Aren’t we the luckiest people to live in Maine where we have a consistent supply of the freshest and best tasting seafood? I was recently at our favorite Portland fish market getting some haddock for dinner when I overheard a woman complaining about the price of “plain old haddock which is a rip-off at $6.99 a pound.” I clenched my fists, took some calming breaths, and counted to 10. I so wanted to give her a good jab and tell her that I think that’s an absolute BARGAIN price given the cost of the fishing vessel, fuel, insurance, equipment, bait – never mind the risks our fishermen and fisherwomen face every single day when they venture out to the depths of the Atlantic to catch our dinner. I am a staunch defender of fisher-people (and farmers, too) who are totally at the mercy of Mother Nature and who work incredibly hard at their jobs. I definitely think they deserve greater appreciation and respect. (I will now step ever so carefully off from my soapbox.)
According to Laine Welch, a long time writer of news about the seafood industry, more than $60 billion a year is funneled into the US from the bounty of our waters and also provides more than 25,000 jobs. It is estimated that the average Joe (or Jane) in our country consumes only 16.2 pounds of seafood per year. (That surely cannot apply to New Englanders, can it?) When compared to other parts of the world, that number is negligible. Japanese people eat about 146 pounds per person each year, Greenland residents about 186 pounds and in Iceland, it tallies up to 200 pounds per person. But the big winner is the people of Tokelau, an island in the South Pacific, who eat more than 400 pounds per person every year. (The country with the lowest seafood consumption? Afghanistan – ZERO pounds.).
Shrimp is rated as the #1 most eaten seafood in America and the percentage of Americans who eat the recommended 2 servings of seafood per week is only 20%. So come on, support your local fishermen and prepare one of these delicious recipe in honor of National Seafood Month.
image: tasteofhome.com
Bread Bowl Seafood Dip
Paula Anderson, Scarborough
1 package (8 ounce) cream cheese, softened (regular or reduced fat)
1/2 cup mayonnaise (regular or reduced fat)
1½ teaspoons Dijon mustard
1 cup cooked Maine shrimp, shelled and rough chopped
6 ounces fresh Maine crabmeat
2/3 cup shredded Monterey Jack cheese, divided use
2-3 drops hot pepper sauce
1 bunch green onions, chopped
1 round loaf (1 pound) sourdough bread
Assorted fresh veggies (cucumbers, carrots, celery, broccoli, red bell peppers, etc.)
Place softened cream cheese in a medium bowl; with electric mixer on medium speed, beat until creamy. Add mayonnaise, mustard and hot pepper sauce and beat until blended. By hand, stir in the shrimp, crabmeat, 1/3 cup Monterey Jack cheese and green onions. With a bread knife, cut the top fourth off the top of the bread and then carefully hollow out the bottom, leaving about a 1/2-inch shell all the way around and on the bottom. Cut the removed bread (including the piece from the top) into cubes and set aside. (You can toast these or not.)
Spoon seafood mixture into bread shell and sprinkle with remaining cheese. Wrap tightly in heavy-duty foil and place on a baking sheet. Bake in a preheated 350° oven for 25 minutes. Unwrap; continue baking for 20-25 minutes longer or until cheese is melted and dip is heated through. Serve with bread cubes and veggies.
Yield: about 2¼ cups dip.
Haddock Provencal
Paula Anderson, Scarborough
image: dairydiarychat.co.uk
1-1/2 pounds haddock
Salt and freshly ground black pepper
1 Tablespoon olive oil
1/2 cup finely chopped onion
1 clove garlic, peeled and minced
1 can (14.5 ounces) diced tomatoes, drained
1/2 cup Kalamata olives, pitted and cut in half lengthwise
2 Tablespoons dry white wine
1 Tablespoon chopped fresh basil leaves
1/2 teaspoon chopped fresh thyme leaves
Coat a 13 x 9 x 2-inch baking dish with non-stick spray. Place fish in a single layer; season with salt and pepper. Bake in a preheated 375° oven 15 minutes. Meanwhile, heat oil in a medium saucepan set over medium heat. Add onion and cook stirring often for 5 minutes or until onion is tender but not brown. Add garlic and cook 1 minute. Add tomatoes, olives, wine, basil and thyme; simmer 4-5 minutes.
Spoon sauce over fish (after the 15 minutes) and continue baking for 5-7 more minutes or until fish flakes easily.
Yield: 6 servings.
