|Irish moss on the lime wedges per|
Sarah Redmond, Marine Extension Associate
|sauteed escargot with fat duck on mozzarella cheese and crackers|
Yesterday I attended the 2013 NH Fresh and Local Seafood Kickoff. The purpose of the event was to spread the word to the public about underutilized species such as redfish, soft-shell lobster, hake, pollock and dogfish. I find that it is unfortunate that some people are not aware of the lesser-known fish and how tasty they really are. Our ocean is depleting of the popular fish and so it is time for us (consumers) to experiment and try other catch. Just think when the first Europeans arrived to America lobsters were eaten only by the poor people. Due to popular demand today lobsters are one of the more expensive food items on the market. Perhaps snails and the underutilized species listed above are the lobsters of yesteryear!
Sautéed Escargot with Duck Fat (appetizer serves 1 or 2 people)
Meat from 2 1/2 C of whole periwinkles
2-3 tsp duck fat
3 garlic cloves, smashed and chopped
1 tsp chopped Irish moss (sea vegetable)
1/4 tsp fish sauce
A few pinches of cayenne pepper
A few pinches of sugar
1 wedge of lime
1) Cook the periwinkles in boiling water for 5 minutes. Drain and let cool before removing the snails using a toothpick. Discard the shells and the thin tough flap. Keep the soft snail body.
2) Heat a small pan with fat over medium high heat.
3) Once the pan is hot add garlic and seaweed. Sauté for about 1 minute. Avoid burning the garlic.
4) Add the snails and sauté for 1-2 minutes.
5) Add fish sauce, cayenne pepper, and sugar. Sauté for about 1 more minute.
6) Remove the contents and pour onto a plate. Drizzle with some lime juice right before serving.
|periwinkles in the wild|
*Harvest snails and sea vegetable in clean water, away from homes. Avoid harvesting during red tides even though the snails are not filtering sea creatures. Only harvest what you can eat. Clip sea vegetables with scissors so they will continue to grow.
|Captain Damon explains to a group of|
seafood enthusiasts all about lobstering