Chesapeake Bay News

The 2011 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition is fast approaching, and this year’s show will once again be offering young chefs a chance to show off their skills.  This year’s expo will mark the 13th year of the East Coast Junior Watermen’s Show, and all chefs between the ages of 7 and 17 are encouraged to enter their best Rockfish recipes in the 4th Annual Junior Chefs Rockfish Cook-Off.  The top ten finalists will compete in the Cook-Off on Saturday, January 29 in Ocean City, Maryland.

The contest will consist of two age groups, 7 – 12 and 13 – 17.  Five finalists will be selected from each age group to compete for cash prizes and plaques.  First place will receive $200 and a plaque, second place will receive $100 and a plaque and third place will receive $50 and a plaque.  All finalists will receive Rockfish pins, aprons and certificates.

All entries are due by Monday, December 13, 2010.  Finalists will be notified by Thursday, January 7, 2011.  A daytime phone number is required on all entry forms in order for finalists to be notified.  The recipe should be an original entrée or main dish.  Each finalist will receive two pounds of rockfish fillets to use the day of the competition.  All other ingredients and cooking utensils are the contestants’ responsibility.  Judging will be based on taste, originality, appearance (or attractiveness), and predominance of rockfish.  Parental permission and supervision must be provided.

The Cook-Off is sponsored by University of Delaware Sea Grant Program, University of Maryland Sea Grant and the Maryland Department of Agriculture’s Seafood Marketing Program.  For a list of all official rules and regulations, as well as an entry form, please email Doris Hicks at dhicks@udel.edu or visit www.marylandseafood.org.

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

The 2010 East Coast Commercial Fisherman’s and Aquaculture Trade Exposition is fast approaching, and this year’s show will once again be offering young chefs a chance to show off their skills. This year’s expo will mark the 12th year of the East Coast Junior Waterman’s Show, and all chefs between the ages of 7 and 17 are encouraged to enter their best Rockfish recipes in the 3rd Annual Junior Chefs Rockfish Cook-Off. The top ten finalists will compete in the Cook-Off on Saturday, January 30 in Ocean City, Maryland.

The contest will consist of two age groups, 7 to 12 and 13 to 17. Five finalists will be selected from each age group to compete for cash prizes and plaques. First place will receive $200 and a plaque, second place will receive $100 and a plaque and third place will receive $50 and a plaque. All finalists will receive Rockfish pins, aprons and certificates.

All entries are due by Friday, December 18, 2009. Finalists will be notified by Thursday, January 7, 2010. A daytime phone number is required on all entry forms in order for finalists to be notified. The recipe should be an original entree or main dish. Each finalist will receive two pounds of rockfish fillets to use the day of the competition. All other ingredients and cooking utensils are the contestants’ responsibility. Judging will be based on originality, predominance of Rockfish, taste and texture. Parental permission and supervision must be provided.

The Cook-Off is sponsored by University of Delaware Sea Grant Program, University of Maryland Sea Grant and the Maryland Department of Agriculture’s Seafood Marketing Program. For a list of all official rules and regulations, as well as an entry form, please email Doris Hicks at dhicks@udel.edu.

source: mdseafood.org press release