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Steamed Lobster
Ingredients
Unsalted butter, melted (for serving)
Preparation
Bring 2" water to a simmer in a large stockpot. Add two 1 1/2-lb. live lobsters (yes, alive) and quickly cover pot—walk away if you need to. Steam lobsters until shells are bright red and meat is cooked through, 8–10 minutes. Remove from pot with tongs and let cool 5 minutes before cracking. Serve with melted unsalted butter.
cooking Times for different size and quantity of Lobsters:
The average time is 10 minutes per pound size of lobster. So for a 2 pound lobster, 20 minutes. And for 4 pieces of 2 pound lobsters, still 20 minutes.
1 pound - 10 minutes
1.25 pound - 12 minutes
1.5 pounds - 15 minutes
2 pounds - 20 minutes
2.5 pounds - 25 minutes
3 pounds - 30 minutes
If they are larger lobsters, 3 pounds and above, stay with the 30 minutes. Steamed lobsters should be of the same relative size when cooking. So don’t mix a 1 pounder in with a bunch of 4 pounders.
Cracking open your lobster
The most fun, messy, and best part about enjoying your lobster dinner! Some people either go straight in with their hands or use a lobster cracker to break the shell and use a fork to retrieve the meat.
The Claws and Knuckles – Use a cracker and a fork to remove the meat from the claws and knuckles. A lot of juice will be inside, which some people love to drink straight from the claw before cracking it open.
The Lobster Tail – Squeeze the tail and it should crack down the middle, which will make it easier to use your fork and remove the meat. Remove the black vein that runs down the middle of the tail. Tip: There is meat in the flippers of the tail as well!
The Legs – Bite down on them and squeeze the meat into your mouth.
The Tomalley (Green substance in the body) – Give it a try, some consider this a delicacy.
The Roe – The ‘Red’ roe turns red after cooking and is delicious – it will appear black if it isn’t cooked enough, so cook it more and it should be all red.
JEWISH STYLE CHOPPED LIVER PATÉ
Ingredients
Hard Boiled Egg – 1/2 Egg
Raw Onion - Scant - 1/4 cup
Shortening - 1 tbls. (We recommend ‘Smart Balance’ or your favorite buttery spread)
Salt & Pepper - To taste
Crackers of your choice (We recommend using Matzo or plain salted crackers)
Preparation
In a chopping bowl or food processor, chop the onion to ‘course’, add the egg, and chop both together until ‘fine’.
Remove the monkfish liver from the packaging and put it into a food processor. Blend all ingredients until the ingredients are well blended, but a little course. Chill the mixture for 1 hour.
Turn out the mixture onto a plate for shaping, or into a bowl for serving.
Serve with your favorite cracker & enjoy!
Guey Fey Bong (Surf Clam) - Chinese Preparation
Guey Fe Bong is a dish you can find in most Chinese Restaurants that is loved by all ethnicity’s. Preparing Guey Fe Bong is simple and only requires a few, simple ingredients.
Serves 1
Ingredients
Soy sauce – ¼ cup
Minced Garlic – 2 tablespoons
Cooking Oil (Sesame or Olive Oil) – 3 tablespoons
Scallions - 1 stock
Optional: Thin white rice noodles – ¼ cup
Preparation
Bring a pot of water to a rolling boil.
While the water is warming up, shuck your live surf clam to remove the meat. See above for instructions on how to shuck your live surf clam and clean it. Rinse the shells and set them aside for later.
Use a sharp knife to slice the foot, mantle and siphon, and adductor.
Quickly blanch the clam parts in the boiling water for 12-15 seconds - be careful not to overcook the clam.
Use a slotted spoon to remove the clam parts out of the water and place on the clam shells.
In a separate sauté pan, cook the soy sauce and minced garlic in cooking oil. If you are using rice noodles, add to the sauce pan and saturate. Wait for it to garlic to brown and the soy sauce to start bubbling, this should only take a few minutes.
Pour the sauce onto the clams in the shell. Garnish with slice scallion.
Serve and enjoy!
Classic New England STEAMERS
Preparation
The preparation for cooking steamers is key. Because they live in the sand, steamers sometimes have excess sand sitting inside the shell within the meat. We strongly recommend boiling steamers as the most reliable cooking method to remove any excess sand inside the clam. Rinsing the steamers with water is not enough to get the sand out, but there is a special technique that can be used to remove at least most of it.
Rinse the outside steamers with running water thoroughly. Put the steamers in a bowl and fill it with water.
Let the steamers sit in the water for 5 - 10 minutes, drain, repeat at least 3 -5 times (if needed) until you see there’s a little amount of sand at the bottom of the bowl - It is normal to see the siphon extend out of the shell. Note: This is the only shellfish that is an exception to soak in fresh water. Letting the steamers soak in fresh water for a short amount of time will not kill them, this method helps the steamer ‘spit out’ the sand. You only want to do this if you are preparing them to eat, do not let them soak for hours at a time.
Cooking Instructions
Cooking Time: 7-10 minutes or until shells open.
Find a large pot to boil your steamers in. Fill it with enough water to where the steamers will be completely submerged.
Optional: Add a flavor booster of your choice in the boiling water such as garlic, onion, spices, don’t be afraid to get creative. An old time favorite is to add a can of beer into the water - Believe it or not, it is absolutely delicious!
Put the steamers in the boiling water. The steamers are fully cooked when the shells open. Be careful not to overcook the steamers as they will become chewy.
Use a slotted spoon to carefully remove the steamers out of the water and into a bowl. Do not leave the steamers in the water when it is finished cooking.
Save the broth! Don’t discard it. Take a ladle and pour a little bit of the broth into a separate bowl or cup for dipping the whole clams into.
Let the steamers cool down for a minute. If you are first time steamer eater, read below for step-by-step instructions.
Eating Instructions
Open the shell and remove the cooked clam.
Use your fingers to pull off the skin covering the siphon. Discard the extra skin and shell into a separate bowl.
Grab the siphon with your fingers and swirl it around in the broth bowl. This helps rinse off any remaining sediments of sand within the steamer.
Optional: Dip in melted butter after rinsing. Enjoy!
Japanese Prepared ANKIMO (Monkfish Liver)
Our Ankimo is a ready-to-eat product best served cold. Here are two of our favorite ways to prepare Ankimo that you and your guests will love.
Ingredients
1 Chopstick – To remove the Ankimo from the packaging
Pureéd Daikon Radish – 6 tablespoons
Sliced Scallion – To garnish
Sriracha – 2 tablespoons
Ponzu Sauce – 8 tablespoons
Preparation
Push the Ankimo out of the tube using a chopstick
Cut 3/8 – ½ inch slices and place on your serving dish.
Prepare the signature sauce.
Combine the pureéd radish, siracha, and ponzu sauce.
Take a spoonful of the sauce and serve on top of sliced Ankimo. Garnish with sliced scallions
Baked Scallop Casserole
Scallop Casserole is the perfect comfort food for the upcoming cold months & winter holidays.
Ingredients
1lb 20/30 scallops (Smaller size is preferred, but any size scallop will work for this)
1 stock scallions – green & white parts. Finley chopped
3/4 cup half and half
1 roll ritz crackers - crushed
1/2 cup margarine or butter melted
¼ cup parmesan cheese
1 tsp lemon juice
1 tsp salt
1/2 tsp pepper
Fresh parsley flakes, to garnish
Preparation
Combine half and half, lemon juice, melted butter, salt & pepper in a bowl. Lay scallops flat along the baking dish.
Pour the cream/butter mixture in the baking dish with the scallops.
Cover the top layer with the crushed ritz crackers.
Preheat oven to 325 degrees. Bake for 20 minutes with foil on, then remove the foil and bake for an additional 5 minutes.
To brown the top a little more, turn the oven on the broil for the last few minutes. Keep an eye on it
Serve the baked scallops hot, sprinkled with fresh herbs like chopped chives or parsley and garnished with a bit of lemon.
Serves 2
Bluefin Tuna Tartar Recipe
Bluefin tuna is a seasonal item only available during the summer and the fall! This bluefin tuna tartar recipe will be sure to impress your guests.
Ingredients
2 green onions, finely chopped
2 tbsp toasted sesame seeds
1/2 ripe avocado – diced
1 tbsp lime juice
Panko Crumbs
Wonton Rice Crackers – for serving
Sauce Ingredients
2 garlic cloves – minced
1 tsp grated ginger
2 spring onions – chopped
2 tbsp soy sauce
1 tbsp chopped cilantro
1 tbsp sesame oil
1 tbsp rice vinegar
1 tbsp honey
Pinch of salt & pepper
Preparation
Add all the sauce ingredients to a bowl and mix. Set aside.
Dice your tuna. Add sauce and combine.
In another bowl, mix the diced avocado, lime juice, salt, sesame oil, and panko crumbs.
Plate your tartare by layering the avocado on the bottom and the tuna tartar on top. Mold into the shape of a circle.
Serve with wonton crackers, it is best if the tuna is eaten right upon serving. Tuna and avocado will oxidize quickly, so make sure you do not over prepare!
Cajun Seasoned Haddock Tacos
Ingredients
Generous amount of Cajun seasoning mix, or seafood seasoning (Old Bay is good to use)
Cooking spray
Tortillas of your choice – 4 Pieces
Sauce Ingredients
(Food Processer is recommended)
1/2 cup Tartar Sauce
1 ripe avocado, peeled and pitted
2 tbs chopped cilantro leaves, plus more for garnish
1 tsp lime juice – adjust if needed
Pinch of salt – adjust if needed
Topping ideas to choose from
Shredded cabbage tossed in lime juice
Squeeze of Lime
Pico de Gallo
Sweet Corn
Cheese of your choice
Preparation
Preheat oven to 425 Degrees F.
Spray baking sheet with cooking spray and lay haddock fillets down.
Generously sprinkle (about 2-3 tbs) both sides of the haddock with the Cajun/seafood seasoning, make sure fillets are totally covered.
Bake for 10-15 minutes until fish is nice and flakey.
In a food processor, add tartar sauce, avocado, cilantro, lime juice, and salt. Blend until smooth & set aside.
Warm up the tortillas in the oven or lightly pan fry them on a non-stick pan for 1-2 minutes each side.
For toppings, you can use any of the above mentioned.
Serve & Enjoy!
Haddock Fish Cakes
Haddock Fish cakes is a great simple meal or snack you can enjoy any time of the year. Most store-bought fish cakes barely have any fish and are mostly made with filler ingredients, like breading. If you have a food processor at home or feel like putting a little bit of love into a meal, we swear these fish cakes are well worth making.
Makes 8 Crab Cakes
Ingredients
1/2 lb cooked potatoes (mashed)
1 cup Panko Crumbs
2 Eggs, whisked
2 tbsp milk
1/4 cup onion, finely diced
1 tbsp fresh thyme or 1/2 tbsp dried thyme
1 tbsp fresh chopped parsley – small handful for food processor
1 tbsp seafood seasoning (Old Bay)
1 tbsp chopped garlic
2 tbsp lemon juice
2 tbsp mayo
1 tbsp dijon mustard
1 tsp salt & pepper
Oil for cooking
Tartar Sauce (for dipping)
Preparation
In a food processor, finely dice onion, garlic, parsley, & fresh thyme.
Add cooked haddock, process lightly until the fish is shredded (basically, don’t puree the fish unless you prefer your fish cakes to have a ‘smooth’ consistency).
After everything is mixed, remove from food processor to set aside in a mixing bowl. Add the mashed potatoes, milk, whisked eggs, onion, lemon juice, Dijon mustard, seafood seasoning, salt & pepper. Mix ingredients thoroughly.
If your ingredients are too wet, add 1/4 cup to 1/2 cup panko or leave in the fridge overnight.*
Scoop up the mixture and mold with your hands in the shape of a ball
Coat the ball with panko crumbs and place on a plate. Repeat until all the mixture has been used.
Place the plate in the freezer for 8-10 minutes until firm, this will help them hold their shape when cooking.
Heat olive oil in a large frying pan over a medium heat. When the oil is hot, cook the fish cakes in batches for about 3-5 minutes per side, or until light golden brown.
Air fryer method: Spray the bottom of your air fryer with a cooking spray. Cook at 400 Degrees F for 5 min on one side, carefully flip over and cook the other side for another 4 – 5 minutes.
Serve with tartar sauce, or dipping sauce of your choice.
Healthy Air Fried Haddock
Want to enjoy fried fish without the guilt & bloated feeling?
Air frying your seafood cuts the cooking time in ½ and doesn’t require any oil to get that crunchy bite we all love. Most fried seafood ordered at restaurants are heavily coated in flour & oil, this recipe requires neither of those.
Ingredients
1.5-2 cups of Panko crumbs
2-3 Eggs (depending on size)
Cooking Spray
Optional: Salt, Pepper, Garlic Powder, Onion Powder in Panko Crumbs
Lemon wedges – for serving
Tartar Sauce (Or any sauce of your choice) – for dipping
Preparation
Cut your haddock fillets into smaller pieces, fish n’ chips size.
Whisk eggs together in a bowl
Add panko crumbs in a separate bowl, add seasonings to panko if desired.
Prepare your air fryer by spraying the bottom with cooking spray
Dip haddock pieces in eggs, then panko crumbs, then in the air fryer – don’t overcrowd it
Set air fryer to 350 degrees F, cook haddock for 10-12 minutes
Serve with lemon wedges & tartar sauce
The Best Fried Clams At Home
Clams from Ipswich Bay with our Secret Tips & Tricks
Tools & Ingredients you will need:
A home frying, ot a 6qt heavy pot if you do not have a home fryer
Candy thermometer that reads up to 400F
2 quarts of frying oil of your choice, or enough oil to cover the clams completely when frying
Breading Basket – Available on Intershell Seafood, to shake off excess breading from the clams.
12qt bowl – for the breading
1.5 Cups Intershell’s Seafood Breading
2 Pounds Intershell Ipswich Frying Clam – Defrosted if frozen
A plate lined with paper towels to absorb the oil on the fried clams
Lemon wedges, Tartar Sauce, & French Fries – For serving
Prep time: 15min Approx - Serves 4-5 People
Cook time: +/_ 2 Minutes per batch. Fry until golden brown
Cooking Instructions:
Small batches are recommended! We find that cooking Intershell’s frying clams in about 4 batches (or more) will give you good results without letting the clams stick together or lose their breading as the frying occurs.
Heat 3 inches of oil to 350 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
Into a 12qt bowl, dump the breading
Prop the basket up to one side of the bowl
Moisten the clams with water before dropping them into the bowl with the breading.
Drop about ¼ of the clams in the breading and carefully - with your fingers – coat the clams with breading making sure all the clams are covered and separate
Toss the breaded clams in the basket, and lightly shake the basket with the clams in it to remove the excess breading before frying. Make sure the clams are completely coated, separated from one another, and don’t get stuck together.
Transfer the ‘shaken’ clams into the fryer basket and carefully drop them into the 350F frying oil. Cook for approximately 2 minutes until golden brown, remove the clams from the frying oil.
Carefully spread the clams on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of clams in 3 more batches. Do your best not to overcook!
Serve while hot with tartar sauce, fries, and lemon wedges. You will have a pile of clams for 4 or more so go to it and have that summer New England taste right at home.
Try this exact recipe with our scallops, haddock fillets, and clam strips too!
The Best Fried Scallops At Home
Day Boat Scallops harvested from the North Atlantic with our Secret Tips & Tricks
Tools & Ingredients you will need:
A home fryer, or 6qt heavy pot if you do not have a home fryer
Candy thermometer that reads up to 400F
2 quarts of frying oil of your choice, or enough oil to cover the scallops completely when frying
Breading Basket – To shake off excess breading from the scallops
12qt bowl – for the breading
1.5 cups of Intershell Seafood Breading
2# Intershell Day Boat Scallops – Defrosted if frozen
A plate lined with paper towels to absorb the oil from the fried scallops
Lemon wedges, tartar sauce, & French fries – For serving
Prep time: 15min Approx - Serves 3-4 People
Cook time: +/- 3 Minutes per batch. Fry until golden brown
Cooking Instructions:
Small batches are recommended! We find that cooking Intershell’s scallops in about 3 batches (or more) will give you good results without letting the scallops stick together or lose their breading as the frying occurs.
Heat 3 inches of oil to 350 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
Into a 12qt bowl, dump the breading.
Prop the basket up to one side of the bowl.
Moisten the scallops with water before dropping them into the bowl with the breading.
Drop about ¼ of the scallops in the breading and carefully - with your fingers – coat the scallops with breading making sure all the scallops are covered and separate.
Toss the breaded scallops in the basket, and lightly shake the basket with the scallops in it to remove the excess breading before frying. Make sure the scallops are completely coated, separated from one another, and don’t get stuck together.
Transfer the ‘shaken’ scallops into the fryer basket and carefully drop it into the 350F frying oil. Cook for approximately 2 - 3 minutes until golden brown, remove the scallops from the frying oil.
Carefully spread the scallops on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of scallops in 3 more batches. Do your best not to overcook!
Serve while hot with tartar sauce, fries, and lemon wedges. You will have a pile of scallops for 3 or more so get to it and have that summer New England taste right at home.
Try this recipe with our frying clams, haddock, and clam strips too!
The Best Fried Haddock At Home – Fish N’ Chips Style
Wild caught haddock harvested from the North Atlantic with our Secret Tips & Tricks
Tools & Ingredients you will need:
A home fryer, or 6qt heavy pot if you do not have a home fryer
Candy thermometer that reads up to 400F
2 quarts of frying oil of your choice, or enough oil to cover the haddock completely when frying
Breading Basket – To shake off excess breading from the haddock
12qt bowl – for the breading
1.5 cups of Intershell Seafood Breading
2# Intershell Haddock Fillets – Defrosted if frozen
A plate lined with paper towels to absorb the oil from the fried haddock
Lemon wedges, tartar sauce, & French fries – For serving
Serves 3-4 People
Cook time: +/- 3 Minutes per batch. Fry until golden brown
Cooking Instructions:
Small batches are recommended! We find that cooking Intershell’s haddock in about 3 batches (or more) will give you good results without letting the haddock stick together or lose their breading as the frying occurs.
Heat 3 inches of oil to 375 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
Into a 12qt bowl, dump the breading.
Prop the basket up to one side of the bowl.
Moisten the haddock with water before dropping them into the bowl with the breading.
Drop about 3-4 pieces of haddock in the breading and carefully - with your fingers – coat the haddock with breading making sure all the haddock pieces are covered and separate.
Toss the breaded haddock in the basket, and lightly shake the basket with the haddock in it to remove the excess breading before frying. Make sure the haddock pieces are completely coated, separated from one another, and don’t get stuck together.
Transfer the ‘shaken’ haddock into the fryer basket and carefully drop it into the 375F frying oil. Cook for approximately 2 - 3 minutes until golden brown (if needed, flip the haddock pieces over to cook the other side until cooked thoroughly), remove the haddock pieces from the frying oil.
Carefully spread the haddock on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of haddock pieces in 3 more batches. Do your best not to overcook!
Serve while hot with tartar sauce, fries, and lemon wedges for a Fish N’ Chips style dinner. You will have a pile of haddock for 3 or more so get to it and have that summer New England fish fry taste right at home.
Try this recipe with our frying clams, scallops, and clam strips too!
The Best Fried Clam Strips At Home
Clams from Cape Cod with our Secret Tips & Tricks
Tools & Ingredients you will need:
A home fryer, or 6qt heavy pot if you do not have a home fryer
Candy thermometer that reads up to 400F
2 quarts of frying oil of your choice, or enough oil to cover the clams completely when frying
Breading Basket – To shake off excess breading from the clams.
12qt bowl – for the breading
1.5 Cups Intershell Seafood Breading
2# Intershell Clam Strips – Defrosted if frozen
A plate lined with paper towels to absorb the oil on the fried clams
Lemon wedges, Tartar Sauce, & French Fries – For serving
Serves 4-5 People
Cook time: +/- 1.5 Minutes per batch. Fry until golden brown
Cooking Instructions:
Small batches are recommended! We find that cooking Intershell’s clam strips in about 4 batches (or more) will give you good results without letting the clams stick together or lose their breading as the frying occurs.
Heat 3 inches of oil to 350 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
Into a 12qt bowl, dump the breading
Prop the basket up to one side of the bowl
Moisten the clams with water before dropping them into the bowl with the breading.
Drop about ¼ of the clams in the breading and carefully - with your fingers – coat the clams with breading making sure all the clams are covered and separate
Toss the breaded clams in the basket, and lightly shake the basket with the clams in it to remove the excess breading before frying. Make sure the clams are completely coated, separated from one another, and don’t get stuck together.
Transfer the ‘shaken’ clams into the fryer basket and carefully drop them into the 350F frying oil. Cook for approximately 1 minute and 30 seconds until golden brown, remove the clams from the frying oil.
Carefully spread the clams on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of clams in 3 more batches. Do your best not to overcook!
Serve while hot with tartar sauce, fries, and lemon wedges. You will have a pile of clams for 4 or more, so get to it and have that summer New England taste right at home.
Try this recipe with our scallops, haddock fillets, and frying clams too!
Homemade New England Clam Chowder
Ingredients
Intershell Clam Chowder Kit - 2 Lb (4 cups) Chopped Clams & 2 lb (4 cups) Clam Juice
2 cups light cream
1 cup butter (or margarin)
2 cups chopped onions
1 cup flour
4 cups milk
2 cups potatoes chopped – partially boiled
2 tsp salt
1 tsp pepper
1 Gallon - Serves 8
Serving size: approximately 14 ounces
For a smaller amount of people, just cut the recipe in half to make ½ a gallon.
Preparation
In an 8-quart heavy bottom pot on medium heat, melt the butter then add the onions. Stir and cook onions until they are translucent – about 4-6 minutes.
Add the flour and whisk it together (preparing the roux) with the butter and the onions until the flour lumps are gone and the flour, onions and butter are well mixed. This mixture will be thick and tend to stick to the bottom so be careful not to burn the ingredients in this step. Stir constantly – about 2-3 minutes.
Add the clam juice and whisk the ingredients together until the roux becomes a smooth sauce and any flour lumps have disappeared – about 1-2 minutes.
Add the milk and continue to whisk the sauce on medium heat about 1-2 minutes. Lower the heat and simmer the sauce for another 5-7 minutes.
Add the diced blanched potatoes (either blanch in boiling water or microwave for about 4 minutes. Canned diced potatoes also work well) and the chopped surf clams. Carefully stir all the ingredients together for 2 minutes.
Add the salt and pepper and stir 1 minute.
Add the light cream and stir all the ingredients together and simmer for another 10 minutes. Serve warm.
Oyster Rockefeller
Although we are based in New England, Oyster Rockefeller is a classic New Orleans dish that so delicious, the king of seafood appetizers. As sophisticated as it looks, it is quite easy to prepare. Just make sure you have the right shucking knife and know how to shuck oysters! The oysters and shucking knife used is available on our website intershellseafood.com.
Ingredients
4 tbsp butter or margarine
4 tbsp onion (or shallots) finely minced
2 large garlic cloves, minced
2-3 cups frozen spinach, defrosted (frozen spinach holds better moisture, you do not want the filling to dry out when baking)
12 oz heavy cream
½ cup parmesan (or romano) cheese, or 50/50 mixture
½ tsp black pepper
1 tbsp lemon juice
¼ cup panko crumbs
Preparation
Rinse and clean the oysters. Keep refrigerated until needed, after cooking the spinach filling.
Preheat oven to 375 degree F – so the oven is ready to cook the oysters
In a large sauté pan, melt the butter on medium heat.
Add the shallots and garlic to the melted butter and sauté over medium heat for 3-4 minutes, keep an eye on them and do not let them burn.
Add the defrosted spinach and sauté for a few minutes.
Add the lemon juice, heavy cream, cheese and black pepper. Allow the mixture to continue cooking until the cream has reduced by half. If the spinach seems too creamy or watery, you can add panko crumbs to absorb some of the liquid. Set spinach mixture aside when finished
Time to open the oysters. We have a step-by-step written instructions on how to open oysters, and a video our Instagram page.
Lay the shucked oysters on a baking sheet when shucked & add a spoonful of the spinach mixture on top of each oyster. When finished, sprinkle panko crumbs.
Cook oysters in the oven for 15-20 minutes or until the topping is golden brown.
Serve the oysters with lemon slices.
The Best Fried Calamari At Home
Fresh Squid from Cape Cod, MA with our Secret Tips & Tricks
Tools & Ingredients you will need:
A home fryer, or 6qt heavy pot if you do not have a home fryer
Candy thermometer that reads up to 400F
2 quarts of frying oil of your choice, or enough oil to cover the squid completely when frying
Breading Basket – To shake off excess breading from the squid
12qt bowl – for the breading
2# Intershell Fresh Cape Cod Squid Cleaned – Defrosted if frozen
A plate lined with paper towels to absorb the oil from the fried squid
Lemon wedges, tartar sauce, & french fries – For serving
Serves 3-4 People
Cook time: +/- 2 Minutes per batch. Fry until golden brown
Cooking Instructions:
Small batches are recommended! We find that cooking Intershell’s fresh squid in about 4 batches (or more) will give you good results without letting the squid stick together or lose their breading as the frying occurs.
Clean the Fresh Squid, click here for step-by-step instructions.
Heat 3 inches of oil to 350 Degrees F in your home fryer or stove top pan. Use the thermometer to check the oil temperature.
Into a 12qt bowl, dump the breading.
Prop the basket up to one side of the bowl.
Moisten the squid with water before dropping them into the bowl with the breading.
Drop about ¼ of the squid in the breading and carefully - with your fingers – coat the squid with breading making sure all the squid are covered and separate.
Toss the breaded squid in the basket, and lightly shake the basket with the squid in it to remove the excess breading before frying. Make sure the squid is completely coated, separated from one another, and don’t get stuck together.
Transfer the ‘shaken’ squid into the fryer basket and carefully drop it into the 350F frying oil. Cook for approximately 2 minutes until golden brown, remove the squid from the frying oil.
Carefully spread the squid on the paper towel lined plate and repeat steps 6 & 7 to cook the rest of squid in 3 more batches. Do your best not to overcook!
Serve fried calamari (squid) while hot with red sauce or tartar sauce, fries, and lemon wedges.
Try this recipe with our frying clams, scallops, haddock fillets, and clam strips too!
Oven Roasted Boston Mackerel
Ingredients
2 Whole Boston Mackerel – Cleaned (You can use fillets as well if you’d prefer)
2 tbsp extra virgin olive oil or butter
2 tbsp lemon juice
2 tbsp fresh cut parsley or cilantro
2 tbsp fresh minced garlic
2 tbsp fresh minced garlic powder
1 tsp onion powder
Dash paprika
Salt & Pepper to taste
Prep: 15 Min | Cook: 20-25 Min
Cooking Instructions
Clean the Boston Mackerel by making an incision from the bottom of its mouth all the way down the stomach. Remove the guts from the stomach and cut out the gills. Rinse the fish thoroughly after to make sure it’s completely clean. You can choose to either leave the head on or remove the head.
Make 3-4 diagonal cuts on each side of the fish, all the way right through the bone. Set aside on a plate.
Make your marinade by combining all spices, minced ginger, lemon juice, and oil.
Brush both sides of fish with the marinade thoroughly and let it sit in the fridge for a minimum of 30 minutes, all the way up to 1 hour.
Preheat oven to 450 degrees.
Place the fish in a pan lined with aluminum foil. Drizzle some olive oil on the aluminum foil so the fish does not stick.
Bake whole fish on the top rack for 20-25 minutes. Broil for the last 2 minutes of cooking.
For mackerel fillets, bake for 12-15 minutes. Broil for the last 2 minutes of cooking.
Serve the mackerel hot with your favorite side dish (we recommend something light in flavor to bring out the taste of the mackerel) and enjoy!
Cured Mackerel – ‘Saba’ (Japanese Style Boston Mackerel)
Ingredients
Salt
Large Whole Boston Mackerel (to cut into fillets) – Defrosted if frozen
White Vinegar
Plastic container (long enough to have the fillets laying down)
Tweezers – For bone removal
Prep Time: 10 minutes | Cure Time: 1-3 hours
Fillet the Boston mackerel
Lay down the fillets with the skin down and flesh up in the container, make sure they do not overlap.
Put a liberal amount of salt on the fillets- a decently layered coat should be enough. When the salt still has ‘white’ after salting, this is the right amount. Avoid getting salt on directly on the skin. In the next hour, the salt will draw out a lot of moisture from the fish.
Important: However long you let the salt sit in the fillets is how long you should let the fillets soak in the vinegar. Vinegar is stronger and will penetrate the salt.
1 hour later, submerge the fillets in a 30/70 water and vinegar solution in the plastic container. The fillets should be completely submerged in the solution, so it cures evenly – the flesh side should start to turn a white color.
Refrigerate the fillets in the vinegar solution for 1-3 hours.
Once it’s finished curing, remove the fillets from the vinegar solution. Lay it down with the skin facing up. Dry the fillet with a paper towel.
On the skin side of the fillet there is a thin layer of skin, also known as the membrane that lays on top of the beautiful iridescence color of the mackerel. Grab one corner of the fish either at the top part or the tail end – gently peel only the membrane.
If you see some of the color underneath the membrane that peels off during the process, it’s because the salt got on the skin (the salt makes the skin stick to the membrane).
Remove the bones from the center of the fillets – find them by running your fingers up and down the flesh.
The fish is now ready to eat – slice for sashimi.
Gravlax – Cured Salmon
Ingredients
½ Cup - Salt
½ Cup - Sugar
2 Portions of Fresh Sashimi Grade Salmon, 1-2Lb. size portions are recommended.
Handful of Fresh Dill (Optional)
Gallon Size Plastic Ziplock Bag
Weight – Something heavy (like a book) to put on top of the fillets as they cure.
Prep Time: 10 minutes | Cure Time: 3-5 Days
In a bowl, mix ½ cup of salt and ½ cup of sugar. Adjust the measurements of the salt and sugar depending on how much salmon you plan to cure, but make sure it is always a 50/50 mixture.
Evenly coat all the salt/sugar mixture on the salmon portions - don’t be afraid to use a heavy hand. You should not be able to see the coloring of the salmon through the salt & sugar.
Optional: Finley chop up a handful of fresh dill and coat the salmon portions.
Grab your 2 salmon portions with the salt, sugar, and dill on top - put them on top of one another with the skin of the salmon on the outside.
Put the salmon in the gallon bag, seal it, and place the portion skin side down on the surface.
Place a weight on top of the salmon sitting in the Ziploc bag in the refrigerator – anything heavy (like a heavy cook book) will do.
After 24 hours, turn the whole bag with the portions in onto the other side. Reposition the weight on the other side once turned over. Leave for another 24 hours.
After the second 24-hour curing process is complete, repeat the flipping process every 12 hours so both portions cure evenly. The thicker the portions are, the longer it will take to cure.
After 3-4 days, depending on the thickness of the portions, the curing process should be complete. Thinly slice one of the portions with a sharp knife to taste if the curing process is finished – if does not taste cured enough, you can put the salmon back into the plastic bag to cure for longer (wait another 24 hours).
Once the salmon has finished curing, you can remove the skin.
Thinly slice the salmon to serve as is or place on top of a sliced baguette with honey-dill mustard.