The Key West citizen. [volume] (Key West, Fla.) 1879-current, 1940-04-29
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FISHERIES BUREAU
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Many Recipes Are GiUen
SUGGESTS TURTLE
ACKNOWLEDGEMENTS

B@~S@sOOo . . . 4
For that something different
to. serve the family by way o
seafoeds, have you tried turtle
snapper stew, for example
fried snapper, or turtle outlet?
Too many city dweilers are ia
miliar only with turtle meat usec
in soup. There are any number
of other interesting recipes fol
the preparation of this marine
delicacy, however, according tc
the Bureau of Fisheries, United
States Department of the Int.
rior.
Although there are numerous
species of fresh-Water turtles
used as food, the common snap
ping turtle is the one most fire.
quently sold through city mar
kets. Quite generally found
over the eastern half of the
United States, specimens in the
markets usually range from about
4 to Is pounds. Since the small
er specimens are more tender,
they are in greater demand for
food. The yield of meat from
swapping turtles, including leg
bones, is approximately one-half
the weight of the live turtle.
Several species of soff4shell
turtles also are used for food
and are delicious. These species,
unfortunately, seldom reach the
large city markets, but, are ham
died to g moderate extent in the
local markets in the areas in
which they are abundant.
Other species used for food in
clude Mississippi and common
map" turtles, the Pacific pond
turtle, the Mobile turtle, the
Suwannee turtle, the red-bellied
and yellow-bellied turtles, the
chicken turtle and Troost's tur-
tie.
Consumption of fresh-water
turtles as a seafood is more or
less restricted to our larger East
ern cities, according to a survey
recently conducted by the Bu-
reau-with Philadelphia and Bal
timore considered among our bet
ter markets. Restaurants, hotels,
clubs and similar outlets handle
the bulk of this consumption! ia
In Markets for Fresh Water
Turtles, appearing in the April
issue of the Bureaus monthly
Fishery Market News, it is point
ed out that the demand for fresh
water turtles rarely exceeds the
present supply. However, it is
likely that a wider market for
turtles could be created if con-
sumers were more generally, fa-
miliar with the numerous meth
DDS for the preparation of turtles
for the table. 49,.
Here are few selected reci-
pes:
Snapper Stew"
4 lbs. snapper meat; );
1-3 10. minced onion;
2 tbsps flour;
IA cup lard or olive oil;
1-2 pintS water;
Wine glass of Madeira wine;
l small Glove of minced garlic;
Bay leaf, thyme, and salt to
taste.
The meat is diced into cubes
about one-inch square. The
onions are put into a pan with
lard or olive oil, and the garlic,
to cook. When they are yellow
the flour is added slowly. Then
the meat is put in. When the
surface of the meat is praised
lightly the water is added slow
ly. When the stew approaches
the boiling point the Madeira
wine and the seasoning are add
ed. Simmer one hour. r@
Fried Snapper
Put the turtle meat into salt
water overnight, take out, wipe
dry, sprinkle with flour, and fry
in plenty of grease. Fry slowly
until brown. For this old turtles
are said to be as good as young.
Turtle Outlet
Take lean turtle meat, pound
until like hamburger steak, dip
into egg, roll in meal, and fry in
hot fat.
Other recipes for turtle soup,
turtle chowder, steamed turtle,
simmered turtle. curry of turtle,
turtle rivola, turtle sausage,
stewed terrapin with cream, and
additional recipes for fried tur-
tie are available, upon request,
from the Bureau of Fisheries,
Washington, D. C..
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