Did you know that a zesty
marinade can turn ordinary cuts of
meat, vegetables and seafood into
mouth-watering masterpieces.
Marinades are flavored liquids
that enhance or add flavor to
foods. They usually contain an
acidic liquid such as citrus juice,
vinegar or soy sauce, along with
seasonings. Marinades can be
added to meat, vegetables and also
add variety to seafood. Although
the distinctive flavors of fish and
shellfish are always delicious
when prepared simply, occasion
ally you might like to vary them.
Marinades should be used to en
hance the true flavor of seafood,
not to mask or overcome it.
Any seafood can be marinated,
but fish, shrimp and scallops are
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Marinating times vary with
foods. Since seafood is.more tend
er than meats, it requites less time.
But marinating times also differ
among seafood. For example, fish
such as flounder and snapper re
quire less marinating time than
firmer fish such as catfish and
grouper.
If marinated too long, fish un
dergo a change in texture. For in
stance, if a flounder was placed in
a marinade containing both soy
sauce and wine and was left in the
liquid too long, the fillets would
be mushy and unappetizing when
cooked.
Always use a non reactive con
tainer for marinating, such as
glass. staiiHess steel or a plastic
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bag. Some metals can combine
with ingredients to produce a
chemical reaction or an undesir
able flavor.
Unless the pieces are too large
or there is too much quantity, plas
tic bags are really convenient for
marinating seafood. You can turn
them over instead of turning the
food.
Always marinate seafood in the
refrigerator, never at room tem
perature. Fillets may be marinated
skinless or with the skin on. It’s a
personal preference.
Pan-dressed fish take longer to
marinate and many need to be
turned more often than fillets.
When marinating dressed fish,
make several slits on each side.
You may have noticed that
many recipes for marinated food
suggest grilling as the cooking
method. A citrus marinade is a
perfect combination for grilling
seafood fillets, and easily adapts
to the grill.
And since this is the seaon for
grilling, you may want to switch
to the grill for any-seafood recipe
that calls for broiling or baking,
unless the instructions specify a
topping that would not adhere or
that would bum in the grilling pro
cess.
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When grilling seafood baste it
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at least once or twice. Remember
to reserve marinade for basting
before it comes in contact with
raw food. Do pot use the same liq
uid in which the seafood has mar
inated.
If you use a marinade that does
not contain oil, you may want to
brush the seafood lightly with oil
or melted margarine when grilling
or cooking in the oven. If so, do so
sparingly.
Never reuse marinades. They
may contain harmful bacteris that
can cause illness.
When planning summer menus
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For Rabies
ANNAPOLIS, Md.—Secretary
of Agriculture Lewis R. Riley
reminds all farmers to make cer
tian that their cats and dogs are
immunized for rabies and that
unwanted strays are eliminated.
Recently, two cases of rabies were
reported in bam cats in Frederick
County. In the state. 14 rabid cats
and 2 rabid dogs have been
reported.
“Unrortunatley, these cats in
Frederick County exposed 10 peo
ple who required treatment. It is
imperative that we get full immu
nizations to prevent this type of
exposure in the future,” Riley
said.
“Anyone who has* any ques
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WHITEWASHING with
ADVANTAGE FARM WHITE
• DRIES WHITE •NO WET FLOORS
• IS COMPATIBLE WITH DISINFECTANT AND FLY SPRAYS
• DOES NOT RUB OFF EASILY
. WASHES OFF WINDOWS & PIPELINES EASILY
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Uncmw ftnnlbq, flbturdav. Atfflutt«, WKtffl
raw, crisp-tender, or canned vege
tables marinated an hour or two
will spark up any meal. Flavor
choices are abundant from the
traditional favorites such as Thou
sand Island, French, and Italian, to
the newer ones like green goddess,
creamy cucumber, buttermilk, and
garlic and herbs.
Any pourable dressing works as
a marinade, so try them all! Be
creative and vary the taste even
more by adding Worcestershire
sauce, soy sauce, mustard, a little
wine, fresh herbs, spices, or some
other personal touch.
dons, should contact their local
veterinarian or the Maryland
Department of Agriculture’s Ani
mal Health veterinarians at our
central office in Annapolis or at
one of our five animal health
laboratories around the state,” said
Riley.
Numbers for the Maryland
Department of Agriculture’s Ani
mal Health offices are as follows:
Headquarters Office in Annapolis
(410) 841-5810; Centreville Ani
mal Health Lab (410) 758-0846;
College Park Animal Health Lab
(301) 935-6074; Frederick Ani
mal Health Lab (301) 663-9528;
Oakland Animal Health Lab (301)
334-2185; Salisbury Animal
Health Lab (410) 543-6610.
BARN CLEANING
SERVICE AVAILABLE
WITH COMPRESSED AIR
To have your bam cleaned with air
it will clean off dust, cob webs &
Uptfleg lots of the old lime. This will keep
. your bam looking cleaner &
Jflh whiter longer.
I*