xt7zw37kt884 https://exploreuk.uky.edu/dips/xt7zw37kt884/data/mets.xml United States. Bureau of Commercial Fisheries Florida. State Board of Conservation Southeastern Fisheries Association (U.S.) 1966 bulletins I 49.49/2:1 English For sale by the Supt. of Docs., U.S. G.P.O This digital resource may be freely searched and displayed in accordance with U. S. copyright laws. Fisheries Marketing Bulletins Cooking (Fish) Cooking. -- (DNLM)D003296 Seafood. -- (DNLM)D017747 Florida Fish Recipes, 1966 text image 16 pages, color illustrations, 23 cm. Call Number: I 49.49/2:1 Florida Fish Recipes, 1966 1966 1966 2022 true xt7zw37kt884 section xt7zw37kt884  

 FISHERY MARKET DEVELOPMENT SERIES NO.

he versatile State of Florida could appropriately
be called the Land of Sunshine and Seafoods.
From the blue waters along its hundreds of miles of white
sandy beaches are landed a greater variety
of commercial seafoods than from any other area
of the country

Rich Florida waters supply most of the spiny lobster,
king mackerel, Spanish mackerel, mullet, pompano,
red snapper, grouper, and stone crabs that are
landed and consumed in the United States. In
addition, Florida is one of the most important
producing areas for shrimp, sea trout, bluefish,
catfish, and blue crabs. In all, more than

50 commercial species are landed each

year and the annual production is about 200
million pounds. These fish are shipped

and enjoyed in every part of the

United States.

In this publication Home Economists
of the United States

Department of the Interior’s

Bureau of Commercial Fisheries
have developed 22 exciting

ways to prepare the

harvest from the

Land of Sunshine

and Seafoods.

 

 

 

 

 

 

 

 

SUMPTUOUS BROILED FILLETS

2 pounds Spanish mackerel fillets or other fish fillets, '
fresh or frozen
cup melted fat or oil
teaspoon salt
Dash pepper
cans (4 ounces each) mushroom stems and pieces, drained
cup grated process Cheddar cheese
tablespoons chopped parsley

Thaw frozen fillets. Skin fillets and cut into serving-size
portions. Combine fat, salt, and pepper; mix thoroughly.
Chop mushrooms. Combine mushrooms, cheese, and parsley.
Place fish on a well-greased broiler pan and brush with fat.
Broil about 3 inches from source of heat for 3 to 4 minutes.
Turn carefully and brush with remaining fat. Broil 3 to 4
minutes longer or until fish flakes easily when tested with a
fork. Spread mushroom mixture on fish and broil 2 to 3
minutes longer or until lightly bI‘OWn. Serves 6.

I

All.

 

 SHRIMP MIAMI

(Back cover)

2 pounds shrimp, fresh or frozen
1/1 cup olive or salad oil

2 teaspoons salt

1/2 teaspoon white pepper

1/: cup extra dry Vermouth

2 tablespoons lemon juice

‘ Thaw frozen shrimp. Peel shrimp, leaving the last section
of the shell on. Remove sand veins and wash. Preheat electric
frying pan to 320° F. Add oil, salt, pepper, and shrimp. Cook
for 8 to 10 minutes or until shrimp are pink and tender, stir-
ring frequently. Increase temperature to 420° F. Add Ver-
mouth and lemon juice. Cook one minute longer, stirring
gonstantly. Drain. Serve hot or cold as an appetizer or entree.
erves

GRILLED SPINY LOBSTER TAILS

(Back cover)

6 spiny lobster tails (8 ounces each), fresh or frozen
1%; cup melted butter or margarine

tablespoons lemon juice
1/2 teaspoon salt

Melted butter or margarine

Thaw frozen lobster tails. Cut in half lengthwise. Remove
sw1mmerettes and sharp edges. Cut 6 squares of heavy-duty
aluminum foil, 12 inches each. Place each lobster tail on one
half of each square of foil. Combine butter, lemon juice, and
salt. Baste lobster meat with sauce. Fold other half of foil
over lobster tail and seal edges by making double folds in the
foil. Place packages, shell side down, about 5 inches from hot
coals. Cook for 20 minutes. Remove lobster tails from the foil.
Place lobster tails on grill, flesh side down, and cook for
2 to 3 minutes longer or until lightly browned. Serve with
melted butter. Serves 6

 

~,v_.—-———

\.
I

j/

,/

0 /LL--’ 1.... ~17

/‘7V

.—

T ’ 7:1» ~