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Our customers expect the very freshest fish and seafood everyday. That being said, we realize that sometimes you just can't make it to our store. In times like these, how can you be sure you are getting the best and freshest available? We put together eight quick tips to help you out.
Look for firm, shiny flesh. It should bounce back when touched.
Look for discoloration, brown or yellow edges, and a spongy consistency, these are all signs of aging fish.
Sniff the fish. A "fresh" fish should not smell "fishy", but should have the odor of the ocean - such as a fresh ocean breeze.
Check the eyes. If the head is on, fresh fish should have clear eyes, no cloudiness should be present. They should bulge a little.
Check the gills. If whole, they should be bright pink/red and wet, not slimy or dry.
Check cuts of fish. Fish fillets and steaks should be moist and without discoloration.
On fillets and steaks, look for flesh separation and gaps. If the meat separates from itself it's not fresh.
When in doubt, ask. Don't be misguided by the term "fresh." Especially when you are away from the coast, most retailers are selling fish usually have two types of fish - thawed or frozen.
The local weather forecast is calling for a wintry mix next week. Mix up your own culinary creation with this flavorful recipe sure to warm your heart.
Click here to check out this video that shows you how to make this dish.
Recipe Credit: Recipe courtesy of Giada De Laurentiis, FoodNetwork.com. Ingredients
Heat the oil in a heavy large pot over medium heat. Add the garlic, bay leaf, and crushed red pepper.
Saute' until the garlic is tender, about 1 minute.
Add the wine and bring to a boil. Add the tomatoes. Bring to a simmer. Simmer until the tomatoes begin to break down and the flavors blend, about 5 minutes.
Stir in the clams. Cover and cook for 5 minutes. Stir in the mussels. Cover and cook until the clams and mussels open, about 5 minutes longer.
Using a tongs, transfer the opened shellfish to serving bowls (discard any shellfish that do not open).
Add the shrimp and basil to the simmering tomato broth. Simmer until the shrimp are just cooked through, about 1 1/2 minutes.
Divide the shrimp and tomato broth among the bowls. Serve with the warm bread.
Let's turn up the heat AND the flavor! Kelchner's Thai Chili Sauce makes everything you like ketchup on complex and interesting. It adds an unexpected twist to many fresh fish and seafood recipes. Use it as a dip, condiment, baste, or ingredient. We’re not kidding when we say it’s an explosion of flavor ready to happen. Now available here at Motts Channel Seafood!
Participate or come watch this great local event coming up Saturday, January 23rd. Click the image below for more details.
Follow us on Pinterest and win! During the month of January we will be giving away Motts Channel Seafood visors to five of our new Recipe Board Followers.
No purchase necessary to win! Click here to see our Board!
Calling all New Hanover High School Alumni and Sports Fans!
Baseball season is only a few months away! We invite you to become a Wildcat 100 Sponsor. With you $100 donation you receive two season tickets to all junior varsity and varsity baseball games, PLUS your name (or company name) will be included on a large banner that will hang on the Sharks dugout at Legion Stadium. For more information please call Alison at 910-520-5949.
Come see why Star News readers have voted us Best Seafood Market
for 2013 and 2014!