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Hand Rolled Snow Crab Sushi

2 tablespoons of mayonnaise
2 scallions, thinly sliced
1 pound of Signature Catch Snow Crab lump crab meat
1/2 teaspoon of red pepper flakes (optional)
Juice from 1/2 medium lime
Kosher salt
Freshly ground black pepper
8 sheets of toasted standard-size nori, each cut in half width-wise
1 large Hass avocado, pitted, peeled, and thinly sliced
2 small cucumbers, cut into matchsticks
A handful of radish sprouts

Instructions:

In a spacious bowl, combine the mayonnaise, scallions, crab meat, red pepper flakes (if desired), and lime juice. Season with salt and pepper to taste, and thoroughly mix.

To assemble each roll, take a piece of nori, placing the shiny side down. Spoon 2 tablespoons of the crab mixture onto the left side of the rectangle. The filling should be arranged diagonally, running from the top left corner to the bottom center of the nori.

Top the crab mixture with a slice of avocado, some cucumber matchsticks, and a sprinkle of radish sprouts. Fold the bottom-left corner of the nori over the filling and then wrap the long part of the nori around the crab and vegetables to create a cone shape.

Serve immediately to ensure the nori stays crisp and delightful. Enjoy your delectable homemade crab rolls!

Lemon Cream Crab Linguine

1 lb linguine
1 cup heavy cream
1 garlic clove, peeled and left whole
Zest of 2 lemons
Juice of 1 lemon
1 lb Signature Catch Snow Crab jumbo lump crab
Salt and pepper, to taste
Pinch of red pepper flakes (optional)
Fresh basil for garnish
Grated parmesan cheese
Slices of lemon

Begin by bringing a large pot of salted water to a boil.

Once the water is boiling, add the pasta and cook it until it reaches al dente, following the package instructions. Remember to reserve 1 cup of the pasta cooking water before draining it.

While the pasta is cooking, take a large skillet and place it over medium heat. Add the cream and a garlic clove to the skillet. Stir in the lemon zest and juice, heating the cream until it starts to bubble at the edges (be careful not to let it boil). Season the cream with a pinch of salt, pepper, and red pepper flakes if desired. Keep the cream warm until the pasta is ready.

Remove and discard the garlic clove, then add the cooked pasta to the creamy mixture. Toss everything together thoroughly, incorporating a few splashes of the reserved pasta cooking water to create a creamy sauce. Tongs work well for this step.

Continue tossing and stirring until the sauce thickens and coats the noodles, which should take about 3 minutes. If the sauce seems too thin, keep stirring and slightly increase the heat to help the excess moisture evaporate. Patience is key; the sauce will thicken!

Stir in the crab and remove the skillet from the heat. Mix until the crab is heated through. Season with additional salt and pepper according to your taste preferences.

Serve the pasta immediately, garnishing it with herbs, microgreens, shaved or grated cheese, and lemon slices. Enjoy your meal!

Crab Meat Empanada

Empanada Ingredients:
• 1 Tbsp. olive oil
• 1 lb. Signature Catch Lump crabmeat
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 serrano chili, finely chopped
• 1 tsp. cumin
• 2 Tbsp. lime juice
• 3 Tbsp. cilantro
• 1 package prepared puff pastry
• Flour, for dusting (optional)
• 1 egg
• 1 tsp. water
• Salt and pepper, to taste

Salsa Ingredients:
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 mango, peeled, pitted and diced
• 1 jalapeno, finely chopped
• 2–3 Tbsp. lime juice
• ¾ cup cilantro

Heat oil in a spacious skillet over medium heat. Incorporate half of an onion, half of a red bell pepper, serrano chili, and garlic into the skillet. Sauté until they become tender, which should take around 5 minutes.

Add the crab meat to the skillet and stir, breaking up the meat into smaller pieces. Introduce cumin, 2 tablespoons of lime juice, and 3 tablespoons of cilantro into the mixture. Season with salt and pepper according to your taste. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 5 more minutes. Once done, remove from heat and set aside.

Preheat your oven to 375°F. Prepare baking sheets by lining them with parchment paper.

While the oven is warming up, place the puff pastry on a floured surface. Dust the top of the dough with some flour as well. Roll out the puff pastry and cut out circles with a diameter of 4 inches, using the rim of a glass or a small bowl as a guide. Gather any dough scraps, roll them out, and cut more circles.

Lightly flour the circles and arrange them on the prepared baking sheet.
Spoon the crab filling onto the center of each pastry circle, distributing it evenly. Fold the pastry over to create a half-moon shape, enclosing the filling. Gently press the edges together using a fork to seal the
empanadas, and pierce the top of each empanada a few times with a fork.

Create an egg wash by beating an egg with a teaspoon of water. Brush the top of each empanada with the egg wash.

Bake the empanadas in the preheated oven for 12 to 14 minutes, or until they turn a beautiful golden brown. Allow them to cool slightly before serving.

For the salsa:
While the empanadas are baking, mix together mango, jalapeño, the remaining half of an onion, the remaining half of a red bell pepper, the rest of the cilantro, and 2 to 3 tablespoons of lime juice in a small bowl. This will create a delightful mango salsa. Once the empanadas are done baking, serve them with a dollop of the mango salsa on top.

Recipe adapted from:  National Fisheries Institute. Dish on Fish

Fish of the Day – Flounder

Flounder is a type of flatfish that belongs to the family Pleuronectidae. It is known for its distinct flat body and both eyes located on one side, which allows it to camouflage itself by lying on the ocean floor. Flounder is a popular seafood choice enjoyed around the world for its delicate flavor and tender, white flesh. Here’s more information about flounder as food:

Flounder has a mild and slightly sweet flavor that appeals to a wide range of tastes. The texture of flounder meat is quite tender and flakes easily when cooked. Flounder is versatile and can be prepared using various cooking methods such as baking, broiling, grilling, frying, and sautéing. Its delicate nature makes it particularly well-suited for more delicate preparations.

Flounder is a low-calorie, lean source of protein that provides essential nutrients like vitamins B6 and B12, niacin, phosphorus, and selenium. It’s also a good source of omega-3 fatty acids, which are known for their heart health benefits.

Flounder’s delicate taste and adaptability in various dishes make it a favored choice among seafood enthusiasts. Whether you’re looking for a simple and healthy meal or an elegant culinary creation, flounder offers a canvas for a wide range of delicious recipes.

Baked Flounder with Garlic Parmesan

1/4 c. extra-virgin olive oil

4 fillets Signature Catch flounder

Kosher salt

Freshly ground black pepper

1/2 c. freshly grated Parmesan

1/4 c. bread crumbs

4 cloves garlic, minced

Juice and zest of 1 lemon

fresh chopped parsley, for garnish (optional)

Step 1: Preheat your oven to 425°F (218°C). Drizzle 2 tablespoons of oil onto a generously sized baking sheet. Season the flounder with salt and pepper.

Step 2: On a large plate, combine Parmesan cheese, bread crumbs, minced garlic, and lemon zest. Give it a good seasoning with salt and pepper. Dip the flounder in this bread crumb mixture, pressing it on to coat the fish thoroughly.

Step 3: Place the coated fish onto the prepared baking sheet. Drizzle the remaining 2 tablespoons of oil and a splash of lemon juice over the fish. Bake until the fish turns a beautiful golden hue and can be easily flaked with a fork. This should take around 20 minutes. Give an extra squeeze of lemon on top and finish with a garnish of freshly chopped parsley.

Fish of the Day – Sweetlips

Sweetlips are a type of fish that belongs to the family Haemulidae. These fish are found in various warm and tropical waters around the world, particularly in the Indo-Pacific region. They are characterized by their vibrant colors, distinctive patterns, and relatively large size compared to other reef fish.

In terms of culinary appeal, sweetlips fish are highly regarded by many seafood enthusiasts. They have firm, white, and mildly flavored flesh that is both succulent and tender when cooked properly. The flavor of sweetlips is often described as delicate and slightly sweet, hence the name “sweetlips.”

Sweetlips fish can be prepared using various cooking methods such as grilling, baking, steaming, frying, and even in soups and stews. Due to their firm texture, they hold up well to grilling and baking without falling apart.

The mild and slightly sweet flavor of sweetlips fish makes it versatile for pairing with a wide range of seasonings, herbs, and sauces. Citrus-based marinades, garlic, ginger, and fresh herbs like parsley and cilantro work well with sweetlips.

Like many other types of fish, sweetlips is a good source of lean protein and essential nutrients, including omega-3 fatty acids, which are known for their potential cardiovascular benefits. Fish like sweetlips are also low in saturated fats, making them a healthier protein option.

Sweetlips fish are enjoyed in various cuisines across the tropical regions where they are found. They might be featured in traditional dishes and modern seafood creations alike.

Sweetlips Tomato Soup

4 Servings

Ingredients

3 Tbsp. vegetable oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped

2 Thai chiles, finely chopped

3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped

1¼ lb. skinless, Signature Catch Sweetlips Cut into pieces

½ cup frozen peas

Kosher salt

2 Tbsp. fresh lime juice

1 Tbsp. (or more) fish sauce

⅓ cup coarsely chopped basil

Instructions

Step 1: Begin by heating oil in a medium-sized pot over medium heat. Incorporate shallots, garlic, lemongrass, and chiles into the pot. Stir occasionally and allow the aromatics to soften, ensuring they do not take on any color. This should take around 5 minutes. Add tomatoes to the mixture. Cook while gently smashing and stirring until the tomatoes burst, disintegrate, and the mixture slightly thickens. This usually takes about 5 more minutes.

Step 2: Pour 5 cups of cold water into the pot and bring it to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer for the broth.

Step 3: Introduce peas and fish into the pot. Lightly season with salt (remember that you’ll be adjusting the seasoning with fish sauce later). Cook until the fish turns opaque and is fully cooked, which generally takes around 4 minutes. Remove the pot from the heat and add lime juice and fish sauce. Taste the soup and adjust the seasoning with more salt and/or fish sauce if necessary. Finally, stir in the fresh herbs and serve the soup into bowls.

Fish of the Day – Emperor

The fish genus Lethrinus is commonly known as “Emperor Fish,” “Breams,” or “Sheri,” and it belongs to the Lethrinidae family. These fish inhabit the tropical and subtropical waters of the Indo-Pacific region, including the Red Sea, the eastern coast of Africa, the Indian Ocean, and the western Pacific Ocean.

Emperor Fish is highly valued for its nutritional benefits. It serves as a good source of high-quality protein, essential vitamins (including B-complex vitamins), and important minerals such as selenium, phosphorus, and potassium. Moreover, they are naturally low in saturated fats and calories, making them a healthy and nutritious choice for a well-balanced diet.

One of the highlights of Emperor Fish is its culinary versatility. It can be prepared using various cooking techniques, such as grilling, baking, frying, or steaming. This adaptability makes it suitable for a wide range of culinary preferences and styles, allowing chefs and home cooks to get creative with their recipes and presentations.

Our Signature Catch Emperor Fish is caught in the warm Indonesian waters, processed and frozen quickly to preserve freshness and delivered in excellent quality. Available in a variety of sizes, we have the correct portion for any application.

Grilled Emperor Fish with Lemon-Herb Butter

Ingredients:

• 4 Signature Catch Emperor Fish fillets (about 6-8 ounces each)

• 1/4 cup unsalted butter, softened

• 2 tablespoons fresh lemon juice

• Zest of 1 lemon

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh thyme leaves, finely chopped

• Salt and black pepper to taste

• Lemon wedges, for serving

Instructions:

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

In a small bowl, prepare the lemon-herb butter by mixing together the softened butter, lemon juice, lemon zest, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Mix until well combined.

Season the Emperor Fish fillets with salt and pepper on both sides.

Place the fish fillets on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking, as Emperor Fish tends to dry out if cooked for too long.

During the last minute of grilling, add a generous dollop of the lemon-herb butter on top of each fish fillet. Allow it to melt and infuse the fish with its delicious flavors.

Carefully remove the grilled Emperor Fish from the grill and transfer to a serving plate.

Serve the grilled Emperor Fish hot, garnished with additional chopped herbs and lemon wedges on the side.

This dish pairs beautifully with a side of steamed vegetables, a fresh green salad, or some garlic butter rice. Enjoy the delightful flavors of the Emperor Fish complemented by the zesty and aromatic lemon-herb butter. Bon appétit!

Fish of the Day – Scarlet Snapper

Scarlet Snapper, is a type of saltwater fish that’s found in the warm waters of the Indo-Pacific region, particularly in areas like the Indian Ocean and the Western Pacific. It’s highly prized as a seafood delicacy due to its flavorful and tender flesh.

Scarlet Snapper has a mild, sweet flavor with a slightly firm texture. Its meat is white when cooked and it flakes easily, making it appealing to a wide range of palates. Scarlet Snapper can be prepared using various cooking methods such as grilling, baking, broiling, frying, and steaming. Its flesh retains moisture well when cooked, ensuring a tasty and succulent result.

Scarlet Snapper provides a good source of lean protein, essential vitamins, and minerals. It’s low in saturated fats and a good source of omega-3 fatty acids, which are beneficial for heart health.

When preparing Scarlet snapper, it’s recommended to pair it with complementary flavors such as citrus, fresh herbs, and light sauces that enhance its natural taste. Whether you’re trying traditional recipes from its native regions or experimenting with your own culinary creations, Scarlet Snapper can provide a delightful dining experience for seafood enthusiasts.

Pan Seared Scarlet Snapper

Snapper:

4 red Signature Catch snapper fillets, skin on, 4 ounces each

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1/2 bunch fresh basil leaves, shredded

1/2 medium red onion, thinly sliced

Vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 teaspoons fresh lime juice

Salad :

Mixed greens

Cucumbers

Tomato

Top of Form

Sliced AlmondsBottom of Form

Salt

Freshly ground white pepper

Approximately an hour prior to cooking, generously season the snapper fillets. Using a sharp knife, create shallow diagonal cuts about 1/2 inch apart on the skin side. Arrange the fillets, skin-side up, in a single layer on a plate. Drizzle 2 tablespoons of olive oil over them and then sprinkle with basil and red onion. Cover the fillets with plastic wrap and allow them to marinate in the refrigerator for one hour.

In a small bowl, whisk together olive oil, vinegar, and lime juice. Set this mixture aside.

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Brush off the basil from the fish and season the fillets with salt and pepper. Heat a large skillet that is ovenproof over medium-high heat. Add 2 teaspoons of olive oil and heat until the oil starts to shimmer. Place the fish fillets, skin-side up, in the skillet and sear them for about 1 minute. Then, transfer the skillet to the preheated oven and bake for 3 to 4 minutes. This will cook the fillets through while keeping them moist. Note that there’s no need to flip the fillets during baking.

While the fish is baking, toss the salad ingredients together with the dressing you prepared earlier. Adjust the seasoning with salt and pepper according to your taste preferences.

Fish of the Day – Pollock

Alaskan pollock is a popular and versatile fish that’s widely used in the food industry for its mild flavor, flaky texture, and relatively low cost. It’s consumed in various forms and dishes, both domestically and internationally. Alaskan pollock fillets are often used in a variety of dishes. They can be prepared similarly to other white fish like cod or haddock. The fillets are mild in flavor, making them adaptable to a wide range of seasoning and cooking methods, such as baking, broiling, grilling, and pan-frying.

Popular uses for Alaskan Pollock are fish sticks, surimi, chowders, tacos, and fish burgers and patties.

Alaskan pollock is a good source of protein, low in fat, and a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus.

It’s important to note that the culinary uses of Alaskan pollock can vary depending on regional preferences and cuisines. Whether it’s enjoyed as fillets, surimi products, or in other culinary applications, Alaskan pollock remains a widely consumed and accessible seafood option for people with varying tastes and dietary needs

Pollock Fish and Chips

INGREDIENTS

French Fries

1 1/2 lbs. russet potatoes

oil for frying

Beer Battered Cod

1 1/2 lbs. Signature Catch Atlantic Pollock

6-8 oz. pale lager

1 1/4 cup all-purpose flour, divided

1 tsp baking powder

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp Old Bay Seasoning

¼ tsp Cayanne

1/4 tsp paprika

INSTRUCTIONS

Preparing the Fries:

Cut the potatoes into fries that are approximately 1 cm thick. Place them in a colander and rinse under cold water to eliminate some of the starch. Lay the fries out on a towel and thoroughly pat them dry.

Pour about 2 inches of oil into a deep pot.

Heat the oil over medium-low heat to reach 250°F (121°C). Add the fries and allow them to cook slowly for 12 minutes, maintaining a consistent temperature of 250°F. This will result in soft and pliable potatoes.

Remove the fries from the oil and arrange them on a cookie sheet. Increase the oil temperature to 375°F (190°C).

Refry the fries in small batches for 5 to 7 minutes each, ensuring the oil temperature stays around 375°F. Once out of the oil, immediately sprinkle them with salt.

Preparing the Fish:

Cut the fresh cod into 8 evenly sized pieces. Use a paper towel to blot any excess moisture from the fish.

In a bowl, combine 3/4 cups of flour, along with baking powder, salt, pepper, garlic powder, paprika, and Old Bay seasoning. Gradually whisk in 6-8 oz. of cold beer. The batter consistency should be slightly thinner than that of pancake batter.

Toss the fish in the remaining 1/2 cup of flour, then dip each piece into the beer batter. Allow any excess batter to drip off for a few seconds before carefully placing the fish into the oil. Fry in small batches to maintain the oil temperature, and cook for around 7 minutes, flipping the pieces halfway through.

Serve the fish immediately while hot, alongside the prepared fries. Serve with tartar sauce, lemon wedges, and malt vinegar.

Crab Beignets and Cajun Remoulade

Cajun Remoulade

½ C. mayonnaise

½ Tbsp. Dijon mustard

1 tsp. horseradish

1 tsp. paprika

2 garlic cloves, minced

1 tsp. parsley

½ tsp. white vinegar

1 tsp. Worcestershire sauce

1 Tbsp. hot sauce

½ tsp. Cajun seasoning

Crab Beignets

8 oz. Signature Catch Red Lump Crab Meat

1 C. all-purpose flour

1/3 C. cornstarch

1 Tbsp. baking powder

1 tsp. Creole seasoning

½ tsp. salt

1 C. lager

1 egg

½ C. mayonnaise

1 Tbsp. Dijon mustard

2 Tbsp. green onions, thinly sliced

2 garlic cloves, minced

Canola oil, for frying

Directions

Begin by preparing the remoulade. Combine the ingredients in a mixing bowl and mix until they are well combined. Adjust the amount of Cajun seasoning according to your taste preferences and desired level of spiciness.

In a large bowl, combine the dry ingredients and mix them until they are thoroughly combined. Slowly whisk in the lager until the batter reaches a consistency similar to pancake batter.

In a separate bowl, mix together the egg, mayonnaise, Dijon mustard, green onions, and garlic until they are well combined. Gradually incorporate the crab into the mixture, being careful not to separate the meat too much.

Gently fold the crab mixture into the batter, ensuring it is fully combined. Allow the mixture to chill.

In a deep pan, heat the oil over medium-high heat until it reaches a temperature of 350°F, as indicated by a deep-fry thermometer. Maintain this temperature throughout the cooking process.

Working in small batches, carefully drop two tablespoons of the crab mixture into the hot oil. Fry them for approximately 4-5 minutes or until they turn golden brown and are cooked through. Use a slotted spoon to remove the cooked beignets and place them on a rack to drain off any excess oil.

Serve the crab beignets with the prepared remoulade sauce.

Steamed Crab Dumplings

2 cups finely chopped cabbage
Kosher salt
16 ounces Signature Catch® Frozen Special thawed
4 ounces mushrooms, chopped
½ tablespoon finely minced garlic
½ tablespoon finely minced ginger
1 tablespoon mirin
2 teaspoons toasted sesame oil
1 tablespoon fish sauce (more, if needed)
½ teaspoon black pepper
50 thin dumpling wrappers
Chopped scallions and sesame seeds for garnish

Place the cabbage in a colander and sprinkle it with ½ teaspoon of salt. Allow it to sit over a bowl for 20 minutes.
Wrap the cabbage in a cheesecloth or a clean kitchen towel. Squeeze out and discard the excess liquid. Transfer the drained cabbage to a clean bowl.
Add crab, mushrooms, garlic, ginger, mirin, sesame oil, ½ teaspoon salt, fish sauce, and pepper to the bowl with the cabbage. Taste and add more fish sauce if desired.
To assemble the dumplings, take a dumpling wrapper and place it on a flat surface. Moisten the edge of the wrapper with water using your finger.
Put approximately 1 tablespoon of the filling in the center of the dumpling skin.
Fold the dumpling in half and pinch the center together. Create 4-5 pleats on the right side of the dumpling, starting from the center. Repeat on the left side, ensuring that all pleats point towards the center.
Moisten one corner of the dumpling and fold/coil the other end together. Pinch and seal to create an enclosed pouch.
Place the assembled dumpling on a baking sheet and continue with the remaining filling and wrappers until all are used.
To cook the dumplings, line a steamer with cabbage leaves or parchment paper and arrange the dumplings inside. Steam for 7-8 minutes.
Transfer the steamed dumplings to a platter and garnish with scallions and toasted sesame seeds on top.

Useful for a wide range of recipes, Signature Catch Frozen Swimming Crab Special is wild caught, hand-picked premium blue swimming crab. Quickly frozen to bring you only the best quality, crab in convenient packaging.

Category: Recipes