Albacore: 



From trash fish 



to tasty salad 



Folks have seen it happen for too long— this waste of good seafood. 

 And some are so fed up that they've begun making better use of their 

 catch right at home. At least one New Bern family found that a little 

 imagination can save a lot of fish. 



In a letter to the UNC Sea Grant Program, C. H. Hall, vice presi- 

 dent and general manager of Seashore Transportation Co., New 

 Bern, writes of how his family has put albacore to use. Albacore is 

 a fish landed by the hundreds on party boats that often goes back 

 overboard because of its dark flesh, Hall says. 



"But on one off-shore trip some years ago, my 'Yankee' wife went 

 along and asked why I was wasting tuna. She kept an albacore, 

 cubed it, parboiled it in a couple of water changes and made a salad 

 that put 'chicken of the sea' to shame," Hall writes. He adds that his 

 family no longer wastes albacore. 



The Halls' experience is just one example of how far a little imagi- 

 nation can go toward reducing the waste of tasty, nutritious seafood. 



Holiday party treats with a seafood flavor 



The following recipes are favorites among mem- 

 bers of the Nutrition Leaders Advisory Committee. 

 As holiday party foods they offer an unusual 

 treat — a touch of seafood flavor. 



Vi teaspoon celery seed 

 2 radishes chopped fine 

 1 7V2-oz. can minced clams 

 salt to taste 



SHRIMP TOASTIES 



8 oz. shrimp (slit each lengthwise and chop fine) 



4 water chestnuts (finely minced) 



1 egg, slightly beaten 



6 slices of 2-day-old bread 



1 teaspoon salt 



V2 teaspoon sugar 



1 teaspoon dry sherry 



1 tablespoon cornstarch 



2 cups vegetable oil 



Mix chopped shrimp with chestnuts. Add salt, 

 sugar, cornstarch, beaten egg and sherry. Mix 

 Trim crust from bread and cut each slice into 4 

 triangles. Spread 1 teaspoon shrimp mixture on 

 each triangle. 



In an electric frypan heat oil to 375°. Drop in 

 4 to 6 triangles, shrimp side down. (If mixture 

 is of right consistency, it will stick to bread). 

 When edges begin to turn brown (about a min- 

 ute), turn and cook 5 more seconds. Remove from 

 pan and drain. Keep warm in very low oven until 

 ready to serve. These may be frozen. When ready 

 to use, heat for 10 to 12 minutes at 400°. Makes 

 24 toasties. 



HOBO CLAM DIP 



1 8-oz. pkg. cream cheese 



1 c. sour cream 



2 teaspoons Worcestershire sauce 



3 dashed hot pepper sauce 



1 small green onion minced with top 



Whip cheese and cream until fluffy. Blend in 

 drained clams and other ingredients. Season to 

 taste. Chill thoroughly before serving. Makes 

 around 2V2 cups. 



STUFFED CLAM 



2 c. toasted bread crumbs (prepared from sliced 

 white bread toasted dark) 



2 eggs 



3 tablespoons mayonnaise 



2 tablespoons Worcestershire sauce 

 1 small onion, grated 



juice of V2 fresh lemon with scraping of rind 



V4 lb. oleomargarine, melted 



Vi teaspoon parsley 



pepper to taste 



paprika 



40 oz. canned minced clams, drained (reserve 



liquid) or 1 qt. shucked quohogs, minced 

 20 hard clam shells — about 4" in diameter 



Wash and boil 20 hard clam shells. Toast bread 

 and place in blender until ground fine. In large 

 bowl, mix first 9 ingredients. Add quohogs or 

 canned clams to mixture. Use liquid drained from 

 clams to adjust consistency to that similar to 

 bread dough. 



Stuff mixture into cleaned, boiled hard clam 

 shells. Sprinkle with paprika. Bake at 350° for 

 25-30 minutes or until slightly brown on top. 

 Serves 7-8 people. To freeze, cook until bubbly at 

 400°. Freeze. When ready to serve, heat at 400° 

 til bubbly and brown. 



