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Category: Fish and Shellfish

Plate of raw oysters
Ways to Prepare and Cook Oysters

Ways to Prepare and Cook Oysters

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Oysters were plentiful along the U.S. east coast during the 1800s, and were cheap enough for the working class to buy. Over time, though, the demand for oysters depleted many of the beds. Their scarcity caused prices to rise and oysters became an expensive delicacy. INFORMATION BELOW FROM 1800s COOKBOOKS Oysters must be fresh and fat to be good and are in season from September to May. They are sometimes eaten during the summer months, but are not so palatable and…

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Fresh lobster on wooden table
Lobster Recipes – Pudding, Deviled, Pickled, and more

Lobster Recipes – Pudding, Deviled, Pickled, and more

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Lobsters used to be cheap and plentiful during the Colonial era in the U.S. They were often fed to prisoners, apprentices, slaves and children. Around the 1800s, though, lobster began to be acceptable for discriminating diners, which caused the price to rise. Information from History.com Today, lobster is still expensive and the cost continues to rise. INFORMATION BELOW COMPILED FROM 1800s COOKBOOKS ABOUT LOBSTERS Large lobsters are not as good as small ones. From about one to two and one-half…

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Sardines for lunch
Delicious Ways to Prepare Sardines

Delicious Ways to Prepare Sardines

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Sardines aren’t actually a species of fish, but are several varieties of small fish related to the herring. The first U.S. sardine cannery opened in Maine in 1875, when a New York businessman set up the Eagle Preserved Fish Co. in Eastport. (source CBS News). Sardines aren’t as popular as they used to be in the late 1800s through the mid-1900s, but are making a comeback due to their excellent health properties. INFORMATION BELOW FROM 1800s COOKBOOKS SARDINE CANAPESHave ready…

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Fresh Crab
How to Select and Cook Crabs

How to Select and Cook Crabs

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I‘ve only eaten crab at restaurants, but I sure love it.  I have bought imitation crab meat to use in salads and eaten it in restaurant buffets. It does has a crab taste and is less expensive, but it lacks some of the nutritional benefits that real crab has.  About imitation crab. INFORMATION BELOW FROM 1800s COOKBOOKS CRABS Crabs are in season during the months of May, June, July, and August. They may be had at other times, but are…

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Fresh Horseradish
Making Horseradish Sauces

Making Horseradish Sauces

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Horseradish is in the same plant family as broccoli, mustard, wasabi, and cabbage.  The horseradish root has hardly any aroma when it’s pulled from the ground, but when it’s cut or grated, it produces an oil which affects the sinuses and eyes. Horseradish was brought to North America during the European colonization. George Washington mentions it in his garden accounts. INFORMATION BELOW FROM 1800s COOKBOOKS THE HORSERADISH This has been, for many years, a favorite accompaniment of roast beef, and…

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Fresh Cooked Salmon
Ways to Cook Fresh Salmon

Ways to Cook Fresh Salmon

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Salmon used to be abundant along the U. S. North Atlantic (eastern) coastline. But overfishing, logging, soil erosion, dam and mill construction, and other activities severely damaged the salmon population.  I was fortunate to visit Vancouver Island, B.C., Canada, in 1980 and  ate plenty of fresh salmon. We used a smoker barbecue with a domed lid to cook them over charcoal.  They were sure good! INFORMATION BELOW FROM 1800s COOKBOOKS: TO BUY FRESH SALMON The belly should be firm and…

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Fried Clam Fritters
Cooking with Clams

Cooking with Clams

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Clams were abundant along the U.S. east coast in the 1800s, and many of the old cookbooks included recipes for cooking them. Clams were only eaten by people who lived near where they were harvested, though. Electricity wasn’t available yet, so they couldn’t be kept long without refrigeration.  INFORMATION BELOW FROM 1800s COOKBOOKS BOILED CLAMSWash clean with a scrubbing-brush and put them in a kettle. Set on a good fire and leave till they are wide open. Then take them…

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