Hosted by Eryn Cooper-Shiflet
Group active since Sat, Jul 30, 2011

This group is strictly for all seafood lovers to unite as one and share any and every fish or shrimp recipes you have! Nothing is better than those yummy treasures of the ocean and what better place to talk about it than here. Daily questions, surveys and weekly recipe contests will be taken. So come join and seafood clearly with me :-)

George Levinthal
Feb 23, 2016

Blue Ribbon Recipe

Good afternoon;

I'm proud and honored the receive a Blue Ribbon form the JAP Kitchen for my Seared Scallops & Shrimp dish. Please try it and enjoy.

Seared Scallops & Shrimp Over Angel Hair Pasta

Sherry Blizzard
Jun 9, 2015

Heading to Copper River for Sockeye

Yep...it's that time of year. I got our dipnetting permit and we are headed to Chitna to dipnet our sockeye. This year, we are allowed 35 sockeyes and 1 King Salmon. I already have the zipseal bags ready to go and the travel trailer is loaded and ready. Last year we put up 75 lbs of Copper River Sockeye Salmon. I saw the price today is $14.00 a pound. I can't believe it is that expensive, yet I know a lot of people who will pay for it. I feel very blessed to live in a place that allows its residents to make use of our own natural resources.

Heidi Hoerman
Jun 6, 2015

Anchovies -- the secret weapon

Anchovies are loaded with the good kinds of fatty acids. They are among the top 5 for omega-3. Think you don't like them? Well, here's the secret. Melt them in a pan in some oil and they add a salty-rich flavor to things but basically disappear into whatever you are making.

Sherry Blizzard
Jun 6, 2015

Heaven forbid! Need help with that four-letter word: KRAB

Yes, I know....I live in Alaska where we have the world's best Alaskan King Crab and I did buy some yesterday to make that Peppy Pimento Grilled Cheese a member posted. BUT....I also like the imitation Krab. Here's the problem: I've got a LOT to use up.

Please post your favorite recipes that I can freeze. I am already going to make a quiche but need other ideas. I pinched Stuffed and Grilled Jalapenos and a Krab Alfredo.

Thanks for your help everyone!

Sherry Blizzard
Jun 5, 2015

Seafood Stock

Yes....I saved all my shells from shrimp, lobster, and crab as well as scrap veggies (the ends and peelings of onions, carrots, etc. Since I bought some AK King Crab today at the store to make a grilled cheese,... I thought I had enough to bring the old shells out of the freezer and make stock. I will pressure can this stock and use it whenever I need to make gumbo, chowder, orzo or anything else that a seafood stock might enhance the recipe better than water.

Thomas Allen
Apr 23, 2015

Lover of any kind of seafood but just learning how to cook it

the only thing I know how to cook is crab legs. I know thats not had but I want to learn and I am the kind of cook who loves to create new things, So here Iam looking at all of you who know how to cook learn from the best I was always told.

MzNina Williams
Feb 11, 2015


I LOVE seafood. I eat everything I think. Crabs are my favorite & then lobster.