Tuesday, April 26th, 2011 | Uncategorized | No Comments
Fresh sea scallops smell like nothing else….briny, like the ocean, and sweet—all at the same time! We carry only dry pack scallops, which means that there are no chemicals or water added. You are only getting the real thing here! From bays (40 to 60 pieces per pound) to the huge ones, divers (under 10 pieces per pound), we have them all. And talk about easy to cook…..scallops can be seared, grilled, baked, stir fried, and steamed. My personal favorite is seared in browned butter with an Alfredo sauce over fettuccine but you should try several different recipes. Scallops are available year round and ours are harvested out of the North Atlantic Ocean.
This qualifies in the “did you know?” category: Halibut are the largest of flat fish, as this guy to the left can attest! AND, though they are born with eyes on either side of their head, the “bottom” eye migrates to the top at six months! Their topside is dark, almost black, and their underside turns white so that they can be camouflaged. They also start out swimming like a salmon and then become flounder-like. Talk about confused!!! Halibut feed on almost any animal they can fit into their mouths. (This fisherman should beware…) They are often broiled, deep-fried or grilled while fresh. The meat has a clean taste, requires little seasoning, and is noted for its dense and firm texture. Halibut are just now coming into season, so grab some soon!
Dijon Crusted Halibut Recipe
1/4 cup mayonnaise
1 tablespoon prepared Dijon-style
1 tablespoon prepared horseradish
1 tablespoon fresh lemon juice
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
4 (4 ounce) fillets halibut
1 tablespoon margarine, melted
1/4 cup dry bread crumbs
1 tablespoon grated Parmesan cheese
|1.||Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.|
|2.||In a small bowl, mix together mayonnaise, mustard, horseradish, and lemon juice. Stir in 1/4 cup bread crumbs and 1 tablespoon Parmesan cheese. Arrange fish fillets on the prepared baking sheet. Spread bread crumb mixture evenly over fish.|
|3.||In a small bowl, mix together melted margarine, 1/4 cup bread crumbs, and 1 tablespoon Parmesan cheese. Sprinkle over the coated halibut.|
|4.||Bake for 15 to 18 minutes, or until fish flakes easily with a fork.|
Haddock is a marine fish found on both sides of the North Atlantic. Haddock is a popular food fish and is widely fished commercially year-round. Some of the methods used are Danish seine nets, trawlers, long lines and fishing nets.
Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. Freshness of a haddock fillet can be determined by how well it holds together, as a fresh one will be firm; also, fillets should be translucent, while older fillets turn a chalky hue. Young, fresh haddock and cod fillets are often sold as scrod; this refers to the size of the fish. Haddock is the predominant fish of choice in Scotland in a fish supper. It is also the main ingredient of Norwegian fishballs.
Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.
GRILLED LEMON PEPPER HADDOCK
1/2 c. milk
1 c. bread crumbs
Lemon pepper seasoning salt
1 tbsp. butter
1 lb. haddock fillet
Dip fillet in milk, then bread crumbs. Place on sheet of aluminum foil (enough to make a tent around fillet). Sprinkle with fresh lemon juice. Sprinkle heavy with lemon-pepper and seasoning salt. Dot with butter. Fold up tin foil to make a tent and poke holes in the side for vents. Place on grill and cook about 10 minutes or until fish flakes when tested with a fork.
The golden tilefish is blue-green and iridescent on the back, with numerous spots of bright yellow and gold. The belly is white and the head is rosy, with blue under the eyes. Tilefish inhabit the outer continental shelf and upper continental slope along the entire east coast of the United States and the Gulf of Mexico south to Venezuela. They are found in waters from 250-1,500 feet deep, where bottom temperatures range from 49° to 58° F. Individuals live in cone-shaped burrows, and concentrate in small groups or pods. Tilefish feed during the day on the bottom on crustaceans, clams, snails, worms, anemones and sea cucumbers. They can reach lengths of 38 inches, although growth is slow. Golden Tilefish are wild caught. Monterey Bay Aquarium rates this fish as a good alternative. Golden Tilefish have firm, white meat with mild flavor. They are an extra lean fish. Substitutes are amberjack, tilapia, grouper, shark, snapper.
How to Cook:
Poaching, steaming, baking, broiling, sautéing, microwaving are excellent low-fat cooking methods, if you do not add high fat ingredients. Marinate in your favorite salad dressing prior to cooking. Broil, bake, steam or microwave, then cube and add to pasta or salad greens for a delicious salad. Broil or grill with lime-butter and seasoned salt. Oil the grill to prevent fish from sticking. Bake whole fish with a crab or shrimp stuffing. Add leftover fish in broken pieces to salads, soups or sauces.
This week we are featuring amberjack in both stores. First, a little education:
Amberjacks are found throughout Florida around natural or man-made reefs, rock outcrops and wrecks. They are a colorful fish with lavender and golden tints and an amber band from the eye to the tail. The back is blue or olive green and the side and belly are silvery-white. Occasionally amberjacks have an amber, even pinkish, cast to the body. Amberjacks are voracious predators that forage over reefs and wrecks in small groups and can weigh more than 150 pounds, but the smaller amberjacks, weighing 15 pounds or less, are considered the best to eat. They are caught by commercial fishermen using longlines.
Firm texture, white meat with mild flavor. Extra lean fish.
Mahi-Mahi, Mullet, Tilefish, Grouper, Shark.
Central to many Christmas Eve celebrations is the American-Italian tradition of the Feast of the Seven Fishes. While there are differing thoughts as to why seven dishes or types of fish, the over-riding theme is always seafood, as meat would not be eaten on the eve of the birth of Christ. The most famous dish is baccala (salted cod), but there are various combinations that include anchovies, sardines, smelts, eels, squid, octopus, shrimp, mussels, clams, conch, and lobster. We at the Dock enjoy listening to the families that come in, often with an out of town relative, to purchase all of the ingredients for their own family’s special meal traditions for this night. Dishes that have been passed down from one generation to the next are discussed and evaluated, sometimes even debated, while new memories are made as the younger children hear all about the preparations for this important annual event! Start making your list for shopping with us…soon the eating will begin!
The Shrimp Dock is currently taking orders for Ashley Farms Free-Range Turkeys for Thanksgiving. This is our third year of being able to offer these turkeys to the Knoxville market and each year they gain in popularity! We are taking orders in both the Farragut Shrimp Dock and the Bearden Shrimp Dock through Saturday, November 20th. There are two sizes available, 10-14 pounds and 16-24 pounds, and they are $3.99 per pound.
And here you thought that we were only about fish and seafood! Don’t forget your oysters for the dressing…
We are READY for the Gators at the Dock! All this week is Gator week in preparation for the big game on Saturday. To help you plan your pre-game event, we have the following specials:
Alligator Tail Meat Alligator Sausage Gator Gumbo
And we have a great recipe for beer batter gator marinade, easy to cook, and less than one minute to prepare!
11124 Kingston Pike, #111
Knoxville, TN 37934
5210 Kingston Pike
Knoxville, TN 37919
321 S. Calderwood St.
Alcoa, TN 37701
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