April 13th, 2012 | by admin
Shrimp Scampi Serves 4 Ingredients 1 1/2 pound jumbo shrimp, shelled and deveined Kosher salt and freshly ground black pepper 2 tablespoons unsalted butter 2 teaspoons minced garlic 1/4 cup dry white cooking wine 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely chopped flat-leaf parsley leaves 1/4 teaspoon grated lemon zest Directions Put the more »
April 13th, 2012 | by admin
Triggerfish with Crab Sauce Serves 4 Ingredients 1/4 Cup clarified butter 7-8 oz triggerfish portions (about 1 side of the fish) salt and pepper to taste 1/3 cup white cooking wine 1 shallot, minced 1/2 fresh lemon 1 oz fresh jumbo lump or lump blue crab (or fresh shrimp) 1 tsp capers 1/4 cup softened more »
April 4th, 2012 | by admin
Baked Lemon Sheepshead Serves 5 Ingredients 2 lbs sheepshead fillets 3 tablespoons lemon juice 2 tablespoons melted butter 1 small onion, chopped 1 bunch fresh parsley, chopped salt and pepper dill olive oil dill Directions Preheat oven to 450 degrees. Sprinkle sheepshead fillets with salt, pepper, and lemon juice. Coat with butter and place more »
April 4th, 2012 | by admin
Click here for April 4, 2012 issue Sexy Fish: Sheepshead Recipe: Baked Lemon Sheepshead
March 28th, 2012 | by admin
Steamed Stone Crab Claws with Melted Butter Serves 4 Ingredients 1/2 stick (4 tbsp.) butter 32 large stone crab claws, chilled 1 lemon, cut into wedges Directions Put uncracked claws into a steamer basket and set over steamer pot of boiling water over high heat. Cover and steam until heated through, about 5 minutes. Do more »
March 28th, 2012 | by admin
Pregnant Women Should Eat Fish!! There is a common misconception that pregnant women should stop eating fish or shellfish during pregnancy because it is harmul to the fetus because of the mercury content. However, fish and shellfish are part of a healthy diet because they are low in saturated fat, high in omega-3 fatty acids, more »
March 28th, 2012 | by admin
Sustainability Sustainability is the capacity to endure. In ecology, the word describes how biological systems remain diverse and productive over time. Sustainability in fisheries combines theoretical disciplines, such as the population dynamics of fisheries with practical strategies such as avoiding overfishing through techniques such as individual fishing quotas, curtailing destructive and illegal fishing practices by more »
March 28th, 2012 | by admin
May 5th is the Day! The Greenville Farmers Market officially opens on May 5th and we will be there. We have officially been accepted and we will be there. We can’t wait to see all of you again
March 28th, 2012 | by admin
Local Shad are running and we now have them at the market. We also have Shad Roe available. Stop by and pick some up while we have it!! FYI: The Shad season will end sometime in April… no exact date as of yet.
March 14th, 2012 | by admin
Click here for March 14, 2012 issue Sexy Fish: Stone Crab Claws Recipe: Chilled Stone Crab Claws with Mustard Sauce