On 7/30/2014 4:03 PM, Bryan-TGWWW wrote:
> On Wednesday, July 30, 2014 1:43:52 PM UTC-5, Janet Wilder wrote:
>> On 7/30/2014 12:42 PM, jmcquown wrote:
>>
>>> On 7/30/2014 1:23 PM, Janet Wilder wrote:
>>
>>>> On 7/30/2014 11:00 AM, jmcquown wrote:
>>
>>>>> There are as many recipes as there are people living in Frogmore, SC.
>>
>>>>>
>>
>>>>> Frogmore was renamed Saint Helena Island (for the second time) years
>>
>>>>> ago. Frogmore Stew is not a stew; it's a boil aka Low Country boil or
>>
>>>>> Beaufort boil.
>>
>>>>>
>>
>>>>> I'd like to believe it originated with the Gullah people, but many
>>
>>>>> people in the area claim to have created it.
>>
>>>>>
>>
>>>>> The gyst of it is hot smoked link sausage, new potatoes, chopped onion,
>>
>>>>> bell pepper and celery. Seafood seasoning (I'd go with Old Bay for the
>>
>>>>> boil). Fresh blue crabs, ears of corn on the cob, and at the last, add
>>
>>>>> raw unpeeled shrimp. It's all cooked in a big pot, then drained.
>>
>>>>> Frogmore Stew is served in local restaurants with a bucket for tossing
>>
>>>>> the seafood shells and corn cobs.
>>
>>>>>
>>
>>>>> Jill
>>
>>>>
>>
>>>>
>>
>>>> I have had it before. I like mine with lots of crab and shrimp. Once
>>
>>>> had a bowl that had a firm, white fish in it as well. I'll just have to
>>
>>>> go up there as it would be really messy to mail it. :-)
>>
>>>>
>>
>>> I gather it started out with pretty much whatever local ingredients were
>>
>>> on hand. They had access to smoked sausage, vegetables and seafood. It
>>
>>> was all tossed into a boiling pot of water. Some recipes call for
>>
>>> adding beer. The fish you remember having in yours was probably
>>
>>> whiting. I like whiting. It's a mild but firm fish. It takes well to
>>
>>> seasonings.
>>
>>>
>>
>>> Jill
>>
>>
>>
>>
>>
>> I have caught whiting on the Laguna Madre, the inland lagoon of South
>>
>> Padre Island. It is very bland. I smoke it and make a spread of it
>>
>> with onion, mayo and some Old Bay for extra flavor. Barry loved that
>>
>> stuff and he was not a fish-eater. Seafood, yes, but fish got him
>>
>> grumbling. It made it because it was good for him. G-d bless him, he
>>
>> would eat just about anything I put in front of him.
>>
> You'd have to be willing to eat almost anything to eat whiting. My mother
> made that sometimes, and it took loads of RealLemon just to get it down.
> Awful fish, that's why it's so cheap.


That was the one fish my mother would *not* make. She considered it to
be fit only for poor people.

I was lucky enough to grow up on the Atlantic coast when fishing was
still good and fish was affordable. I like mackerel and bluefish (OMG!
I love bluefish) and flounder or fluke and cod and haddock. I even
remember turbot, which was pretty awesome fish. Fresh tuna and salmon
were expensive back then so it was a rare treat, but we ate fish every
Thursday for dinner.

Mom rarely fried it. It was usually broiled or baked with tasty stuff on
top.

I wonder if the bluefish will still be running in October when I get to
Jersey?


--
From somewhere very deep in the heart of Texas