surrounding Bermuda.

Therefore it is only natural that locals have an intense love affair with seafood.

Summer is an ideal time to indulge in seafood food recipes which tend to be much lighter fare than meat-based dishes.

Here are a few recipes to help you enjoy the delicious flavour of local fish: TUNA NOODLE CASSEROLE 1 medium onion, chopped 1 tablespoon butter or margarine 1 can (10 ounces) cream of mushroom soup 1 cup milk 1 cup shredded Cheddar cheese 1 can tuna (7 ounces) drained 1 cup cooked noodles 1 cup drained cooked peas COOK onion in butter until golden brown; combine with soup, milk, tuna, noodles and peas. Pour into a 1 quart casserole; top with cheese. Bake uncovered in a moderate oven (375 degrees), about 25 minute or until hot and bubbling.

SALMON EGG CASSEROLE 1 cup butter 1 cup thinly sliced celery 1 teaspoon basil 1 teaspoon salt 1 1 cups milk 1 15 1 ounces can salmon, drained and flaked 6 hard-cooked eggs, sliced 1 cup chopped onion 1 cup flour 1 teaspoon thyme 1 teaspoon pepper 2 cups freshly cooked rice MELT butter in saucepan. Add onion and celery and saute for ten minutes. Stir in flour, basil, thyme, salt and pepper. Heat until bubbly.

Remove from heat and gradually stir in milk. Return to heat and stir until sauce is smooth and thickened. Arrange rice in the bottom of a well-greased baking dish. Cover with egg slices. Distribute salmon over the surface, covering the eggs completely. Pour sauce over the top.

Bake in a pre-heated 350 degree oven about half and hour. 6 servings.

STUFFED BERMUDA FISH 1 6-8 pound hog fish 1 lemon 1 cup white wine 1 cup melted butter 1 teaspoon basil 1 teaspoon parsley Stuffing 2 cups bread crumbs 1 cup chopped onions 1 cup chopped celery 1 cup chopped green peppers 1 cup chopped mushrooms 1 cup butter STUFFING: Melt butter and saute vegetables until tender. Add bread crumbs and add enough water to bind. Wash fish and pat dry. Rub fish inside and out with salt, pepper and lemon. Fill with stuffing and sew together.

Melt the butter, then add wine and seasonings. Place fish in a shallow baking pan and cover with wine sauce. Bake at 350 degrees for 40 to 45 minutes. Slide on platter and garnish with broiled tomatoes, lemon slices and parsley. Serves 6 to 8.

Recipes from The Continental Society of Bermuda Cookbook.

JAMBALAYA 1 pound shelled shrimp 1 pound cooked ham, cubed (optional) 1 medium onion, diced 1 clove garlic, mined 1 (13 3 ounces) can chicken broth 1 teaspoon salt 1 teaspoon thyme leaves 1 teaspoon sweet basil 5 bacon slices 1 1 cups regular long grain rice 1 medium green pepper, diced 1 (16 ounce) can tomatoes 1 bay leaf Hot pepper sauce to taste IN a large skillet over medium heat, fry bacon until crisp. Drain; crumble and set aside.

In same skillet over medium heat in remaining bacon drippings, cook rice, onion, green pepper, and garlic until rice is lightly browned. Stir in tomatoes (undrained), chicken broth, bay leaf, salt, thyme leaves, and basil.

Cover and simmer 15 minutes.

Stir in shrimp, ham and pepper sauce. Cook (covered) 15 to 20 minutes, until rice is tender, stirring occasionally. Spoon onto platter. Sprinkle with bacon. Serves 6.

BERMUDA HASHED SHARK 1 puppy shark or dogfish (with white liver only) Salt to taste 6 bird peppers, minced REMOVE head and fins. Separate shark from liver (reserve liver for later use).

Cut shark with saw or heavy knife; put in large pot and cover with water and salt. Boil about 20 minutes, or until tender. Place in a colander with running cold water until cool enough to handle.

Cut liver into small cubes; place in heavy frying pan. Cook until all the oil is extracted and liver bits look like dried crisp bacon. Remove and discard bits. Remove oil, but reserve.

Remove skin and backbone from cooled meat and discard. Flake the shark meat until it looks like canned tuna. Squeeze dry. Put back in pot; steam over medium heat, stirring. Add 1 cup of oil and 6 bird peppers that have been minced in a blender. Salt to taste.

This will render 6 to 8 cups hashed shark, which can be refrigerated. To use as hors d'oeuvres or cocktail snacks, mix in mayonnaise and spread on crackers.

Note: Any unused shark oil may be strained and placed in small glass bottle with stopper, and used as a Bermudian barometer. Any cloudiness in the oil indicate the approach of bad weather.

BAKED RED SNAPPER 3 or 4 pounds dressed snapper 3 cup celery, chopped 1 cup butter or oil 1 cup sour cream 2 tablespoons grated lemon rind 1 teaspoon salt 2 tablespoons butter, melted 1 cup onion, chopped 1 quart dry bread cubes 1 cup sliced peeled lemon 1 teaspoon paprika PREPARE stuffing by cooking onion and celery in 2 tablespoons of butter until tender; mix with remaining butter and bread cubes.

Stuff the snapper. Place fish on aluminium foil in a baking pan. Spoon sour cream over fish; arrange lemon on top. Sprinkle with lemon rind, paprika, and salt.

Seal foil; bake at 350 degrees for 40 to 60 minutes.

SCALLOPS ITALIANO 1 cup milk 1 cup white wine 3 stick butter 1 pound scallops Fresh lemon juice 2 to 3 strips bacon Pinch of salt and pepper Pinch of oregano PLACE first 4 ingredients in a Pyrex baking dish, 9 x 13 inches. Heat in oven until butter melts and all ingredients are warm.

Add scallops to dish with a pinch of salt and pepper. Lay 2 or 3 strips of bacon on top of scallops; add a pinch or oregano.

Bake in a 350 degrees oven until scallops have completely cooked.

Recipes from International Cooking in Bermuda.