July 4th, Ceviche, and Tuna Special

 

Hey Y'all, Lots of comings and goings in the seafood world this time of year. The crawfish season ends sometime between late June and early July as the bayous dry up. If you love our boiled crawfish (and you should), you better buy it while you can. Soft shell crabs were a bust this year. The very limited availability meant very high prices - all due to labor shortages in the Chesapeake area. Salmon season update: King salmon is available on a very limited basis. Sockeye salmon runs through July and into mid-August. After that, its Coho from late August through October. The Georgia white shrimp season started a little late this year and is going along a little longer. I'm hoping that the "down time" in late July between spring whites and fall whites will be shorter than usual too.

July 4th Weekend Back in 2011, our first 4th of July in business we tried to make a flag in our case at Johns Creek. We had red tuna and white sea bass but blue fish isn't exactly blue so we froze some blue water into cubes to use for the background of the stars. They melted during the day and all our white fish were blue by noon. :/ Since then, we have foregone any attempts at red, white, and blue case decorating and just sell fish and other things to help you celebrate the holiday.    July 4th is a week from Sunday! Are you planning a small gathering? Let us help! We can do party trays, fresh shrimp, wild salmon and special order caviar. We're closing at 3pm on July 4th so get your orders in early. A Shrimp Recipe The weather has been perfect, but I guess humidity is on its way here this weekend. Consider this easy, cold dish for a cool pool/lake snack or a mid-week meal. Last Minute Ceviche Combine 1 pound cooked and peeled shrimp, coarsely chopped, 1 finely chopped red bell pepper, 4 thinly sliced scallions, 1 minced jalapeno pepper, 1/4 cup extra-virgin olive oil, 1 teaspoon lime zest plus 1/4 cup juice, 1/4 cup lemon juice, 3 tablespoons minced fresh cilantro, 1 minced garlic clove, 1/2 teaspoon sugar and 1/2 teaspoon salt in bowl. Cover and refrigerate for 10 minutes. Season with salt and pepper. Serves 6 as an appetizer. Can I See a Menu? We've been getting this question a lot on social media lately. We would love to show you a "menu" - it's on Mercato! This is a great way to see our daily inventory as it's updated every few hours. While we do have some ready to eat items, our main goal is selling you the freshest fish in Atlanta!

Special Until 07/02: WHILE SUPPLIES LAST 6 oz. Tuna portions for $8.99 each Recipes For You: Sashimi Tuna Sheet Pan Lemon Herb Tuna & Potatoes

Catch-To-Go This Week Swordfish with Baby Red Potatoes and Green Beans topped with a Creamy Lemon Sauce

Next week's Catch to Go is Catch BBQ Salmon with Country Potato Salad.

And Finally We've been referring to that proverbial "light at the end of the tunnel" so often lately as we struggle to the end of the pandemic. Next week, though, my family is skipping our way to the light at the end of the tunnel for Mr. Fish's long seafood career. The end of June marks his retirement and we are celebrating every way we can think of. Mr. Fish (aka Mike Hulsey) began his career in the seafood industry as a part-time seafood clerk at the Kroger in Snellville. Although I was in college, I held the lucrative position as an evening waitress at Denny's so, what the heck, we got married. It didn't take long for Mike to work his way up to store management at Kroger but his heart was always back in the seafood department. In 1989, when Inland Seafood came calling, he jumped at the chance to work in the field that he loved best. All these years later, he is the very best at what he does. I am so proud that the founder of Inland Seafood calls him the "conscience of Inland Seafood." That's just the kind of guy he is. He worked harder than anyone I know to provide for his family and to be an example to his children and grandchildren, and to me. I learned how to work hard and be the best from watching him. So now, goodbye Mr. Fish and hello Mike. The future awaits. Blessings, Kathleen