Summer is almost here, so dust off the grill and light that fire. If you have to stay at home, you may as well cook outdoors!
Grouper has been aptly described as a cross between bass and halibut. It is moist and lean with large flakes and is very forgiving when cooked.
This red grouper is caught off the coast of Florida, and it's one of our favorite food fishes. In our opinion, it makes the absolute best fish sandwich. Try it with Pearl Oyster Bar's Tartar Sauce, or with wasabi coleslaw. Seafood Watch rates red grouper a "Good Alternative.” High mercury level. Kosher.
Skate wings—which are oversized pectoral fins made of cartilage—sometimes get a bad rap, maybe because they spoil quickly. They are delicious, underutilized, and inexpensive, and we think they should be celebrated! Their flavor is often compared to that of scallops.
It is true that skate are best when super fresh. If you are not planning to cook the night you pick up your fish, best to either freeze it 😠 or opt for the grouper instead. Seafood Watch rates skate a "Good Alternative." Low mercury level.
Each pound contains 4 to 5 sections of largest part of the King Crab leg (called the merus section). The meat is sweet and tender and is considered a delicacy.
Each leg segment is 3 to 5 ounces.
Just thaw, heat for 8 to 10 minutes, and eat.
Crank up some zydeco and laissez les bons temps rouler!
A taste of these "freshwater mini-lobsters" will transport you to sunny New Orleans! Each pack contains a pound of frozen cooked crawfish tail meat. Gumbo?
Crawfish étouffée? Crawfish tail mac and cheese?
Similar to the Shell On Shrimp above (they are wild caught and get their color from the
coral waters off the southwest coast of Florida). But these are smaller and Peeled and Deveined!
Individually quick frozen using no chemical additives.
These wild, tender sardines are sustainably harvested using traditional methods off the coast of Galicia, Spain. They are wonderful on their own,
or toss them with pasta, or use them in salads. Bones are edible.