TopCaptain Jerry's Seafood Newsletter
 PH:  239.262.7337 
February 07, 2012
 

Specials1   

 

 Specials

for the week of February 8th - February 14th
All Specials are for the week listed, unless otherwise noted, or While Supplies Last
 

Fresh Mahi Mahi Filets ~ $7.99 lb.

North Atlantic Haddock ~ $7.99 lb. 

 

 

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Produce 

Oakes Oakes Farm Market Specials 

Oakes Specials

Did you know...

 

From Concept to Concrete!!! 

 

As most of us know, critical food supplies around the world have dwindled due to factors such as pressure from growing populations, over fishing and other issues such as rising fuel costs. In addressing these challenges over the years, both Captain Jerry's Seafood and Oakes Farms have been aggressive in securing the freshest and finest products available to us while keeping an eye on affordability.

 

Because our mission of excellence continues to drive us we have made the determination that our continued success lies in our own hands and therefore we are very proud to announce the construction of our own Vegetable and Aquaculture facility right here in Collier County.

 

It is no secret that many aquaculture practices worldwide have come under criticism concerning sanitation, feed quality, or tank over population. Our business plan addresses these issues with innovative and symbiotic practices that will quite simply provide our loyal customers with the freshest, healthiest fish and produce available anywhere.

  
 
Captain Jerry's
Check us out online at www.captainjerrysseafood.com

 

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IN THIS ISSUE
Recipe of the Week - BAKED BUBBLY HADDOCK
Fish Facts - The Haddock

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Email: Chris
Recipe Recipe of the Week

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BAKED BUBBLY HADDOCK

(A traditional Nova Scotian Recipe)

 

 

 

Ingredients:

  • 2 lbs. Haddock filets, skinned
  • 1 Can Cream of Mushroom Soup
  • 1 Medium Onion, Sliced thin
  • 1 Cup Grated Mozzarella or Cheddar Cheese
  • 1 Cup Broccoli florets, cut into 1 in. chunks
  • Salt and Pepper to taste

 Directions: 

  1. Lay haddock filets in the bottom of a glass oven safe dish.
  2. Cover with sliced onions and broccoli.
  3. Spread can of cream of mushroom soup over all.
  4. Spread grated cheese over all.
  5. Bake in preheated 350° oven for about 35 minutes or until fish is done. (When fish separates easily into flakes).
FishFactsFish Facts

The Haddock

The Haddock is a member of the cod family and is renowned as splendid table fare. It can be found both in the waters of the American and European coasts of the Atlantic Ocean. In the northwest Atlantic, it ranges from the southern end of the Grand Banks to Cape Cod in the summer and it extends its range southward to Cape Hatteras, North Carolina, in the winter.

 

Haddock can be distinguished from the other closely related members of the cod family by a black lateral line, which is a series of sensory pores that detect local disturbances in the water, and a large spot on each side of the body over the pectoral fins. These spots are often described as a "thumbprint" or even the "Devil's thumbprint" or " St. Peter's mark".

   

Fresh haddock has a clean white flesh and can be cooked in the same ways as cod. It has a delicate flake and a slightly sweet taste, giving it a melt-in-your-mouth quality. However, unlike related cod, haddock does not salt well and is often preserved by drying or smoking. This form of haddock is known as Finnan Haddie, named after the fishing village in Scotland where it was originally cold-smoked over peat.

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On the fishing docks of New England, both young fresh haddock and cod are sold interchangeably as "Scrod". This term refers to the size of the fish rather than the species and prepared the same, a diner would be very hard pressed to distinguish between the two.

   

Haddock is an excellent source of dietary protein. It also contains a good deal of vitamin B12, pyridoxine, and selenium, and a healthy balance of sodium and potassium, with very little fat.
 

 

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