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"2016 Best Seafood Market"
Q: Quick. What is a key difference between cooking fish and meat?
A: Muscle fiber length.
Look closely at a filet of fresh fish such as salmon, grouper, or halibut, and you'll see pearly webbing between the striations of muscle. This connective tissue is called "collagen," a structural protein that holds together short, thick muscle fibers. In fish, muscle fibers are much shorter than they are in beef, and collagen dissolves easily during cooking.
Anne Gardiner and Sue Wilson, co-authors of the book The Inquisitive Cook, explain.
“As fish cooks, proteins in the muscle fibers coagulate and the flesh changes from translucent to opaque in appearance. When the collagen softens in heat, it loses its structure and turns to gelatin; the muscle fibers have little to hold them together and the fish separates easily into flakes. The processes of fibers coagulating and collagen softening happen almost simultaneously, and at lower temperatures than with beef. So it's easy to understand why fish is easily overdone.”
So here are the key takeaways for our seafood fans:
A general rule of thumb for cooking fresh fish is 10 minutes per inch of thickness, but this varies according to cooking method, heat intensity, and fish size.
Use a cooking thermometer to gauge doneness more precisely. Fish is “cooked” when a thermometer inserted into the thickest part of the flesh reaches 125° F.
When you think it's almost done, insert a small paring knife into the center of the flesh to see if the translucency is almost gone. This applies whether you're poaching, grilling, or baking.
For more tips on cooking your fresh fish to perfection… just ask!
Local NC watermelon is ripe and ready right now and Motts Channel Seafood's fresh grouper is perfect to pair with this delicious fruit.
Try this twist: For a sandwich option, serve fish and salsa in pita pockets.
Recipe published by Southern Living. Photo: Jennifer Davick; Styling: Amy Burke
Preheat grill to 350º to 400º (medium-high) heat. Sprinkle grouper with pepper and 1/2 tsp. salt. Drizzle with 2 Tbsp. olive oil.
Grill fish, covered with grill lid, 3 to 4 minutes on each side or just until fish begins to flake when poked with the tip of a sharp knife and is opaque in center.
Combine chopped watermelon, next 5 ingredients, and remaining 1/2 tsp. salt and 1 Tbsp. olive oil. Serve with grilled fish.
In 1985 in the isolated coastal community of Virginia’s Eastern Shore, Pamela Barefoot founded Blue Crab Bay Co.®. Her goals were to develop a culinary theme inspired by the region and create jobs in the rural area.
We are proud to carry Blue Crab Bays Seafood Grilling Sauce. It is a perfect condiment for any seafood or even chicken or steamed vegetables. Enjoy!
Sandi Keith will receive a $25 gift certificate for her next fresh fish and seafood purchase. Next time you are in don't forget to drop your business card or write down your email address and drop it in our fish bowl. You could be our next winner!
Sponsor the Best New Fishing Tournament
for A Great Cause
Here is a photo of Jeanine who selected a blue tank as her prize! On the first Tuesday of each month one lucky customer will be given the chance to pick out and take home the Motts Channel Seafood t-shirt of their choice. No purchase necessary. Your next chance to win is August 2nd. Stop in and our secret shopper just might make you a winner!
12th Annual Wrightsville Beach Inshore Challenge
The Fisherman’s Post Newspaper hosts the 12th Annual Wrightsville Beach Inshore Challenge today and tomorrow at Wrightsville Beach Marina. The event attracts approximately 70 boats from around the area, and anglers head out into the inshore and nearshore waters in search of red drum and flounder. Lady, Junior, and Senior Angler cash prizes are offered. Entry fee is per boat. Click here for more details.
July 15, 2016 to July 17, 2016
Location: Birmingham Street
Wrightsville Beach, NC 28480
The O'Neill/ Sweetwater Pro-Am at Wrightsville Beach, NC, is one of the biggest surfing competitions on the East Coast and attracts surfers from around the globe.