Oyster Proverb

Oyster- Mississippi State Shell - photo courtesy of Neeta Lind/Flickr CC By-2.0

Month with an “r”: January, February, March, April, September, October, November, December

Although oysters in the Gulf of Mexico can spawn throughout the year because of warm Gulf currents; most oysters spawn in the summer and have a soft and fatty texture with an unpleasant water taste. They lose the lean, firm texture and bright flavor that they have during the other months of the year, hence our little saying to help remember the optimum months for oysters.

Oyster Shucking

Tap the oyster’s shell to see if they react. If the shell is open, it will snap shut. If it stays open the oyster is dead or sick. Don’t eat it. If the oyster is closed and it makes an odd clacking sound, it is dead and full of sand; once again don’t eat it.

Once you’ve checked that all of your oysters are alive and safe to eat, you need to pry open their shells. To do this wear heavy gloves to protect your hands. More people have cut themselves opening oysters than probably any other item. A shucking knife is the best tool with a short, triangular, thick blade about 2-3 inches long. If you use something else, you increase your possibility of getting cut by a lot.

Pros can open an oyster in about 3 seconds, but you are not a pro, so don’t try to match their time. Insert the knife in the hinge at the bottom of the shell and twist. The shucking knife will break the hinge and open the shell. Careful, the shell is sharp!

Oysters on the Half Shell - Allerina & Glen MacLarty/Flickr CC By-2.0

If you boil the oysters, they will naturally open as they die, and you can save yourself the job of shucking them. If they don’t open, they were dead already and you shouldn’t eat them. Oysters are safest to eat when they are cooked, since they can carry bacteria and other pathogens. Purists like to eat them raw (Oysters on the Half Shell), but since oysters are filter feeders their system can concentrate any undesirable bacteria from their surroundings. Be careful with the choices you make.

Mississippi State Legislature-Official State Shell
The Oyster

An act designating the Oyster Shell (Crassostrea virginica) as the State Shell was approved April 12, 1974, Chapter 551, General Laws of Mississippi of 1974.

Oyster Delicacies

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Chinese Ring-necked Pheasant - photo by USFWS

Chinese Ring-necked Pheasant
State Bird of South Dakota

Chinese Ring-necked Pheasant (Phasianus colchicus) is the State Bird of South Dakota.

According to the Connecticut Department of Environmental Protection:

The ring-necked pheasant was introduced in the United States nearly two centuries ago, but its first successful introduction was in 1881 in the Willamette Valley of Oregon. Imported from its native range in Asia and China, today’s pheasant is actually a hybrid, resulting from crossbreeding between the English, Mongolian, Chinese, and Japanese varieties.

The Chinese ring-necked pheasant, celebrated its 100th anniversary in the state of South Dakota in 2008. The term “Chinese ring-necked” is not a reference to a particular subspecies. The term refers to the colloquial name commonly given to the wild pheasants. A native of Asia, pheasants came to South Dakota in 1908 when three Spink County farmers released three pairs of the birds, according to The South Dakota State Historical Society.

Recipe for Simple Pheasant

• ½ cup bread crumbs
• ¼ cup Parmesan cheese
• 2 Tbsp Parsley
• 1 tsp garlic powder
• 1 egg
• 4 boneless Pheasant breasts
• 3 Tbsp butter
• 2 cups Marinara/Salsa Sauce
• 4 slices provolone cheese

Directions for Simple Pheasant

1. Combine bread crumbs, Parmesan cheese, Parsley and garlic powder.
2. Dip breasts in egg and coat with bread crumbs.
3. Cook breaded Pheasant in butter in a non-stick skillet 6-8 minutes, turning once.
4. Pour Marinara/Salsa around Pheasant, top each breast with provolone cheese.
5. Cover and cook 4-5 minutes (Until sauce is warm and cheese melted).

Recipe courtesy of the Ohio Department of Natural Resources

Delicious Pheasant For You

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A simple catfish recipe

Fried Catfish - Photo by arnold | inuyaki's - Flickr

• Fish fillets (4 to 6 ounces)
• 1 cup all-purpose flour
• 1 tablespoon Cajun spice
• 1 tablespoon lemon pepper
• 1 tablespoon garlic salt
• 1 to 2 cups milk
• 1 to 2 eggs

Instructions:

1. Cut fillets into two- to three-inch pieces.
2. Mix eggs and milk in a small bowl.
3. Mix flour and spices into a quart-sized zip lock bag and shake to mix.
4. Dip fillet pieces in egg-milk mixture and drop into bag of spiced flour. You can do three to four pieces of fish at one time. Shake bag with flour, spices and fish to coat the pieces of fish. Place on a plate so the coating has a chance to set up before cooking (five to 10 minutes).
5. Pour 1/4 to 1/2 inch of olive oil in a skillet. Cook on medium heat. Test oil with small pieces of breaded fillets to see if it boils. If it does, it’s ready to add fish to. Depending on thickness of fillets, cook the fish five to 10 minutes on each side until lightly brown, but don’t over cook.

Source: Provided by Tom Pettengill, former sport fisheries coordinator for the UDWR

Tasty Treats for You

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Kumquats are a primary agricultural citrus product of the state of Florida.

Ingredients For Tilapia with Kumquat Citrus Butter:
Makes four servings

Tilapia with Kumquat Citrus Butter - Photo by Susan Russo for NPR

• 1 1/2 tablespoons softened butter
• 4 de-seeded kumquats with rinds, minced until pulpy
• 1 teaspoon orange zest
• 1 teaspoon lemon zest
• 1 teaspoon minced fresh ginger
• Salt and freshly ground black pepper, to taste
• 4 or 5 fresh mint leaves, minced, plus a couple more for garnish

Ingredients for Cooking the Tilapia

• 4 (4-ounce) tilapia fillets
• 2 teaspoons butter
• 2 teaspoons olive oil

Directions For Tilapia with Kumquat Citrus Butter:

1. Combine all ingredients for the citrus butter in a small bowl and mix with your fingertips, ensuring that the fruit and seasonings are incorporated into the butter. Set aside.
2. For the fish, melt butter with olive oil in a large skillet over medium-high heat.
3. Rub fish fillets on both sides with half of the citrus butter and place in the hot skillet.
4. Cook fillets for 4 minutes, then flip once and cook an additional 2 to 3 minutes, or until opaque and slightly browned.
5. Melt remaining half of the citrus butter in the microwave or on the stovetop and drizzle on top of the cooked fish before serving. Garnish with additional mint, if desired.

Note: To de-seed kumquats, slice the fruit into rounds with a sharp paring knife. Using the tip of the knife, gently pluck the tiny seeds from the slices.

BY: Susan Russo for NPR

PHOTO BY: Susan Russo for NPR

Tasty Treats You May Like

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Rockfish (aka Striped Bass)
Morone saxatilis

Striped bass catch. If you thought Rockfish were usually fairly small, think again! - Photo by Brian Kelly

The Rockfish was named the official fish of the State of Maryland in 1965 (Chapter 513, Acts of 1965; Code State Government Article, sec. 13-304). Originally called Roccus saxatilis, scientists corrected the genus designation in the late 1960s.

Rockfish is considered by many to be the premier sport and commercial species on the Bay. The silver-flanked, irridescent-striped rockfish is a challenge to catch and a delight to eat. The current Maryland record for rockfish caught in Chesapeake Bay weighed in at 67 pounds, 8 ounces in 1995. Declining stocks, attributed to overfishing and pollution, forced Maryland to impose a moratorium on harvesting the species between 1985 and 1989.

Excerpted from: Maryland at a Glance

SPICY BROILED ROCKFISH

Ingredients for Spicy Broiled Rockfish

• 2 pounds rockfish fillets ¼ teaspoon seafood
• 2 tablespoons margarine seasoning
• ¼ teaspoon prepared dash tarragon
• mustard dash rosemary
• ¼ teaspoon salt ¼ cup dry white wine
• ¼ teaspoon lemon and (or water)
• pepper seasoning

Directions for Spicy Broiled Rockfish

1. Wash and dry fish thoroughly.
2. Place in a single layer, skin side down, on foil-lined shallow baking pan.
3. Melt margarine or butter in a small pan. Add rest of ingredients and cook over low heat until seasonings are blended and mixture is warm.
4. Pour ½ of sauce over fish.
5. Broil, about 4 inches from source of heat, for 5 minutes.
6. Pour remaining sauce over fish.
7. Broil until fish flakes easily when tested with a fork, about 5 minutes more. Be careful not to overcook.
8. Remove fish to serving platter and pour pan juices over fish.

Makes 4 to 6 servings.

Recipe courtesy of: Maryland Seafood

Download a booklet on Striped Bass and Perch from Maryland Seafood

Tasty Treats for Fish Lover’s

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Slow Cooker Idaho Potato Casserole courtesy of the Idaho Potato Commission

The Idaho potato is the official state vegetable of the state of Idaho.

From Aristocrat in Burlap:

In certain ways, the mighty Snake River is the mother of Idaho’s potato industry. It has, through the centuries, transported and deposited much of the silt that farmers cultivate today in lower-lying fields along the river course. It provides much of the water that makes possible the growing of a plant that needs soil moisture of 80 percent for ideal growth. As it plunges a mile downward in elevation along its course, the Snake generates electrical energy that makes pumping from deep wells possible, and most of the potato-growing areas in the state lie contiguous to the Snake River Valley as it twists its way in a 550-mile arc across southern Idaho.

Ingredients for the Idaho Potato Casserole:

• 2 cups chopped onions
• 2 cups chopped red bell peppers
• 4 pounds Idaho® potatoes, peeled and cut into 1/2-inch cubes
• 1 cup chopped zucchini
• 1 teaspoon dried thyme leaves
• 1 cup water
• 1/4 cup fat free milk
• 2 teaspoons cornstarch
• 7-ounce package reduced fat shredded Mexican-style four cheese blend (about 1 3/4 cups total)
• 1/4 cup butter
• 2 teaspoons salt or to taste
• 1/2 teaspoon black pepper

H3>Directions for the Idaho Potato Casserole:

1. Coat a 6-quart slow cooker with cooking spray. Add potatoes, zucchini and thyme.
2. Coat a large nonstick skillet with cooking spray, place over medium high heat until hot.
3. Add the onions, coat with cooking spray; cook 4 minutes or until translucent, stirring frequently.
4. Add the bell peppers to the onions in the skillet, coat with cooking spray, cook 4 minutes or until onions are brown on edges, stirring frequently.
5. Pour the water into the skillet and stir until well blended and beginning to boil.
6. Pour onion mixture evenly over the potatoes. Do not stir. Cover and cook on high setting 3 1/2 hours or until potatoes are tender when pierced with a fork.
7. Combine the milk and cornstarch in a small bowl; stir until cornstarch is completely dissolved.
8. Gently stir into the potato mixture with 1 cup of the cheese, the butter, salt and pepper.
9. Cover and cook on high setting 10 minutes to thicken slightly.
10. Spoon the potato mixture into a large pasta bowl or 13-inch by 9-inch casserole dish. Sprinkle with the remaining 3/4 cup cheese.

Yield: 14 servings (3/4 cup per serving)

Estimated Nutritional Analysis per Serving: 160 calories, 5 g total fat, 2.5 g saturated fat, 0 g trans fat, 15 mg cholesterol, 470 mg sodium, 3 g fiber, 8 g protein, 22 g carbohydrate

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Tasty Potato Treat for You

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“Slow Cooker” Idaho® Potato Casserole. (2011, December 2). In Coast2CoastRecipes. Retrieved 04:08, February 6, 2012, from http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/

MLA style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes. 2 December 2011, 06:44 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/>.

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admin, '”Slow Cooker” Idaho® Potato Casserole', Coast2CoastRecipes, 2 December 2011, 06:44 UTC, <http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/> [accessed 6 February 2012]

The Chicago Manual of Style

admin, “”Slow Cooker” Idaho® Potato Casserole.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ [accessed February 6, 2012].

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admin, “Slow Cooker” Idaho® Potato Casserole [Internet]. Coast2CoastRecipes; 2011 December 2, 06:44 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/.

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“Slow Cooker” Idaho® Potato Casserole, http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/ (last visited Feb. 6, 2012).

AMA style

admin, “Slow Cooker” Idaho® Potato Casserole. Coast2CoastRecipes. December 2, 2011, 06:44 UTC. Available at: http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/. Accessed February 6, 2012.

]]> http://coast2coastrecipes.com/2010/04/slow-cooker-idaho%c2%ae-potato-casserole/feed/ 0 http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/ http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/#comments Mon, 29 Mar 2010 03:27:31 +0000 admin http://coast2coastrecipes.com/?p=372
Contents
1. Ingredients for Marinated Grilled Mountain Quail
2. Directions for Marinated Grilled Mountain Quail
3. Tasty Quail Treats for You


Grilled Quail by Kent Wang

California Quail is one of the state symbols of California, specifically the California State Bird. It is also known as Valley Quail, San Lucas Quail, Santa Catalina Quail Warner Valley Quail, and Californian Quail.



According to the California State Library:

The California Quail (Lophortyx californica), also known as the valley quail, became the official state bird in 1931. A widely distributed and prized game bird, it is known for its hardiness and adaptability. Plump, gray-colored and smaller than a pigeon, the California quail sports a downward curving black plume on top of its head and black bib with white stripe under the beak. Flocks number from a few to 60 or more in the fall and winter months, but in the spring break into pairs. They nest in hollows scratched in the ground and concealed by foliage, and their eggs, 6 to 28 in number, are creamy white and thickly spotted with golden brown.

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This simple method of preparation is perfect for weekend hunting trips and excellent for many other types of small game birds such as dove, chukar, pigeon, snipe, etc. The number of birds needed to serve four persons is dependant upon the size of the birds and the appetite of your guests. Serves four.

Ingredients for Marinated Grilled Mountain Quail

• 8 each Quail, cleaned and split lengthwise
• ¼ cup Olive Oil
• 4 cloves Garlic, minced
• 1 each Lemon, juiced
• 1 Tbsp. Fresh Thyme, minced
• 2 Tbsp. Fresh Sage, minced
• 1 Tbsp. Fresh Rosemary
• 1 Tbsp. Dijon Mustard
• ½ cup Dry White Wine
• 2 tsp. Salt
• 1 tsp. Black Pepper, freshly ground




Directions for Marinated Grilled Mountain Quail

Baste and grill over hot coals. Note: The birds may be basted with the marinade for the first several minutes if desired, after which, basting with the marinade should be avoided. This is to prevent possible contamination from the previously marinated meat.

Recipe courtesy of Chef Kirk Williams, CEC, CCE

Smaller game birds are always roasted at higher temperatures, like 425° F to achieve browning, while larger birds such as turkeys are roasted at lower temperatures like 300° F to prevent burning and excessive moisture loss.

Image courtesy of

http://www.flickr.com/photos/kentwang/ / CC BY-SA 2.0

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Tasty Quail Treats for You

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Marinated Grilled Mountain Quail With Fresno Herbs. (2011, October 13). In Coast2CoastRecipes. Retrieved 04:08, February 6, 2012, from http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/

MLA style

admin, “Marinated Grilled Mountain Quail With Fresno Herbs.” Coast2CoastRecipes. 13 October 2011, 22:02 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/>.

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admin, 'Marinated Grilled Mountain Quail With Fresno Herbs', Coast2CoastRecipes, 13 October 2011, 22:02 UTC, <http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/> [accessed 6 February 2012]

The Chicago Manual of Style

admin, “Marinated Grilled Mountain Quail With Fresno Herbs.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/ [accessed February 6, 2012].

CBE/CSE style

admin, Marinated Grilled Mountain Quail With Fresno Herbs [Internet]. Coast2CoastRecipes; 2011 October 13, 22:02 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/.

Bluebook style

Marinated Grilled Mountain Quail With Fresno Herbs, http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/ (last visited Feb. 6, 2012).

AMA style

admin, Marinated Grilled Mountain Quail With Fresno Herbs. Coast2CoastRecipes. October 13, 2011, 22:02 UTC. Available at: http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/. Accessed February 6, 2012.

]]> http://coast2coastrecipes.com/2010/03/marinated-grilled-mountain-quail-with-fresno-herbs/feed/ 0 http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/ http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/#comments Sat, 27 Mar 2010 23:50:26 +0000 admin http://coast2coastrecipes.com/?p=351
Contents
1. Directions for preparing Moose Nose
2. Moose-lover Treats for You

Did you know that the large, rubbery nose of a moose is considered a culinary delicacy? Yes, the nose.

According to Donald L Schultz in Traveling up the Evangeline Trail-Country Acadie’:

A moose muffle is the nose and the pendulous, overhanging upper lip of the moose, eaten boiled, baked, or fried as a delicacy. It was prized among the Cree who boiled it and cut the muzzle into very thin slices.

The moose is the Alaska State Land Mammal and according to the Alaska Division of Fish and Game:

• Alaska’s moose are the largest of their species as well as the largest member of the deer family.
• Moose weigh between 1,000 and 1,600 pounds.
• Moose can be irritable and fiercely protective of their young—they’ve been known to charge people, horses, cars, and even locomotives.
• Bulls (male moose) grow majestic antlers up to 70 inches wide.
• Moose protect themselves from mosquitoes and other biting insects by submerging themselves in shallow ponds.

Moose is also the official State Mammal of Maine.

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Directions for preparing Moose Nose

1. Remove nose along the upper lip; wash thoroughly in cold water.
2. Roll several pieces of paper tightly and insert into nostrils.
3. Place over open fire with a wire hanger, live branch, etc. in order to singe hair (paper rolls will singe nostril hairs).
4. Scrape off hair and burned areas. Rewash.
5. Boil slowly for two hours.
6. Serve hot or cold, then just sit back and enjoy!

Recipe courtesy of The U.S. Fish and Wildlife Service


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Moose Nose – Alaska State Land Mammal. (2010, June 17). In Coast2CoastRecipes. Retrieved 04:08, February 6, 2012, from http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/

MLA style

admin, “Moose Nose – Alaska State Land Mammal.” Coast2CoastRecipes. 17 June 2010, 22:40 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/>.

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admin, 'Moose Nose – Alaska State Land Mammal', Coast2CoastRecipes, 17 June 2010, 22:40 UTC, <http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/> [accessed 6 February 2012]

The Chicago Manual of Style

admin, “Moose Nose – Alaska State Land Mammal.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/ [accessed February 6, 2012].

CBE/CSE style

admin, Moose Nose – Alaska State Land Mammal [Internet]. Coast2CoastRecipes; 2010 June 17, 22:40 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/.

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Moose Nose – Alaska State Land Mammal, http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/ (last visited Feb. 6, 2012).

AMA style

admin, Moose Nose – Alaska State Land Mammal. Coast2CoastRecipes. June 17, 2010, 22:40 UTC. Available at: http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/. Accessed February 6, 2012.

]]> http://coast2coastrecipes.com/2010/03/moose-nose-alaska-state-land-mammal/feed/ 0 http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/ http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/#comments Sat, 27 Mar 2010 05:06:36 +0000 admin http://coast2coastrecipes.com/?p=338
Contents
1. SALMON WITH GNOCCHI AND ROASTED RED PEPPER
2. Tasty Salmon Treats for You

According to NOAA Fisheries Service:

• Salmon are an important source of spiritual and physical sustenance for west coast Indian tribes, and they are very important to many other residents of the west coast and to west coast economies.
• Chinook salmon are also called tyee or king salmon. They are called “king” because they are the largest of the Pacific salmon. Chinook salmon reach as much as 58 inches in length and up to 129 pounds in weight, but generally Chinook mature at about 36 inches and 30 pounds.
• Chinook salmon mature and return to fresh water to spawn after reaching an age of 2 to 7 years.
• The scientific name for Chinook salmon, Oncorhynchus tshawytscha, is derived from the Greek works onkos (hook), rynchos (nose), and tshawytscha (the common name for the species in Siberia and Alaska).

SALMON WITH GNOCCHI AND ROASTED RED PEPPER


By ASMI

This salmon recipe can be prepared with frozen fish and takes less than a half-hour to prepare.
Prep Time: 10 minutes Cook Time: 12 minutes Servings: 4

Ingredients

• 1/2 cup roasted red bell pepper
• 1 cup grated Parmesan cheese, divided
• 1 Tablespoon cornstarch
• 1/4 to 1/2 whole jalapeno pepper, chopped
• 1 teaspoon minced garlic
• 1/4 cup chopped cilantro
• 1 cup chicken broth
• 1 package (1 pound) vacuum-packed prepared potato gnocchi (dumplings) OR 4 cups cooked orzo
• 4 Salmon steaks or fillets (4 to 6 oz. each), fresh, thawed or frozen
• 1 Tablespoon olive, canola, peanut or grapeseed oil
• 1 teaspoon lemon pepper seasoning

Directions

In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeno, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.

Cook gnocchi according to package directions; keep warm.

Rinse any ice glaze from frozen salmon under cold water; pat dry with paper towel. Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.

Turn salmon over and sprinkle with lemon pepper seasoning. Cover pan tightly and reduce heat to medium. Cook an additional 6 to 8 minutes for frozen salmon OR 3 to 4 minutes for fresh/thawed fish. Cook just until fish is opaque throughout.

To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce.

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Nutrients per serving: 482 calories, 23g total fat, 10g saturated fat, 44% calories from fat, 142mg cholesterol, 42g protein, 25g carbohydrate, 1g fiber, 799mg sodium, 330mg calcium and 1.4g omega-3 fatty acids.

Recipe courtesy of the Alaska Department of Fish and Game

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Citation styles

APA style

Chinook Salmon – Oregon State Fish. (2011, December 2). In Coast2CoastRecipes. Retrieved 04:08, February 6, 2012, from http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/

MLA style

admin, “Chinook Salmon – Oregon State Fish.” Coast2CoastRecipes. 2 December 2011, 08:40 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/>.

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admin, 'Chinook Salmon – Oregon State Fish', Coast2CoastRecipes, 2 December 2011, 08:40 UTC, <http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/> [accessed 6 February 2012]

The Chicago Manual of Style

admin, “Chinook Salmon – Oregon State Fish.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/ [accessed February 6, 2012].

CBE/CSE style

admin, Chinook Salmon – Oregon State Fish [Internet]. Coast2CoastRecipes; 2011 December 2, 08:40 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/.

Bluebook style

Chinook Salmon – Oregon State Fish, http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/ (last visited Feb. 6, 2012).

AMA style

admin, Chinook Salmon – Oregon State Fish. Coast2CoastRecipes. December 2, 2011, 08:40 UTC. Available at: http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/. Accessed February 6, 2012.

]]> http://coast2coastrecipes.com/2010/03/chinook-salmon-oregon-state-fish/feed/ 0 http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/#comments Sun, 07 Feb 2010 17:43:51 +0000 admin http://coast2coastrecipes.com/?p=328
Contents
1. Kentucky State Fish
2. Recipe for Black Bass with Basil Mustard bUtter Sauce
3. Tasty Bass Treats for You


Photo courtesy of Mike Fleming -Flickr cc

Kentucky State Fish

According to the Kentucky Secretary of State:

The state fish is the Kentucky Spotted Bass, Micropterus punctulatus. The bass was adopted by the state on February 27, 1956. The Kentucky Bass is acclaimed for its gameness and fighting qualities. It also a prized dish to eat.

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Recipe for Black Bass with Basil Mustard bUtter Sauce

This simple method of preparation is excellent for all types of fish fillets,especially perch, cod, salmon and all varieties of flat fish.

• 1-½ lbs.Black Bass or other fish fillets
• ½ cup Seasoned Flour, for dredging
• 2 Tbsp. Vegetable Oil
• 1 Tbsp. Shallots, minced
• ¼ cup White Wine
• 2 Tbsp. Fresh Lemon Juice
• 1/3 cup Heavy Whipping Cream
• 4 oz.Unsalted Butter, cut in pieces
• 2 Tbsp. Dijon Mustard
• 2 Tbsp. Fresh Basil, chopped
• Salt and White Pepper to taste
1. Preheat a large skillet.
2. Dredge the fish fillets in the seasoned flour.
3. Add the oil to the pan and heat. Lay in the fillets and cook over medium heat approximately 2-3 minutes on each side. Fish should yield to the touch when fully cooked.
4. Remove the fish from the pan and keep warm.
5. Add the shallots and sauté briefly.
6. Add the wine and lemon. Reduce to ½ of its original volume.
7. Add the cream and continue reducing until slightly thickened, about 2 minutes.
8. Slowly whisk in the butter 1 piece at a time.
9. Add the mustard, basil and season to taste. Ladle over the fish and serve immediately.

Serves 4
by Chef Kirk Williams, CEC, CCE

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Tasty Bass Treats for You




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Citation styles

APA style

Sautéed Black Bass with Basil Mustard Butter Sauce. (2011, December 2). In Coast2CoastRecipes. Retrieved 04:08, February 6, 2012, from http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/

MLA style

admin, “Sautéed Black Bass with Basil Mustard Butter Sauce.” Coast2CoastRecipes. 2 December 2011, 18:26 UTC. . 6 Feb 2012 <http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/>.

MHRA style

admin, 'Sautéed Black Bass with Basil Mustard Butter Sauce', Coast2CoastRecipes, 2 December 2011, 18:26 UTC, <http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/> [accessed 6 February 2012]

The Chicago Manual of Style

admin, “Sautéed Black Bass with Basil Mustard Butter Sauce.” Coast2CoastRecipes, http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ [accessed February 6, 2012].

CBE/CSE style

admin, Sautéed Black Bass with Basil Mustard Butter Sauce [Internet]. Coast2CoastRecipes; 2011 December 2, 18:26 UTC [cited 2012 Feb 6]. Available from: http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/.

Bluebook style

Sautéed Black Bass with Basil Mustard Butter Sauce, http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/ (last visited Feb. 6, 2012).

AMA style

admin, Sautéed Black Bass with Basil Mustard Butter Sauce. Coast2CoastRecipes. December 2, 2011, 18:26 UTC. Available at: http://coast2coastrecipes.com/2010/02/sauteed-black-bass-with-basil-mustard-butter-sauce/. Accessed February 6, 2012.

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