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Recipe Friday: Something Fishy

Seafood has gotten new legs (or fins rather) on menus in recent years thanks in no small part to the sustainable seafood movement. Here are a few recipes to inspire you when adding seafood to your menus. 

Spirulina Ice Cream

Recipe and photo courtesy McCormick for Chefs

Yield: 4 servings

This refreshing treat stars Spirulina, a blue-green algae considered to be a superfood. This no-churn ice cream delivers sweet, earthy, and umami-forward flavors with every creamy bite. 

Ingredients for Sweet Furikake Seasoning 

9 T sugar
¼ cup white sesame seeds
2 T black sesame seeds 
3 ea. sheets unseasoned nori (dried seaweed)
3 T bonito flakes
1½ tsp salt
1 tsp black pepper, coarse grind


  1. In a sauté pan, over medium heat melt sugar until golden brown. Pour onto silicone baking mat and let cool completely.
  2. In a food processor, combine sesame seeds, bonito flakes, nori, and sea salt in food processor. Pulse until mixture is well blended but not powdered. Transfer to bowl and set aside.
  3. Into same food processor break up cooled caramel and pulse until crumbled. Add to bowl with sesame mixture.
  4. Add salt and black pepper to sesame caramel mixture and stir until well mixed. Hold in an airtight container in a cool, dry place.

Ingredients for Ice Cream

¼ cup Spirulina powder
2 cups heavy cream
1 cup sweetened condensed milk
¼ cup evaporated milk
¾ cup corn syrup
2 T sesame oil


  1. In a bowl, dissolve spirulina powder with a portion of the heavy cream. Transfer to blender.
  2. Add the rest of the heavy cream, sweetened condensed milk, evaporated milk, corn syrup, and sesame oil. Blend on high.
  3. Transfer to bowl and stir in Sweet Furikake Seasoning. Freeze overnight to set.

To Serve

Serve one scoop of Spirulina Ice Cream and garnish with additional Sweet Furikake Seasoning.

Salmon Tartare with Mango

Recipe and photo courtesy Benjamin Kalifa for Blue Glacier

Yield: 4 servings


2–3 salmon fillets
1 ea. fresh ripe mango
1 ea. green lime
1 ea. lemon
Olive oil
Chive sprigs
Fleur de Sel (or any sea salt of your choosing)
Crushed pepper
Pastry rings


  1. Slice salmon. Peel mango and cut into thin slices.
  2. Rinse and chop chives. Mix chives with chopped salmon and sliced mango.
  3. Sprinkle with lemon and lime and a dash of olive oil. Add some salt and pepper. Keep cool for three hours.
  4. Top tartare with chopped nuts. Mold tartare into pastry ring and place on four plates, packing the mixture well. Carefully remove the circle and serve immediately.

Sea Water Martini

Recipe and photo courtesy McCormick for Chefs

Yield: 4 servings

A nautical journey for your mouth, this sea water martini is a salty alternative to the traditional dirty martini. Hold the olives, add sea grapes.

Ingredients for Spiced Sea Water

2 cups tonic
2 tsp juniper berries
1 tsp coriander seed
½ tsp fennel seed
1 tsp sea water


  1. In a container, combine tonic, juniper, coriander, fennel, and sea water. Refrigerate overnight.
  2. Strain mixture after flavors have extracted. Hold refrigerated for service.

Ingredients for Martini

2 cups Spiced Sea Water
6 oz gin
8 ea. sea grapes, hydrated according to package
Ice as needed


  1. Fill glass with ice and set aside.
  2. Fill cocktail shaker with ice, 4 ounces spiced sea water, 1½ ounces gin and shake vigorously for 30 seconds.
  3. Discard the ice in the prepared glass and strain sea water into the chilled glass.
  4. Garnish with 2 clusters of sea grapes. Serve chilled.

Mixed Seaweed Pickles

Recipe courtesy McCormick for Chefs

Yield: 4 servings

A mixed variety of sea botanicals pickled in a sweet, flavorful brine can be enjoyed on their own or as a garnish for sandwiches.


3 cups water
1 cups rice vinegar
½ cup white sugar
2 ea. garlic cloves, crushed
1 tsp cracked black pepper
1 tsp coriander seed
1 tsp mustard seed
1 tsp dill seed
1 oz mixed seaweed blend, dried


  1. In a saucepot, over medium heat combine water, vinegar, garlic cloves, black peppercorns, coriander, mustard, and dill. Heat through until sugar has dissolved. Cool completely.
  2. Place assorted seaweed in cooled pickling liquid. Refrigerate for a minimum of 1 hour. Hold refrigerated until needed.

Chesapeake Bay Crab Cake

Recipe and photo courtesy Hyatt Regency Chesapeake Bay Golf Resort, Spa and Marina


1 lb fresh jumbo lump crab meat 
1 T Dijon mustard 
2 T mayonnaise 
3 oz panko breadcrumbs 
1 T Old Bay seasoning 
Fresh parsley to taste 


Mix all ingredients and portion them into round balls and press until ¾ inch thick. Fry cakes in hot skillet for eight to 10 minutes or broil until golden brown. Plate and enjoy! 

New Potatoes with U.S. Farm-Raised Caviar 

Recipe and photo  courtesy the National Aquaculture Association

Yield: 24


12 ea. small new potatoes
1 T olive oil                                                                                                                        
½ tsp salt
½ cup sour cream or crème fraiche
¼ cup fresh chopped chives or dill
1 (2-ounce) jar U.S. farm-raised caviar


  1. Scrub potatoes. Cut potatoes in half; cut a thin slice off the bottom of each half so the potatoes will sit upright on a baking sheet. Toss the potatoes with olive oil and salt.
  2. Place on a baking sheet and roast at 425˚ F for 25 minutes or until potatoes are tender. Remove from oven and cool slightly. Place potatoes on a serving dish.
  3. Top each potato with a teaspoon of sour cream, chives, and ½ teaspoon caviar. 

Spaghetti Con Le Sarde

Recipe and photo courtesy Barilla


1 box pasta
6 T evoo, divided
½ ea. Vidalia onion, sliced
8 oz wild fennel fronds, blanched 
10 oz sardines, clean bone off
2 ea. salted anchovies
2 T toasted pine nuts
2 T golden raisins
1 pinch saffron, soaked in hot water for 10 minutes
Salt and black pepper, to taste
3 T breadcrumbs


  1. Sauté 2 tbs evoo and breadcrumbs until crispy, set aside
  2. Place a pot of water to boil, cook pasta according to directions. Meanwhile in a skillet sauté onion with half the olive oil for three minutes. Add anchovies and sardines, slowly cook until fish is breaking down. Add ½ cup of pasta cooking water, saffron, raisins, and blanched fennel. Drain pasta and toss with sardine sauce, breadcrumbs, and pine nuts before serving.


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