During several of its growth stages, a blue crab will shed, or molt, its hard shell. And within hours of those events, the new shell begins to harden. It’s just before the hardening begins that soft-shell crabs are harvested, chilled, and often frozen as one of the most delicious products from the sea.
Sadly, side dishes are often overlooked and given less attention than main courses. Soggy French fries, rock-hard baked potatoes and a substance called “rice pilau” appear on plates aside perfectly good entrees of seafood and game. That’s a shame, so I offer my recipe for Cuban black beans as a solution.
Nowadays, there are so many traditional ways to cook up your catch, why not let lemon do the work? Rather than frying or baking your fish, try some ceviche, it’s delicious and light.
FS member Last Mango has put together a terrific list of a few of his favorite fish recipes, with photos of the finished dishes.
WTVJ’s (NBC 6) Jennifer Reeves speaks with Guy Harvey’s Dave Chafin, who demonstrates the art of cleaning/preparing lionfish. With the right preparation, lionfish make for a delicious meal.