Recipes, cooking tips, etc!

Each week we’ll post new recipes on Facebook and on the Weekly Recipe section on our homepage. If you have your own recipes, we’d love to hear what you did!


  1. Vera Said,

    September 25, 2009 @ 8:00 am

    Mullet is awesome guys! It was my first time eating it!

    I filleted a couple of the guys and left the skin on. made a few slashes on the skin side. I basted on both sides a mixture of soy sauce, sesame oil, honey, lemon, and minced ginger. Let it sit while i prepared some veggie lo mein!

    i just did the filets on cast iron, about 3-4 minutes per side. wow, what a flavor!

    I’m looking forward to putting the rest whole on the grill this weekend!

  2. admin Said,

    September 30, 2009 @ 10:07 am

    Walking Fish is very pleased to be able to provide our members with this great new recipe from Durham’s own Chef Amy Tornquist and the crew at Watts Grocery. Stay tuned for weekly recipes and updates on this exciting new collaboration.

    Be sure to check the Durham and Carrboro Farmers Market Notes following the recipe for suggestions on where to get more fresh local ingredients for this menu.

    Pan-seared NC flounder with tomato brown butter sauce over creamer pea succotash
    Watts Grocery
    1116 Broad St (near Club)
    Durham, NC

    Make succotash (see recipe below) and set aside.


    Season both sides of your flounder with salt and pepper. Heat a sauté pan with mostly oil (we use a blended olive oil) and a tsp whole butter. Brown your fish on one side, then the other. We then put the fish in the oven at 375 for a few minutes to cook it through (depends on the thickness of the fish how quickly it will cook).

    While the fish is in the oven, cook whole butter on the stove until it turns a light nut brown. Add diced tomatoes, salt, pepper, and a little garlic. Set aside briefly. Season this with salt and pepper.

    For the platter or plate:

    Put the succotash down on the plate. Then add the fish and top with the tomato brown butter sauce. We would then add a little fresh basil as a garnish. Enjoy.

    Creamer Pea Succotash:

    2 cloves chopped garlic

    ¾ t. fresh thyme, minced

    ¼ t. red pepper flakes

    1# chopped late summer tomatoes, seeded

    1 ¼ c. shelled creamer peas or black eyed peas, fresh if possible

    2 c. shucked corn, fresh if possible, and preferably Silver Queen white corn

    1 c. minced onion

    3 ½ c. chicken or vegetable stock

    Salt and pepper to taste

    In a heavy bottomed pot, coat the bottom of the pan with olive oil. Add garlic and onion and sauté until translucent. Add the remaining ingredients and bring to a simmer. Lightly season with salt and pepper and cook until creamer peas are soft. Finish with fresh basil or Italian parsley.

    Durham/Carrboro Market Notes:

    Creamer Peas, basil, some tomatoes: can be found at Brinkley Farms

    Corn, tomatoes, basil, some onions: can be found at Lyon Farms

  3. admin Said,

    October 15, 2009 @ 5:18 am

    Baked Flounder by Sandra Kellum

    Another old Down East favorite is baked flounder. This is usually prepared with the whole fish (scaled and minus the head and tail). Score the fish by cutting two to three diagonal slits on each side. This will allow the fish to cook through more easily. Then, spray a baking pan with non-stick spray. Place the seasoned fish in the pan and surround with diced potatoes and onions. Salt the potatoes to taste. Next, place a tablespoon or so of corn meal in a cup or bowl, and stir in a cup or so of water, mixing thoroughly. Pour this mixture over the fish and potatoes (this will create a gravy while baking), then cover the pan tightly with aluminum foil. Bake in a preheated 350 degree oven for approximately 30-45 minutes or until the potatoes are tender. If the gravy seems too runny, place uncovered pan back in the oven for five minutes or so. Eat and enjoy!

  4. admin Said,

    October 15, 2009 @ 5:19 am

    Simple Cooking Instructions from Sandra Kellum
    (Thanks Sandra!)

    When it comes to cooking fish, the key words are fresh and simple. The fresher the fish, the better. Fish can be prepared in many ways, but the old basics–frying, broiling or grilling are the ones that most people tend to use. If you wish to grill, choose a thick cut of firm meat fish. Flounder and trout will be best broiled or fried. Season your fish as you desire–salt and pepper are the old standbys, but you may wish to use more exotic spices. For broiling, I would recommend seasoning and brushing with olive oil. Put under pre-heated broiler and watch closely. Depending on the thickness of the fillet, broiling should only take 5-10 minutes. When the fillet is lightly browned and the meat flakes with a fork, it is done. For frying–season, then roll lightly in flour, corn meal, or seafood breader. Heat your oil (peanut oil works best for seafood, but any cooking oil will do) on medium high heat; then when hot, add your fillets and cook
    approximately three minutes on each side, until a golden brown color. Place fillets on a paper towel lined plate to drain.

  5. admin Said,

    October 15, 2009 @ 5:23 am

    Grilled Flounder by Chef Amy Tornquist and the crew at Watts Grocery

    For those of you who have flounder or who have had your fish fileted, this dish can be adapted to a pan-fried fish as well. I don’t fully recommend grilling a little filet of fish because it takes a bunch of oil and can be tricky

    For the whole fish:
    use olive oil (we use a blended olive oil for cooking) and generously rub this over both sides of fish. Salt and Pepper fish.

    Put this on a very hot grill, although make sure that there is no flame. Mark both sides of fish. After this, we remove the fish and put it in the oven at 350 to finish it in the center. You can also find a less hot spot on your grill and gently finish it on the grill.

    We made a variation on this recipe at Watts Grocery and we served it with a fingerling potato and corn hash.

    10 fingerling potatoes or 6 red potatoes
    4 ears of corn
    1 bunch fresh basil

    Cut potatoes into circles. We then blanched them in cold, salty water until they were soft-ish. Then cut the corn off the cob. We also chopped 6-8 leaves of basil.

    In a saute pan, put your oil and get it almost spitting but not smoking hot. Add the potatoes and lightly brown them. Add the corn and salt and pepper to taste. Add the basil and any other small vegetables you want. We put the cooked whole fish on the bottom of the plate and then added the hash on top.

  6. J.A Said,

    October 15, 2009 @ 5:53 am

    I really liked it. When the drum was pan fried, it reminded me of catfish!

  7. Harriet Said,

    October 15, 2009 @ 6:17 am

    For that batch of wonderful shrimp you delivered to us, I pulled the following excellent recipe off the web:
    (My side comments are in parentheses)



    * 1/4 cup olive oil (I always use Spanish olive oil, it’s very light)
    * 1 lb peeled and deveined large shrimp (raw; 20 to 25 per lb)
    * 4 large garlic cloves, left unpeeled and forced through a garlic press (I just peeled and chopped)
    * 1/2 teaspoon dried hot red-pepper flakes (could be more)
    * 1/2 cup dry white wine
    * 1 teaspoon salt
    * 1/2 teaspoon black pepper
    * 5 tablespoons unsalted butter
    * 3/4 lb capellini (angel-hair pasta)
    * 1/2 cup chopped fresh flat-leaf parsley

    Bring a 6- to 8-quart pot of salted water to a boil.

    Meanwhile, heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté shrimp, turning over once, until just cooked through, about 2 minutes, and transfer with a slotted spoon to a large bowl. Add garlic to oil remaining in skillet along with red pepper flakes, wine, salt, and pepper and cook over high heat, stirring occasionally, 1 minute. Add butter to skillet, stirring until melted, and stir in shrimp. Remove skillet from heat.

    Cook pasta in boiling water until just tender, about 3 minutes. You can toss the pasta with the shrimp or serve the shrimp mixture on top of the pasta. For tossing together, reserve 1 cup pasta-cooking water, then drain pasta in a colander. Toss pasta well with shrimp mixture and parsley in large bowl, adding some of reserved cooking water if necessary to keep moist.

  8. Nicole Spahich Said,

    October 15, 2009 @ 7:04 am

    For the shrimp, I made a shrimp couscous salad. It was delicious!
    The recipe can be found here:

    The only changes I made is that I used plain goat cheese instead of feta and I went pretty light on the dressing. I highly recommend this!

  9. Vera Said,

    October 15, 2009 @ 7:26 am

    The spot was yummy…we got enough for about 4 meals!

    first batch, we made too many! they’re little, but challenging (the bones), and keep us from eating too many…lol

    First batch i soaked in a bit of milk and dredged in some seasoned cornmeal, and pan fried.

    with the leftovers, i deboned and made a chowder that had to be eaten immediately, and we had no problem doing so…

    Last night i decided to try fileting the little guys, which really wasnt too bad, just made small yummy filets. marinated in a mix of ginger, lemon, (hot) chili powder, and a bit of olive oil. Grilled on a griddle…those little filets really soak up the marinade and the skin gets crisp and delicious! coupled with some stir fried brocolli and mushrooms.

  10. Vera Said,

    October 15, 2009 @ 7:27 am

    The batch of beautiful sweet shrimp went into a pot of spicy thai green curry for a dinner party. We loved the fact that the shrimp werent all one uniform size, making it exciting when we forked into a massive prawn…: )

  11. Robin Said,

    October 16, 2009 @ 10:57 am

    Hi! I thought the Spot was an absolute delicacy- I never enjoyed a fish so much- but my hubby didn’t like it because of the bones, so I ate his portion too! I cooked it with soy sauce and orange juice, adapted from a Spot/cROAKER RECIPE i FOUND ON LINE. iT WAS AWESOME! mY HUSBAND SAID THE SHRIMP WAS THE BEST HE’S EVER HAD! THANKS TO ALL OF YOU, rOBIN

  12. Jami Moss Wise Said,

    October 17, 2009 @ 5:51 pm

    We prepared the flounder this way and it was fabulous (and easy). Even better, the tomatoes and the garlic came from the Durham Farmers’ Market.

    My measurements are never quite exact, but that means that this there is a lot of leeway and it will still be good. I am guessing at the size of the fish we received. The main thing is that the fish is covered with the tomato mix.

    1 whole flounder, 1.5 lbs, headed and gutted, skin and tail on
    4 cups chopped green tomatoes
    1 medium yellow onion, chopped
    2 extra large cloves garlic
    1/4 c lemon juice
    1 tsp. red pepper flakes, or more to taste
    1/4 cup olive oil
    Kosher salt and fresh ground pepper to taste

    Preheat oven to 350. Lay flounder in broiler pan. Brush with enough olive oil to coat fish. Salt and pepper both sides. Stir together remaining ingredients in large bowl. Pour over fish. Cover with foil and bake for 20 – 30 minutes, or until tomatoes are tender. To serve, scrape top layer of fish from bone, set on plate, and cover with tomatoes. Peel off bone and serve remaining fish.

    We served with a salad made from radishes, turnips and their greens, again from the Farmers’ Market. This is the dressing:

    1 tsp. olive oil
    3 tsp. white wine vinegar
    1 tsp. brown mustard
    1/2 tsp. honey
    Salt and pepper
    1 small clove garlic, crushed or grated with zester

    I’ll also post on my blog:

  13. Vera Said,

    October 20, 2009 @ 12:22 pm

    made the last 3 Spot that were in the freezer.

    basted the whole fish with a Harissa paste that i had thinned just a bit with olive oil and water. then pressed into some cornmeal.

    fried on a just oiled but mostly dry cast iron griddle till the fish was dark and toasty on both sides, and just cooked through (about 5-7 per side.)

    the toastyness really brought out the spices and smoky flavors in the harissa! just gorgeous!

  14. admin Said,

    October 21, 2009 @ 8:45 pm

    Red Chili crusted Black drum with, avacado and Brinkley farm pea succotash
    Ryan McQuire, Watts Grocery

    2- 6oz.fillets of black drum
    chili crust
    2 T ancho chili powder
    1T paprika
    2 t garlic powder
    2 t onion powder
    1 t kosher salt
    1t ground black pepper
    mix all ingredients well in a mixing bowl and set aside

    Pea succotash
    4C Brinkley farm peas
    1C corn kernels
    1/4 C small diced red onion
    1/4 C small diced red pepper
    1/4 C small diced poblano pepper
    4T chopped cilantro
    4T blended olive oil
    2t kosher salt
    1t ground black pepper
    2T lemon juice

    1) in a pot of salted boiling water, blanch your cleaned peas. Cook until tender but still have a bite to them. strain water and set peas aside making sure not to over cook.
    2) In a large saute pan or medium sized pot add 2T blended oil. Once hot, saute all your diced vegetables.
    3) Once vegetables have sweat out and are tender add your peas back to the pot. Season with salt and pepper, lemon juice, olive oil and cilantro.
    4) Set aside to cool or serve warm.


    1) season each fillet on one side liberally with spice mix.
    2) on a hot grill or saute pan sear your fillets a few minutes on each side
    3) Place cooked fish over succotash
    4) Add a few slices of ripe avacado on top of fillets and garnish with a sprig of cilantro

  15. admin Said,

    October 21, 2009 @ 8:46 pm

    Hard Clam and andouille Pot Pie
    Ryan McQuire, Watts Grocery

    12 hard clams
    1/4 C small diced andouille sausage
    1 sheet of phyllo dough
    12 pearl onions
    4T small diced carrot
    4T small diced fennel
    4T small diced celery
    2T finely chopped parsley
    1/4 C medium diced potato
    3T finely chopped garlic
    4 oz. pernod (2oz for clams)
    4 oz.white wine (2oz of wine)
    2T capers
    16oz. clam juice
    4 oz. heavy cream
    2oz blended oil
    2t salt
    1t ground black pepper
    4T AP flour
    1T melted butter

    1. In a medium sized pot add a little olive oil. Carefully add well cleaned clams, 2oz of pernod, and 2oz of white wine. Once clams open pour contents out into a seperate bowl, reserving liquid and discarding shell from the clams.
    2. Rince pot, dry and add back to stove. Add a little more oil. Sweat out sausage, garlic, carrot, fennel, celery, onions potatoes.
    3. Add AP flour to the veg and stir to incorporate well
    4. Slowly whisk in the rest of the pernod, and white wine and cook a few minutes constantly stirring.
    5. Add clams, clam juice and the reserved liquid, season and cook down until onions are tender.
    6. Whisk in heavy cream, parsley and capers and turn off heat.
    7. Cut out phyllo dough to fit the top of two oven safe bowls or ramekins.
    8. Ladle stew into your ramekins, place dough ontop and brush with melted butter.
    9. Cook in oven at 350 until tops are golden brown

  16. Cavett French Said,

    October 29, 2009 @ 6:25 am

    My husband’s family has been eating crabs for years & years & have NEVER taken apart a living crab. Just steam them as you would a lobster & then sit down to pick them.

  17. Viki Kaprielian Said,

    October 29, 2009 @ 11:36 am

    About preparing live crabs–
    I was surprised to see the suggestion of dismembering and cleaning the live crabs before cooking. If you’re uncomfortable with the idea of twisting limbs off of live creatures (as I am), it is definitely acceptable cooking to throw the live crabs into boiling water, and clean them after they’re cooked. There is actually debate as to the most humane way of dispatching live crustaceans, and some prefer to “pith” them (if you remember pithing a frog in high school) by stabbing with a large kitchen knife somewhere between the eyes. I’ve always gone with the boiling water.

    Thank you for the suggestion. My family used to pith lobsters before we boiled lobsters.

  18. Vera Said,

    October 30, 2009 @ 7:33 am

    Those crabs were a delicious challenge! It was intimidating just getting them into the pot! those lil guys really put up a fight!! I was reading somewhere that you will commonly find they lose a limb in the boiling water…apparently its a defense mechanism for them to lose a claw when they feel threatened and they think they may have a chance of saving themselves…

    Holy crap triggerfish is the most delicious fish EVER! It smelled delicious even when it was raw!! Bravo!

  19. CDM Said,

    November 1, 2009 @ 8:49 pm

    I have been fishing the Outer Banks for 40 years and cooking my catch for 30 years. I believe the Grey Triggerfish was some of the best fish I have prepared and eaten in all those years. I found a recipe on the web that was very simple and easy to prepare ( The only thing that I did different was to add some light cream to the sauce. The fish was simply spectacular!

  20. admin Said,

    November 12, 2009 @ 7:42 am

    Here is the recipe from Amy Tournquist at Watts Grocery.

    She also included this comment as another option: I also thought another, perhaps more seasonal idea for the fish, would be to bake it over shaved fennel, chopped canned tomatoes, little slivered potatoes, and sweated onions. You could fill the cavity of the fish with rosemary and a little garlic.

    Baked Whole Sea Mullet with Molasses Barbecue Sauce and Pineapple Salsa
    Fast and Easy Barbecue Sauce
    1 yellow onion, minced
    3 cloves garlic, minced
    ¼ tsp red pepper flakes
    5 c catsup
    1 c chopped canned tomatoes
    1 c molasses
    2 ½ c cider vinegar
    ½ c dark brown sugar

    Sweat onion and garlic slowly until translucent but not brown in olive oil. Add the remaining ingredients and bring to a boil. Adjust for taste (some like sweeter, some more tomato, some tarter), then reduce heat to a simmer and cook down for 30 minutes or so on low heat.

    Pineapple Salsa

    ½ red onion, minced
    ½ red pepper, minced
    ½ green bell or poblano pepper, minced
    ½ de-seeded jalapeno, minced
    1 super sweet pineapple, cored, peeled, and minced
    2 T cider vinegar
    ¼ c chopped cilantro (or to taste)
    Salt and Pepper


    1 sea mullet
    2 yellow onions, slivered
    6 fingerling potatoes, slivered
    ½ c orange juice

    For the whole fish; slash the skin of the mullet on both sides and baste with the barbecue sauce on the outside and in the cavity. Put the onions and potatoes on the bottom of a baking dish , add ¼ c orange juice mixed with some of the barbecue sauce, then add your salted and peppered fish. Bake at 350 until firm, baste with extra bbq sauce and keep the bottom of the pan moist, adding extra oj if needed.

  21. Alexis Said,

    April 21, 2010 @ 2:23 pm

    One of our member’s sent us this recipe for Jumping Mullet!

    I used to catch Jumping Mullet in Salter Path as a kid. They are very oily, so not much prep needed. Best recipe I have ever used is:

    Scale and fillet the mullet, but do NOT skin the fish.

    Salt and pepper the meat side of the fillet.

    Get a CHARCOAL grill very hot and oil the grill slightly to keep from sticking. Charcoal (not gas) is important. A Weber Little Smoky is ideal.

    Place meat side down on grill and close grill lid for 2-3 minutes, until the fish releases from grill. Really just looking for the black char marks.

    Flip, close grill, 3-4 minutes until done. Because of the oils, the skin sort of acts like a built in plate. If the fish is fresh, it tastes like it was broiled in butter.

    Serve with WATERMELON. The citrus taste cuts the fat. Ask any Salter Pather/High Tider and they will tell you the same.

  22. Vera Said,

    April 27, 2010 @ 9:44 am

    so, I typically get a H&G share and filet my own. but these mullet were headed and gutted a bit differently than usual…like the cut was made along the spine, rather than the belly. its fine, it just made for a bit more challenging time filleting. is this more typical? none of the shares were gutted this way before, so i was just curious…


    Good question. I don’t have a great answer. We butterflied the jumping mullet last week thinking members might enjoy grilling the fish. Bill, who does the filleting, recommended the cut. When you see him next week, ask him more :)

  23. Kristin Said,

    April 27, 2010 @ 7:31 pm

    Last spring Edible Piedmont did a really neat feature on soft shelled blue crabs with some background info, a recipe, and instructions for cleaning them. The recipe sounds amazing–ELAINE’S SOUTHERN FRIED SOFT SHELL CRAB WITH ARUGULA AND TABASCO AIOLI–but it sounds like to fry them, you have to clean them first, which they say “is not for the squeamish.” I’m excited but a bit nervous!

  24. Kristin Said,

    April 27, 2010 @ 7:31 pm

    Sorry thought the link would show up in the body like facebook. Here it is:

  25. admin Said,

    April 27, 2010 @ 7:36 pm

    Softshell crab preparation!!!


    This evening I cleaned my first softshell crab with help from some folks on Harkers Island. I’m still not an expert, but the cleaning process isn’t difficult. And it’s definitely worth the effort. Here’s what I learned..

    Step 1) Use a pair of kitchen scissors or a sharp knife to remove the eyes and mouth of the crab (this will kill the crab quickly). You can do this in one swift motion, removing both eyes and the mouth in one piece. Try not to remove more than you need (i.e. don’t waste half the crab in the process!).

    Step 2) Flip the crab on its back and remove the apron. The apron is the abdomen of the crab, which is folded under the body. On males, it’s shaped like an inverted Y. On females, it’s semicircular like a sideways C.

    Step 3) Gently pull back each corner of the carapace (i.e. the top shell) so that you can see the crab’s gills (one side at a time). The gills are the spongy finger-like parts. Using scissors, knife, or fingers to carefully remove the gills.

    The next part is a little messy (not that the first part isn’t).

    Step 4) In each corner of the carapace you will find a small portion of soft yellow material. Gently squeeze each corner to remove it from the shell.

    Step 5) Carefully fold the carapace upwards (from its back towards its eyes) to reveal the crabs innards (also yellow). Use a knife or your fingers to assist with the extraction.

    Step 6) Rinse the crab to remove any remaining unwanted yellow material.

    Step 7) Yeah! You did it.

    * STORING YOUR CRABS: Once cleaned, the softshell crabs can be frozen.

  26. Dan Said,

    April 28, 2010 @ 10:22 am

    “It is definitely acceptable cooking to throw the live crabs into boiling water, and clean them after they’re cooked.” If this is my preference, what would be a good recipe to try?


    Thanks for the comment. I just talked to a local expert. He said he wouldn’t recommend boiling your softshell crab because the need to be cleaned beforehand (unlike the softshell crabs which you can boil whole). If you don’t feel comfortable cutting off the eyes/mouth section to kill the crab, he suggested that you could put it on ice for a few minutes. I hope this helps.

  27. Watts Recipe Said,

    April 28, 2010 @ 10:29 am

    Soft Shell Crabs with Cucumber Radish Salad

    We served this in the restaurant the other week and we thought the lean cucumber salad with a great counter balance to the richness of the softshell crab

    Serves 2

    2 soft shell crabs, fully cleaned including removing gills and trimming the face
    1/2 c all purpose flour
    1/2 c cornmeal
    Dash cayenne pepper
    Salt and pepper to taste
    Canola or other cooking oil (we use a 50/50 canola and olive oil blend)
    4 baby cucumbers or 2 large English cucumbers, cut thinly in rings
    Cider vinegar
    2 radishes, cut thinly in rings
    1/2 tsp sugar

    First, salt the cucumbers and let them sit to pull some of the moisture out. Drain them and make sure to really dry them and get the excess salt off them when you make the salad or they get too salty.

    Add radishes and make a simple vinaigrette with cider vinegar, a little sugar, olive or canola oil. Taste and make sure the acid level works for you. If it is too acid, add some oil and some more sugar.

    Pan-frying soft shells:
    1. wear a long sleeved shirt if you have not done this before. Sometimes they pop.
    2. Make a dredge for the crabs using the flour, cornmeal, cayenne, salt and pepper. Be sure to taste a little to make sure it is salty enough for your taste. Use may use a ½ and ½ flour to cornmeal dredge or make it more corn or flour as it suits. We do ½ and ½.
    3. Get a sauté pan and put oil and some butter in the pan. Heat it but not to smoking
    4. Add your crabs. Please don’t crowd the pan, as you will need room to turn them over without burning yourself
    5. cook on medium heat until golden brown on one side. Then turn over and cook fully on the other side.
    6. place on a paper towel to drain.

    We serve the soft shell on top of the salad with a dollop of remoulade on the side

  28. Ana Said,

    April 28, 2010 @ 5:58 pm

    I’ve watched the video on how to clean the soft-shell crab, and am pretty sure I’m not going to be able to do this. I’m not normally squeamish, but wow! Is there anyone locally who I might be able to pay to do this? I realize how bad this sounds, but I almost cried just watching the video! Thanks.

  29. admin Said,

    April 28, 2010 @ 7:01 pm

    Hi All,

    Some folks aren’t sure they want to tackle cleaning their softshell crabs. If anyone’s willing to help them out with the cleaning, please post or let us know. Any help would be greatly appreciated.

  30. Karen Said,

    April 29, 2010 @ 2:53 pm

    I am working on a glass of red now, while I listen to some peaceful music and gear up to tackle my soft shell crabs.

    Can I leave the live clams in the fridge till tomorrow evening? I don’t think I can manage all this in one day!

    Thanks to anyone with storage info on live clams.

    Good question: We’d recommend that you put a wet paper towel over them and keep them in your fridge. They should be fine.

  31. Karen Said,

    April 29, 2010 @ 4:30 pm

    Thank you. Clams are stowed.

    I found the ‘icing them’ tip above, that makes them thrash less, really helped on the crabs.

    As did cranking up wcpe, drinking a glass of good red wine and placing my favorite yellow tulips by the sinc, for something to meditate on when I felt like the French chef in The Little Mermaid.

    Switching from vegetable to Fish deliveries really upped my iron chef home version game. The Watts Recipe above looks wonderful. Thank you so much for offering it.

    Bon Appetit

  32. Christine Said,

    April 29, 2010 @ 6:00 pm

    Is it OK to keep the live crabs in the fridge for one more day? I want to clean them tomorrow…

    Yes, you can. Put a wet paper towel over then. They should be fine for a day or so.

  33. Christine Said,

    April 29, 2010 @ 6:24 pm

    I think it might help you to know that as soon as you make that first cut, the crab is DEAD. The reason the legs continue to wiggle is due to post-mortem muscle movement; you will not be torturing the crab! =)

  34. Tracey Koepke Said,

    April 30, 2010 @ 4:22 am

    INFO NEEDED! I probably should have asked more questions at pick up yesterday in terms of storing the crabs. I stored them, as suggested, on a plate covered with wet paper towels in the fridge so that I could deal with them today. while I know they are docile, they aren’t moving this morning. Are they dead? Have I waited too long to cook them? (Not only have I not worked with soft shelled crabs before, I’ve not eaten them either.) Any advice would be appreciated, thanks!

    I had softshell crabs for my birthday and they died before I cleaned them. I wouldn’t have eaten them, but then a local fisherman told me they’d be fine if they were kept cold. I ended up having them and they were GREAT. So my guess is that you can still eat them. Just be sure to clean them of course.

  35. Walking Fish Said,

    May 6, 2010 @ 9:37 am

    Here’s the latest from Watt’s Grocery. Looks amazing :)

    Grilled Sea Mullet with Sauteed English Peas and Vidalia Onion Flan

    4 mullet filets
    ½ c olive oil
    Fresh ground pepper
    1 bunch fresh thyme
    3 cups fresh English peas
    12 vidalia onions
    Salt and pepper to taste

    Take the sea mullet filets and marinate in olive oil, fresh thyme, pepper, and a true tad of lemon juice. Let sit for 30+ minutes.

    Make flan….see recipe below (note that this can be made ahead and reheated!!!)

    Vidalia onion flan
    1 1/4 c. half and half
    3/4 cup heavy cream
    3 whole eggs, plus 2-3 yolks
    3/4 cup pureed roasted or sautéed Vidalia onions
    salt and pepper to taste
    3 dashes Tabasco sauce
    Small pinch nutmeg

    Butter well and dust lightly with cornmeal 7-8 4-oz ramekins. Cut onions into ½ inch chucks, toss in a little olive oil, salt and pepper. Then roast on a sheet pan for 12-15 min at 350 degree, or until tender. (Or sauté in a little olive oil until tender.) While still warm, transfer to cuisinart and puree with the cream and half and half. Next fold in eggs and wisk in the seasoning. Pour the mixture into prepared ramekins. Bake at 325 degrees in a water bath for about 30 mins. Rotate the pan after 15 min. A tooth pick should emerge cleanly from the flan when it is done. The top should be lightly brown and there should be a nice soufflé.

  36. Jon L Said,

    May 12, 2010 @ 8:47 am

    Here’s what we do with some of our fish.
    It’s especially good with Flounder but it works well with most white fish.

    skin your fish and trim off any dark meat.
    rinse and pat dry.
    on seperate plates, put:
    1 cup flour
    1 cup italian seasoned bread crumbs
    beat 2 eggs in a medium sized bowl

    dredge the fish in the flour, then egg, then bread crumbs

    In a fry pan, add 2 tbsp canola oil and heat to med high

    fry filets until golden brown on each side

    drain on paper towels

    Add oil to the pan as necessary but maintain only a small amount or your fish will be greasy

  37. Jon L Said,

    May 12, 2010 @ 8:49 am

    A trick to get rid of the fishy taste in some fish is to soak the filets in lemon or lime juice or rice wine vinegar.
    you only need to soak for an hour or so.

  38. Jon L Said,

    May 12, 2010 @ 8:53 am

    One last comment for today.
    We can still get copies of the “Captain’s Cookbook” if anyone would like one.

    My father in law ran a charter fishing boat out of Montauk, LI, for years.
    He compiled a cookbook of recipes from other Captain’s he has met over the years.
    There are loads of great recipes and cooking/handling tips.
    email me at if you are interested

  39. Jon L Said,

    May 12, 2010 @ 8:56 am

    my tip about fishy taste (mess #37) is not complete.
    You should dilute the lemon or lie juice to 3 parts water to one part juice.
    Same with rice wine vinegar
    Sorry for the omission

  40. Jon L Said,

    May 26, 2010 @ 8:36 am

    A delish shrimp recipe we like:

    Pepperonita Shrimp from Cuisine at Home magazine:

    2 lg red bell peppers, roasted and cut into thin strips OR 1-16 oz jar of roasted peppers, cut into strips

    olive oil

    1-1 1/2 lbs shrimp

    2 tbsp all purpose flour

    1 1/2 cups red onion, sliced thin

    3-4 cloves garlic, minced

    1/2 cup chicken broth

    1/2 cup white vinegar

    2 tbsp sugar

    2 tbsp lemon juice


    1/2 teaspoon red pepper flakes

    2 tbsp fresh basil

    Heat 2 tbsp olive oil in sautee pan, dust shrimp with flour, saute 3 mins, remove from pan.

    Add onions and garlic to the pan, sautee 3 mins. Add broth, vinegar, lemon juice then bring to a boil. Simmer 5 mins.

    Stir in pinch of salt, lemon juice and pepper flakes, add red peppers and shrimp.

    Simmer until warm, just a few minutes.

    Serve over pasta like linguini, fettuccini, spaghetti.


  41. Walking Fish Said,

    June 3, 2010 @ 8:30 am

    Mahi-Mahi Tacos

    5# Mahi-mahi
    1 Red onion, sliced
    1 Lime, zested
    1 Bunch cilantro, rinsed and rough chopped
    Olive oil
    Fresh ground black pepper

    Using needle nosed pliers, remove pin bones.
    Lightly dust both sides of fish with the pepper.
    Mix other ingredients and just coat with olive oil. Pour over fish.
    Wrap with plastic and marinate in refrigerator for 30 minutes or so.

    You can cook the fish one of two ways:
    Grill the fish, lightly sprinkling with salt and pepper, on a warm grill until the center if opaque. If you think it’s getting too dark on the grill but not quite finished in the center, finish it in the oven.

    Bake the fish, lightly sprinkled with olive oil and sea salt, at 400 degrees in oven for about 12 minutes or until the thick part of the fish is opaque.
    After the fish has cooled, slightly flake into large chunks with a fork.

    We top this with:
    Slivered radishes
    Corn and avocado salad (ripe avocados, fresh white corn (lightly sautéed with an onion), oil, vinegar
    Fresh salsa

    Tomatilla salsa

    20 Tomatillos
    2 Jalapenos
    1 Yellow onion
    2 Cloves garlic
    1T. Salt
    6T. Cilantro, rinsed rough chopped
    Roast the 1st 3 ingredients on the grill with light olive oil. Peel the vegetables and rough chop.

    Combine all ingredients in a food processor and pulse until it is a coarse puree.

  42. Tom Kash Said,

    June 9, 2010 @ 10:42 am

    Anybody have any experience with Sheepshead?

  43. admin Said,

    June 10, 2010 @ 6:09 am

    Here’s a new Flounder recipe from Watts!

    Summer salad:
    Blanched green beans, cut into small pieces
    cherry tomatoes, cut in half
    fresh mozzarella
    balsamic vinegar
    olive oil
    fresh basil

    Mix all the ingredients above. salt and pepper to taste. Add the balsamic and then the oil until it mellows. Mix. I would pile this on top of the warm fish.

    Grilled flounder:
    pat dry the skin-on fish
    season with extra virgin olive oil,fresh lemon juice,cayenne,paprika,salt and pepper, and a littlle fresh thyme
    make sure your grill is very hot, well scraped and oiled before cooking

    grilled corn:
    this can be done in the husk, and will take a good bit longer than the fish, so start it first
    once it is done, the husk and silk will come away easily
    season with salt, pepper, and butter.

  44. Vera Said,

    August 27, 2010 @ 8:59 am

    Earlier this summer, i meant to post about this…

    Trigger makes EXCELLENT ceviche!

    this ceviche I did as a chunky dip. trigger in bite sized pieces, tossed with a diced small red onion, sweet bell pepper, a bit of garlic, and cilantro. bathe in fresh lime juice and let it sit (turning occasionally) for at least 1/2 the day if possible. salt and pepper to taste.

  45. Vera Said,

    September 20, 2010 @ 11:29 am

    those delicious shrimp found their way into some spicy shrimp tamales this weekend…delicious catch this week!

  46. admin Said,

    September 22, 2010 @ 6:43 pm

    Hi All,

    A few people said they’re going to try using the Jumping Mullet gizzards this week! If you’re one of them, but you’re are sure what to do with them, here’s a little info from Debbie’s aunt:

    “I called my 85 year old Aunt (born and lived in Beaufort all her life!) and asked her advice. She said to split one side and clean out the ‘innards’, rinse and pat dry. Dredge in flour seasoned with salt and pepper, then deep fry. Now I am going to have to try to find her some as well. Got her thinking about how good they are!!” ~ Debbie

    If you try them, let us know what you think!! And post photos of Facebook :)

  47. Brendan Said,

    September 23, 2010 @ 10:37 am

    Quick question about hard-shell blue crabs, should they come:

    I would prefer to kill the crabs before cooking them instead of boiling them alive. Perhaps not logical, but it’s how I feel.

    Should I kill and clean the hard-shell crabs as described above for the soft shells (Cut the face off first, etc.), then boil and eat?

    Or should I stab it first, then boil, then clean and eat?

    I wasn’t sure if one led to a better outcome than the other.

    Thanks to anyone who can help.

    Great question. The simple answer is no. Cleaning a soft-shell crab is quite different than cleaning a hard-shell crab. The fastest way to kill a hard-shell crab is to pull off its top shell. We recommend that you de-claw them first, but that’s not necessary (it’s just a safety precaution).

    Check out Mark Hooper’s instructions:

  48. BB Said,

    September 24, 2010 @ 11:36 am

    Jumping mullet was wonderful.

    Grilled it, then served with a peach salsa on top and fried okra on the side.

    Best fish I’ve had in a long time.

  49. Vera Said,

    October 1, 2010 @ 7:25 am

    wow! big beautiful flounder this week! Filleted easily!

    I dont know whether i’ve ever posted it here before, but you can get yummy crusty filets without all the batter and oil and quickly!

    just mix a nice coarse cornmeal with a favorite seasoning, spice or herb. Last night, i used a heaping tablespoon of homemade Cajun seasoning mixed into brinkley Farms Cornmeal.

    just press that filet into the mix. no eggs, no milk, or anything. pile it on and press it on, just lightly shak off the excess.

    heat a heavy skillet with an eaven coating of cooking spray, and once it’s hot, lay it down. for those flounder filets, i give it about 3-4 mins per side. toasty and moist in the center…

    i served these over fresh steamed greenbeans and some hotsauce….

  50. DL-Phenylalanine : Said,

    October 29, 2010 @ 5:47 pm

    i find that ceramic kitchen knifes are the best because they are very sharp and easy to clean’

  51. Vera Said,

    November 8, 2010 @ 10:41 am

    one more easy thing to do with your fillets? Pho!

    this quick “Faux Pho” made more simple by keeping a few key things in your cabinet (rice noodles, spices, stock) and giving yourself about 30 minutes tops.

    1. soak fine rice noodles in water per package instructions

    2. in a saucepan, combine stock, broth or boulion with a 2-3 star anise/cloves/black peppercorns/fish sauce/ soy sauce/ginger (or some 5-spice powder/peppercorns/fish/soy sauce and ginger) Let it simmer while you get the fixins ready.

    3. prep your veggies: mung bean sprouts, chiles, limes, cilantro or culantro, thai or regular basil, scallions (whatever fresh things on hand)

    4. prep your fish: slice your filets into very thin slices or strips, aiming for something that cooks quickly.

    5 prep the noodles per package instructions, drain and divide by handfuls among the big bowls.

    6. divide the fish slivers among the bowls

    7 strain the stock and quickly pour the boiling hot stock over the fish and noodles, covering them.

    within a couple of minutes, the boiling stock will lightly cook the fish. top with all the fresh garnishes, and other condiments like chili sauce, soy sauce, hoisin.

    Traditionally eaten with chopsticks in one hand, a spoon in the other. ;)

  52. Network Switch %0A Said,

    November 16, 2010 @ 11:10 am

    for kitchen knife, i would always use ceramic kitchen knifes because they are sharper and tougher than steel knifes :*,

  53. Julie Shaw Said,

    April 27, 2011 @ 4:53 pm

    I followed this recipe for the delicious flounder:

    It was fab!

  54. admin Said,

    April 27, 2011 @ 4:56 pm

    Yumm! Great suggestion. Thank you. For those who don’t already know, Epicurious ( is an excellent source of recipes online.

  55. Chris Said,

    April 28, 2011 @ 9:28 am

    Soft shell crabs: I have found that there is nothing better than a fresh soft shell crab and nothing worse than an over breaded over fried crab. I clean them as directed in then lightly dredge in a mixture of flour, salt (to taste), Old Bay and Cayenne (for kick).

    Cover the bottom of a saute pan with about a 1/4″ of the fry oil of your choice and heat. Cook for about 2-3 min/side until they feel firm and the shell turns a reddish color.

    I like them by themselves but putting them on a tomato sandwich with some Mayo is also a great way to go. That way you get the most flavor from the crab itself. Enjoy!

  56. Stefanie Kandzia Said,

    May 19, 2011 @ 5:46 pm

    We had this tonight with today’s clams and everybody loved it:

    for 6 persons
    adapted from

    Bring water to a boil for pasta, salt water and cook 1 pound linguine just shy of al dente.

    While water comes to a boil, heat 3 tablespoons extra-virgin olive oil over medium heat. Add 6 anchovies and melt into oil. Add 1 pint small cherry tomatoes, 1 red onion, finely chopped, and 4 cloves garlic, chopped, to the pan, season with 1 teaspoon crushed red pepper flakes, 4 stems oregano, leaves stripped and finely chopped, a handful flat-leaf parsley, finely chopped, and black pepper, saute until the tomatoes and onions are soft, 8 to 10 minutes.

    Add 1 cup Sauvignon Blanc and reduce for 1 or 2 minutes, melt 3 tablespoons butter, cut into small pieces, into sauce and add 3 pounds clams, scrubbed, to pot. Cover the pot and cook clams until they open, 6 to 7 minutes.

    Remove any unopened clams and add pasta to the pan. Toss linguini with sauce for about 2 to 3 minutes so the pasta absorbs the flavors. Add 1/2 cup basil leaves, torn, to pasta and taste to adjust seasonings.

  57. Stefanie Kandzia Said,

    May 19, 2011 @ 5:55 pm

    We had this tonight with today’s softshell crabs and everybody loved it:


    for 4 persons
    adapted from

    2 cups small dice ripe mango
    1 Haas avocado peeled, and small diced
    1 cup tomato concasse
    1/2 cup small dice red onion
    2 teaspoons minced garlic
    1 tablespoon minced jalapeno
    1/4 cup lime juice
    1 tablespoon chopped cilantro leaves
    1 tablespoon chopped parsley leaves
    1/3 cup extra-virgin olive oil
    1 teaspoon kosher salt
    8 soft-shell crabs, cleaned and patted dry
    1/4 cup olive oil, for brushing
    4 teaspoons Essence, recipe follows
    1 teaspoon salt
    Limes for drizzling

    Directions for the salsa:
    In a medium-sized mixing bowl, combine the diced mango, avocado, tomato, red onion, garlic and jalapeno. Toss thoroughly using a rubber spatula or large spoon. Pour the lime juice over the salsa and add the cilantro, parsley olive oil and Kosher salt to the salsa and stir to blend. Allow the salsa to marinate for 20 to 30 minutes at room temperature before serving.

    Directions for the crabs:
    Prepare the gas or charcoal grill for grilling over high heat. Brush the crabs with the olive oil and season with the Essence and salt. Place the crabs on the grill and cook, turning often for 2 to 3 minutes per side. Remove from the grill and serve immediately. Serve the crabs 2 per guest with 3/4 cup of salsa per serving. Squeeze more lime juice over the crabs if you desire.

    Essence (Emeril’s Creole Seasoning):
    1 tablespoon paprika
    1 tablespoon salt
    1 tablespoon garlic powder
    1 tablespoon black pepper
    1 tablespoon onion powder
    1 tablespoon cayenne pepper
    1 tablespoon dried leaf oregano
    1 tablespoon dried thyme
    Combine all ingredients thoroughly and store in an airtight jar or container.

  58. Walking Fish Said,

    May 19, 2011 @ 6:23 pm

    Yum! This looks wonderful. Thank you for sharing it with everyone.

  59. laura ballance Said,

    May 23, 2011 @ 6:34 pm

    hey, a question! do you thaw these frozen softshell crabs out before preparing them?

  60. merry Said,

    June 1, 2011 @ 10:29 am

    I made clam fritters from the recipe in the email week before last and they were good. My question is, can they be made with corn meal substituting for some or most of the flour? I’m thinking about experimenting with them this week.

  61. Walking Fish Said,

    June 2, 2011 @ 7:37 pm

    I made them last night using half flour and half cornmeal. In my opinion they were not quite as good as using just flour. But then again, there were no leftovers… I think they might be better using 3/4 flour and 1/4 cornmeal.

  62. Jon Luis Said,

    October 13, 2011 @ 12:28 pm

    My flounder recipe.
    I like to bread my flounder with italian seasoned bread crumbs.
    Here’s how:
    canola oil
    1-2 cups flour on a plate
    1-2 cups italian seasoned bread crumbs on a plate
    1-2 eggs, beaten with a splash of water

    Clean filets well and pat dry.
    Heat 1/4 cup canola oil on medium heatuntil it ripples and a crumb of bread crumbs bubbles.
    Dredge filets in flour, then wgg wash, then bread crumbs.
    Fry in oil until golden brown, 3-4 minutes
    Carefully turn filets over and cook opposite side.

    Drain on paper towels and serve with your choice of sides.
    I like simple pilaf and a steamed veggie like broccoli or asparagus.

    1 tbsp butter
    1 tbsp olive oil
    1 cup long grain white rice
    1 “round” of angel hair pasta nest crumbled (sold in the pasta section or use 1/8 lb angel hair pasta)
    2-14 oz cans chicken broth (I like Swanson)
    black pepper

    Heat oil and butter in a 4 qt sauce pan over med heat.
    brown angel hair until lightly browned. Add rice and heat, strring occasionally, until it is mostly white, not brown.
    Add chicken broth, about 1/2-1 tsp salt, 1/2-1 tsp black pepper.
    Bring to boil on high heat.
    Stir well, then turn temp down to very low.
    Cover and simmer 18 minutes. DO NOT OPEN POT UNTIL TIME IS EXPIRED!
    Shut off burner, stir and let rest a few minutes.
    Serve hot.
    Any extra can be saved and reheated by addind a few tsps water and microwaving a minute or so.


  63. Jon Luis Said,

    October 13, 2011 @ 12:39 pm

    FYI- the Captain’s Cookbook is still available.
    Please email me if you are interested.
    The price is $20 per copy.

    THis ccokbook was written byu my father-in-law (a charter boat captain out of Montauk, NY).
    It is a compilation of recipes by his fishing friends from across the nation, nost of them also boat captains.
    Loads of great recipes and instructions on how to prepare seafood for cooking.

    A free tip:
    to prep clams so they don’t have sand in them wash them in tepid water, place them in a bowl, sprinkle corn meal over them, a couple cups will do. Then cover with fresh water.
    Let them sit in the fridge for 1 day, changing only the water at least 1 time.
    The clams will expell the sand they have in them and take up some of the cornmeal as a replacement.
    Rinse well before cooking.
    Done correctly your clams will not have sand any longer.

  64. Victoria Thornton Said,

    June 19, 2012 @ 5:18 am

    Well, I’m sad it’s the end of the 2012 Spring season, and wishing we had a Summer season. We’re getting to the bottom of the freezer of fish we opted to freeze if we couldn’t eat it all the day of delivery. So I grilled a couple of bluefish and have some leftover that I’d like to make into a dip – anyone have recipes???

    Reading over the comments, it seems we’ve all had some problems cleaning the soft shell crabs. We had one delivery with them already cleaned and frozen. I’d vote for this always being the way those delicious shellfish are delivered – just can’t seem to get past the pithing or the squirming even if they’re dead!

    Thanks to all the WF staff and fishermen for another season of delicious and fresh shellfish and fin fish! See you in the fall!


  65. Jon L Said,

    April 29, 2015 @ 12:36 pm

    My flounder recipe is our family favorite.

    All purpose flour
    Italian seasoned bread crumbs
    2-3 eggs
    Canola oil

    Skin the flounder and check for bones. Rinse and pat dry with paper towels.
    Set out 2 plates and a large bottom bowl.
    Take some flour and spread on one plate.
    Beat 2 eggs and a tablespoon of water in the bowl
    Spread 1 cup or more of the breadcrumbs on the other plate.
    Heat 1/4 cup canola oil in a fry pan until hot but not smoking.
    Dredge the flounder in the flour, then the egg, then the bread crumbs.
    Cook until golden brown, 3-4 minutes, flip and repeat.
    I like to serve it with rice pilaf or pasta and sauce.
    Add to hot fry pan.

  66. Venta en línea Nike Correr Air Jordan Rosa Gris Mujeres Said,

    June 9, 2015 @ 3:54 pm

    Today, I went to the beach front with my children. I found a sea shell and gave it to my 4 year old daughter and said “You can hear the ocean if you put this to your ear.” She placed the shell to her ear and screamed. There was a hermit crab inside and it pinched her ear. She never wants to go back! LoL I know this is completely off topic but I had to tell someone!

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