Taste of Gloucester Cookbook Sample Recipes


24 herring fillets
2 cups seasoned bread crumbs
1 1/2 cups red wine vinegar

Marinate the herring in red wine vinegar overnight. Dip into seasoned bread crumbs and broil or grill on medium flame approximately five minutes on each side.

Serve with salad.


1 pound clean squid cut into 1-inch rings
1/4 cup chopped fresh basil
salt and pepper to taste
4-5 cloves fresh chopped garlic
8 large ripe tomatoes
1/2 cup olive oil

Saute chopped garlic in olive oil (slowly so as not to to burn the garlic). Add chopped tomatoes and simmer approximately 5 minutes and then add basil, salt and pepper.

Cook spaghetti according to package directions. While spaghetti is cooking bring another pot of water to a boil and add the squid rings. Cook for approximately 5 minutes (squid should be firm but not overcooked). Drain well and add tomato sauce. Place well drained pasta on a serving platter and pour sauce over it. Garnish with a sprig of fresh basil.

CAPE SHARK in CRACKER CRUMBS - a microwave fish recipe

1 pound fillet cut into 3 or 4 pieces, mix together
1 cup cracker crumbs (Hi-Ho or Ritz)
1/2 teaspoon parsley
dash of salt and pepper
microwave dish greased well
1 teaspoon grated cheese
1/4 teaspoon garlic powder

Melt 3 teaspoons of margarine or butter and place into a small dish. Add fish. Remove coated fish and roll in cracker mixture. Place fish in microwave dish and cover it with wax paper. Cook on high for approximately 3 minutes. Serves 3-4 people.

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gene carl feldman (gene@seawifs.gsfc.nasa.gov) (301) 286-9428

Judith Gradwohl, Smithsonian Institution (Curator/Ocean Planet)