What's That Gooey Stuff?

Hey Y'all,

Cynthia wrote me this week in response to my request for educational topics for my blog. Her idea is a good one! She writes:

Can you please talk to us about that pesky vein in the shrimp?  I’m fine with the little black string-type thing, I get it, we all have to go someplace.  But what about the thick, orange, goopy-type thing?  Did that guy eat something gross?  And is that a signal for me to pass on eating him? 

That guy is a girl! That goop is the roe found in female shrimp in the spring and is the reason that fall white shrimp are more enjoyable.

It doesn't hurt to eat this but if you find it objectionable, buy our peeled and deveined shrimp or remove it after cooking when it is more solidified.

A female Georgia white shrimp will typically release between 500,000 and 1,000,000 eggs in each spawning period which is generally between May and September. So, there is a good chance you will find some roe in your shrimp!

Did you know that shrimp from the Georgia coast is the best in the world? The strong tides along coastal Georgia combine with the natural filtration in Georgia's expansive marshland to give the shrimp a sweet taste with a firm texture. Strong tides mean that the resulting muscular shrimp have that characteristic "snap" when you eat them.

Occasionally some people are discouraged from buying wild caught shrimp because of the perceived potential for damage to other aquatic populations in the ocean. The US government requires shrimpers to install Turtle Excluder Devices (TEDS) to release accidentally captured live sea turtles from their nets. These devices free sea turtles as well as anything larger than 4". Additionally, Bycatch Reduction Devices (BRD) are required to allow small fish that slip through the TEDS to escape.

What about sustainability? The wild Georgia shrimp fishery is one the of the few highly sustainable fisheries because they lay a lot of eggs and shrimp only live one year on average. One season they are the juveniles and the next year they are the spawners.

It's Oyster Season!

We have a variety of oysters for your slurping pleasure this weekend.

• James River from, you guessed it, the James River off the Chesapeake Bay. Flavor profile: less salt, plump, mild

• Salty AF (aka Salty as Anchovy Feathers, Salty as Adirondack Felines, Salty as Amateur Fins - take your pick) from Rhode Island. Flavor profile: salty, salty, salty

• Mere Point from Maine. Flavor profile: salty, sweet, earthy, clean, umami, crisp

• Blue Point - from New Jersey. Flavor profile: mildly sweet, medium salinity

One oyster missed the photo opportunity yesterday by arriving this morning: Bad Boys from Nova Scotia - Sweet, buttery, crisp, salty, plump. 2.5" - 3"

What's Cooking at Your House?

Katie and Jeff stopped in to pick up some tuna last week and to brag about their favorite tuna recipe. The recipe involves marinating the tuna and whipping up a quick wasabi sauce. A few minutes on the grill and dinner is ready!

Grilled Asian Tuna with Avocado Wasabi Sauce

Ingredients:

For the Grilled Asian Tuna

• 2 tablespoons soy sauce

• 2 tablespoons lime juice

• 2 tablespoons olive oil

• 1 tablespoon tomato paste

• 1 tablespoon fresh parsley, chopped

• 1 garlic clove, minced

• 1/2 teaspoon dried oregano, or 1 tablespoon chopped fresh

• 1/4 teaspoon freshly ground pepper

• 1 1/2 pounds tuna steaks

  
  

For the Avocado Wasabi Sauce

• 1/2 a ripe avocado

• 1/4 cup plain Greek yogurt (may use nonfat, 2% or whole according to preference)

• 1/4 cup mayonnaise

• 1 teaspoon wasabi powder (or more to taste)

• 1/2 tablespoon lime juice

• 1/2 teaspoon sea or kosher salt

  
  

Read full directions here:Rea

https://fountainavenuekitchen.com/grilled-asian-tuna-with-avocado-wasabi-sauce/

Speaking of tuna...

This Week's Special

Yellowfin Tuna - $11.95/6 oz.

Wines By Mike

Wine Tasting is Saturday from 3:00-5:00. Come sample some amazing wines!

This week we are focusing on the wines of Bordeaux.

Chateau la Grolet Cotes de Bourg, Bordeaux Rouge, 2022- $28.97

Viniou Review:

Château La Grolet 2022, in the Côtes-de-Bourg appellation, perfectly illustrates the authenticity and richness of the red wines of Blayais and Bourgeais, on the right bank of the Gironde. This wine, made from a typical blend of which Merlot is often the majority, accompanied by Cabernet Sauvignon, Cabernet Franc, and even Malbec, offers a deep and engaging colour. The grape varieties, carefully harvested at maturity, benefit from a vinification that aims to preserve the freshness of the fruit while expressing the generosity of the 2022 vintage, known for its maturity and balance. The notes of ripe black fruit, cherry, mocha and subtle spices seduce from the first nose, while the palate reveals supple tannins, a beautiful roundness and greediness, typical of this property attached to the values of respect for nature and the terroir.

Beau-Site Chateau Saint Estephe Bordeaux Rouge, 2017    - $59.99

James Suckling - 94 Rating

Review:

With fine oak integration, this wine is a tasty combination of torrefaction, finesse and iron richness. ‘A fine glass of red, if not the most concentrated – a well made wine,’ commented Strasbourg-based wine buyer Stéphan Maure at a tasting. Compared to the 2005, which was also tasted, this shows greater finesse of tannins.

Varietals:   60% Cabernet Sauvignon, 30% Merlot, 7% Cabernet Franc, 3% Petit Verdot

Beau Rivage Bordeaux Blanc, 2023 - $ 16.97

A classic Bordeaux Blanc with aromas of white flowers, citrus, and mineral notes. The palate is crisp and refreshing, with flavors of lemon zest, green apple, and a hint of flintiness, leading to a clean, vibrant finish. Pair with seafood or goat cheese salad.

Varietal composition: 50% Sauvignon Blanc, 50% Sémillon

In the Cases Today

Yellowfin Tuna

Steelhead Trout

Hawaiian Kampachi

Amberjack

Corvina

Swordfish

Coho Salmon fillet

Whole Branzino

Red Grouper

Rainbow Trout

Pacific Cod

Whole Red Snappers - 1-2 lb. each

Red Snapper - 6 oz.

Waterman's Pride 8 oz. Select Oysters

Sable

Mahi

Steelhead Trout

Verlasso is back!!

Chilean Sea Bass

Monk

Cobia

Mahi

Black Drum

Grey Sole

Littleneck Clams

Black Mussels

Blue Point Oysters

James River Oysters

Salty AF Oysters

Bad Boy Oysters

Mere Point Oysters

Crabcakes

10/20 ct. Sea Scallops

Wild Georgia Shrimp

Cocktail Shrimp

Peel and Eat Shrimp

Whole Red Snappers from Florida

Golden Osetra Caviar

Osetra Caviar

And Finally

I had a long conversation with a customer this week who is approaching 89 years old. She is still sprightly, still drives and lives alone. A widow who has outlived her family and friends, she lives in a condo but is having trouble getting to know her neighbors. She makes an effort when she sees them but doesn't feel like her friendliness is reciprocated. I worry about her. If she needed help, who would know?

It's got me thinking about my neighbors. It's easy enough to stay connected to the young families in the neighborhood who are out walking dogs and kids. But what about the sick and elderly? I'm going to make an effort this week to be sure my older neighbors know me and have my phone number.

Be grateful this weekend if you can call yourself healthy, strong and cognitively okay. If not, you should probably be eating more fish!

Kathleen