THE SEAFOOD MENU NOTEBOOK
From the coast. For your table.
Explore the seafood counter, collect menu ideas and plan a table worth gathering around.
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Cleaning whole squid into tubes, rings and tentacles
Planning home hot-smoked salmon using an Extension process
Preparing cooked oysters on the half shell or shucked
Cooking Whole Maine Lobster and Extracting the Cooked Meat
Choosing seafood-stock ingredients, extraction methods and uses
Preparing and butterflying lobster tails for baking or grilling
Preparing and oven-baking panko-coated fish fillets
Planning, folding and serving fish en papillote with vegetables and potatoes
Preparing wet-battered fish by shallow frying
Choosing pan-cooked or coated fried squid preparations