The Shrimp Dock

Taste the difference fresh makes!

Archive for the ‘Uncategorized’ Category

COVID-19 Update

Friday, July 24th, 2020 | Uncategorized | No Comments

Given the Knox County health recommendations, and general care as a local business, we are taking extra precautions to ensure safety. As a fresh fish market, we’re used to washing our hands and sanitizing work stations. But we are going one step further. All employees will be masked, we ask customers do the same.

We have been very proud to keep all of our team employed, at regular business hours, during this pandemic. Our team is more than happy to deliver any order curbside or make life safe and easy on you.

Tags: , , , , ,

Live Crawfish

Thursday, May 14th, 2020 | Uncategorized | No Comments

Live Crawfish is back in 2020 and will run through July in Knoxville.

Live MAINE Lobsters for New Year’s Eve

Wednesday, December 27th, 2017 | Uncategorized | No Comments


Call ahead to reserve live Maine lobsters in Alcoa, Bearden and Farragut.

As is yearly tradition, the Shrimp Dock is offering live Maine lobsters, shipped directly from Kennebunkport, Maine to Knoxville! These lobsters range in size from 1.5 to 2.3 pounds.

Lobsters are one of the sea’s great delicacies. They are also easy to prepare. For these size lobsters, we suggest boiling a pot of water with liquid boil spice sold at the Dock and boiling them for 10 minutes. It’s that simple!

From there, melt some butter, crack open and enjoy. Some prefer the claw meat, some prefer the tail… But they’re both delicious when they’re this fresh!

Happy Anniversary, Farragut Dock!

Tuesday, April 26th, 2011 | Uncategorized | No Comments

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...


Happy About Halibut!

Thursday, April 7th, 2011 | Uncategorized | No Comments

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.

Mad about Mahi!

Wednesday, March 23rd, 2011 | Uncategorized | No Comments

We are mad about mahi-mahi this week! Also known as dolphin fish, mahi-mahi is Hawaiian for “very strong”! It is a great fish to grill, broil, bake or steam. The taste resembles other whitefish, such as flounder and tilapia. As always, we have recipes to share so come one in and see us soon…

All Hail to Haddock!

Thursday, March 17th, 2011 | Uncategorized | No Comments

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.


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.

Feature Fish: Golden Tilefish

Tuesday, March 8th, 2011 | Uncategorized | No Comments

Golden Tilefish


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.

Amberjack Week at the Dock!

Monday, February 28th, 2011 | Uncategorized | No Comments

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.


The Feast of the Seven Fishes

Monday, December 13th, 2010 | Uncategorized | No Comments

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 – Farragut

11124 Kingston Pike, #111

Knoxville, TN 37934

The Shrimp Dock – Bearden

5210 Kingston Pike

Knoxville, TN 37919

The Shrimp Dock – Alcoa

321 S. Calderwood St.

Alcoa, TN 37701

865.777.3625 Farragut

865.558.1237 Bearden

865.233.7447 Alcoa

© 2020 The Shrimp Dock. All Rights Reserved.