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Live Spotted Prawns are coming in! Check back within the week! In the meantime, enjoy
some Sturgeon, King Crabs, Golden Sand Bass, and more!
March 30, 2003
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STURGEON
Farm raised in fresh waters
of Idaho. Its firm flesh is great steamed or baked. It even tastes great in Vietnamese-style sour soup. |
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LIVE KING CRAB
It's that season again! Alaskan King
Crabs are back! From 5 to 10 pounds each. Steam one up for 10 minutes and you're ready to enjoy. Yummmmm.... |
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WILD STRIPED BASS
No pictures to show as the fish were in pieces by the time I got
to the shop, but they look similar to the ones we carry everyday. For a short time, we'll be getting these Wild Striped Bass from Virginia. This salt-water fish weighs in at 10 ~ 20 pounds! But you can order just a steak or two to steam or bake. |
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GOLDEN SAND BASS
Salt-water fish from Mexico.
Haven't tried it yet, but I hear it's great when baked or steamed as well. |
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KING MACKEREL
Fresh from the salt waters of Florida. Each fish weighs between 8 to 20
pounds. We'd be happy to cut you just a steak or two. Most commonly
prepared by deep frying.
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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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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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FRESH LARGE-
MOUTH BASS
These are from China;
sometimes from Taiwan. Have them steamed and seasoned with soy sauce. |
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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. |
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GOLDEN POMPANO
From Taiwan. Prepare it the
same way as the pomfrest. |