june 2017
the seafood issue
we asked our contributors…
what’s your favorite seafood dish?
editor in chief sydney clark
editorial department lorraine donegan courtney clark hannah stevenson
“a big plate of fish’n’chips”
creative services “stone crab whenever it’s in season”
dean clark alyssa whitney nicole cooper
saluto kitchen bryce maddox jesse ralph stefanie clark
advertising
“crab cakes with lots of frank’s red hot sauce”
“shrimp curry from my favorite Thai restaurant”
thomas leonard briegan sims courtney clark
public relations linda selby agnes o’neill
production sami donovan lucas thomas
“salmon on a bed of fresh greens”
contributors ina garten bobby flay katie lee giada delaurentiis Copyright 2017 Saluto Publications. All recipes, food styling, and photography in this feature were entirely produced by Sydney Clark. Creative content of this magazine is not to be reused and is a fine punishable by State and Federal law. Printed at California Polytechnic State University, Bldg. 26 1 Grand Ave., San Luis Obispo CA 93405. Saluto is a registered trademark of Sydney Clark Publications, all rights reserved. Graphic Communication 440: Magazine Design Technology taught by Lorraine Donegan, spring quarter 2017. Subscription rate in U.S. and Canada is $25/month and $45/month foreign. For educational purposes only.
the 4 seafood issue
editor’s letter
why seafood is becoming more popular and how to eat fish sustainably
12
in the know a guide to getting to know your seafood so you can tackle any fish recipe
20
mix & match fish tacos how to make your own fish tacos using anything you see in the seafood case
32
9
fishmongers are friends how befriending your fish monger will leave you with the best and freshest seafood
13
cast iron clam bake you dont need to go all the way to New England to enjoy this seafood classic—make this at home all in one skillet
25
a tough crab to crack twenty five ways to crack a grab that go beyond the mallets, claw-crackers and crab knives
seafood safari our field reporter Hannah traveled the east coast in search of the best crab cake
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in the know
seafood
getting to know your
mussels
: This type of shellfish can be boiled, steamed, barbecued, roasted, fried, or baked. It’s always important to check mussels before cooking. You want to make sure all shells are tightly shut. Mussels that are open prior to cooking mean they are dead and need to be discarded. Thoroughly rinse mussels before cooking to remove any sand or grit.
shrimp
: These crustaceans are widespread and abundant. They come in many different sizes, and can be bought whole, deveined, partial shell on, or fully shelled. Shrimp are high in omega-3 fatty acids, and a good source of calcium, iodine, and protein. Look for shrimp certified by an independent agency to make sure they were caught sustainably.
clams
: When buying clams, farmed is the way to go. Razor clams, littleneck clams, and quahogs are a few of the most popular clam varieties. Inspect and clean clams the same way as mussels prior to cooking. Common preparations include steaming and boiling. Clams can easily be cooked with other shellfish.
lobster
: As one of the most expensive seafood varietals, lobster is considered by most to be a rare delicacy. Its high price is due to the fact that they are almost always wild-caught. Usually just the tails are eaten, but the rest of the body can be used to make amazing seafood stock.
squid
: People love squid because it’s familiar. Squid fits into many traditional recipes, and when purchasing it is a safe bet for picky eaters. The firm yet tender meat takes on the flavor of whatever sauce it gets cooked in, which lends itself well to getting creative in the kitchen. If squid starts to feel comfortable to you, try branching out and using octopus or cuttlefish the next time you make the recipe.
oysters
: Usually consumed raw, these shellfish are considered to be an aphrodisiac — meaning they give the feeling of being in love. Eating an oyster is like tasting a bite of pure, fresh ocean, and taste better the fresher they are. Have your fishmonger shuck your oysters for you to save you time in the kitchen.
crab
: Crabs are often cooked by boiling them alive until they turn a bright orange color. Once cooked, the meat needs to be harvested from the tough outer shells. A crab mallet, dull knife, or claw cracker are handy tools which make the task easier. The meat inside is succulent and sweet, and is delicious in any form. Eat it plain, served best chilled and dipped in drawn butter, or try making our crab cake recipe on page 14.
illustrations by evnia lanskikh
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make this month
  garnish with fresh parsley
grill lemons to squeeze on top
cast iron
clam bake
Leave the sand at the beach and serve this brimming seafood skillet for a fun, casual gathering. Diners can pick out hunks of corn, potatoes, sausages, a clam here and a lobster claw there. Just provide plenty of napkins, a bowl for the discards and squares of fresh baked cornbread.
cornbread recipe on pg. 29
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octopus
It may seem daunting, but octopus is worth tackling at home. Whether grilled or braised, the tender tentacles are incredibly delicious and can be served in a myriad of ways. This taco features octopus marinated with soy and ginger and finished on the grill. Garnishing with thinly shaved radish, onion, and cabbage add a lively crunch, and tobiko gives a lively pop of color.
squid
Better known for its Italian name “calamari,� restaurant style fried squid can easily be prepared at home. Dredging the squid in a well seasoned flour and cornmeal mixture and then frying in hot oil will make for a crispy, almost addicting taco filling. Pairing this with a spicy remoulade gives these tacos a cajun flare.
crayfish
A southern staple known as the freshwater cousin to the lobster, this small crustacean makes for a perfect taco filling. Boil the crayfish with onion, lemon, and garlic to infuse flavor. A bed of corn and cilantro on top of the grilled tortilla gives a burst of freshness while letting the crayfish stay true to its southern roots.
crab
Save time cracking your own crab and buy fresh, jumbo lump crabmeat in the refrigerated section of your grocery store. Although delicious on its own, the mildly sweet flavor of crab can be enhanced by pairing it with a tropical fruit salsa. Mango, red onion, and bell pepper are the stars of this simple and fresh salsa that can be made ahead of time and kept in the fridge.
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