by Mary Eccher - page 1 of 4
INTRODUCTION :
Anyone taking a seafood tour of this country would find some real surprises along the way, in addition to all the anticipated pleasures. Each region of the United States has its own characteristic seafood and its own way of cooking it.
New England's bounty includes the Maine lobster --- either boiled or broiled --- and the sacred cod. Generally, preparation methods become more complex as you move south. Crabs in Maryland can be fried to a golden brown, deviled, or made into crab cakes. From the Carolinas to the Gulf Coast, shrimp goes into a broad spectrum of dishes, one of the most famous pilau --- a savory shrimp, rice, and tomato concoction.
On the West Coast, the pleasures of fish range from California's abalone in its opalescent shell to the fantastic salmon of the Pacific Northwest. Over 130 species of flatfish, such as flounder, sole, and halibut are plentiful in the waters of both the Atlantic and Pacific. Land-locked states boast many more varieties --- pike, perch, trout, and whitefish among them --- from lakes, rivers and streams. Whether smoked, poached, broiled, baked, served hot or cold, they all make delicious eating.
The following projects explain the basic procedures of seafood cookery in miniature. With a little research, you can adapt the instructions to create your own regional favorite.
Handcrafted Collectible Dollhouse Scale Miniature Foods, Beverages and Accessories
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