Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport


Bring home the flavors of Mystic Seaport and celebrate the bounty of New England's coastal waters. With more than one hundred seafood recipes - both historical and contemporary - Mystic Seafood captures the history of fish and fishing, especially as it relates to Mystic Seaport, the nation's leading maritime museum.
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Bring home the flavors of Mystic Seaport and celebrate the bounty of New England's coastal waters. With more than one hundred seafood recipes - both historical and contemporary - Mystic Seafood captures the history of fish and fishing, especially as it relates to Mystic Seaport, the nation's leading maritime museum.
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Editorial Reviews

From Barnes & Noble
Connecticut's Mystic Seaport (population: 4,001) was sating appetites long before the 1988 film Mystic Pizza gave it an international reputation. In fact, the main culinary lures are flounder, tuna, lobster, oysters, and clams -- not pizzas and calzones. Mystic Seafood shares the wealth with more than 100 authentic local recipes for fish and other sea life. Author Jean Kerr adds native spice with historical sidebars and anecdotes.
From the Publisher
"Here are great seafood recipes, anecdotes about fish and fishing, and the history of New England seafood. Entertaining and informative reading." --Linda Greenlaw, author of The Hungry Ocean, The Lobster Chronicles, and Recipes from a Very Small Island.
Library Journal
Connecticut's Mystic Seaport, a "living history" maritime museum with a re-creation of an 1800s coastal fishing village, hosts thousands of visitors each year. Food writer and editor Kerr provides a history of Mystic and the New England fishing industry, a guide to the local fish and shellfish, and a mouth-watering array of simple seafood recipes, from Grilled Clams with Garlic and Parsley to Butter-Poached Lobster Medallions. She includes a vast amount of information on seafood and related topics, and her highly readable text is illustrated with both period and modern-day photographs and other memorabilia. Strongly recommended. Copyright 2006 Reed Business Information.
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Product Details

  • ISBN-13: 9780762741373
  • Publisher: Rowman & Littlefield Publishers, Inc.
  • Publication date: 11/1/2006
  • Edition description: First Edition
  • Edition number: 1
  • Pages: 224
  • Sales rank: 818,842
  • Product dimensions: 8.50 (w) x 8.00 (h) x 0.50 (d)

Meet the Author

Jean Kerr is a food writer and editor who has been writing articles and columns about food since the 1980s. She has been food editor for Portsmouth Magazine and a regular contributor to Accent magazine. She is currently the editor of Taste of the Seacoast, a food and wine magazine covering northern New England.Spencer Smith is a publishing executive based in Maine. He has been editor of Fodor's Seaside America and The Yachtsman's Winterbook and a board member of The National Maritime Historical Society and has worked on book publishing projects for South Street Seaport Museum and Mystic Seaport.
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Read an Excerpt

Seaman's Inne Creamy Lobster Bisque The Seaman's Inne is a year-round restaurant that is part of the Mystic Seaport Museum and has an 1800s ambiance. A meal in their elegant dining room or cozy tavern makes a great end to any visit to the Seaport. Although there are many versions of lobster bisque, this is one of my favorites.1 medium onion, finely diced½ cup celery, finely diced½ cup butter1 teaspoon minced garlic ½ cup sherry½ cup tomato juice1 tablespoon lobster base or 3 cups lobster stock ¼ cup flour3 cups water (if lobster base is used)1 cup heavy creamPinch of thyme¼ teaspoon paprika1 bay leaf Hot sauceSea salt and pepper1. Saute the vegetables in the butter over medium heat until soft.2. Add the spices; cook 1-2 minutes.3. Add the flour a little at a time until you have a paste. Cook 4-5 minutes, stirring.4. Add the wine and cook 1 minute.5. Add the lobster base and water or stock. Cook until mixture begins to thicken.6. Season with sea salt and pepper; add hot sauce, if desired. Simmer for 5 minutes. 8. Finish with heavy cream and 2 tablespoons of sherry. Reduce heat to less than a simmer and cook until piping hot.Serves six
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