FoodieGuide2019 - v3 - FINAL_SJM Feature 1 / 31 / 19 12 : 23 PM Page 6 Joe Italiano’s Maplewood’s Famous Meatballs I N G R E D I E N T S : 10 lbs . ground beef 18 eggs 3 cups fine breadcrumbs 1 / 2 cup garlic 1 cup parsley 1 tbsp . black pepper 3 tbsp . salt 3 loaves Italian bread cut into cubes 3 cups grated cheese D I R E C T I O N S : 1 . Soak Italian bread in water and then add ground beef to a large mixing bowl and season with salt , pepper , parsley , garlic and add cheese and eggs . 2 . Add bread cubes and mix well by hand 3 . Add breadcrumbs to mixture and blend 4 . Form meatballs with a portion scooper and fry in a cast iron pan H O W T O C H O O S E T H E R I G H T S E A F O O D ou don’t have to be a fishmonger to appre - squishy , ” he says . The gills are another good ciate a beautifully seared tuna steak or a indicator , says Fischer . “ The gills should be succulent lobster tail , but you should know purple or red . ” And don’t discard anything . “ The Y a thing or two about the proteins you are head , bones and fins can be used to make fish purchasing . With so many different species each stock which can be used for soups and sauces or with their own nuances in taste and flavor , frozen for later use , ” offers Stollenwerk . ? ? O T H E R R U L E S O F T H U M B seafood is vastly different from beef . So how can you tell what environment a fish was raised in ? T H E TA I L E N D O F T H E S T O RY When buying crabmeat , both chefs What should fresh seafood smell like ? Is it true Both chefs prefer wild - caught fish to farm - look for domestic crabmeat first and if that’s not available they advise looking you can tell a lot about a fish by looking into its raised , but in some instances , such as with for pasteurized crabmeat , but neither eyes ? To find out the answers to these questions salmon , there are exceptions , especially in the chef recommends buying Chinese or and more , we spoke with two seafood - centric offseason . But you still have to pay attention frozen varieties . “ Chinese crabmeat is chefs , Bill Fischer of Fischer’s Pelican in Wash - and you’ll want to determine what type of envi - handled differently and it’s mealy and will break down , ” Fischer says . ington Township and Mike Stollenwerk of Two ronment the fish was raised in . “ Check the size Fish in Haddonfield , to gain some expertise . of the tail , ” says Fischer . “ If it’s a big salmon , say When it comes to scallops , ask for The one thing to remember when buying 15 pounds , and its tail is as wide as a deck of them “ dry , ” which means they haven’t been introduced to any chemical brine fresh fish is that it should always be firm and cards , you know it grew up in a fishbowl . ” to increase shelf life . have a nice color to it , according to Fischer . “ The firmer the fresher and it should never C O L D S T O R A G E Shrimp should smell sweet and be plump with a bright , shiny colored shell . have an odor of any kind , ” Fischer says . Stol - Freezing seafood also isn’t ideal , but if you must If the shell is saggy and faded , the fish lenwerk agrees . “ Any fish that smells or tastes Stollenwerk suggests a technique that will has sat around too long . ‘ fishy ’ are not fresh . It should smell clean and ensure the best possible results and this includes It’s always best to purchase lobsters fresh like the ocean , ” says Stollenwerk . “ glazing ” the fish first . This is done by placing that are alive so there is no doubt about unwrapped fillets or steaks in the freezer until freshness . T H E W H O L E P I C T U R E frozen and then removing them and dipping in When grilling a fish , you want a fish If buying a whole fish , there are several things ice water before placing back in the freezer and with a little more fat content like a that will gauge the freshness of the seafood . repeating those steps until the fish is encased in Spanish mackerel or swordfish . Flakier Stollenwerk says you’ll want to check the eyes a thin layer of ice . You then put the seafood in a fish like snapper , bass , halibut and to make sure they are bright and clear and not freezer bag and you can store it for up to six salmon are ideal for pan searing , while sunken and cloudy , which would signify the months . “ Glazing creates a protective very delicate fish like cod , flounder and trout are best baked in the oven . fish has been sitting around too long . He also barrier and will keep your fish in recommends pressing the fish with your fin - a better form once defrosted , ” gers . “ It should spring back and not be soft and Stollenwerk says . S O U T H J E R S E Y M A G A Z I N E ? V O L U M E 1 5 I S S U E 1 1 ? S O U T H J E R S E Y M A G A Z I N E . C O M ? 4 9