Fish & Seafood Recipes Smoked Haddock and Shrimp TerrineCod with mushrooms in cider.Cod with Bacon and Cabbage.Stewed CodCrawfish RecipesPotted CrawfishCrawfish YvonneA Curry of CrawfishCured salmonSalmon tartareShrimp Pudding - from London England CookingShrimp Pudding - from English Puddings: Sweet and SavouryBarbecued shrimpSeethed musselsMackerel cooked a traditional way, with cider.Grilled Mackerel brushed with ciderNorman mackerel with gooseberriesSoused mackerelFlounder poached in creamRoast trout with baconTrout fried in oatmealBajan crab backsCipaille the oldest wayOyster stewHaddock baked in MadeiraAnchovy essenceA curry of shrimp… and pears.Potted shrimpPotted trout.Potted crab. Potted salmon.Dublin lawyer.Crispy sole with anchovy cream.Oyster stew.An eighteenth century oyster and kidney pie.A note on steak & oyster tartare, with a recipe. An oyster omelet.Hangtown Fry.Grilled oysters.Hugh Fearnley-Whittingstall’s oyster, celeriac and leek soupAlexandre Dumas’ supermignonette for oysters.Angels on horseback.Boiled Turkey with Stuffing and Celery SauceOyster and sausage pieAn ancient English sauce of oystersSalmon with oysters an Irish way. Broiled oysters from the Union Oyster House in Boston. Lady Clark’s oyster sauce for steaks. A robust Rhode Island mignonette. A sauce for oysters from Little Town in New York City.Pickled oysters.Pickled shrimp.A couple of creative consommés featuring shellfish (or not).Beef shank and oyster stew with Port. Portuguese roast clams, sausage & cabbage. A good crab salad from the Fanny Hill Cook Book, or, ‘Marquise d’Salade with crafty ebbing undressing’ A wartime courtbouillion: The vicomte de Mauduit’s Truite Au Bleu. A premonition of Husk and Nobu: In 1940, a French aristocrat forages for British food, including crawfish. Beef brisket stuffed with bacon, oysters and parsleyBiddlesdale breakfast curry Curried codColonel Arthur Robert Kenney-Herbert’s 1891 ‘Ceylon’ curry of shrimp and cucumber. Oyster and bacon pie.Colonel Arthur Kenney-Herbert’s steak, ham and oyster pie.A Scottish fish pie with a simpler English variation embedded in the Notes.A Scottish scallop pie.An unconventional dish of curried scallops from the EditorMrs. Grant’s ‘anchovie tosts’Bloody codA spread of ‘Whales’ fashioned from canned sardinesSardine and blue cheese sandwiches Fast potted salmonRichard Bradley’s instructions “To boil Fresh Salmon.”Edna Lewis’s panfried oysters.Robert Owen Brown’s smoked mackerel with blue cheese, spinach and potatoes.Cod chowder.Clear Rhode Island chowder.A clam soup from the Hebrides.An eccentric shrimp soup laced with rum.Sardine sandwichesTuna and bacon sandwiches from Ambrose Heath. An unconventional dish of curried scallops from the Editor.An “utterly inauthentic” maritime kedgeree.Victor Gordon’s “trout and berries.”Alice Bradley’s anchovy savories, which she calls canapes.Ruby Tandoh’s fish pie.Margaret Stout’s ingenious salt cod pieLax pudding.Jonathan Meades’ smoked haddock soup.“Canapés Ivanhoe”Salmon baked with a smear of English mustard, malt vinegar and herbs.