Recipes for Fish - fish recipes | Seafood Recipes - clams, oysters, lobster, crab, shrimp recipes

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CLASSIC FISH RECIPES
AND SEAFOOD RECIPES
Recipes for Fish and Seafood - A collection of fish recipes and seafood recipes from 10 classic cookbooks from 1747 to 1903. A complete list of the cookbooks used is in the Bibliography. Also, general information about cooking fish and seafood that was included in these cookbooks. These fish recipes and seafood recipes are not just for curiosity - most of them are excellent recipes. There is also a selection of seafood recipes from Key West, Florida.
Recipes for fish, shellfish, crab, lobster, shrimp, forcemeats, stuffings, soups, chowders, bisques, etc. are all included.

This recipe collection is also available on CD, at the Food Reference Website:
Click here for information or to order.


	HERE IS A COMPLETE LIST OF RECIPES INCLUDED HERE

[FISH INFORMATION]
[Eliza Acton]
[Catharine Beecher]
[Eliza Leslie]
[Mrs. D. A. Lincoln]
[Fannie Farmer]
[The Settlement]
[SEAFOOD SOUPS, CHOWDERS etc.]
[Remarks on Gombos of Okra or Filee (1885)]
[Gombo with Crabs or Shrimp (1885)]
[Oyster Gombo with Filée (1885)]
[Gombo Filée with Oysters (1885)]
[Chicken Gombo with Oysters (1885)]
[Maigre Oyster Gombo (1885)]
[Maigre Shrimp Gombo for Lent (1885)]
[Crab Gombo with Okra (1885)]
[Bouille-abaisse (1885)]
[Cat-Fish-Soup (1851)]
[Directions for Making Chowder (1858)]
[Chowder (1851)]
[Clam Chowder (1884)]
[Clam Chowder (1896)]
[Clam Soup (1851)]
[Plain Clam Soup (1851)]
[Clam Soup (1884)]
[Clam Soup with Poached Eggs (1896)]
[Clam and Oyster Soup (1896)]
[Connecticut Chowder (1896)]
[Crayfish Bisque: A Creole Dish (1885)]
[Crayfish Bisque a la Creole (1885)]
[Fish Chowder (1884)]
[Fish Chowder (1896)]
[Lobster Bisque (1896)]
[Lobster Chowder (1884)]
[Lobster Chowder (1896)]
[Lobster Soup (1851)]
[Lobster Soup or Bisque of Lobster (1884)]
[Lobster Soup (1893)]
[Oyster Gumbo (1896)]
[Oyster Soup (1851)]
[Another Oyster Soup (1851)]
[Oyster Soup (1884)]
[Oyster Soup (1896)]
[French Oyster Soup (1896)]
[Oyster Stew (1896)]
[Water Souchy (1851)]
[FISH RECIPES]
[RECIPES FOR ANY FISH]
[Fish a La Creme (1884)]
[Baked Fish, General Directions (1884)]
[Baked Fish #1 (1884)]
[Baked Fish #2 (1884)]
[Small Baked Fish in a Crust (1884)]
[Baked Fish with Sardelles (1903)]
[Fish Balls (1896)]
[To Boil Fish (1858)]
[Boiled Fish (1884)]
[To Broil Fish (1858)]
[Broiled Fish (1884)]
[Broiled Fish (1903)]
[Crimped Fish]
[Fish Croquettes (1896)]
[Filled Fish (1903)]
[To Fry Fish (1858)]
[To Fry Fish (1861)]
[Fried Fish (1884)]
[Fish Hash (1896)]
[Indian Receipt for Curried Fish (1845)]
[Planked Fish (1903)]
[Potted Fish (1884)]
[Fish Pudding with Hollandaise (1903)]
[Remnants of Cooked Fish (1884)]
[Fish Roes, Fried (1884)]
[To Prepare Salf Fish for Cooking (1884)]
[Salt Fish and Ackees (1893)]
[Salt Fish Balls (1884)]
[Scalloped Fish in Ramikins (1903)]
[Sour Fish (1903)]
[Stewed Fish (1884)]
[Turban of Fish (1896)]
[ANCHOVIES]
[Potted Anchovies (1845)]
[BLUEFISH]
[Baked Bluefish (1896)]
[Bluefish a L'Italienne (1896)]
[CARP]
[Stewed Carp (1851)]
[CODFISH]
[Cod Au Beurre Roux (1885)]
[To Bake A Cod's Head (1805)]
[Baked Cod With Oyster Stuffing (1896)]
[To Boil A Cod's Head (1805)]
[Boiling Fresh Cod (1851)]
[Codfish Cakes (1885)]
[To Cook Cold Codfish (1858)]
[To Boil Salt Codfish (1851)]
[To Cook Salt Codfish (1858)]
[Saltfish And Ackees (1893)]
[Cod Sounds And Tongues (1858)]
[EELS]
[To Cook Eels (1858)]
[To Fry Eels (1858)]
[Boiled Eels (1845)]
[Eels (1845)]
[HADDOCK]
[Baked Haddock with Oyster Stuffing (1896)]
[HALIBUT]
[Baked Halibut (1884)]
[Baked Halibut with Lobster Sauce (1896)]
[Baked Halibut with Stuffing (1896)]
[To Boil Halibut (1851)]
[Halibut Cutlets (1851)]
[Halibut and Lobster (1903)]
[Halibut a la Poulette (1896)]
[Halibut Timbales (1896)]
[Halibut Timbale (1903)]
[HERRING]
[Fresh Herrings (1845)]
[Pickled Herring (1903)]
[An Excellent Herring Salad (1845)]
[Baked Halibut with Tomato Sauce (1896)]
[Herring Salad (1903)]
[MACKEREL]
[To Bake Mackerel (1845)]
[Baked Mackerel or Whitings (1845)]
[Boiled Mackerel (1851)]
[Mackerel Broiled Whole (1845)]
[To Broil Mackerel (1851)]
[Broiled Spanish Mackerel (1885)]
[Fillets of Mackerel (1845)]
[Mackerel Stewed with Wine (1845)]
[PERCH]
[Fried Perch (1851)]
[REDFISH]
[Red Fish a la Provencale (1885)]
[ROCK FISH]
[Boiled Rock Fish (1851)]
[Pickled Rock Fish (1851)]
[SALMON]
[To Bake Fresh Salmon Whole (1851)]
[Salmon Baked in Slices (1851)]
[To Boil Fresh Salmon (1851)]
[Salmon Box (1896)]
[Salmon Croquettes (1896)]
[Salmon Cutlets (1896)]
[Pickled Salmon (1851)]
[Salmon Pudding To Be Served Hot or Cold (1845)]
[Smoked Salmon (1851)]
[Salmon Steaks (1851)]
[SEA BASS]
[Fried Sea Bass (1851)]
[SHAD]
[To Keep Fresh Shad (1851)]
[Baked Shad (1851)]
[To Broil Shad (1851)]
[SMELT]
[To Fry Smelts (1845)]
[Baked Smelts (1845)]
[Baked Stuffed Smelts (1896)]
[SOLE]
[Fillets of Soles (1845)]
[Fillet De Sole (1903)]
[STURGEON]
[Sturgeon Cutlets or Steaks (1851)]
[TROUT]
[To Boil Trout (1851)]
[To Fry Trout (1851)]
[Trout Stuffed and Baked (1885)]
[Trout a la Venitienne (1885)]

[SHELLFISH RECIPES]
[CLAMS]
[To Cook Clams (1858)]
[A Clam Bake (1884)]
[Roasted Clams (1896)]
[Steamed Clams (1884)]
[Steamed Clams (1896)]
[CRABS]
[Cold Crabs (1851)]
[Devilled Crabs (1896)]
[Fricassee of Crabs (1885)]
[Fried Oyster Crabs (1896)]
[Hot Crabs (1851)]
[Soft Crabs (1851)]
[Soft Shell Crabs (1896)]
[LOBSTER]
[To Boil A Lobster]
[To Open A Lobster (1884)]
[To Make A Fine Dish of Lobsters (1805)]
[Lobster A L'Americaine (1896)]
[Boudinettes of Lobster (1845)]
[Broiled Live Lobster (1896)]
[Lobster Chops (1903)]
[Lobster Cream (1896)]
[Lobster Croquettes (1896)]
[Lobster Cutlets (1896)]
[Lobster Cutlets (1845)]
[Lobster Cutlets (1893)]
[To Dress Lobster Cold (1851)]
[Lobster Farci (1896)]
[Fricasseed Lobster (1851)]
[Halibut and Lobster (1903)]
[Indian Lobster Cutlets (1845)]
[Lobster a la Newburg (1903)]
[Pickled Lobster (1851)]
[Lobster Pie (1851)]
[Potted Lobsters (1845)]
[Potted Lobster (1851)]
[Lobster Rissoles (1903)]
[To Roast Lobsters (1805)]
[Lobster Salad (1845)]
[Lobster Sausages (1845)]
[Scalloped Lobster (1896)]
[Lobster In Shells (1903)]
[Stewed Lobster (1851)]
[Stuffed Lobster a la Bechamel (1896)]
[Lobster Timbales (1896)]
[OYSTERS]
[Raw Oysters (1884)]
[Oysters On Ice (1884)]
[Broiled Oysters (1896)]
[Oysters In Brown Sauce (1896)]
[Oysters Cooked In The Shells (1884)]
[Creamed Oysters (1884)]
[Oysters and Mushrooms in Crusts (1884)]
[Curried Oysters (1845)]
[Devilled Oysters (1896)]
[Fricasseed Oysters (1884)]
[Oyster Fricassee (1896)]
[Fried Oysters (1851)]
[Fried Oysters (1884)]
[Oyster Fritters (1851)]
[Oysters and Macaroni (1896)]
[Oyster and Macaroni Croquettes (1896)]
[Pickled Oysters (1851)]
[Pickled Oysters]
[Oyster Pie (1851)]
[Pigs in Blankets (1884)]
[Scalloped Oysters (1884)]
[Scalloped Oysters (1896)]
[Scolloped Oysters (1858)]
[Scolloped Oysters (1851)]
[Scalloped Oysters (1903)]
[Smothered Oysters (1884)]
[To Stew Oysters (1845)]
[Stewed Oysters (1851)]
[SCALLOPS]
[To Cook Scollops (1858)]
[Devilled Scallops (1896)]
[SHRIMP]
[To Shell Shrimps and Prawns Quickly (1845)]
[To Boil Shrimps or Prawns (1845)]
[To Boil Prawns (1851)]
[Shrimp a la Creole in Casserole (1903)]
[Potted Shrimps or Prawns (1845)]
[Shrimp Spanish (1903)]
[Shrimps in Tomato Cases (1903)]
[FORCEMEATS]
[Fish Force-Meat (1896)]
[Good Common Forcemeat (1845)]
[Oyster Forcemeat (1845)]
[Oyster Force-Meat (1896)]
[Salmon Force-Meat (1896)]
[Stuffing for Baked Fish (1884)]
[Fish Stuffing I (1896)]
[Fish Stuffing II (1896)]
[SEAFOOD SAUCES]
[Store Fish Sauces: General Remarks (1851)]
[General Sauce (1851)]
[Harvey's Sauce (1851)]
[Pink Sauce (1851)]
[Scotch Sauce (1851)]
[Anchovy Catchup (1851)]
[Bechamel Sauce (1896)]
[Caper Sauce (1896)]
[Cucumber Sauce (1896)]
[Drawn Butter Sauce (1896)]
[English Sauce (1845)]
[Fish Sauce (1903)]
[Gooseberry Sauce (1845)]
[Hollandaise Sauce I (1896)]
[Hollandaise Sauce II (1896)]
[Kitchiner's Fish Sauce (1851)]
[Lemon Sauces (1903)]
[Lobster Butter (1845)]
[Lobster Catchup (1851)]
[Lobster Sauce (1805)]
[Lobster Sauce (1896)]
[Maitre D'Hotel or Steward's Sauce (1845)]
[Maitre D'Hotel Butter (1896)]
[Oyster Catchup (1851)]
[Oyster Sauce (1805)]
[Oyster Sauce (1851)]
[Oyster Sauce (1896)]
[Pontac Catsup (1845)]
[Quin's Sauce (1845)]
[Remoulade (1845)]
[Sea Catchup (1851)]
[Sharfe Fish Sauce (1903)]
[Shrimp Chatney (1845)]
[Shrimp Sauce (1805)]
[Shrimp Sauce (1896)]
[Tartar Sauce (1845)]
[Tartar Sauce (1879)]
[Sauce Tartare (1896)]
[Tartare Sauce (1903)]
[Tomato Sauce (1896)]
[Sauce Tyrolienne (1896)]
[White Sauce (1896)]
[KEY WEST RECIPES]
[APPETIZERS]
[Beer Steamed Shrimp]
[Conch Fritters]
[Herb Cured Tuna]
[Oysters Rockefeller]
[SOUPS]
[Conch Chowder]
[Another Conch Chowder]
[Conch Chowder #3]
[MAIN DISHES]
[Alligator Medallions w/Dijon Sauce]
[Barbequed Shrimp]
[Chicken Lobster Grand Marnier]
[Cucumber Almond Stuffing]
[Grilled Fish in Foil]
[Grilled Tuna and Red Peppers]
[Smothered Alligator]
[Snapper or Dolphin Rangoon]
[Swordfish with 3 Pepper Sauce]
[Yellowtail Grand Marnier]
[SAUCES]
[Almond Sweet Pepper Relish for Fish]
[Creamy Herb Sauce for Seafood]
[Fresh Fruit Salsa for Fish]
[Lemon Pineapple Relish for Fish]
[Thai Cucumber Mint Salsa for Fish]
[Tropical Fruit Salsa for Seafood & Chicken]
[Bibliography]
[Links]


	[Home] [Fish Information] [Seafood Soups] [Fish Recipes] [Shellfish Recipes] [Forcemeats Etc] [Seafood Sauces] [Key West Recipes] [Bibliography] [Links]

Original material Copyright © 1990--2004 James T. Ehler, unless otherwise noted. All rights reserved.

James T. Ehler
Suite 209 South
3920 S. Roosevelt Blvd
Key West, Florida 33040
E-Mail: James@seafoodfish.com

Oct	NOV	Dec
	05
2003	2004	2005