FISH and SEAFOOD RECIPES - The Health is Wealth Cookbook

A nice way to cook fish is to put a skinned, fileted fish on parchment paper, then putting some veggies on top, such as carrots, leeks, asparagus, parsley, then put the paper and fish and veggies on a sheet of aluminum foil, then wrap it up tight, and cook it at 350 degrees for maybe 20-25 minutes...mmm...

Ling Cod is a really nice flavorful fish. It has orange spots on its skin and white flesh. To cook a ling cod filet, place in a pan and cover with aluminum foil. Cook at 350 degrees for 15-20 minutes. This fish is great with a baked potato with sour cream and mango salsa over the fish and potato.

Some Fish Information on the Web:
How to Shuck Oysters
Oyster and Mussel Facts
Shellfish of WA Guide
Why You Should Fill In Clamming Holes
Don't Use Lead Tackle
Puget Sound Clam and Oysters FAQ
California Fishing/Shellfish Licenses

Freshly opened clams or oysters on half shell * cornmeal 8 ground pepper * freshly shopped parsley * chopped sea lettuce
Place clams or oytsers in their half shells in baking dish. Sprinkle with mix of rest of ingredients. Bake at 350 degrees for 20 min until golden, serve hot.

Refrigerate freshly dug clams overnight in seawater to which 1/4 c. cornmeal is added. By morning, the clams will have flushed most of the sand and grit out of their systems. Place clams in heavy kettle, cover with water, add celery stalk, and 1 t. dill seed. Boil over med heat, covered, then remove from heat and let stand without removing lid for 20 min. Serve hot with butter sauce.

one 3-4 pound fish * 2 med onions, thinly sliced * 3 c. cider vinegar * 12 dried juniper berries, crushed * 12 peppercorns * 1 T. chopped fresh or dried dill * 1 T. wood ashes (optional - scoop top white ashes, not bottom ones)
Mackeral, herring, cod, halibut, tuna, striped bass, swordfish, and others can be well preserved by pickling. Clean and section fish into med sized pieces, then place these in a bed of onions in a crock or glass container. Simmer vinegar with berries, peppersorms, and dill for 10 min. Stir in wood ashes if desired. Pour mix over fish and onions, and cover (add more vinegar if necessary). Cover and let stand in cool place or refrigerator for 2 days to 2 weeks before serving. After 2 days, the vinegar and spices should have softened and almost dissolved all internal bones. Serve cold with seasonal salad.

You should check with this site for Marine Biotoxin Alerts, before going out to collect shellfish, etc. in WA State. You should also visit the WA State Dept of Fish and Wildlife site, for info about licenses, regulations, maps, tips, etc.

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