How To Boil Fish Food

ULTIMATE SEAFOOD BOIL

Steps:

• Make sure that all the seafood, herbs, and etc are nice and clean.
• Slice up 2 large lemons, and one large onion, then toss them into a large pan.
• Toss in the Italian parsley, fresh thyme, dill, and cloves of garlic.
• Now add in 1 stick of salted butter, 1 tbsp of apple cider vinegar, and 2 tablespoons of creole seasoning in the large pot.
• Pour in 16 cups of cool water, and place the pot over high heat.
• Bring the water to a boil, then turn the heat down to medium high.
• Let cook for 45 minutes.
• Reduce the heat to medium.
• Now fish out all the herbs and etc ( or as much as you can).
• Add in the andouille sausage, and corn. Let cook for 15 minutes.
• Next add in the potatoes, and cook for 10 minutes.
• Start adding in the crab legs & claws, and the lobster tails. Cook for 15 minutes.
• Now toss in the shrimp, and turn the heat off!
• Let sit for 10 minutes.
• While the seafood boil is sitting, we can make our creole spiced garlic sauce.
• Combine the butter, minced garlic, hot sauce, lemon juice, creole seasoning, paprika, and parsley flakes into a sauce pan, and place it over medium heat.
• Once the butter is melted, stir the ingredients, and reduce the heat to low.
• Let cook for 10 minutes.
• You can pour the sauce over the seafood boil, or use to dip!
• Enjoy!

FISH BOIL

Steps:

• Fill a 24 quart kettle 3/4 full of water. Place over open fire or on stove and bring to boil. Add potatoes and 1 pound of salt. When boil resumes, time for 8 minutes. Then add onions wait until boil resumes then time for 2 minutes. Add whitefish and remaining salt. After 14 additional minutes of boiling dinner is ready. Broth may be ladled off prior to serving. Or use a slotted spoon to retrieve food from kettle.
• Fish is placed on plate along with 2 potatoes and 3 onions, melted butter is then ladled over and garnished with lemon wedge.

SEAFOOD BOIL

Steps:

• Use a very large pot (we use a 40 quart pot), fill it half full with water; bring water to a full boil. Add salt, shellfish boil, sausage, and potatoes. Let cook until the potatoes are approximately 1/2 completed cooking.
• Stir in lemons, hot peppers, and corn. Continue boiling until all of the vegetables are tender. Turn off the heat.
• Mix in shrimp and crab. Cover pot and let sit for 10 to 15 minutes. When shrimp are pink and the crabmeat opaque and flaky, remove all of the vegetables and shellfish from the pot, and drain well. Serve immediately.

OLD BAY® SEAFOOD BOIL

Steps:

• Fill a very large stockpot fitted with a basket insert with about 8 quarts of water, or about halfway full. Squeeze lemons into the water, tossing the halves in too. Add onions, chiles, thyme, garlic, 1 2/3 cup seafood seasoning, 6 teaspoons kosher salt, and bay leaves; bring to a boil over medium-high heat. Reduce heat and simmer for 10 minutes.
• Stir potatoes into the pot and simmer for 15 to 20 minutes. Next, add the sausage and corn; cook another 5 minutes, making sure everything stays covered with the liquid. Add the clams and boil until they open, about 8 minutes. Toss in the shrimp and shut off the heat. Cover the pot and let the shrimp steep in the flavor for 10 minutes, adding the crab in the last 5 minutes (press them into the liquid).
• Drain and spread the crab, shrimp, sausage, clams, corn, potatoes, and onions out on a newspaper-covered table or on 3 large serving trays. Sprinkle with a dusting of Old Bay® or provide for individual use.