Coho, Softshells, and Skatewing

Hey Y'all,

You may have spotted me this week scrolling away on my cell phone while I sit in my spot by the window of the store. You may be thinking it is nice to be a fishmonger and have so much time to watch videos, but this is definitely not the case. Nope. I am trying to do all my work, including writing this email, on my cell phone because my computer is dying a slow death. I am dying of frustration right along side it and will be in the market for a wig soon if I don't get my computer fixed.

What's Cooking in your Kitchen?

Kevin put together a pretty fabulous meal using bluefish that I sourced for him.

Hi Kathleen

I just got your email and thought I'd share a pic of a recipe I made with the Bluefish. I just baked it with a mayo/mustard sauce recipe I found online. It's a simple recipe. I'm more of a mustard guy so I went heavier on the mustard. The recipe called for spicy brown but I didn't have any so I used stoneground instead. I think it tasted great. More importantly, the bluefish was fantastic! Thanks so much for getting it for me. I'll get 3 meals from those fillets. 

And the swordfish I picked up last week was delicious. Grilled it outside with a lime cilantro marinade. 

Thank you!

Kevin

What's In Our Case Today

Skate Wing

Pacific halibut

Whole branzino

Mahi

Fluke flounder

Petrale sole

Swordfish

Corvina

Chilean sea bass

Kampachi

Yellowfin tuna

Coho salmon

Sockeye salmon

Atlantic salmon by KvaRoy

Steelhead trout

Rainbow trout

Monkfish

Scallops - 10/20 dry

Cod

Red snapper

James River oysters

Blue point oysters

Sure thing oysters

Littleneck clams

Black mussels

Wild Georgia shrimp

Soft Shell Crabs! While Supplies Last

Soft Shell Crabs from the Chesapeake Bay!

Fresh Skate Wing!

Put Us On Your Weekly Calendar

Tuesday is discount Lobster Roll day. We sell them every day, but Tuesdays are special so we discount them 10%.

Wednesday is BOGO for the fish in our discount freezer but discount fish is available every day at a 10% reduction from fresh prices.

Thursday is $1.00 James River oysters. Add $.50 a piece if you want us to shuck them.

Saturday is the free wine tasting day! 3:00pm - 5:00 pm. No wine tasting this weekend. You can see Mike's smiling face again next week but he won't be here tomorrow.

Salmon, Salmon and More Salmon

You may have noticed that king salmon is getting increasingly pale, a signal that the season is at an end. These are fish that are caught in the rivers as they are headed back to their natal ponds to spawn and finish their lives. We cheer with wild enthusiasm when the first of the king salmons appear in the spring with their firm flesh and stunning color. By the end of the summer the fish are sad, pale, broken-down and elderly. It makes me want to make a donation to my local senior center.

Sockeye season is at the end as well. What I have this weekend will most likely be the last so if sockeye is your favorite, you better come on and get it.

What's the only good thing about the end of the king/sockeye season? It's the start of Coho! Many say that coho is the best eating wild salmon due to its mild flavor. If you are a fan of our farmed Atlantic salmon, give coho a try while you can. It's the last wild salmon species of the year and it is worth the wait.

We are also trying out some new farmed Atlantic salmons. You may have noticed that Kva-Roy (pronounced kwa-ray) has been a choice in our cases this week. I hope you have given it a try and I would love to hear what you think.

This Week's Special 8/8 - 8/14

Coho Salmon from Prince William Sound, AK $17.95/lb.

And Finally,

I've been waiting on a Best Buy delivery of more memory to try to resuscitate my laptop, but Fed Ex is taking its time getting it here. While I sit around waiting for the new memory to arrive, I think about what my grandmother would have said if I had told her that I was waiting for a delivery service to bring me more memory. She might have wanted to know what sort of memory I was going to get. Did I get to choose the type of memory I am getting? Will I get only good memories or will it be a mix of good and bad? Will I get to choose what period of time I would like the memories to come from? Could I get memories from being 3 years old and could I decline the memories of birthing children or that time I was bitten by a dog?

I'm pretty much a "live in the minute" sort of person who doesn't look backwards much, so my memories are limited. I think I am okay with that and will continue to make daily memories instead of long-term ones.

Now, what did I have for breakfast today? And where is my phone?

Blessings.