This Monday we have a leap year day...an extra opportunity in 2016 to enjoy fresh fish and seafood!
Here at Motts Channel Seafood we talk a lot about "Fresh is Best."
What does that mean for you?
With the occasional exception of local shrimp during Winter months, everything for sale at our retail counter is fresh and local. Our fish, crabmeat, clams, oysters have NEVER been frozen and never will be.
That being said, there may be times when our customers simply must freeze fish or seafood after they get it home. We often get asked about how to get the best results from freezing and we thought we would tackle the issue of "fish for later" in this edition of our e-newsletter.
To the fridge or to the freezer?
Any fish you are not planning on eating within a few days must be frozen...properly.
Any air that touches your fish will destroy it. Prevent air from contacting the fish by vacuum-sealing it, or glazing.
If you catch a lot of fish or buy lots of fresh fish from Motts Channel Seafood, buy a vacuum sealer. We think they are worth the investment.
You can also "glaze" fish by dipping them in cold water and putting them on a sheet pan in the freezer. Let the water freeze, then repeat the process several more times to get a 1/4-inch thick ice glaze on the fish. You can then put your glazed fish into a plastic bag for storage.
How long can you freeze your fish?
Our rule of thumb is to never freeze fish longer than six months. After that, you will notice a serious decline in quality. Fatty fish, such as salmon can degrade even faster and should not be frozen for more than three months.
Some fish should never be frozen. These are the fattiest ones such as the bluefish, mackerel and sardines. You can glaze them, but they still decline in quality a lot.
What about thawing frozen fish?
Proper dethawing is should be done slowly. Never put them in the microwave to thaw! Let them thaw in the fridge or in cold water. Thawing at room temperature is also not a good idea.
Of course the helpful staff at Motts Channel Seafood is here to answer any of your fish and seafood questions...just ask!
Did you know we also carry some of the world's best frozen seafood including: Calamari Crab Legs and Crab Cakes
To ensure availability, please call ahead. (910) 256-3474
This is a new, ultra flavorful take on an old favorite - shrimp instead of wings. This dish cooks up even faster than wings for a fast appetizer or dinner option. Enjoy!
Recipe credit: Food.com as adapted from Redbook Magazine. Image credit: Chef #1323213
Prep Time: 5 Minutes Cook Time: 10 Minutes
Serving Size: 4 Servings
1/2 cup low-fat sour cream
1/2 cup low-fat mayonnaise
1/4 cup low-fat milk
4 ounces blue cheese ( about 1 cup)
1 tablespoon lemon juice ( fresh)
1/2 teaspoon salt
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 1/2 lbs large Motts Channel Seafood fresh shrimp, shelled, deveined and tails intact
1 tablespoon olive oil
1 tablespoon unsalted butter
2 teaspoons hot pepper sauce
1 tablespoon parsley, chopped
In a bowl, combine first six ingredients to make blue cheese dip; cover and refrigerate.
In a shallow bowl, combine flour, salt and cayenne pepper.
Add shrimp, tossing to coat.
In a large skillet, heat oil, butter and hot sauce.
Add shrimp and cook, stirring constantly until lightly browned, about 3 to 4 minutes.
Sprinkle blue cheese dip with parsley; serve with shrimp.
Serve with carrot and celery sticks on side if desired.
What's so special about Eddie's sauces? Chef Edmund Patrick "Hoboken Eddie" McCarthy starts with the highest quality ingredients and then mixes them with a secret array of herbs and spices to conjure-up his tastebud tantalizing sauces. They are never thickened with cornstarch or fathom gum. He also never uses animal products, fats, or oils.
They're in the Motts Channel Seafood Pantry...pick up a bottle or two to have on hand to flavor up your next lunch or dinner recipe.
Come see why Star News readers have voted us Best Seafood Market
for 2013 and 2014!