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Capt. Tommy Thompson's Saltwater Angler's Guides

Keep Seafood COLD, Not Just COOL — For Safety’s Sake!

by on Oct.29, 2017, under Cedar Key, Recipes and Food

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When fishing, there’s never enough ice. Of course, keeping drinks and lunch cool is important, but “cool” doesn’t cut the mustard when it comes to the safe storage of our catch. Once boated, both shellfish and finfish begin to degrade quickly. There are, however, a few tricks to remember.

 

The first thing to do is to get your ice as cold as possible. If you plan a fishing trip, throw a small bag of ice in the cooler the night before. Pre-cooling the cooler will temper it, and ice will last longer in the next day’s heat. Then, as close to your point of departure as is possible, fill you cooler completely with ice. And, if possible, put a couple reusable frozen ice packs like the Arctic Ice Tundra or a handful of frozen bottles of water under your store-bought ice. That will prevent some melting and your ice will last longer.

 

Second, once your catch starts coming aboard, drain any water off your ice, add a few quarts of salt water to create a super-cooled slurry, and put your catch into the ice right away. Don’t leave fish on the deck to die, as just a few minutes in the hot sun can make a big difference at the dinner table.

 

Finally, with regards to seafood safety, use an appropriate cooler. Unfortunately, the better coolers are the most expensive, but they do hold ice longer. Know that white coolers reflect sunlight and stay cooler while dark ones absorb heat, and any cooler kept in the shade will work best. And if you already own a dark surfaced cooler, consider covering it with a white towel.

 

 

Island Hotel’s Hearts of Palm Salad

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Here’s a cool recipe that’s perfect for a hot summer day. It was originally created by Bessie Gibbs at Cedar Key’s Island Hotel in the 1950’s. The current owners of the hotel, Andy and Stanley Bair, shared it with me. It’s simple, and flexible. The key to its unique flavor is the dressing, the hearts of palm, and the chopped, sugared dates.

 

Seasonal greens and fruits (sliced kiwis, grapes, strawberries, melon chunks)

Sugared dates, chopped

Hearts of palm, cut into bite-sized pieces

 

 

 

 

Dressing (serves 4-6)

 

Thoroughly combine the following and re-freeze. Put a scoop atop the assembled salad just before you serve.

 

1-pint vanilla ice cream

1-pint lime sherbet

1/4-cup peanut butter

1/4-cup mayonnaise

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