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| Recipe of the Week |
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ASIAN GRILLED TUNA With Wasabi Mayonnaise
Serves: 4
Ingredients
- 2 pounds tuna steaks, approx. 1 inch thick
- 2 tablespoons packed brown sugar
- 2 teaspoons grated ginger root
- 2 cloves garlic, finely chopped
- 2 teaspoons sesame seed, toasted if desired
Wasabi Mayonnaise
- 1/2 cup mayonnaise or salad dressing
- 1 teaspoon wasabi powder or prepared horseradish.
Directions
- In small bowl, mix mayonnaise ingredients. Cover and refrigerate until serving.
- If tuna steaks are large, cut into serving pieces. In shallow glass dish or resealable plastic bag, mix vegetable oil, soy sauce, brown sugar, sesame oil, ginger root and garlic. Add tuna, turn to coat with marinade. Cover dish or seal bag and marinate for at least 2 hours but no longer than 4 hours.
- Heat coals or gas grill for direct heat. Remove tuna from marinade; reserve marinade. Cover and grill tuna to desired doneness. Sashimi tuna can be served lightly seared to well-done depending on individual taste. Brush 2 to 3 times with marinade, turning only once. Remove from heat and sprinkle tuna with sesame seeds. Serve with Wasabi mayonnaise.
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| Fish Facts |
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OUR AMERICAN LOBSTER
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The species that we call "Maine Lobster" is in fact really the American Lobster or Homerus americanus. While many lobsters are harvested by an inshore fishery along the northeastern seaboard, the majority of lobsters that we enjoy are caught off shore, in an area of the north Atlantic called Georges Bank.
There is a new, fascinating, must see program on the Discovery channel showing the Georges's Bank lobster fishery, (including the harvesting of Jonah Crabs that we now offer at the store) called LOBSTER WARS. Click here for program schedule: http://dsc.discovery.com/tv/lobster-wars/lobster-wars.html
SUMMER SOFT SHELLS
Lobsters grow by molting, or by shedding their shells each year. This process begins in late spring or early summer and continues through the summer months while the ocean waters are warm.
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Once a lobster molts it remains soft and fragile until its shell hardens. While this process takes place they are known as soft shell lobsters and are sometimes called "shedders". Soft shells are tender, sweet and delicious and represent about 90% of the catch during the summer months.
Soft shells contain less meat than a hard shell lobster of the same size, because their body has not yet grown into its new shell. The good news is that live lobster is always sold by the pound and since the new shell is lighter than the old hard shell and carries the same amount of meat as before shedding, the dollar value is just as good if not better for the "shedders".
Lobsters are an incredibly healthy, low cholesterol food, which has fewer calories and saturated fats than both skinless chicken or turkey. Enjoy!
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Created by E-Xplosions LLC, Fort Myers, FL
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X-Large (5 to 6 oz.) 
