Featured Cookbook

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1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

Book Description

Mystic Seaport in southeastern Connecticut is the home of all things about New England and the sea--including great seafood cooking. Every year tens of thousands of people visit Mystic to see the fishing boats and ships, tour the 18th-century coastal village, and sample great seafood. Now here is Mystic Seafood, with more than one hundred great seafood recipes, both historical and contemporary, simple and elaborate, for oysters, clams, lobster, shrimp, cod, flounder, tuna, swordfish, and many others.

... (more)

Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport

Authors: Jean Kerr and Spencer Smith

Date: December 2006

ISBN: 0762741376

Publisher: Globe Pequot

Paperback

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This classic sauce for seafood has evolved over the years. The 1896 Boston Cooking School Cookbook called for vinegar, lemon juice, Worcestershire sauce, and butter. By 1939 Imogene Wolcott’s New England Yankee Cookbook offered a recipe similar to the one below. In keeping with trying to cut down on the fat and calories. I like to lighten up tartar sauce using reduced-fat mayonnaise.

• 1 cup reduced-fat mayonnaise

• 1 tablespoon minced onion

• 2 tablespoons sweet pickle relish

• 1 tablespoon fresh lemon juice

• Pinch of Old Bay Seasoning

• Salt and pepper, to taste

1. Combine all the ingredients in a bowl and refrigerate for at least an hour before using. This is great with any fried or oven-fried fish.

“Give me a platter of choice finnan haddie, freshly cooked in its bath of water and milk, add melted butter, a slice or two of hot toast, a pot of steaming Darjeeling tea, and you may tell the butler to dispense with the caviar, truffles, and nightingales’ tongues."
—CRAIG CLAIBORNE

More From This Book:

1. Escalloped Scallops

2. Oven Fried Fish and Chips

3. Tartar Sauce

4. Clamari Fritti (Fried Calamari)

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