Captain Jerry's Seafood Newsletter

Captain Jerry's Seafood

Phone 239.262.7337

September 21, 2010

for the week of

September 22nd ~ 28th

Fresh Northern Haddock ~ $6.99 lb.
See our Recipe for Baked Stuffed Scrod (Haddock/Cod)

Store Made Lobster Bisque ~
$8.99 pt. (Serves 2)

lobster roll ad

Did You Know...

Captain Jerry's is owned by
IncredibleFresh Seafood, a

state of the art wholesale business located on Mercantile Avenue right here in Naples. You have probably seen our trucks throughout town, delivering to our finest hotels, country clubs and restaurants.

IncredibleFresh Seafood was established in 1989 and services Southwest Florida with the most diverse product line and finest seafood available anywhere. In 2005 IncredibleFresh Seafood merged with Swan River Wholesale of Naples to better serve the area and meet the ever changing demands of southwest Florida's outstanding Chefs.

We are extremely proud to be the choice of the very best Chefs in the area and truly appreciate their confidence in us and their continued business.

To let you know who our Chef "partners" are and where you can enjoy the same quality seafood you are accustomed to as a Captain Jerry's customer, they have agreed to be introduced and share one of their favorite recipes right here in our newsletter.......

OUR CHEF OF THE WEEK

CHEF ROSS PETERSON

Chef Ross Peterson enjoys a well deserved reputation as being one of the culinary geniuses in the area. His extensive resume includes; Trilogy, Roy's in Bonita Springs, and Syrah in Bayfront.

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Recipe of the Week...

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REEL-LAX CONCH FRITTERS

Courtesy of Chef Ross Peterson

Fritters:

1 quart oil for frying
¾ cup all-purpose flour
1 egg
½ cup milk
Ground cayenne pepper to taste
Salt and Pepper to taste
Seasoned salt to taste
1 cup chopped conch meat
½ onion, chopped
½ green bell pepper, chopped
2 stalks celery, chopped
2 cloves garlic, chopped

Dipping Sauce:

2 tablespoons ketchup
2 tablespoons lime juice
1 tablespoon mayonnaise
1 tablespoon hot sauce
Salt and pepper to taste

Directions:

Heat the oil in a large pot or deep fryer to 365 degrees F.

In a bowl, mix the flour, egg and milk.

Season with cayenne pepper, seasoned salt, salt and pepper.

Mix in the conch meat, onion, bell pepper, celery and garlic.

Drop the batter by rounded tablespoons into the hot oil, and fry until golden brown. Drain on paper towels.

In a bowl, mix the ketchup, lime juice, mayonnaise, hot sauce, salt and pepper. Serve dipping sauce on the side with the fritters.

If you have a favorite seafood recipe you would like to see featured in an upcoming newsletter, please forward it to Chris.

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Around Naples...

Featured Restaurants

Alexander's Restaurant

Alice Sweetwater's

To print a copy of the homepage,

please click here Ridgway Bar & Grill

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Fish Facts...

1951 Boston Herald (MA) 19 Dec, Scrod . . refers to the cut of a fish and not to any specific fish itself. In fish pier parlance, it refers, also, to the weight of a fish. . . Any fish weighing two and a half pounds or under, is a scrod fish. The two most common scrod fish in the Boston market are haddock scrod and cod scrod, and it is haddock scrod that supports the Boston fishermen. Whether haddock or cod, scrod is that part of the fish between the body cavity and the tail filleted or split into two equal sections.

Boston Online Wicked Good Guide to Boston English describes Scrod as: A small, ambiguous piece of fish that never knows if it's cod or haddock. Some people claim that "scrod" is a young cod, while "schrod" is a young haddock, but, in fact, there's no difference-it's basically whatever's cheaper at the fish pier that day or "THE CATCH OF THE DAY".

I went searching on Cooks.com and found the following STUFFED SCROD RECIPE that sounds not only very quick and easy but also fabulous!

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