TopCaptain Jerry's Seafood NewsletterOctober 25, 2011
 Specials

 

Specials for the week of
October 26th ~ November 1st
OR
While Supplies Last
 
Fresh Mahi-Mahi Filets~$7.99 lb.
This weeks recipe, Nut Encrusted Mahi-Mahi
 
Large Stone Crab Claws~$16.99lb.
 Our video this week; Harvesting Stone Crabs
 
ONE MORE TIME THIS SEASON !!!!
STARTING FRIDAY, we will have 200 -Two Pound Lobsters in the store. Just as before I don't expect supplies to last more than about a day. PLEASE CALL (239.262.7337) TO RESERVE IMMEDIATELY.
 
2 POUND LOBSTERS
~$9.99 PER POUND
Also, our Fish Facts, Lobster Facts 

 

Lobster Roll Ad

 



Oakes

Oakes Farm Market Specials

 

SATURDAY ONLY!!!
OUR FAMOUS FREEZER PACK ~ $45.00

(Contains: 4 petite sirloins, 4 bacon wrapped fillets, 4 pork chops, 4 stuffed chops, 2 lb. ground chuck)

 


Oakes Farm Specials

 

 "COME SEE THE LARGEST SELECTION OF PUMPKINS IN COLLIER COUNTY!" 

Did you know...

Billy's Stone Crab - Commercial of Harvesting Stone Crabs
Billy's Stone Crab - Commercial of Harvesting Stone Crabs

 

If you haven't had the opportunity to view our new website yet...these are some of the things you will find.

*Order your seafood selection online and pick it up in the store at your convenience.  We will also be happy to ship your product to the location you choose.  

 

*Review and print seafood recipes at www.captainjerryseafood.com

 

 *www.captainjerrysseafood.com has all of our past newsletters for your review!

 

Over the last few months we have tried to make our website user friendly and appealing to all.  We hope you enjoy it, there will be changes and additions coming in the months ahead!  In addition to our newsletter, please review www.captainjerrysseafood.com on a regular basis to stay up-to-date!  

 

Questions/Comments regarding our website, or our products, can be completed using the "Contact Us" email form located on our website.

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IN THIS ISSUE
Recipe of the Week - NUT ENCRUSTED MAHI-MAHI
Fish Facts - SOME LOBSTER FACTS

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Email: Chris
Recipe Recipe of the Week

   

 Print this Recipe

 

NUT ENCRUSTED MAHI-MAHI

 

Ingredients

  • 2 Mahi-Mahi filets or snapper
    On sale this week $7.99 lb!
  • 1 1/2 cups corn flakes
  • 1 cup macadamia nuts (or pecans or walnuts)
  • 2 tablespoons chopped parsley
  • salt and pepper
  • cooking spray, for baking pan

Honey Soy Glaze

  • 1/3 cup honey
  • 1/3 cup soy sauce
  • 2 teaspoons dry mustard

Directions

  1. Preheat oven to 350°.
  2. In a food processor, pulse nuts until coarsely chopped.
  3. Add cornflakes and pulse both together until flakes are in small pieces but not broken down.
  4. Add chopped parsley, salt and white pepper to the mixture and spread on a platter.
  5. Roll the fish fillets in the cornflake breading and press it on the fish with your fingers to make it stick.
  6. Spray the baking pan, lay the fish filets in.
  7. Bake for 10 minutes.
  8. The fish should still be moist and delicate- not overcooked or dry.
  9. While the fish is baking, mix the honey, soy sauce, and dry mustard until thoroughly integrated.
  10. Place the mahi mahi on a dinner plate.
  11. Pour a little honey soy glaze over the fish and drizzle a little around it on the plate.
  12. Back to the Top 

FishFactsFish Facts

SOME LOBSTER FACTS

Millions of people worldwide adore the savory sweet taste of a freshly prepared lobster, but fascination is not just with the lobster as food, it also involves the creature itself.

 

We picture any creature that lives in the ocean as like a fish - swimming happily through the water. A lobster does not generally swim through the water instead it crawls on the surface of the ocean floor at a slow pace. However, when it is frightened it escapes by swimming backwards at speeds of around 11 MPH. Fortunately for the lobsters, most predators aren't that speedy.

 

Unlike the famous LOGO for "Red Lobster" restaurants, not all lobsters have claws and are certainly not always red. They are in fact almost all other colors except red while alive. The high heat of cooking causes the chemical reaction that result in the red color. As to claws, only the Northern Atlantic (American Lobster or Maine Lobster) have those big mean-looking claws. One clawless variety that we are familiar with locally is known as the Florida or Rock Lobster. These spiny critters live in warm-water areas like the Pacific Ocean, Southern Atlantic, Gulf of Mexico and the Caribbean Sea.

 

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Another interesting lobster fact is like starfish and other primitive nervous system creatures if a lobster loses a claw, leg or antennae, it can actually re-grow the missing part, as good as new. It can even escape from a predator by intentionally dropping a body part only to regenerate it later. This loss and re-growth occurs with no apparent pain or difficulty involved. Another interesting fact is that like humans, who have a dominant hand, lobsters have a handedness too. The larger claw of the two, called the crusher claw can either be on the right or left side depending on the lobster.

 

Of all the types of lobster in the world, the largest is the claw wielding American Lobster or what is commonly known as the Maine lobster. While most lobsters that we are familiar with are between one and three pounds, the largest lobster ever caught in Maine measured 36 in. from nose to tail. The largest ever caught weighed just over 44 pounds; it was caught in 1977, off Nova Scotia and had a total length of 3.5 feet and is believed to have lived over 200 years.

 

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