This Week’s Seafood Order:
Vermillion Snapper from Beaufort, NC
This week’s fresh catch is Vermillion Snapper. From Sea to Table, “Vermillion Snapper, also known as a beeliner, is caught off of the U. S. coast from NC and around the Florida panhandle to Texas. Similar in appearance to their cousin the Red Snapper, Vermillion Snapper are a smaller fish with lean flesh, a mild, sweet flavor, and a medium-firm texture. They are most abundant in shallow water where they live near the seafloor, near the edge of continental shelves. Hook-and-line gear are primarily used to catch this species closer to shore. Any recipe that you’d use for Red Snapper can also be used for Vermillion snapper.”
Price: $25.90/ lb. (skin-on filets, approximately 1 lb.)
Snapper is a low-calorie, lean source of protein that is rich in selenium, vitamin A, potassium and omega-3 fatty acids.
Try this simple and easy recipe to get dinner on the table quick, pair with a fresh green salad for a balanced, healthy meal. Try the fresh spinach from Root Down Farm in Clarence! Crispy Snapper from Taste of Home
On the dock this week is Atlantic Pollock from Palmer Island, MA. According to our Sea to Table connections, “Pollock is a highly sustainable species from New England. Atlantic Pollock is not to be confused with Pacific pollock, a different species. Atlantic Pollock is a close cousin of cod, and cooks up white with a large, moist flake and a light, delicate, sweet flavor.”
Atlantic Pollock – $14.99/lb.
Skin off fillet cuts are approx. 12-16 oz.
Stop in, call or email your order to firstname.lastname@example.org by Thursday 11am, and the freshly caught fish will be available to pick up this Friday from 11am to 7pm.
This week’s fresh catch is Summer Flounder, also known as Fluke, from Beaufort, NC. Summer Flounder is highly prized with lean, white meat and light delicate flavor. Its firm texture allows great flexibility of preparation from broiling and frying, to stuffing and poaching.
This fish has been a past favorite. It is trap-caught off of Homer, AK. From Sea to Table, “Pacific cod from Alaska is rated as a “Best Choice” by Monterey Bay, & it is especially sustainable when trap-caught. Traps are great because they don’t cause habitat destruction or have a significant amount of bycatch.” Pacific cod have a lean, mild and moist flake.
Pacific Cod – $16.99 /lb. (approx. 12 oz. skin off fillets)
Order by the pound.
It’s maple syrup time! Nights that go below freezing, and warmer sunny days are needed for the sap to flow. Did you know that it takes 40 gallons of maple sap, boiled down, to make one gallon of maple syrup?
Join us to celebrate NYS Maple Weekend & support Hospice Buffalo!
This Saturday, March 25th
8 am to 1 pm
Stop in and enjoy our delicious French toast, breakfast sausage, apple sauce, and of course local maple syrup!
a la carte
French Toast -$3.00 ea.
Sausage Patty – $1.00 ea.
Apple Sauce – $1.00 ea.
A portion of sales will be donated to Hospice Buffalo.
Note: We will not be serving our breakfast sandwiches this Saturday.
In honor of NYS Maple Weekend, this week we are offering 10% off local maple syrup (available in half gallons, quarts and pints) from Wendel’s Farm in East Concord, NY and Wolf Maple in Niagara County. New York State’s unique regional climates, soils and forests produce some of the finest maple syrup in the world.
For Maple Syrup recipes and to learn more about NYS Maple Syrup Click Here!
The seas should be calm by the end of this week, so our favorite fresh caught scallops
from New Bedford, MA will be back! Enjoy them as part of your St. Patrick’s celebrations!
The scallops are dry-packed and completely natural – not soaked or treated.