Fish & Seafood 
TUNA - 4 PACK 
Pacific Ahi Tuna Steaks 
Albacore Tuna Gift Set 
12 (6 oz.) Ahi Tuna Steaks 
Black Cod (Sablefish) Fillets 
Alaskan King Crab Dip 
Gerard & Dominique Smoked Seafood Mousse Trio 
Healthy Hearts Wild Salmon Variety Pack 
Seafood Cakes - Crab or Smoked Salmon 
1 (2.5 lb. pkg.) Tortilla Crusted Tilapia 
Shrimp & Crab Parmesan Dips 
Stuffed Sole with Scallops & Crabmeat 
SALMON & ASPARAGUS TULIPS- 6 PK 
SMOKED SALMON- 4 OZ. 
SMOKED SALMON & CHEESE WHEELS-12 PK 
FARMED SALMON - 6 PACK 
Almond-Crusted Salmon - 2 servings 
Grilled Salmon with Cauliflower - one serving 
Buyers Club Pack of Wild Alaskan Sockeye Salmon 
Captain's Catch Gift Basket 
Copper River Smoked Salmon and Fruit Gift Boxes 
Smoked Wild Coho Salmon 3 lb. Buffet Side 
Fish Soups Fish stock Ingredients: ·
2 lbs. of beef or veal (these can be
omitted) ·
any kind of white fish trimmings, of fish
which are to be dressed for table ·
2 onions ·
the rind of 1/2 a lemon ·
a bunch of sweet herbs ·
2 carrots ·
2 quarts of water Mode: Cut up the fish, and put it, with the other
ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and
strain it. When a richer stock is wanted, fry the vegetables and fish before
adding the water. Time: 2 hours. Note. Do not make fish stock long before it is wanted,
as it soon turns sour. Crayfish soup Ingredients: ·
50 crayfish ·
1/4 lb. of butter ·
6 anchovies ·
the crumb of 1 French roll ·
a little lobster-spawn ·
seasoning to taste ·
2 quarts of medium stock or fish stock Mode: Shell the crayfish, and put the fish between two
plates until they are wanted; pound the shells in a mortar, with the butter and
anchovies; when well beaten, add a pint of stock, and simmer for 3/4 of an
hour. Strain it through a hair sieve, put the remainder of the stock to it,
with the crumb of the rolls; give it one boil, and rub it through a tammy, with
the lobster-spawn. Put in the fish, but do not let the soup boil, after it has
been rubbed through the tammy. If necessary, add seasoning. Time: 1-1/2 hour.
Eel soup Ingredients: ·
3 lbs. of eels ·
1 onion ·
2 oz. of butter ·
3 blades of mace ·
1 bunch of sweet herbs ·
1/4 oz. of peppercorns ·
salt to taste ·
2 tablespoons of flour ·
1/4 pint of cream ·
2 quarts of water Mode: Wash the eels, cut them into thin slices, and put
them in the stewpan with the butter; let them simmer
for a few minutes, then pour the water to them, and add the onion, cut in thin
slices, the herbs, mace, and seasoning. Simmer till the eels are tender, but do
not break the fish. Take them out carefully, mix the flour smoothly to a batter
with the cream, bring it to a boil, pour over the eels, and serve. Time: 1 hour, or rather more. Note. This soup may be flavored differently by omitting
the cream, and adding a little ketchup. Lobster soup Ingredients ·
3 large lobsters, or 6 small ones ·
the crumb of a French roll ·
2 anchovies ·
1 onion ·
1 small bunch of sweet herbs ·
1 strip of lemon-peel ·
2 oz. of butter ·
a little nutmeg ·
1 teaspoonful of flour ·
1 pint of cream ·
1 pint of milk ·
forcemeat balls ·
mace ·
salt and pepper to taste ·
bread crumbs ·
1 egg ·
2 quarts of water Mode: Pick the meat from the lobsters, and beat the
fins, chine, and small claws in a mortar, previously taking away the brown fin
and the bag in the head. Put it in a stew pan, with the crumb of the roll,
anchovies, onions, herbs, lemon-peel, and the water; simmer gently till all the
goodness is extracted, and strain it off. Pound the spawn in a mortar, with the
butter, nutmeg, and flour, and mix with it the cream and milk. Give one boil
up, at the same time adding the tails cut in pieces. Make the forcemeat balls
with the remainder of the lobster, seasoned with mace, pepper, and salt, adding
a little flour, and a few bread crumbs; moisten them
with the egg, heat them in the soup, and serve. Time: 2 hours, or rather more. Oyster soup -1 Ingredients: ·
6 dozen of oysters ·
2 quarts of white stock ·
1/2 pint of cream ·
2 oz. of butter ·
1-1/2 oz. of flour ·
salt, cayenne, and mace to taste Mode: Scald the oysters in their own liquor; take them
out, beard them, and put them in a tureen. Take a pint of the stock, put in the
beards and the liquor, which must be carefully strained, and simmer for 1/2 an
hour. Take it off the fire, strain it again, and add the remainder of the stock
with the seasoning and mace. Bring it to a boil, add the thickening of butter
and flour, simmer for 5 minutes, stir in the boiling cream, pour it over the
oysters, and serve. Time: 1 hour. Note. This soup can be made less rich by using milk
instead of cream, and thickening with arrowroot instead of butter and flour. Oyster soup -2 Ingredients: ·
2 quarts of good mutton broth ·
6 dozen oysters ·
2 oz. butter ·
1 oz. of flour Mode:- Beard the oysters, and
scald them in their own liquor; then add it, well strained, to the broth;
thicken with the butter and flour, and simmer for 1/4 of an hour. Put in the
oysters, stir well, but do not let it boil, and serve very hot. Time.
3/4 hour. Prawn soup Ingredients: ·
2 quarts of fish stock or water ·
2 pints of prawns ·
the crumbs of a French roll ·
anchovy sauce or mushroom ketchup to taste ·
1 blade of mace ·
1 pint of vinegar ·
a little lemon-juice Mode:- Pick out the tails of the prawns, put the bodies
in a stew pan with 1 blade of mace, 1/2 pint of vinegar, and the same quantity
of water; stew them for 1/4 hour, and strain off the liquor. Put the fish stock
or water into a stewpan; add the strained liquor,
pound the prawns with the crumb of a roll moistened with a little of the soup,
rub them through a tammy, and mix them by degrees with the soup; add ketchup or
anchovy sauce to taste, with a little lemon-juice. When it is well cooked, put
in a few picked prawns; let them get thoroughly hot, and serve. If not thick
enough, put in a little butter and flour. Time. 1
hour. Copyright ®2005-2009 eNewsletterSolutions.com. All rights reserved
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