a confession — I have never had a lobster roll. Lobster roll’s aren’t something you see in a small prairie city like Saskatoon. But of course, having watched more then enough Diners, Drive-Ins & Dives, I’ve seen and drooled over a lobster roll or two (or ten)! Feeling rather deprived, while also having leftover lobster in my fridge, I knew it was time to change my sad lobster roll-less existence. It was simple, easy and delicious. I only hope I can taste a fresh Maine lobster roll one day to know true bliss!

Prep Time: 5 mins
Cook Time: 5 mins
Serves: 1

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Ingredients:
1 thick slice of french bread
Butter
¼ cup chopped lobster meat
1 Tbsp mayonnaise
1 tsp chopped green onion
1 Tbsp chopped celery
3 cherry tomatoes (quartered)
A few drops of lemon juice (to taste)
Salt & pepper to taste
Romaine lettuce

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Directions:
1. Get a pan and put on medium heat.
2. Cut a thick slice of french bread (about an 1 1/2 thick), then cut 3/4 down the middle of the slice, forming a bun.
3. Generously butter the outside of of bread, frying both sides in the pan until golden brown.
4. In a bowl mix lobster, mayo, green onion, celery and tomatoes. Add in lemon juice, salt & pepper to taste.
5. Place leaf of romaine lettuce in the center of your roll.
6. Place lobster filling into your bread and enjoy!

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

 

Lobster Grilled Cheese

Lobster grilled cheese? Yes, please! Rich meaty lobster chunks, surrounded by melted cheese and toasty buttered bread… This is one rich, tasty sandwich! The idea for this bad boy stemmed from the thought of lobster mac & cheese, which seems to be fairly popular these days.

With that thought delicious combo in mind, I knew I didn’t want to stick with just one cheese, so I mixed in a little creamy, buttery Gouda and some aged cheddar cheese for a stronger cheese flavour. A little mayo on the bread for some zip, some salt & pepper to enhance the flavours, and you’ve got yourselves a winner!

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 1

Ingredients:
2 slices french bread (or similar)
1 lobster tail (around ½ a cup of lobster meat)
¼ cup gruyere cheese
? cup gouda cheese
¼ cup aged cheddar cheese
1 Tbsp clarified butter
1-2 Tbsp mayonnaise
Salt & pepper

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Directions:
1. Get a pan on low-medium heat, placing about 1 Tbsp of butter in it. Once butter melts and begins browning, remove film over top of the butter, until most of the milk solids have been removed.
2. While you’re waiting for the butter to clarify, begin preparing your sandwich.
3. Break the lobster tail in half, removing meat and roughly chopping.
4. Spread mayonnaise on top and bottom slice.
5. Shred cheese add ¼ cup gruyere, then an ? cup of gouda.
6. Chop up lobster tail, place on sandwich and add some salt and pepper.
7. Top with ¼ cup of aged cheddar cheese and top slice of bread.
8. Brush both outer sides of sandwich with clarified butter.
9. In a pan on medium heat, fry until golden brown on each side and cheese has melted.

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100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

10 Great Seafood Joints from Coast to Coast

People always assume that if a city isn’t a stone’s throw away from the Pacific or Atlantic Ocean that it couldn’t possibly serve dishes with fresh seafood. Obviously, if you’re located on a coast, you’re going to have easy access to fresh seafood. But most respectable restaurants these days can have top-notch seafood flown in to them the same day it’s caught. Whether you’re looking for a platter of freshly shucked oysters or a perfectly seared fillet of halibut, these 10 seafood-focused restaurants will not let you down.

Bacalao (St John’s, NFLD)
There’s a lot of seafood to enjoy on the menu here, but cod will forever be a staple of Newfoundland cuisine. Try it in a variety of applications, like a seared fillet with cauliflower puree, mixed into a dipping sauce for crispy calamari or, for the more adventurous, a cod tongue salad with bacon, beets and walnut oil.

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Whalesbone: Risotto

Blue Water Cafe (Vancouver, BC)
Located in the Yaletown area of Vancouver, this is the place to go if you’re looking for refined service and well-prepared seafood. Start off small with a fresh smoked salmon terrine or tuna carpaccio before moving on to the main courses, which could be anything from sturgeon or ling cod, to lobsters and crabs fresh out of the tank. I’ll take that one, please, and I think I’ll name him Sebastian.

Catch Restaurant and Oyster Bar (Calgary, AB)
A fixture of the Calgary food scene for over 12 years, Catch has had a long legacy of chefs work in its kitchen, including Top Chef Canada season three’s Nicole Gomes. With Chef Dan Norcott running the show now, he keeps the bar as high as ever when it comes to the food. Plates like the spot prawn salad with citrus and endive or the seared halibut with potato pave, peas and asparagus are almost too pretty to eat. Almost!

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Catch Restaurant and Oyster Bar: Halibut (left) and Spot Prawn Salad (right)

Five Fishermen (Halifax, NS)
In a historic building that’s nearly 200 years old, the restaurant itself hasn’t been serving food quite that long, but is a staple of the Nova Scotia dining scene nonetheless. There’s a lot to offer on Fishermen’s long menu, but if you want plate of seafood upon seafood, then the lobster-stuffed scallops or the crab-crusted haddock will probably catch your eye.

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Five Fishermen: Lobster Pasta (left) and Lobster Roll (right)

Rock Lobster (Toronto, ON)
Lobster poutine, lobster rolls, lobster boils, lobster mac ‘n cheese… The list of the ways in which you can devour some delicious east coast lobster goes on and on at any of the three locations for this small seafood-centric empire. Rock Lobster’s chef and host of the new Super Snack Bros Matt Dean Pettit, aims to keep his food fun in the lively restaurant atmosphere. The Rock Lobster cookbook also came out recently, so if you want some lobster inspiration at home, this book has got you covered.

Rodney’s Oyster House (Vancouver, Calgary and Toronto)
With two locations in Vancouver, one in Calgary and one in Toronto, this oyster house restaurant chain is slowly popping up across the country. The restaurants are mostly known for their fresh oysters when it comes to food, but the real charm of a true Rodney’s lies in its friendly wait staff that have very friendly tableside manners. Who doesn’t enjoy a little special attention every once and awhile?

The RawBar at The Fairmont Pacific Rim (Vancouver, BC)
This Japanese-style restaurant composes beautiful plates of sushi for guests of the hotel and hungry Vancouverites alike in the heart of downtown. It doesn’t matter if you’re ordering a plate of sashimi for a light bite or something more filling like the smoked sablefish, every single seafood protein on the menu is 100% Ocean Wise-certified. No easy feat for a restaurant that’s all seafood!

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RawBar: Sushi Platter

Sobo (Tofino, BC)
One of the features of this tiny west coast town’s food scene (which is surprisingly substantial, considering its size), Sobo is bursting at the seams with good, honest food that perfectly highlights seafood caught in the waters just a couple blocks away.

The fish tacos is arguably the most famous dish here, but the smoked wild salmon chowder is perfect for any rainy day, and the broiled oysters are also memorably delicious. Just thinking about them makes me want to have one right now.

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 Sobo: Broiled Oyster (left) and Chowder (right)

The Whalesbone (Ottawa, ON)
With its original seafood shop location and now a sister oyster bar, you can either pop by for a simple sandwich or chowder at the shop or come by with friends, have a drink, some oysters and order off the concise dinner menu at the bar, which offers dishes like scallop ceviche and fish cake banh mi.

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Whalesbone: Oysters (left) and Seared Fish Fillet (right)

YEW (Vancouver, BC)
The many ways Ned Bell works with sustainable seafood (they’re 100% Ocean Wise-approved) here keeps people coming back again and again. There’s the award-winning chowder with smoked cod and candied sablefish, crispy-shelled lobster tacos with maple and lime, albacore tuna with pork belly and a whole lot more. What’s even cooler, YEW launched a new cocktail program earlier this year with an entire list of drinks inspired by the different oceans of the world. A drink inspired by the Rock of Gibraltar? Don’t mind if I do!

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YEW: Scallops and Shrimp Dish

Dan-Clapson-Avatar Dan Clapson is a food writer and culinary instructor based out of Calgary. He is constantly creating new recipes and striving to expand his culinary horizons. He thinks yam fries are overrated.

How to Throw a Seafood Party this Holiday

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If you’ve ever been to a Rock Lobster restaurant in Toronto, you may have tried their famous cocktail. It’s a feast for the eyes; a spicy Caesar garnished with a Nova Scotia lobster tail and all the regular fixings. It’s one of the many tasty creations by chef and owner Matt Dean Pettit who has earned a name for himself as Toronto’s new, hip seafood aficionado. His restaurants serve up downhome coastal fare — lobster poutine, jerk crab and shrimp, Canadian snow crab legs, traditional Nova Scotian lobster rolls — in a laidback setting where you’re meant to get your hands dirty.

That’s the theme behind his new cookbook; in The Great Lobster Cookbook, Pettit is shucking the idea of seafood as something extravagant and showing Canadians how to create mouth-watering, family-friendly dishes effortlessly. (And p.s. it’s actually quite affordable compared to a holiday roast menu!)

We asked Pettit to share his best tips on creating a stress-free seafood menu, whether he’s hosting a small dinner for 4 or a big party for 12. The key to a successful party — that the host can enjoy too — is all in the prep work and choosing no-fuss menu items. Here’s how to do it.

Party for 4 to 6 people

The Drink: Greet people at the door with a Caesar cocktail (or mocktail), or a beer such as Samuel Adams. Cheers!

The Appetizers:
1. Raw oysters, three per person. You can shuck oysters a couple hours ahead of time and keep on ice in the fridge. Serve with a lemon wedge per plate.
2. Cooked large prawns, three per person. Serve with Matty’s Seafood Sauce (1/2 cup quality ketchup, 1/4 strained horseradish, juice of 1 lemon, 4 dashes of Worcestershire sauce, Kosher salt and freshly ground pepper).

The Main: Lobster mac ‘n cheese. Prep this recipe the night before, either in individual ramekins or in a large casserole dish to serve family style. Top with panko breadcrumbs and refrigerate overnight. During appetizers, pop the lobster mac ‘n cheese into the oven at 375°F for 15 minutes or until the cheese is bubbly and brown before serving. Get the recipe here.

The Dessert: Mint granita. Another easy-to-make recipe from The Great Lobster Cookbook that you can make ahead of time — and this one will keep up to 2 weeks in the freezer. This frozen dessert calls for 1/3 cup mint leaves finely chopped and added to 2 cups boiled water to infuse for 10 minutes before freezing. Make sure to break up the mixture a few times every hour to get the consistency of fine ice crystals.

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Party for 10 to 12 people

The Drink: Same as above.

The Appetizer: Lobster rolls. Make the lobster rolls mixture the night before. Before serving, butter top-sliced hot dog buns and grill each side in a frying pan over medium heat. Spoon lobster mixture into the toasted buns to be served immediately.

Main: Two seafood towers. For the seafood towers, arrange raw oysters, cooked prawns, lobster and Nova Scotia snow crab legs on the different tiers with various sauces (such as Matty’s Seafood Sauce, and garlic butter) for guests to serve themselves. Keep lemon wedges handy. Note: You can pick up a three-tier serving tower at most kitchen supply stores for as little as twenty dollars.

Dessert: Rock Lobster candy. Finish off the meal with this treat to remember. Combine 1/2 cup water hot water, 1 cup light corn syrup and 2 cups granulated sugar in a medium-sized saucepan and cook for 1 to 2 minutes before adding 4 drops of red food colouring and 1 1/4 lb finely chopped boiled lobster meat. Stir together and cook for 12 to 15 minutes, or until the candy thermometer reads 310°F. Line a baking sheet with parchment paper and a sprinkling of sugar. Pour the hot candy onto the sheet and refrigerate for 1 to 2 hours. Crack into 10-snack-sized pieces. The lobster meat really adds a nice texture and flavour to the candy — a sure hit with both kids and adults.

Three Facts About Matt Dean Pettit

1. He launched Matty’s Seafood Co. at Sobey’s earlier this year. So far the product line includes seafood chowder and lobster bisque soup, and early next year expect to see lobster mac ‘n cheese in the freezer aisle!

2. He’s going to be starring in an upcoming Food Network Canada show. Busy guy!

3. If he were stranded on a deserted island, the three kitchen tools he’d have with him are: a good chef’s knife, an oyster knife (easy island meal), and a lighter ( you never know when it’ll come in handy).

Bonus: Get recipes for Butterflied Lobster Tails with Garlic-Lemon Butter and Samuel Adams Boston Lager Lobstah Chowdah.

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The Great Lobster Cookbook, Matt Dean Pettit, $30.

 

Bold Flavours and Fresh Seafood from Sabor Divino

Lifelong friends and now, co-owners Christian Mena and Chef Lino Oliveira opened Sabor Divino in Edmonton back in 2008 with the vision of opening a restaurant where guests are treated like family with good food and warm service.

Chef Lino’s use of timeless Spanish and Portuguese flavour profiles allows him to evolve traditional recipes and create updated dishes that are true to his vision and taste. “My style of cooking is not elaborate or needlessly complicated, it’s about a passion that connects me to the ingredients and my desire to have someone taste what I taste, then share the pleasure of discovery.”

With a deep commitment to using the freshest ingredients from local producers and beyond, Chef Lino’s golden touch is evident in his thoughtful menu but his skill and expertise is most showcased in his preparation of the fruits of the ocean. As a chef and restauranteur in Portugal in the past, his preparation of all types of fish and seafood is regarded among the best in town.

As an added treat–visit Sabor Divino on a Saturday night and you might see Christian take the mic and sing a song or two. His former life as lead in Broadway hit musical RENT alongside THE Neil Patrick Harris makes for another surprising twist in this unique Alberta dining experience.

Below are some signature recipes courtesy of Chef Lino Oliveira:

Smoked Duck Carpaccio (top left), Pan-Seared Sablefish on Cucumber Salsa Verde and Lobster Risotto (top right), Sabor Cheesecake with Cherry-Port Wine Sauce (bottom left), & Sabor Divino Pimm’s Cup (bottom right).

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Related:

Shrimp Recipes in 30 Minutes or Less

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Surprise! Last-minute dinner guests are on their way! The next time you find yourself in that dreaded situation, remember that shrimp is always a great option when you’re strapped for time. Whether your guests are half an hour away, or already in the neighbourhood, you can impress them with these quick and easy recipes!

30 minutes: Coconut Shrimp Balls Recipe
15 minutes: Brown Butter Shrimp Scampi Recipe
3 minutes: Salt and Pepper Shrimp Recipe
Related: