 Captain Jerry's Seafood Newsletter | November 23, 2010
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 We know where your fish comes from........
Captain Jerry's Seafood is the retail division of Seafood Dynamics which operates as a full line fish wholesaler, importer and restaurant foodservice operation. We buy product from the west coast, the Gulf of Mexico and Central and South America and ship our product to some of the largest fish houses in the country from Boston to Miami and as far west as Dallas and Chicago. Captain Jerry's fish has been in the movies, on TV and even served at the White House.
Over the years, we have gone to great lengths to maintain a level of quality and food safety that has helped to grow the "Captain Jerry's legend". Our warehouses have always been 100% refrigerated to maintain our quality and raised 4 feet off the ground to insure against rain water flooding and pest infestation.
Now, Seafood Dynamics has done it again. We are proud to announce that we now operate the only seafood facility in Florida with an ozone generated water supply. With ozone treated water we can offer our customers the freshest and safest seafood available. The benefits of ozone also include, water purification and facility cleaning without harmful chemicals. Ozone is even now being studied in cancer research. This is a level of commitment to excellence that is unparalleled anywhere in the state.
It's easy to hang a sign and call yourself a seafood market, but in this information age, the public is very discerning and well informed, that's why we are proud to say.....we are Captain Jerry's and we know where your fish comes from.....
From all of us at Captain Jerry's Seafood, we hope you have a wonderful Thanksgiving holiday.
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Thank you for your support,
Captain Jerry's Seafood
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| Contact Us | | We will be located at Wynn's Family Market through Sunday, November 28th! And, will re-open at our new location (Oakes Farm) on or before December 1st.
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| Recipe of the Week |
Print this Recipe
Easy Shrimp Scampi
Courtesy of customer Debra Dodge
Makes 2 Servings
Ingredients
3/4 pound large raw shrimp, shelled and deveined
6 tablespoons butter
1 tablespoon green onion, minced
1 tablespoon olive oil
5 cloves garlic, minced
2 teaspoons lemon juice
1/4 teaspoon salt
2 tablespoons parsley, minced
1/4 teaspoon lemon zest
Black pepper to taste
Directions1. Pat shrimp dry with paper towels; set aside. 2. Melt butter in a wide frying pan over medium heat. Stir in green onion, olive oil, garlic, lemon juice, and salt; cook until bubbly. 3. Add shrimp to pan and cook, stirring occasionally, until shrimp turn pink (5 to 6 minutes). 4. Stir in parsley, lemon zest and pepper to taste. Back to the top
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| Fish Facts |
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THE CHEEKY GROUPER
In medieval times, gold-laden merchants along the trade routes dressed in cheap, ratty clothes so that bandits wouldn't discover them. Unfortunately for the merchants, the bandits studied the dining etiquette of the travelers as they tucked into communal meals in the inns. When fish was placed on the groaning board or buffet table, the ignorant peasants reached greedily, grabbing randomly at the sides of the fish. The rich merchants went straight for the cheeks, plucking them out and popping them into their mouths. The next day, the bandits knew which pockets to rob.
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CHEEKS? FISH HAVE CHEEKS?
The Cheeks, just as they sound, are the pockets of flesh right below the eyes. Cheeks are considered a delicacy and gourmets worldwide have always considered the cheeks to be the best part of the fish. Since introducing grouper cheeks here at Captain Jerry's we have seen a growing demand as our customers try them because of cost and return for more because of taste.
Cutting cheeks from a fish is labor intensive in the extreme. One 10-pound fish will produce 4 pounds of filets, 6 pounds of head, tail, bone and skin "waste." and 2 ounces of cheeks, about 1 ounce apiece. It's all a matter of scale. You need a big fish head, because there isn't much cheek. Depending on the fish, cheeks can be anywhere from the size of a nickel up to 2 to 4 inches in diameter.
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