Provisioning: Seafood

You would think our diet consisted of the spoils of the sea everyday. Not so. First, you have to put a line in the water and we rarely do. Our fault, but since we chose not to have a freezer, it’s hard to justify catching a large Mahi Mahi and not being able to consume it all.

There are other ways to have seafood however. First and foremost as you all know, are the canned goods. I’d encourage you to check out your cupboards and see if you have a good assortment. Your local box store can provide a cost conscious way to stock your pantry. The dollar store has also been known to have a good selection. The essentials are:

Tuna – In a pinch you can always make a tuna salad sandwich, but you have to have the tuna.

Clams – These are a must on Fawkes, next week I’ll share my go to Linguine with Red Clam sauce. My mouth is watering just thinking about it.

Salmon – There are so many things you can do with canned salmon, my favorite is a salmon asparagus quiche, but there’s always salmon cakes.

Crabmeat and Shrimp – These are great to have on hand for appetizers. Again, I may add them to my cream cheese spread to take it up a notch or change things around.

Anchovies, sardines and oysters pretty much round out what you can carry on your pantry shelves.

In my experience seafood is best purchased fresh, but unless I’m bringing it home and eating that night, I’ll stick it in the freezer. Seafood tends to thaw rather quickly and I don’t have anything smelling up the refrigerator.

We like to support and interact with the local fisherman for our supply of fresh fish. Our last haggle was spinney lobster. They were delicious.

What’s on your seafood plate? Do you stock your pantry with canned seafood? How do you use it?

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About Nancy J Nicholson

Nancy J. Nicholson is a wife, mother, writer, and full-time sailor, writing of her adventures and creating contemporary mysteries along the shores of the eastern United States and Caribbean. She fills her time with new friends, exploration, food, knitting and reading.
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4 Responses to Provisioning: Seafood

  1. Is that a mahi mahi in the top photo? What a beautiful fish! The lobsters are gorgeous too! I like the photo ops rather than the taste. I do love seafood though and envy you the opportunity to have it SO fresh. Bon appetit!

  2. Carol Roe says:

    Salmon is my all time fav. Shrimp is good boiled and dipped in butter or a yummy shrimp cocktail. There is always a can of tuna or salmon in the cupboard. I am not a lobster fan! Probably good ’cause I do not have a lobster buget. :) Hugs…

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