TopCaptain Jerry's Seafood Newsletter
 PH:  239.262.7337 
December 20, 2011
 

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Specials1Specials for the week of
December 21st ~ December 27th

*All specials are for the week listed or While Supplies Last
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All Day Christmas Day

With gratefulness for your friendship and loyalty this year, we thank you and wish you and your loved ones a joyful holiday season. 
 
As you know, we will gladly steam your lobsters at no charge, however, the Christmas holiday puts a huge demand on this service and it will be necessary to schedule the steaming times as first come first served. If you would like your lobsters steamed and kept hot call us as soon as possible so we can get you on the list. Thanks, Chris
   
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Live Maine Lobsters
ALL SIZES $9.99 lb. 
(Please call by Wednesday to order sizes over 2 1/2 lbs.)
 

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Fresh Atlantic Farm Raised Salmon ~ $6.99 lb. 

Recipe of the week, 

A REGAL CHRISTMAS SALMON WITH CRANBERRY AND ALMOND CRUST

 

 

  
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Bay Side coupon WE HAVE MORE PINTS OF OYSTERS COMING IN THIS WEEK, PLEASE CALL ASAP TO RESERVE......
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Decadent Oyster Stew
Ingredients
  • 1/2 cup butter
  • 1 cup minced celery
  • 3 tablespoons minced shallots
  • 1 quart half-and-half cream
  • 24 ounces fresh shucked oysters, undrained
  • salt and ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste

Directions 

  1. Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender.
  2. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; serve immediately.
Captain Jerry's Seafood
www.captainjerrysseafood.com
If you find yourself running out of time with too much to do this holiday season, consider ordering your seafood with our online/in-store pick-up option.  Your items will be ready for you when the time is convenient and you can pay in the store or with a credit card when your order online.

 

 

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IN THIS ISSUE
Recipe of the Week - A REGAL Christmas Salmon with Cranberry and Almond Crust
Fish Facts - .ATLANTIC SALMON-AQUACULTURE KINGS

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 PH: 239.262.7337

HOURS:     Monday - Saturday 8:00 a.m.- 6:30 p.m.
               Sunday Hours 10:00 a.m. - 5:00 p.m.

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Email: Chris
Recipe Recipe of the Week

 Print this recipe  

 


A REGAL Christmas Salmon with Cranberry and Almond Crust

Submitted by: Regal Salmon

   

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Ingredients

  • 1 whole side of salmon
  • 1 cup breadcrumbs 
  • 1/2 cup cranberries, chopped fine
  • 1/4 cup slivered almonds
  • 1/4 cup chopped parsley 
  • 2 tablespoons fresh thyme leaves
  • 2 tablespoons margarine, melted
  • freshly ground pepper

Directions

  1. Preheat oven to 375°
  2. Place the salmon skin side down in a large oven dish
  3. Combine breadcrumbs, cranberries, almonds, parsley, thyme and lemon zest in a medium bowl.
  4. Add the melted margarine and blend well. Season with pepper
  5. Spoon the mixture evenly onto the salmon.
  6. Press gently to adhere.
  7. Bake for 15 to 20 minutes or until the topping is golden and salmon is just cooked through.

 

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FishFactsFish Facts

 ATLANTIC SALMON-AQUACULTURE KINGS

Atlantic Salmon is actually one species within the genus Salmo. Atlantic Salmon is a hardy species and is capable of surviving and spawning again and again. Pacific Salmon does not have this longevity and die shortly after spawning. That is primarily the reason that Atlantic Salmon is the species of choice in Salmon farming and although it's name implies that it is caught in the Atlantic Ocean it is successfully farm raised in waters throughout the world.

 

Struggling with habitat loss primarily the rivers and streams of northeastern North America, the few remaining WILD Atlantic salmon hatch in freshwater streams, then travel to sea but return to freshwater to spawn. Although farm-raised specimens tend to be smaller when harvested, wild salmon can grow to up to 5 feet (152 cm).

 

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Although a small number of wild Atlantic salmon are caught in northern Europe, farmed fish are predominant. Worldwide, the main sources of farmed salmon are Norway, the United Kingdom and Chile. Atlantic salmon sold in the U.S. market are primarily farmed fish from Chile, Scotland and Canada.

 

 

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