Recipes for Consumers

Suggestions for cooking fish

  • Most important, do not overcook. Fish will continue cooking on its way to the table.
  • Use bottled cooking sauces – teriyaki, dill, pesto.
  • Add fish or shellfish to your favorite pasta sauce – marinara, Alfredo, pesto, clam sauce
  • Instead of chicken, use fish or shellfish with packaged stir-fry or fajita mixes.
  • Use bottled salsa, either fruit or vegetable based, as an accompaniment.
  • Pair stronger fish such as trout with sautéed tomatoes. You can also add mushrooms and/or peppers and/or onions.
  • Splash fish with lemon juice, top with a thin layer of mayonnaise, and sprinkle with your favorite herbs.
  • Marinate fish in salad dressing. Italian and Dijon vinaigrette are especially good.
  • Use leftover fish in salads.
  • If you are concerned about fish odors, use cooking bags.
  • Serve fish on a bed of arugula or other greens.
  • Use a variety of herbs – dill, marjoram, tarragon, chives, capers – to add flavor.

View our brochure for more tasty recipes!

Finfish

Shellfish

  • U.S. Farm-Raised Clams Casino

    A traditional favorite made with clams on the half shell, parmesan cheese, bacon, breadcrumbs, butter, garlic, parsley, and a dash of hot sauce

  • Linguine with U.S. Farm-Raised Clams

    This recipe provides a welcome change from the usual tomato-based sauce.  It features clams, garlic, grape tomatoes, and parsley for a lighter, brighter flavor

  • U.S. Farm-Raised Steamed Clams

    Clams steamed in white wine flavored with garlic and shallots and finished with a little butter can bring back memories of the shore on a summer day

  • U.S. Farm-Raised Oysters Parmesan

    This recipe combines parmesan cheese, garlic, shallots, and breadcrumbs as a topping for the baked oysters

  • U.S. Farm-Raised Oysters Florentine

    Any food served Florentine includes spinach.  This easy recipe features oysters topped with a mixture of spinach, prepared Hollandaise sauce, cream, mozzarella and cheddar cheeses, sprinkled with breadcrumbs, and browned under the broiler

  • U.S. Farm-Raised Mussels Mariniére

    Simple mussels steamed in a white wine broth flavored with thyme, bay leaves, celery, scallions, and parsley can make an elegant meal.  In Brussels, steamed mussels are traditionally served with French fries (pommes frites)

  • U.S. Farm-Raised Mussels a L’Escargot

    This recipe makes a great appetizer and features steamed mussels that have been opened and topped with a dollop of breadcrumbs combined with butter, garlic, and parsley, and run under the broiler

  • Grilled U.S. Farm-Raised Shrimp

    This easy recipe uses a simple marinade of lemon juice and olive oil flavored with garlic, dry mustard, parsley, and cayenne and black peppers