August 13, 2007
Celebrate With The Fruits Of Florida Seafarers’ Labor
When the first Labor Day celebration took place 125 years ago in New York City, the focus was primarily on recognizing the hard work and dedication of carpenters and machinists. Now, on the first Monday each September, we acknowledge and celebrate the toils of a much wider variety of occupations. Not only do the fruits of our labor allow us to be a nation of self-supporting individuals, we are also contributing to our nation’s economic well-being.
Florida’s commercial fishing and aquaculture industry is no exception. Florida ranks among the top 12 states in fresh commercial seafood production with an average harvest of over 90 million pounds with a dockside value of more than $165 million in 2005.
Florida fishermen catch more than 90 percent of the nation’s supply of grouper, pompano, mullet, stone crab, pink shrimp, spiny lobsters, and Spanish mackerel. The state boasts a fishing industry that provides more than 200 million seafood dinners annually. Florida has more seafood processing plants than any other state.
Florida producers sold $74.9 million of aquaculture products in 2005. The value of Florida’s aquaculture sales ranks seventh in the nation.
What this means is that while we take the day off to salute ourselves and the rest of the nation’s workers on Labor Day, we can also enjoy many Florida seafood and aquaculture species available at our local markets. To help you plan for your celebration, here are some recipes developed by the Florida Department of Agriculture and Consumer Services.
Florida Clams Casino
4 slices lean bacon, chopped fine
1/2 cup Florida onion, chopped
1 large Florida garlic clove, minced
1/2 cup Florida red bell pepper, finely diced
1/2 cup Florida green bell pepper, finely diced
1/4 teaspoon dried oregano, crumbled
1 tablespoon olive oil
1 teaspoon wine vinegar
1 tablespoon Parmesan cheese, freshly grated
12 middleneck Florida clams, shucked (reserve bottom shells)
rock salt for lining the pan and platter
salt and pepper to taste
In a heavy skillet, cook chopped bacon over medium heat until browned. Remove to absorbent paper to drain. Wipe skillet clean. Over low heat, cook onion, garlic, bell peppers and oregano in olive oil until peppers are crisp-tender. Transfer the mixture to a small bowl. Stir in chopped bacon, vinegar, Parmesan cheese, salt and black pepper to taste. In a jellyroll pan filled with a layer of rock salt to balance the shells, arrange clam meat on the reserved shells. Top each clam with the bell pepper mixture. Bake in a preheated 400-degree F oven for 12 to 15 minutes until cooked through. Serve clams on a platter lined with a layer of rock salt. Note: Bell pepper mixture may be made 1 day in advance and kept covered and chilled. Yield: 2 servings as an appetizer.
Nutritional Value Per Serving: Calories 528, Calories From Fat 390, Total Fat 42g, Saturated Fat 12g, Trans Fatty Acid 0, Cholesterol 84mg, Total Carbohydrates 12g, Protein 24g, Omega 3 Fatty Acid 0.36g
Herb-Seared Mahi-Mahi
4 5-to-7-ounce Florida mahi-mahi fillets
salt and pepper to taste
1 bunch Florida flat leaf parsley, finely chopped
1 sprig fresh Florida rosemary, finely chopped
1 small bunch fresh Florida thyme, finely chopped
2 tablespoons olive oil
Season fillets with salt and pepper. Mix together chopped herbs and press onto tops of fillets. Heat oil in a large sauté pan on medium-high heat; add fillets herb-side down. Sauté for 3 to 5 minutes on each side until cooked through. Yield: 4 servings
Nutritional Value Per Serving: Calories 238, Calories From Fat 76, Total Fat 9g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 149mg, Total Carbohydrates 1g, Protein 38g, Omega 3 Fatty Acid 0.13g
Lobster Carambola Citrus Salad
1 cup Florida orange juice
2 tablespoons Florida honey
1/4 cup canola oil
1 teaspoon salt
4 medium Florida carambolas (star fruit), sliced
1 cup Florida orange sections
1 cup Florida pink grapefruit sections
1 pound Florida cooked lobster tail meat, sliced
1 cup canned black beans, rinsed and drained
Florida salad greens, chilled
For dressing, bring orange juice to a boil in a saucepan, reducing liquid by 1/2. Cool in a small bowl. Whisk in the orange juice, honey, oil and salt. Set aside. On individual plates, arrange carambola slices, orange and grapefruit sections, lobster and black beans on salad greens. Drizzle with orange salad dressing and serve. Yield: 4 servings
Nutritional Value Per Serving: Calories 377, Calories From Fat 144, Total Fat 16g, Saturated Fat 2g, Trans Fatty Acid 0, Cholesterol 64mg, Total Carbohydrate 35g, Protein 24g, Omega 3 Fatty Acid 1.68g
Grilled Shrimp with Orange Barbecue Sauce
1 1/2 pounds wild Florida white, pink or royal red shrimp, peeled and deveined
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup Florida orange juice
1/2 cup catsup
2 tablespoons Florida lime juice
1 tablespoon instant minced onion
1 tablespoon soy sauce
cheese grits (optional)
Thread shrimp on 10-inch skewers. Sprinkle with salt and pepper. Set aside. In a small saucepan, combine orange juice, catsup, lime juice, onion, and soy sauce; heat until bubbly. Brush shrimp with sauce and grill 6 to 8 inches over medium coals for 3 to 4 minutes. Turn, baste and cook an additional 3 to 4 minutes. Serve with cheese grits, if desired. Yield: 4 servings
Nutritional Value Per Serving (without cheese grits): Calories 250, Calories From Fat 32, Total Fat 4g, Saturated Fat 1g, Trans Fatty Acid 0, Cholesterol 259mg, Total Carbohydrate 19g, Protein 36g, Omega 3 Fatty Acid 0.
For additional Florida seafood and aquaculture recipes and information, visit www.WildFloridaShrimp.com or www.FL-Seafood.com websites.
For more information:
Phyllis McCranie
(850) 488-0163
mccranp@doacs.state.fl.us
