Hope you had a wonderful Thanksgiving and are now enjoying lots of fresh fish this week as a way to compensate for all the mashed potatoes and pumpkin pie you ate last week.
Fin Mail
Catch customers have been on the road again! Here's a picture of a French fish market - taken by Adam Feinberg while he and his wife, Faith, were traveling in Paris. This fish shop is on a famous street known as the Rue Claire which also has bakeries, cheese shops and a cafe on every corner.
Thanks, Adam, for sending me your pictures. Now I know what a poissonnerie looks like!
And this from Hank Shea:
Something New-- Salmon Quinoa Cakes!
These 4-ounce cakes are made with wild-caught keta and sockeye salmon and instead of breadcrumb binder, these are held together with healthy quinoa! Full of the flavors of kale, red peppers and roasted corn, these are easy to prepare. Just saute in butter or oil for 3 minutes on each side or bake at 350 degrees for 10-15 minutes. Try them on top of salads or as a sandwich or wrap.
Party Trays!!
This is a party tray we created for a Thanksgiving gathering this year. It's made with beautifully seasoned domestic shrimp (not Asian tiger shrimp), fresh Maine lobster meat, snow crab claws, hickory roasted salmon and hackleback caviar over chopped egg and creme fraiche. Can you imagine something like this on the table at your next holiday feast?
We have lots of other ideas for party trays. Give us a call and let's talk about the best one for your holiday gathering.
Have You Tasted Our Tuna Salad?
Why is our tuna salad the very best? Canned tuna is made from all kinds of tuna - "chunk light" tuna can be yellowfin, bigeye or skipjack. Canned "solid white" tuna is albacore. The big difference between my tuna salad and canned tuna is that we make it from our prime cut yellowfin tuna meat. Typical canned tuna is made from cuts of fish that include the bloodline and most of the rest of the fish, sometimes including ground-up bone. By the way, this is the reason canned tuna has a higher concentration of mercury. Mercury levels are higher in the bloodline of the fish because that's the filtering part of the fish (like the liver in mammals).
Think of it this way, comparing our tuna to most canned tuna is like comparing filet mignon to hotdogs.
Sing to the music of the Oscar Mayer weiner song...
Oh I am glad I'm not a Gold Kist Tuna.
That is what I'd never want to be
Cause if I were a Gold Kist tuna
No one would be in love with me.
(like they are with Kathleen's Catch tuna salad)
Catch to Go
Long day at work? How does a gourmet meal requiring little-to-no effort sound? Our Catch To Go meals are perfect for those days when you don't have time to plan a meal or just plain don't want to. All you have to do is preheat the oven, open a bottle of wine, transfer the prepared meal from the foil container to your own dinner plate (or not if you don't want any dirty dishes), and enjoy! Fast, easy and delicious. This week's selections are:
Honey Jalapeno Salmon over Black Bean and Corn Salad (one of our best sellers)and
Swordfish Skewers Over Rice Medley (exceptionally delicious)
This Week's Special
Starting today we will have 6 oz. Mahi portions on special for $7.99. Try brushing the mahi with olive oil, rubbing our blackened seasoning on it, and baking it at 450 degrees for 10 minutes per inch of thickness. The high temperature will make the outside of the fillets crispy without burning it. Serve the fish over warm corn tortillas with chopped onion and fresh cilantro. You can thank us later.
In the Discount Freezer
As most of you already know, the fish in our display cases have (with a few exceptions) never been frozen. This allows us to vacuum seal and freeze the fish that doesn't sell after a few days, and mark it down 20%. If you love to stock your freezer at home with our frozen fish, but hate to dig through the mess that was our discount freezer, you are in luck! Thanks to two of our wonderful customers/closest friends, Janice Howard and Celeste Gravois, we have a new freezer! It is much easier to sort through, so stop by a pick up some frozen fish today.
We have:
Verlasso salmon, red grouper, arctic char, amberjack, monkfish, wahoo, wreckfish, pollack, cod, haddock, hake, flounder, opah, bronzino, tilefish, triggerfish, tuna, swordfish, rainbow trout, corvina, red snapper, catfish, cobia, rockfish, kampachi, black bass, barramundi, mahi, striped bass and Buy 1 Get 1 Free bags of smelts.
And Finally
Think of this as a public service announcement.
I use the fact that I am a very busy person to excuse myself for every absentminded thing I do. Especially at Christmas.
Every year I do my best to fill the stockings on the mantle with unusual things. Last year I had a great idea! Fireworks for New Year's Eve celebrations and cute little chocolates filled the stockings. I was pleased. It was going to be a nice surprise.
It was a cozy Christmas morning as we gathered in front of the fire to open the gifts. I just love the look on everyone's face as they open presents I have lovingly picked out especially for them. I just love the look on their faces as they take down their stockings to remove the clever little gifts I put inside. I just love the look on their face as they stare... with horror!!!???!!! into their stockings and remove very hot (soon to be ignited) fireworks and melted chocolate.
Oops.
Be safe this holiday season.
Blessings,
Kathleen
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