Food lovers are always looking for the next mouthwatering meal. They are not averse to traveling hours to try a new restaurant or order a unique dish from a renowned chef. When people think about seafood, Louisiana might come to mind or any one of several cities along the Atlantic coast. What sometimes gets overlooked is the bay of Mobile, Alabama on the Gulf of Mexico. Spanish Fort is one of the small towns located on the bay, and you can be sure the fresh seafood Spanish Fort offers year round residents, visitors, and tourists will be delectable.
If you love oysters, baked, fried, shredded into chowder, or just raw on the half shell, this is a great area to find them. Alabama fishermen usually catch oysters in the winter. Anytime between November and March, you should find them on most menus.
Shrimpers catch both brown and white shrimp in the bay. The brown are in season during the months of June, July, and August. From September through December white shrimp are readily available. Aside from the color, chefs will tell you that the whites are larger and milder in taste. They are great boiled. The browns have a firmer texture and a stronger flavor. They make good stuffing and stews.
Soft and hard shell crabs are in season, in this area, during the spring and the summer months. Crabs can be fixed in so many different and delicious ways that you could spend a lifetime sampling the various recipes. Once you have tasted fresh crab meat, you will never be completely satisfied with the commercially frozen and packaged variety.
Red snapper cooked in whisky, cranberry and amaretto is a famous dish, and one that is a favorite with most seafood gourmets. In the bay area, snapper is usually offered during the height of the summer. This fish has a mild flavor, a firm texture, and succulent white meat. It is an excellent meal choice whether it is served baked, poached or grilled.
Flounder and king mackerel are some of the other seafood favorites when they are in season. Summer and fall are the months when you will most likely be able to sample these freshwater fish. You can even try out some shark if you have a taste for it. They do inhabit the waters of the gulf, and you are most likely to find them on the menu in May and June.
If you are a real lover of freshwater seafood dining, you can help ensure that shellfish and sea fish remain plentiful by supporting the efforts to maintain a healthy habitat for marine wildlife and keep the gulf clean. Not only is it vital for a thriving ecosystem, but the livelihood of local fishermen and businesses depend on it.
Most southerners already know that one of the best ways to enjoy fresh seafood is by visiting one of the many fine restaurants found in the Spanish Fort area. Every month of the year there are new and interesting items on their menus.
If you love oysters, baked, fried, shredded into chowder, or just raw on the half shell, this is a great area to find them. Alabama fishermen usually catch oysters in the winter. Anytime between November and March, you should find them on most menus.
Shrimpers catch both brown and white shrimp in the bay. The brown are in season during the months of June, July, and August. From September through December white shrimp are readily available. Aside from the color, chefs will tell you that the whites are larger and milder in taste. They are great boiled. The browns have a firmer texture and a stronger flavor. They make good stuffing and stews.
Soft and hard shell crabs are in season, in this area, during the spring and the summer months. Crabs can be fixed in so many different and delicious ways that you could spend a lifetime sampling the various recipes. Once you have tasted fresh crab meat, you will never be completely satisfied with the commercially frozen and packaged variety.
Red snapper cooked in whisky, cranberry and amaretto is a famous dish, and one that is a favorite with most seafood gourmets. In the bay area, snapper is usually offered during the height of the summer. This fish has a mild flavor, a firm texture, and succulent white meat. It is an excellent meal choice whether it is served baked, poached or grilled.
Flounder and king mackerel are some of the other seafood favorites when they are in season. Summer and fall are the months when you will most likely be able to sample these freshwater fish. You can even try out some shark if you have a taste for it. They do inhabit the waters of the gulf, and you are most likely to find them on the menu in May and June.
If you are a real lover of freshwater seafood dining, you can help ensure that shellfish and sea fish remain plentiful by supporting the efforts to maintain a healthy habitat for marine wildlife and keep the gulf clean. Not only is it vital for a thriving ecosystem, but the livelihood of local fishermen and businesses depend on it.
Most southerners already know that one of the best ways to enjoy fresh seafood is by visiting one of the many fine restaurants found in the Spanish Fort area. Every month of the year there are new and interesting items on their menus.
About the Author:
Find an overview of the benefits of visiting a fresh seafood Spanish Fort restaurant and more info about a great restaurant at http://edsshed.com now.
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