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Check out what recently swam through our
doors....
January 26, 2003
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LIVE PACIFIC
SCALLOPS
Live from the Canadian
waters. Just steam them up, shuck them, and enjoy their sweet, fresh taste. |
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RED
SNAPPER
This week's fresh
red snapper comes from New Zealand! Best when deep fried, but not bad when steamed. |
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ROCK COD
Plain flavor, but great when baked
with a touch of basil and pepper. Or steam with sliced ginger and onions. Typically from local waters. Today, they're from Alaska. |
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YELLOWSTAR
From the coast of
Florida. Simply steam. |
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LIVE GEODUCK
From local waters. Slice them
up thinnly and remember that they don't take very long to cook. In boiling water, it take only 10 seconds or less!
Otherwise they become chewy.
Great for hot pot, or quick stir fry with ginger, scallions and soy sauce.
Sashmi isn't bad either.
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BELT FISH
Flown in from Florida. A steamer, or best when fried.
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KING MACKEREL
Fresh from the salt waters of Florida. Each fish weighs between 8 to
20 pounds and is roughly 2 ~ 3 feet long. We'd be happy to cut you just a steak or two. Most commonly prepared by deep frying. |
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FRESH LARGE-
MOUTH BASS
And if we happen to be out of
the live ones, try the fresh ones. These are from China; sometimes from Taiwan. |
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GOLDEN POMPANO
From Taiwan. Prepare it the
same way as the pomfrest. |
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WHITE PERCH
Fresh water fish from the
East Coast near the Canadian border. Flaky moist flesh. |
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MANDARIN FISH
From fresh waters of
China. Flaky moist flesh. Great for steaming. |
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THREADFIN
From salt waters
Taiwan. Its flesh is slightly oily, and quite tasty. |
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YELLOWFIN
SEABREAM
Salt water fish from salt
England. Yummy when foil- wrapped and baked with butter, basil and pepper. |
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YELLOWFISH
From salt waters of Taiwan,
occasionally from China. Enjoy its tasty flaky flesh. Slightly oily but has quite the flavor. |