Chesapeake Bay News

Six junior chefs from Maryland competed for top honors in the 4th annual Junior Chefs Rockfish Cooking Contest.  The event, which was sponsored by the Maryland Department of Agriculture’s Seafood Marketing Program and the Sea Grant programs of the universities of Maryland and Delaware, took place on Jan. 29 as part of the 2011 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition in Ocean City.

The contest was part of the Maryland Rockfish Celebration, which is also taking place in Maryland restaurants and retail markets through the end of February.

The following are the results from each division:

Kids Division – Ages 7-12

1st Place: Amelia DiPietro, 10, Timonium, Md.
Amelia’s Devil Made Me Do It Stuffed Rockfish Fillets

2nd Place:  Adriana Maurer, 10, Galestown, Md.
Fancy Rockfish

3rd Place: Jack DiPietro, 12, Timonium, Md.
Jack’s Rockin Rockfish Cakes

Junior Division – Ages 13-17

1st Place: Julie Ansorge, 16, Olney, Md.
Rockfish Ravioli with Pesto Sauce

2nd Place: Brian Miles, Jr., 16, Burtonsville, Md.
Mexicali Rockfish

3rd Place: Mason Mauerr, 16, Galestown, Md.
“Off the Hook” Rockfish

All participants received a plaque and cash prizes of $200 for first place, $100 for second place, and $50 for third place. The winning recipe for each category follow:

Amelia’s Devil Made Me Do It Stuffed Rockfish Filets
Amelia DiPietro, 10, Timonium, Md.

2 pounds rockfish fillet
dash paprika
1 roasted red pepper
1/2 cup dry white wine to taste
1 cup cold water
4 tablespoons melted butter
1/2 lemon
1 package frozen corn
4 tablespoons butter
1 diced red pepper
1 diced green pepper
salt and pepper to taste

Stuffing/Wet Mixture:
1 pound fresh lump crab meat
salt and pepper to taste
1/4 cup chopped chives
1 cup mayonnaise
2 tablespoons salad mustard
1 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce

TO MAKE THE STUFFING: Mix all wet ingredients together to make a wet mixture. In a separate bowl, add crab meat, chopped fresh chives, salt and pepper and toss lightly. Add wet mixture and gently mix together.

TO STUFF ROCKFISH: Place one rockfish fillet on pan, top with deviled crab meat mixture. Take another rockfish fillet and slice lengthwise in the middle as to make a place for the stuffing to show through. Top rockfish with roasted pepper slices and sprinkle with paprika in a frying pan. Add dry white wine, cold water and melted butter and lemon slices. Add rockfish, cover, and cook until done.

Rockfish Ravioli with Pesto Sauce
Julie Ansorge, 16, Olney, Md.

2 pounds rockfish fillets
homemade pasta (below)
homemade pesto (below)
1 cup ricotta cheese
1/4 cup parmesan cheese
salt/pepper
1 egg
1 tablespoon olive oil
1 clove garlic
1/4 cup orange bell pepper
parsley
basil leaf for garnish

Pasta Ingredients:
4 large eggs
1/4 cup water
3 1/2 cups all-purpose flour
1/2 teaspoon salt

Pesto Sauce Ingredients:
2 cups fresh basil leaves
1/2 cup olive oil
2 tablespoons pine nuts
2 cloves garlic, crushed
1/2 cup plus 2 tablespoons grated Parmesan cheese
3 tablespoons softened butter

PASTA PREPARATION: Place eggs, water, flour and salt in mixer bowl. With flatbeater, mix for 30 seconds on speed 2. Exchange beater with dough hook and knead for two minutes on speed two. Remove dough from bowl and hand knead one to two minutes.

Process into sheets with rollers. (Contestant’s dish had ravioli approximately 3 to 4 inches across.)

Pan fry rockfish in olive oil and garlic. Set aside to make pesto.

PESTO PREPARATION: Put basil, olive oil, pine nuts and garlic in food processor and mix at high speed. Add cheese and butter and process just enough to incorporate into the basil mix. Before spooning over the dish, mix in 1 tablespoon of the hot pasta water if necessary for thinning.

RAVIOLI ASSEMBLY: Combine ricotta, egg and parmesan. Add orange bell pepper and parsley to ricotta mixture. Cut rockfish into 1-inch pieces and add to ricotta mixture.

Place about 2 tablespoons of mixture onto a sheet of pasta dough. Place another sheet of pasta on top and seal ravioli. Boil ravioli for 4-5 minutes. Place four ravioli on a plate. Pour or drizzle pesto sauce on top. Garnish with basil leaf.

source: Maryland Department of Agriculture press release

Winter is prime time for delicious Maryland rockfish. Known locally as rockfish, striped bass is the official state fish of Maryland.  It is known for its firm texture and delectable flavor.

According to Maryland Agriculture Secretary Buddy Hance. “Our commercial fishermen catch the Bay bounty for us to enjoy at home and in restaurants.  It is a tasty and healthy nutritional choice.”

Maryland rockfish fits perfectly into any diet plan.  A three ounce cooked portion contains only 105 calories, 2.5 grams of fat, zero carbohydrates and many good vitamins, minerals and .8 grams of omega-3 fatty acids.  Omega-3 fatty acids are important for good health.  They help in lowering cholesterol and have many other important benefits for eyes, skin and even mental health.

Rockfish may be prepared in a variety of ways.  It is a great fish to poach in a seasoned broth and used in salads, soups, and even fish cakes.  A favorite is to simply brush the fish with a small amount of olive oil, sprinkle with salt and pepper then bake at 450?F for 10 minutes per inch of thickness of fish.  They are also delicious stuffed with crab imperial or an oyster dressing for special occasions or cut up into strips and fried for a tasty treat.

For the best taste and quality look for the following when purchasing fresh rockfish:

Fresh fish should have a mild sea breeze aroma.

Whole fish should have bright, clear and shiny eyes.

Scales should be shiny and cling tightly to the skin.

Look for bright pink or red gills.

Steaks and fillets should be moist with firm and shiny flesh.

The flesh should spring back when pressed.

Look for Maryland rockfish at your favorite restaurant or retail market.  For a free striped bass recipe brochure call the Maryland Department of Agriculture at (410) 841-5972 or toll-free in Maryland 888-841-5828 or visit our website at www.marylandseafood.org.

ROCKFISH WITH LEMON AND CAPER DRESSING

MARYLAND ROCKFISH:

4 fillets, 6 to 8 ounces each, about 1 inch thick
1/3 cup extra virgin olive oil

DRESSING:

2 medium lemons (or 1 tablespoon lemon juice)
4 tablespoons extra virgin olive oil, divided
1 tablespoon capers, drained
1 tablespoon finely chopped fresh chives
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper

SEASONINGS:

1 teaspoon onion powder
1 teaspoon finely chopped fresh dill
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper

Prepare the dressing: Cut a 1/2-inch slice off both ends of each lemon.  Cut each lemon in half lengthwise.  Lightly brush or spray the cut sides of the lemons with 1 teaspoon of the oil.  In a non-stick skillet, sauté the lemons on high heat until nicely browned, 4 to 6 minutes, turning once.  Remove the lemons from the pan and cool.  Squeeze the lemons through a sieve into a small bowl.  Discard the rinds and seeds.  You should have about 1 tablespoon of lemon juice.  Add the capers, then whisk in the 3 tablespoons oil to form a dressing.  Whisk in the rest of the dressing ingredients.

In a small bowl, mix the seasonings together.  Generously brush or spray the rockfish on both sides with remaining oil and seasonings.  Place fillets, skin side down on clean, slightly oiled pan.  Bake at 450?F until the rockfish just begins to flake when you poke it with the tip of a knife about 10 minutes.  Whisk the dressing one last time.  Serve the fish with the dressing poured over the top.  Serves four.

source: Maryland Department of Agriculture

In conjunction with National Seafood Month, Maryland officials have declared October “Maryland Seafood Month.”

“Seafood is one of Maryland’s greatest family traditions and part of our identity. Generations of hard-working watermen make their living from the Chesapeake Bay and its tributaries and people come from far and wide to enjoy the delicious finfish and shellfish they catch,” said Governor O’Malley. “Purchasing Maryland seafood also stimulates the local economy by supporting local watermen, aqua farmers, processors, and countless others involved with the Maryland seafood industry. Maryland Seafood Month’ is as much a tribute to Maryland’s seafood ‘family’ as it is a celebration of our greatest natural resource.”

Maryland’s blue crabs are at their largest in the fall, after having grown all summer. They also have not shed their shell since late September, which makes them very full and heavy. An abundant supply of large crabs is available at seafood markets at very reasonable prices. The large supply has lowered the price dramatically and consumers should take advantage of prices of the very large crabs now and enjoy hot and spicy Maryland blue crabs on a crisp autumn weekend. Hold a half-time crab feast or tailgate party. Just line your serving area with plastic then cover with newspapers for easy clean-up. Or serve chilled steamed Maryland blue crabs.

Seafood quality and safety has been, and continues to be, another Maryland tradition. Our seafood is monitored by several state agencies, local health departments and the U.S. Food and Drug Administration. These agencies conduct regular product and plant inspections and water tests ensuring that Maryland seafood is wholesome. In addition, Maryland crab meat undergoes a voluntary quality control and sanitation inspection. Maryland is the only state that has this extra level of inspection for crab meat. Such rigorous standards are another reason that Maryland crab meat is superior to all other crab meat in the world!

Maryland seafood is more than delicious. An excellent source of high quality protein, seafood is easily digested, generally low in fat, sodium and calories and high in important vitamins and minerals. In addition, seafood contains Omega-3 fatty acids, believed to be effective in lowering cholesterol and the risk of heart disease.

“Eating Maryland seafood is a delicious part of a healthy diet,” says Agriculture Secretary Buddy Hance. “Maryland blue crabs are at their largest in the fall, after having grown all summer. October also signals the harvest of savory, plump oysters. Our world-famous state fish, striped bass, known locally as rockfish, is also a tasty and popular fall dish.”

When purchasing fish, look for signs of freshness and quality: bright, clear eyes, scales that adhere tightly to the skin, skin that springs back when lightly pressed, bright pink or red gills and a mild sea breeze scent. Crabs and oysters should be purchased live. Crabs should be lively and you should discard any dead crabs before cooking. Oysters purchased in the shell should have tightly-closed shells or should close when touched. Both types of shellfish should be cooked the same day as purchased. Always rinse finfish and shellfish with cold water before cooking. Cooked seafood, as with all cooked food, should not come into contact with or be stored in the same container as raw food. This is to protect from cross-contamination of bacteria that is normally found on raw food products. As with beef, poultry and pork, proper cooking kills bacteria in seafood. Careful clean up of preparation area and utensils is always important with all raw food products.

For tailgating or harvest gatherings, try these easy to transport Maryland crab recipes.

SOUTHWESTERN-STYLE CRAB WRAPS

1/3 cup slightly softened cream cheese
3 tablespoons mayonnaise
1 1/2 tablespoons mild or medium-hot picante sauce
1 tablespoon finely chopped green onions or chives
2 teaspoons Worcestershire sauce
16 ounces picked-over backfin crabmeat
salt and pepper to taste
1/2 cup very well drained bottled roasted sweet pepper or pimiento, chopped
1/2 cup shredded mild cheddar or jack cheese
4 large (11 inch or similar) flour tortillas
About 8 large lettuce leaves

In a large bowl stir together cream cheese, mayonnaise, picante sauce, green onion, and Worcestershire sauce until well blended. Lightly fold in crab meat. Season with salt and pepper, as desired. Dividing the mixture equally, spread it evenly over surface of tortillas. Pat roasted peppers dry with paper towels. Dividing equally, sprinkle them, along with the cheese, evenly over crab mixture. Pat lettuce leaves completely dry on paper towels. Lay lettuce leaves on tortillas, patching and tearing as necessary, to completely cover filling. Press down leaves to compact mixture as much as possible. Fold up one side of tortilla about 1 inch to form a bottom and hold filling.

Then, working from one perpendicular side, roll up tortilla neatly. If desired, cut crosswise across of the tortilla to trim off excess dough and to expose the roll-up filling. Tightly roll up wrap in wax paper, twist the paper ends to prevent unrolling. Repeat with remaining tortillas. Wraps can be made several hours ahead and refrigerated until serving time. Remove from the refrigerator to warm up slightly before serving. Remove paper from around wraps just before serving. Make 4 burrito-size wraps.

Steamed Blue Crabs

½ Cup Seafood Seasoning
½ Cup Salt
3 Cups White Vinegar
3 Cups Beer (or water)
3 Dozen Live (and lively) Maryland Blue Crabs

Mix seasoning, vinegar and beer (or water) well. Put one-half crabs in very large pot with rack and TIGHT fitting lid. **Pour one-half of seasoning mixture over top. Add rest of crabs and remaining liquid. Steam, covered, until crabs turn bright red in color, about 20 to 30 minutes. Serve hot or cold. Make about 6 to 12 servings, depending upon size of crabs and other foods served.

** If two pots are used, layer crabs and measure seasoning mixture accordingly.

source: Maryland Department of Agriculture

Chesapeake Bay Steamed Crabs

Around the Chesapeake Bay, crab feasts are a summer tradition. A crab feast starts with a basket of blue crabs, a steamer and a group of friends. Preparations for a crab feast usually start several hours in advance. Crabs must be obtained, either by catching them in the wild or from a local supplier. Most entertainers look for the best possible crabs, which are usually #1 or #2 male blue crabs, also known as “Jimmy crabs”.

Crabs are perishable and should be kept cool at all times. If they must be transported any distance, its best to place them in a large cooler with a considerable amount of ice. Isolate the crabs from the ice so that they do not freeze. The idea is to provide a cool environment while waiting to be steamed. Do not allow crabs to submerge in water. If crabs must be stored before a feast, they can remain in a cooler for a short period of time or be stored in a refrigerator.

Prior to steaming, crabs should be washed and inspected. Remove any debris or lost claws from the batch. Discard any crabs that have broken shells or do not move. Most steamers have a rack which holds seafood above the water level. Add water and if desired, beer to the steamer, filling to roughly one inch below the rack. To steam crabs, use a high flame, heating the steamer until the water reaches a rolling boil and steam begins to form.

Using gloves, add live crabs to the steamer, placing them upright and arranging them in layers. Cover each layer of crabs with crab seasoning, repeating the process until the steamer is full. Steam crabs for 20 minutes or more, checking often to insure that a little water remains in the bottom of the steamer. After steaming, crabs should be bright orange; remove with tongs and serve immediately. Continue to steam crabs in batches until all crabs have been steamed.

Chesapeake Bay blue crabs are traditionally served with local summertime side dishes such as fresh local sweet corn, cole slaw or potato salad. It is a good idea to offer containers of melted butter, malt vinegar and dry crab seasoning. To accompany steamed crabs, most diners prefer ice cold beer, sodas or a dry white wine.

The simplest way to enjoy steamed crabs is to serve them outside, covering the table with newspapers. Feasters will need a sturdy paper plate, a crab mallet and a small but sturdy knife for picking out crab meat. Left over crabs should be refrigerated immediately, but are good for a few days if kept cold at all times.

Note:

An alternative method is to remove the backs from crabs and spray out the bodies before steaming. This method results in more appealing meat with a much stronger crab seasoning flavor.

Crab Feast Checklist:

(1) bushel of Chesapeake Bay #1 jimmy crabs
(1) can Old Bay crab seasoning
(1) outdoor propane burner (preferred)
(1) 24-36 qt. crab steamer
butter
tongs
cooler
beer
sodas
ice
butter
cider or malt vinegar
fresh sweet corn
crab mallets
crab knives

This is a simple recipe for serving fresh Chesapeake Bay Rockfish and blue crab meat.

Ingredients

2 lbs. fresh rockfish fillets (skin on)
1 lb. Chesapeake Bay lump backfin crab meat
1 egg, beaten
1/2 cup melted butter
1/2 cup mayonnaise
1/4 cup crab seasoning
1 lemon (juice and pulp only)
1 Tbsp. Worcestershire sauce
1 tsp. chopped parsley
1/2 cup diced onion
1/4 cup olive oil

Directions:

1. Line a baking dish with olive oil and place fillets in dish, skin side down.
2. Mix egg, melted butter, mayonnaise, crab seasoning, lemon juice, Worcestershire sauce, parsley and onion.
3. Blend in crab meat.
4. Spread stuffing over fillets and bake at 400 for 5 minutes, until juices begin to boil.
5. Move to broiler, watch closely, broiling until stuffing begins to brown lightly.

Serving suggestions:

This dish is excellent with fresh local vegetables or rice and a white wine.