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          Oysters are not only delicious, but they’re also one of the most nutritionally well balanced of foods, containing protein, carbohydrates and lipids. The National Heart and Lung Institute suggest oysters as an ideal food for inclusion in low-cholesterol diets. Oysters are an excellent source of vitamins A, B1(thiamin), B2 (riboflavin), B3 (niacin), C (ascorbic acid) and D (calciferol). Four or five medium size oysters supply the recommended daily allowance of iron, copper, iodine, magnesium, calcium, zinc, manganese and phosphorus.

Folklore says that oysters should be eaten only in months with “r’s” in them—September, October, etc…. Actually that’s a myth: oysters can be eaten Continue Reading »

Have some fish and don’t know how to cook it? Want something kind of elegant? This is easy and elegant and doesn’t take much effort.

1 1/2 to 2 lbs. of fish (scallops are excellent, as well)                        
flour seasoned with salt & pepper*
about 2 cups cream

Rinse and pat dry the fish or scallops. Roll in seasoned flour and place in shallow, buttered casserole. Dot with butter and pour in cream–enough to come half-way up on fish or scallops. Bake at 350 about 30 minutes or until fish flakes easily with fork. Serve with lemon wedges.

*You may want to add your favorite seafood seasoning, such as Old Bay, or even some garlic powder, and serve over linguine. Yum!!

(Courtesy of the University of Georgia Marine Extension Service)

Georgia is blessed with all kinds of seafood, one variety of which is the clam. Clams harvested from natural beds in Georgia are called the northern quahog or hard clam. They are sold according to size, and the larger the clam, the tougher the meat. You can eat clams raw or steamed. (NOTE: raw clams contain the bacteria vibrio vulnificus and those with liver disease, diabetes or a weak immune system can get ill eating RAW clams. Click here for more information: safe seafood.)

Clams are usually purchased live and may be kept in the refrigerator for several days to weeks or Continue Reading »

I love a good margarita, but I don’t like the syrupy mix. I have a great recipe to share.

Combine:

4 t grated lime zest
1/2 C lime juice
4 t grated lemon zest
1/2 C lemon juice
1/4 C superfine sugar
pinch table salt

Put this mixture in a measuring cup, cover and refrigerate for 4-24 hours.

Dip 4-6 margarita glasses into lemon juice and then into salt. Divide 1 C crushed ice between the glasses.

Strain juice mixture into 1-quart pitcher.

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You’re in shrimp country! Don’t know how to cook it? We can help. Here’s a simple and easy recipe.

Buy raw, fresh shrimp, preferably Georgia shrimp, at one of Tybee’s locations: Tybee Market at 1111 Butler; Lazaretto Creek Seafood at Old Hwy 80; Bowie’s at the first light on Tybee. Fresh shrimp is always best as frozen shrimp can be mushy. One pound of nice sized shrimp will be 18-22 pieces.

Rinse the shrimp and put them in a large kettle and cover with water. Turn on heat.

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