Tag Archive | seafood recipe

Seafood Order: Vermillion Snapper from Beaufort, NC

This Week’s Seafood Order:
Vermillion Snapper from Beaufort, NC

snapper
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.

recipeTry 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

Stop in, call us, or email at order@farmersandartisans.com.

Orders will be taken through Thursday morning 11 am this week, and will be here for you to pick up on Friday after 11 am.

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This Week’s Seafood Order Atlantic Pollock – Palmer Island, MA (order by April 12)

cape cod

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 info@farmersandartisans.com by Thursday 11am, and the freshly caught fish will be available to pick up this Friday from 11am to 7pm.

Try this recipe!
Grilled Lemon Pollock from Recipe4Living

recipe

This Week’s Seafood Order: Scallops – New Bedford, MA (order by April 6)

seat to table

Back to our favorite fresh caught scallops from New Bedford, MA!

The scallops are dry-packed and completely natural – not soaked or treated.

Day Boat Scallops –
$26.90 per pound

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Chatelaine

 

Try this!
Maple-Seared Scallops

Orders will be taken through Thursday at 11am this week, and will be here for you to pick up on Friday after 11 am.

Call us at 633-2830, stop in, or email us at info@farmersandartisans.com.

This Week’s Seafood Offering: Speckled Sea Trout – Beaufort, NC (order by Feb. 23)

trout

This week we are going with fresh caught Speckled Sea Trout from Beaufort, NC. This fish has a small flake and a light, meaty texture. You can prepare it like you would Snapper.

Speckled Sea Trout – skin on fillets – $22.99/ lb.

Try this!
Pan-Fried Trout Fillets with Red Onions and Orange Relish
(we’ll have delicious Valencia oranges from Thorpe’s Farm)

Place your order by Thursday, February 23,
for pick up this Friday, February 24, from 11 am to 7 pm.

Call us at 633-2830, email at orders@farmersandartisans.com, or stop by to place your order!

This Week’s Seafood Order: Atlantic Pollock – Cape Cod (order by Jan. 12)

cape cod

On the dock this week is Atlantic Pollock from Cape Cod. According to our Sea to Table connections, “Pollock is a highly sustainable species from New England. Our Pollock comes from our Cape Cod dock. 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 – $15.90 /lb.
Skin off fillet cuts are approx. 12-16 oz.

Call or email your order to info@farmersandartisans.com by Thursday 11am, and the freshly caught fish will be available to pick up this Friday from 11am to 7pm.

Check out this NY Times article by Mark Bittman:
Broiled, Sauteed, Roasted, Poached

This Week’s Seafood Order: Mahi Mahi – Beaufort, NC (order by Jan. 5)

mahi mahiStart 2017 with delicious fresh caught fish! This week’s seafood offering is mahi-mahi from Beaufort, NC.  Mahi-mahi has a lean flesh and mild, sweet flavor, large flakes and is fairly firm.

Orders will be taken through Thursday morning until 11 am. The fish is caught on Thursday, and here for you to pick up this Friday after 11am.

Mahi-mahi – $24.90 per pound (skin on fillets approx 1 lb.)   

Try this!
Mahi-Mahi with Orange Salsa
(fresh oranges from Thorpe’s Farm this week!)

Call us at 633-2830, email at orders@farmersandartisans.com, or stop by to place your order!

This Week’s Seafood Order: Haddock – New Bedford, MA (order by Dec. 8)

haddockThis week’s fresh wild caught fish offering is Haddock from New Bedford, MA. From our Sea to Table connection, “Haddock is a perfect substitute for cod, whose stock levels are extremely unsustainable in the Atlantic, and is readily found around New England year-round. Haddock meat cooks up very white and has a delicate and slightly sweet taste. The texture is firm, tender and has a finer flake than cod.”

Haddock fillet skin off (5-8oz): $18.50/lb.
(order by the pound)

Try this!
Roast Haddock Fillet with Scalloped Potatoes

Orders will be taken through Thursday at 11am this week, and will be here for you to pick up on Friday after 11 am.  Call us at 633-2830, stop in, or email us at orders@farmersandartisans.com.