Third Anniversary for Farragut Shrimp Dock. Hard to believe that The Shrimp Dock in Farragut is celebrating its third anniversary this week! Owned by Farragut residents and managed by the team of Captain Allen Shields and First Mate Jeff Shields, both of whom have been with the store since day one, the Farragut Shrimp Dock has grown steadily since the doors first opened. Captain Allen has been excited about that growth and recently commented, "People have come to know The Dock as part of the community, and they love the freshness of our product!" The Shrimp Dock Crew is proud to offer shrimp and salmon specials during the week-long anniversary celebration as well as 2/$12.99 Shrimp Po' Boys this weekend. Come on in and say hello...

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

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 juice
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.

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.

AMBERJACK ATTRIBUTES
Firm texture, white meat with mild flavor. Extra lean fish.

SUBSTITUTE SPECIES
Mahi-Mahi, Mullet, Tilefish, Grouper, Shark.

And here you thought that we were only about fish and seafood!  Don’t forget your oysters for the dressing…

Free-Range Turkeys

• Fresh Whole Turkeys
• Grown on Free-Range Farms
• Wholesome Grain Fed
• No artificial ingredients, no preservatives
• USDA Grade A, hand selected for quality

Alligator Tail Meat $10.99/lb.       Alligator Sausage $6.99/lb.       Gator Gumbo $9.99/quart

And we have a great recipe for beer batter gator marinade, easy to cook, and less than one minute to prepare!

GO VOLS!