| Captain Jerry's Seafood Newsletter | October 12, 2010
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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.
Sincerely, Captain Jerry's Seafood
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
JOHN MARTUNAS
BERT'S SEAFOOD AND CHOWDER HOUSE
Chef John Martunas is the executive chef and owner of Bert's Seafood and Chowder House. Chef John's credentials include Chef du Jour for the Naples Philharmonic and the Executive Chef for Dinners by Design Catering Co. in Naples. He also served as the Chef du Jour for some of the areas finer restaurants including Vergina on Fifth Ave, Plantation Club at the Dunes, Tre Amici Bistro and Flemming's Steak House. He and his wife Joanne also own J & J Catering,
(239 777-2599) an exclusive caterer here in the Naples area.
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| Contact Us |
141 Tamiami Trail North
Naples, FL 34102
PH: 239.262.7337
Email: Chris
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Thank you for your support,
Captain Jerry's Seafood
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| Recipe of the Week | PAN SEARED GROUPER FILET
Courtesy of Chef John Martunas
Ingredients:
- Grouper filets
- 2 oz. Canola oil
- 1 minced shallot
- 1 minced garlic clove
- 2 oz. Chardonnay wine
- Juice of ˝ lemon
- Tablespoon chopped fresh parsley
- Teaspoon basil
- Sprig of thyme
- 1 oz. pat butter
Directions:
Lightly dust grouper filet with flour and pan sear in 1 oz. of canola oil for 2 minutes on each side. Finish cooking in a 350° oven for 5 minutes.
In a separate sauce pan add 1oz. of canola oil and sauté minced shallot and minced garlic clove.
Deglaze the searing pan with 2 oz. of chardonnay wine and add parsley, garlic, sprig of thyme, lemon juice and butter. Saute lightly and spoon over grouper filet.
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| Fish Facts |
CELEBRATE THE STONE CRAB!
Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida. Adult stone crabs are easily recognized by their oval body and two large claws. The adult body of the stone crab is dark brownish red, more or less mottled and spotted with dusky gray. An interesting feature about the stone crab is the mark on the inside of the large claw that resembles a thumb print.
Stone crabs inhabit bays and estuaries where they hide under rocks and shell fragments. When fully grown they move into shoals just below the low tide mark and dig oblique burrows 12 to 20 inches deep. Stone crabs are found along the Atlantic and Gulf Coasts but are commercially harvested almost entirely in Florida. Stone crabs differ from blue crabs in that only the oversized claws are harvested. This highly nutritious meat is considered a delicacy and is usually boiled and served in the shell with a sauce. The meat resembles lobster in appearance and flavor. 
Stone crabs are captured commercially with traps which are re-baited every other day. Florida law forbids the taking of whole stone crabs. Fishermen are allowed to take claws at least 2 3/4 inches long and are required to return stone crabs safely to the water. The stone crab can regenerate its claws three to four times.
Stone crab season opens October 15 each year and runs through May 15.
The majority of Florida stone crab claws are commercially harvested off
the southern tip of Florida's peninsula from Sarasota to Fort
Lauderdale. Stone crabs are harvested for their mouth watering claws and
only the claws of the stone crab are removed. The stone crab is then
returned to the water where it will regenerate new claws within 18
months. In 2004, nearly 3 million pounds of stone crab claws, with a
dockside value of more than $26 million, were harvested in Florida
waters.
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Stone crab claws are cooked immediately after harvest, and sold either fresh cooked or frozen. Fresh cooked can be eaten within three to four days if packed in ice or stored in the coldest part of a refrigerator. Be sure to freeze only claws that are completely intact and free from cracks in the shell. The thick shell will protect the meat for up to six months in a home freezer. Thaw the claws in the refrigerator, allowing 12 to 18 hours for them to thaw completely. The quality will be compromised if they are thawed under running water or at room temperature.
The sweet-tasting meat of Florida stone crab claws is delicious unseasoned, with melted butter or your favorite sauce. To crack the shell, use a crab cracker, a tool you can purchase at your local kitchen supply or department store, or the back of a heavy spoon. Remove the cracked shell pieces, leaving the meat attached to the moveable pincer. Don't forget there is plenty of delicious meat in the knuckle of the claw. The meat can also be picked from the claws and used as an ingredient in other recipes. Approximately 2.5 pounds of cooked stone crab claws yield 1 pound of meat. Stone crab meat is firm in texture, sweet, low in fat and extra lean.
NUTRITION
Nutritional values for approximately 4 ounces (114 grams) of raw, edible portions
· Calories 60
· Calories From Fat 0
· Total Fat 0 g
· Saturated Fat 0 g
· Cholesterol 45 mg
· Sodium 300 mg
· Total Carbohydrates 0 g
· Protein 15 g
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Florida Department of Agriculture and Consumer Services www.fl-seafood.com
Back to the top |
 Happenings... | |
Stone Crab Season opens, October 15th!!!
We will have claws in the store on October 16th!!! |
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