You have been told so often how to plank a shad that it seems idle for me to talk about it at all. But there are planked shad and planked shad.
Reeling in the Years
Smoked Oysters with Ancho Chile Sauce
This oysters recipe requires hot smoke and a lot of it for a short period of time. Try for about 400F degrees instead of 200F on your smoker or grill.
Trinidadian Wood-Grilled Shark Steaks
Here is a tasty option for cooking shark, or, for that matter, any firm fish that is big enough to have steaks cut from it, such as swordfish.
Crab Callaloo Recipe
This crab callaloo variation features crabmeat, a common and tasty addition, and it is often served after the road marches.
Shrimp Stock
Although casseroles and slow-cooked food are always a good choice, shrimp are very versatile and easy to prepare, and this shrimp stock is good for a variety of uses.
Deep-Fried and Spiced Fish Egg Balls
Any fish can be used for the fish-eggs, but West Bengalis prefer freshwater fish. The amount of flour depends on how much it takes to make non-breakable balls.
Tiger Prawns with Red Chile
It’s up to you to decide how hot you want these tiger prawns, but we’ll give our recommendation for hot ones. Chile powder can be substituted for fresh ones.
Louisiana Crab Cakes with Fresh Tomato and Chile Tartar Sauce
These delicious crab cakes are a wonderful way to use crab meat. The fresh tomato and chile tartar sauce is unusual and adds a dash of flavor.
Making Curry Powders and Pastes for Seafood
My recommendation is that, whenever possible, cooks should follow the recipes in this series and use freshly ground or mixed ingredients for the curries.
A Seafood Society in South Florida
Seafood was the driving force behind the only prehistoric culture in the world that evolved without agriculture: the Calusa chiefdom in south Florida.