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beach haven crest, nj 609-492-0706 / 609-492-4545 shrimp There are thousands of species of shrimp worldwide. Shrimp come in many forms including head-on, head-off, shell-on, shell-off, cooked. Almost always frozen, only 2% of the world's shrimp are sold fresh and most of that is eaten within 50 miles of the catch. "Small, medium, large, jumbo - it's all relative." Learn to judge shrimp by the number of pieces that come to a pound or `count'. Shrimp labeled "16/20," for example, will have between 16 - 20, more likely 20 pieces to the pound. Those labeled "U15" require under 15 to make a pound. Shrimp from about 15 to 30 per pound usually give the best combination of flavor, ease (peeling tiny shrimp is annoying), and value (really large shrimp tend to cost a lot more). tuna Albacore, ahi, bigeye, bluefin, yellowfin. Tuna is served almost exclusively in steaks and freezes well. With pale pink to deeper red meat, it is the most beeflike of all fish. Steaks should be bright in color with a slight opacity- brown steaks or loins should be avoided. swordfish Swordfish is served almost exclusively in steaks. The skin is tough and not edible. Sword is a large fish (can weigh several hundred pounds) and is found in all of the worlds oceans. The fish should be bright with tight swirls, brown gaping steaks should be avoided. scallops Sea (smooth), bay (cape), and calico (southern bay) are the most common varieties of this muscle only shellfish. Scallops should not be sitting in liquids, should not show browning (not to be mistaken for the varying natural shades of ivory to orange), and should smell sweet. Scallops are generally sold "dry" (fresh with no preservatives, usually the most desirable), "soaked" (treated with a preservative), or frozen either in a block or individually. salmon Atlantic salmon; five species of pacific: Chinook or king, chum, coho, pink and sockeye. With fish averaging 3-5 pounds the fillets average around 2 pounds though the fish is also commonly steaked. Pale pink to orange to red in color, the flesh stays moist as long as not overcooked. The skin is very tasty though it must be scaled before preparing. Salmon both smokes and freezes well. lobster Lobsters come whole, live, as cooked meat or tails. Lobsters are sold by the market size. Lobsters grow slowly- it takes them at least 5 years to reach 1 pound and as many as 20 years to reach 4 pounds. They have been over fished for decades; consequently there are more 1-pounders or "chicks" to 1 1/4 pound lobsters than larger oroperly a larger lobster shared by two people will afford more equal quality meat with less work and less waste than 2 small lobsters. cod Some of the smaller of this fish are called scrod. They come whole, steaked, salted or most commonly as skinned fillets. Cod is said to be the most important fish in the history of the world. It is lean, medium-firm has snow white meat, big flake and mild flavor. Though the thicker part of the fillet or shoulder is generally preferred because of the uniform thickness the tail piece is just as tasty and a quicker cook. catfish Farm raised fish averaging just over a pound come whole or in fillets. With a medium-firm white flesh, cultured fish have a fairly mild flavor; not as "muddy" as wild fish. Though they have no scales the fish is skinned before eating. Catfish is sold all over the country but are mostly raised in the Southeast. The fillets should be white and smell sweet. clams Hardshell clams (sometimes referred to collectively as "cherrystone clams") include; little necks, top necks, cherries and chowders. Softshell clams include; steamers, belly and razor clams. Sold whole and live, on the 1/2 shell or chopped fresh or frozen, the clam is one of the most widespread and popular of all mollusks. Species vary in color according to region. Clams must be alive when sold or, if minced and sold fresh, should be dated. |
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