Here is a tasty Italian recipe from the 1959 Cooking With A Foreign Accent.  And where else will you find a recipe that mentions barracuda as a fish option?  My only question is why serve this dish with French bread, instead of Italian bread? 3 onions, chopped 2 cloves garlic, chopped 3 tablespoons olive oil [...]

This vintage recipe comes from the 1958 edition of Good Housekeeping’s Fish and Shellfish Book. Apparently a recipe for men, since it is called “his” lake trout recipe. And as a guy, I must say that is looks pretty tasty. Since this vintage cookbook also has Baked Mountain Trout listed along with the main recipe, [...]

And now, for the recipe that everyone has been asking for, Salmon Wiggle! Okay, so no one has actually asked for this recipe, yet. It sounds interesting, doesn’t it? I mean, the name does.  The recipe itself… I’m not so sure about. Although, I might try it out of some morbid curiosity.  Anyhow, here is [...]

Shrimp fried rice is a classic, and filling dish. This recipe comes from The Shrimp Cookbook. We call this Far-East specialty Shrimp Fried Rice. More authentically, it is known as “Har Chow Fon.” Whatever the name, it is a quick-and-easy preparation with flavor to please a mandarin. [from the cookbook] 6 tablespoons bacon drippings or [...]

Select a good 5 to 7 pound salmon, striped bass, or steelhead. Clean, leaving head and tail intact. Stuff with this dressing: 2 cups chopped tomatoes 1/2 cup chopped onions 1 teaspoon ginger 1 teaspoon salt Soy sauce to taste Lemon juice to taste Dash of Tobasco Little minced garlic Fasten edges of fish together [...]

This tasty recipe comes from the 1958 Josie McCarthy’s Favorite T.V. Recipes. 2 lbs. fresh or frozen shrimp 1/4 cup butter or margarine 2 cloves garlic, minced Juice of 1 lemon 1/4 cup melted butter or margarine Salt and ground white pepper to taste Chopped parsley Remove shells from shrimp, except for the portion that [...]

This recipe comes from the 1975 Fish and Shellfish Over The Coals cookbook. Nice food photography, and the food stylist has an odd sense of humor! I’ve never looked for flounder myself, so I’m not sure how hard it is to find for this recipe, but it would be fun to make… especially if you [...]

This recipe goes with the Flounder and Crab Stuffing Recipe, but can also be used in other recipes that call for crab stuffing. 1 pound crab meat, fresh or frozen (or 3 cans 6-7 oz each) 1/2 cup chopped green onion 1/3 cup chopped celery 1/3 cup chopped green pepper 2 cloves garlic, finely chopped [...]