TopCaptain Jerry's Seafood NewsletterJuly 26, 2011

 

Specials 

Our Weekly Specials... 

Prices Effective 

 July 27th ~ August 2nd

 

Fresh Swordfish ~ $6.99 lb.

Be sure to check out this weeks recipe for Baked Swordfish 

 

Sashimi Grade Tuna ~ $7.99 lb.

 

HUGE 6 to 8 ct. Raw Peeled & Deveined Shrimp ~ $16.99 lb.

How to create your own Marinade  

 

Lobster Roll Ad

Oakes

Oakes Farm Market Specials

Oakes Farm Specials

 

Did you know...

 

 

 

STEPS IN CREATING YOUR OWN FISH MARINADE.... Please enjoy the video!!!

How to Cook Fish : Marinades for Cooking Fish
How to Cook Fish : Marinades for Cooking Fish

      

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IN THIS ISSUE
Recipe of the Week - BAKED SWORDFISH
Fish Facts -SOME FISHISTORY

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Email: Chris
Recipe Recipe of the Week

   

 Print this Recipe 

 

BAKED SWORDFISH

Serves 4 

 

Ingredients

  • 2 lb. Swordfish steaks 
  • 1 stick butter or 4 oz. margarine 
  • Juice of 1 large lemon
  • 1 small onion, thinly sliced
  • ¼ cup Worcestershire sauce
  • 1 clove garlic, chopped very fine
  • ¼ cup mayonnaise

Directions

  1. Place fish in lightly greased baking dish.
  2. In small saucepan, melt butter then add lemon juice, Worcestershire, garlic and onion. Sauté a few minutes until garlic is golden.
  3. Remove from heat and blend in mayonnaise until smooth.
  4. Spoon over fish, cover and bake at 375° for about 20 minutes or until fish flakes easily.
  5. Place fish under the broiler briefly to nicely brown.
  6.  

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FishFactsFish Facts

SOME FISHISTORY....

*One of the oldest examples of Tilapia Farming is a bas-relief found in a 4000 year old Egyptian tomb depicting tilapias held in ponds. The Nile tilapia was of such great importance to the Egyptians that it was given its own hieroglyph.

 

*Shrimp Cocktail Origins: Although people have been combining fish with spicy sauces Since ancient times, the "Shrimp Cocktail" as we know it today belongs to the late 19th-early 20th century. "Cocktail" appetizers were extremely popular during the 1920s the decade of Prohibition. In the 1920s, restaurants started to serve the shrimp in "cocktail glasses" originally meant to hold alcoholic beverages. It was a very creative way to use the stemware.  

Mifflin Company: Boston 1936

 

*New York Times, Sept. 27, 1949.....Fish-Filled "Hot Dog" to be put on the market. The American Hot Dog is going to sea. A Gloucester firm said today that a fish-filled version of the hot dog will soon be on the market. Tuna Fish will be the basic ingredient. The company lists these proposed names: Sea Dogs, Fish Dogs and Friday Franks.  

 

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*According to the cookbook "Good Cooking, New edition, 1937", the very first pigs in blankets were oysters. To prepare, wrap a thin slice of bacon around each oyster and fasten with a toothpick. Bake in a 450 oven.  

 

*Oysters Rockefeller was created in 1899 by Chef Jules Alciatore of Antoines Restaurant in New York. At that time there was a shortage of snails coming from Europe to the United States and Jules was looking for a replacement. He wanted this replacement to be local in order to avoid any difficulty in procuring the product. He chose oysters. He created a sauce with available green vegetable products, producing such a wonderful richness that he named it after one of the wealthiest men in the United States, John D. Rockefeller.

 

 

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