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Recipe Web Sites


Seafood Information from the U. S. Food and Drug Administration - Center for Food Safety and Applied Nutrition

  • Current Information on Seafood
  • Interstate Shellfish Shipper's List
  • Seafood Safety References
  • General Seafood References
  • National Shellfish Sanitation Program Guide for the Control of Molluscan Shellfish

  • Fresh and Frozen Seafood - Selecting and Serving it Safely:

  • About Nutrition and Safety
  • Shopping for Seafood
  • Storing Seafood
  • Preparing Seafood
  • Serving Seafood
  • Eating Raw Seafood
  • Special Health Notes

  • How can you determine if fish is fresh? Here are some tips:

  • The fish's eyes should be clear and bulge a little. Only a few fish, such as walleye, have naturally cloudy eyes.
  • Whole fish and fillets should have firm and shiny flesh. Dull flesh may mean the fish is old. Fresh whole fish also should have bright red gills free from slime.
  • If the flesh doesn't spring back when pressed, the fish isn't fresh.
  • There should be no darkening around the edges of the fish or brown or yellowish discoloration.
  • The fish should smell fresh and mild, not fishy or ammonia-like.

  • And more Fresh Fish Info:
  • How can you spot a safe seafood seller?
  • How can you select safe seafood?
  • Who can I call to obtain more information about seafood products?
  • How can I avoid seafood economic fraud?
  • *

    Clam and Oyster Safety:

    Advice on Consumption of Raw Molluscan Shellfish - Any animal protein consumed raw or partially cooked carries a higher potential for causing illness than food that is thoroughly cooked. Most illnesses that result in the general population from eating raw or partially cooked molluscan shellfish are not life-threatening and commonly range from mild intestinal disorders to acute gastroenteritis. Although more serious illnesses can occur, they are rare in otherwise healthy individuals. The main sources of all of these illnesses are bacteria and viruses that are present in water due to human pollution.

    On the other hand, individuals who immune systems are compromised should not eat raw or partially cooked molluscan shellfish at all. These people are susceptible to far more serious illnesses that are caused by naturally occurring marine bacteria from the Vibrio species, particularly Vibrio vulnificus. These bacteria are unrelated to human pollution. In susceptible people, they can cause serious illness and even death.

    Immune compromised individuals include those with liver disease, including cirrhosis, hemochromatosis and disease caused by chronic alcohol abuse; diabetes mellitus; immune disorders, including advanced stages of infection with the AIDS virus, cancer and reduced immunity due to steroid or immunosuppressant therapy; and gastrointestinal disorders, including previous gastric surgery and low gastric acid (for example, from antacid use or achlorhydria). People unsure of their medical status should consult their physician before consuming raw or partially cooked shellfish.

    Cooking destroys the Vibrio parahaemolyticus (Vp) bacteria, eliminating the risk of illness for both healthy and immunocompromised individuals. The majority of illnesses that occur from the consumption of raw shellfish are not life-threatening to the general population and commonly range from mild intestinal disorders of short duration to acute gastroenteritis. The symptoms are watery diarrhea, often with abdominal cramping, nausea, vomiting, fever and chills. Usually these symptoms occur within 24 hours of ingestion and last no more than three days. Severe disease is rare and occurs most commonly in persons with weakened immune systems. Individual who believe they have experienced the same symptoms of illness after consuming oysters or clams should consult their health care provider and contact their local health department.

    Persons with weakened immune systems, including those affected by AIDS; persons who chronically abuse alcohol, liver, stomach or blood disorders, cancer; diabetes or kidney disease should avoid raw oyster consumption altogether, regardless of where the oysters or clams are harvested. Consumers can continue to enjoy oysters and clams in many cooked preparations by following this advice.

    At Restaurants and other Foodservice Establishments:

  • Order oysters and clams fully cooked.

  • In the shell:
  • Purchase oysters and clams with the shells closed.
  • Throw away any oysters or shells already opened.
  • Never allow raw seafood to come into contact with cooked food.
  • Boil oysters and clams until the shells open. Once open boil for an additional 3-5 minutes.
  • Steamer - add oysters and/or clams to water that is already steaming and cook live oysters and clams until the shells open, once open steam for another 4-9 minutes.
  • Use smaller pots to boil or steam oysters and clams. Using larger pots, or cooking too many oysters or clams at one time, may cause uneven heat distribution, which may cause the oysters or clams in the middle to not get fully cooked.
  • Discard any oysters or clams that do not open during cooking.

  • Shucked Oysters and Clams:
  • Never allow raw seafood to come into contact with cooked food.
  • Boil or simmer shucked oysters and clams for at least 3 minutes or until the edges curl.
  • Fry at 375 degrees for at least 3 minutes.
  • Broil 3 inches from heat for 3 minutes.
  • Bake at 450 degrees for 10 minutes.

  • For further information contact:
    FDA Food Safety Hotline: 1-888-SAFEFOOD
    FDA/Center for Food Safety & Applied Nutrition Web Site - Seafood Information and Resources*


    Barbecued Prawns with Fresh Corn Relish

    1/2 cup sour cream
    1/2 teaspoon hot sauce
    2 tablespoons freshly squeezed lime juice
    3 cups fresh corn kernels, cooked
    1 small red onion, diced
    1 jalapeno pepper, seeded and finely diced
    2 plum tomatoes, peeled, seeded and diced
    2 tablespoons cider vinegar
    3/4 cup olive oil, divided
    1 tablespoon chopped cilantro
    Salt and freshly ground black pepper
    18 prawns
    1/2 cup barbecue sauce
    6 cups mesclun greens

    Combine sour cream, hot sauce and lime juice in a small bowl then set aside. In a separate bowl, toss together corn, onion, jalapeno, tomatoes, vinegar, olive oil minus 2 tablespoons and cilantro. Season to taste with salt and pepper, then set aside.

    Skewer the length of the prawns on skewer. Season lightly with salt and pepper. Brush with remaining 2 tablespoons olive oil. Place on hot grill for 30 seconds. Brush with barbecue sauce and grill for 30 seconds longer. Turn prawns over and brush with more barbecue sauce. Grill for 1 minute. Remove prawns from grill and cool slightly.

    To serve, toss mesclun greens with some of the liquid from corn relish. Place a mound of green in center of each plate. Arrange prawns over lettuce. Spoon corn relish in a band across prawns and drizzle with dressing. Serve immediately. Yield: 6 servings.

    Blackfish Chowder recipe by DonnaPawl.

    Cedar Plank Salmon w/Tarragon Mayonnaise

    8 Cedar planks approx. 6" long
    1/4 cup vodka
    1/4 cup vermouth
    1/4 cup fresh lemon juice
    1 tbsp prepared horseradish
    1 clove garlic, minced
    2 tbsp juniper berries
    2 sprigs fresh thyme
    1 side of Atlantic salmon cut into 8 portions - approx. 6oz each

    Soak Cedar planks for 1 hour.

    Mix all ingredients and place in sealable container or bag. Add salmon and marinate in refrigerate for 1 hour.

    Preheat your grill to 400°F. Place Cedar planks on grill until they start to smoke.

    Reduce the heat to 300°F and place salmon pieces on the Cedar planks. Close the lid on your grill and cook for approx. 15 minutes.

    Salmon should have a golden colour and flake with ease with clear juices running through. Serve with Tarragon Mayonnaise.

    Tarragon Mayonnaise:
    1 cup white wine
    3 sprigs of fresh tarragon
    1 cup mayonnaise
    2 splashes of Tabasco – or to taste
    In a sauce pan combine white wine and tarragon sprig, on medium heat and reduce to ¼ cup. Strain and chill.

    Mix the chilled reduction with mayonnaise and add 2 splashes of Tabasco sauce. Refrigerate until time to serve.

    Recipe found on the Food Network Canada (...cain't deep link to recipes anymore and them dern pop-up ads are extremely annoying!!...) by hlupak (....sum with minor changes made by me...)

    Charbroiled Oysters recipe by voelkels.

    Fat Johnny’s BBQ Shwimps - N’Awlins Style recipe by ChezJohn.

    Fried Coldwater Walleye recipe by ChezJohn.

    Fried Fish

    While discussing what to do with five bream and a bass filet that a neighbor brought me, I originally said; “The Boss doesn't like the smell of seafood, so I figured that since she was takin' the Grandbabies out for some "girlie stuff," that I knew would take 'em the whole afternoon to complete, it'd be a good time to cook up them fishes while they wuz gone. And then spray the whole house with Lysol to kill the smell...She said she didn't smell the fish when she came home. :-)”

    To which Bob replied; "Soak the fish in Buttermilk for a few hours, or, preferably, overnight, Bill - Doing so removes the fishy odor and taste."

    And then C.J.V. replied; "Or jest cook it outside. Iffen you soaks them in milk you kin use Gerard Maras' 3-2-1 Breading Mix, which bes;
    3 cups all-purpose flour
    2 cups corn flour
    1 cup corn meal
    1/2 cup cornstarch
    2 tablespoons kosher salt
    2 tablespoons black pepper
    2 tablespoons dry thyme
    3 tablespoons paprika
    2 tablespoons chili powder
    2 tablespoons dry oregano

    Combine all ingredients and store in an airtight container.

    You wants at least a inch of oil, peanut or Canola, in the bottom of your skillet or Dutch oven . Heat it to 375 degrees F (check it with a thermometer) and only add a couple of filets at a time so dat da oil temperature don’t go below 350 degrees at any time to get non-greasy fried fish.

    C.J.V. – dats how we used to fry catfish at da Baptist church in Folsom, us"

    Goodnight Cioppino recipe by MoneyPenny06.

    Hog Island BBQ'd Oysters recipe.

    Louisiana Seafood Gumbo recipe by Chef John Folse & Company.

    Redfish Steaks - On the Grill recipe by physician.

    Salmon recipe by voelkels.

    Salmon and Swordfish recipe by DonnaPawl.

    Shrimp étouffé recipe by ez3.

    Recipe Web Sites's Fish & Seafood Recipes - As always, has plenty to choose from, even a few low fat recipes. They have several articles worth mentioning, Grilled Trout, Smoking Fish, Grilling Fish, and more about fish/seafood. And here's a neat trick that might help remove the bones from freshwater fish, Fish: The Basics - "Finally, here are a couple of tips for cooking fish. One problem with fish is the bones. Freshwater fish have lots of little bones that can be very hard to remove. First rule: I always warn my guests about bones if I'm cooking this kind of fish. Second, it might not be a guarantee, but if you are cooking whole fish, lay them out on the grill, skin side down with the bone still in place. Be careful not to disturb the bones. Once the fish starts to cook the bones should curl up and away from the fish. It's a cool trick and it works pretty well. Once the fish is cooked, take a fork and gently run it over the surface of the inside of the fish. If you're careful and patient you should get almost all of them."*

    BackofTheBoxRecipes - Seafood Recipes - Nice looking, clean web site with quite a few recipes.

    Epicurious - All-Out Fish - A fresh catch of hundreds of recipes and practical ideas.* Wow, a nice looking site with video tutorials on boning, filleting and skinning a fish even. - Captain Cook's Fish and Seafood Recipes - Seafood Grilling & Preparation - Recipes - Cooking Seafood, Fish and Shellfish - How to Smoke Fish - Fish and Shellfish - Types, Cooking & Substitutions - And, on and on, and...what a site! Mostly Florida related info, but a great site nonetheless!

    Grilling and Barbecue Recipes - Seafood Recipes #1  and Seafood Recipes #2 - Grilling is a favorite method of cooking for many people. Men, especially, seem drawn to the allure of the open flame. Perhaps there is an innate sense built in to mankind from all the previous centuries of preparing food over open flame.

    Grilling food seems to be gaining popularity with the rise of the TV food shows. The availability of indoor grills, sometimes built into the stove top, has helped spur the interest in the oldest form of cooking. There's just something about that grilled flavor that draws people in.

    We have put together over 1200 of the best all time favorite grilling recipes. You can browse throught the different categories such as pork, beef, chicken and seafood.
    * I'm not crazy about the Flashing Banner Ads on this web site, but overall it's a nice looking site.

    Lisa's Cooking Cache - Seafood Recipes - Simple, clean, fast loading web site with numerous recipes! Very nice Lisa!

    Maryland Delivered Seafood Recipes and a few more categories.

    RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. Fish and Seafood Recipes - Due to the large number of recipes in this category, the list of recipes has been split into multiple pages for quick downloads, and is also available as a single page listing all 334 recipes.*

    *These sites have been quoted directly as I believe what they say about their sites or they already know what to say, better than I do.
    These names and logos belong to and are copyrighted or trademarked by the site owners.

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