🐟Lenten Seafood, Spring’s Rebirth
Snowbanks melting, sunny days growing brighter, and spring-cleaning ushers in Blue Crab Season 2024! Take a break from all the pillow banging and floor mopping and get hopping over to your everything Lent Seafood Source. Fresh catches give honor to your seafood Fridays, especially crabs and fish. Time to shake the winter doldrums and find rebirth. Eat some delicious seafood this Lent. Spend time and crack, snap, and pick Jimmy Crabs, measuring 5.5”-6.5”. Weighing in as a #1 crab, jimmies yield about 2 oz. of meat, so plan for a hearty amount. The hungry blue crab fan typically savors between 6-8 crabs per sitting. Some like traditions. Fish is the worthy catch. Try our nets for some wild-caught mahi-mahi. Boasting a lean flaky meat, this catch grills or even steams into a mildly sweet fish. No matter how you give honor to the season, load up your fridge with the sea’s bounty!
🌊Crab Suggestion #1
*SALE* Captain Jim's Best ~ (6) Super Male Hard-Shell Blue Crabs, 7" +++ [Our Supers are extremely rare and always sell out. Get them while you can!] $74.50
🌊 Seafood Suggestion #2 ~
"Peter Cotton Tail Crabs and Scallop Dinner" ~ (1) Dozen Jumbo Female Sook Blue Crabs, Steamed and Spiced, 6"-7" *FRESH* with (1) lb. Wild-Caught Nantucket Jumbo Scallops, 10-12/lb. *FROZEN* $95.95 (SAVE $3)
🌊 Seafood Suggestion #3 ~
"Easter Dinner" Jumbo Crabs and Massive Cakes Feast ~ STEAMED-♢ (1/2 Bushel) Male Jumbo Maryland Blue Crabs (6" to 7"), approx. 2.5 dozen [FRESH] with 4 (5 oz.) Maryland Crab Cakes [FRESH], $316.80
🐟What makes Mahi-Mahi So Special?
Spanish speakers call this fish “dorado,” which means gold. They, indeed, capture what the scales look like with a flicker of light, showcasing that gold and green coloring. Hawaiians give it the name mahi-mahi which means strong swimmer. In fact, they can clock the currents at more than 40 miles an hour! Both names only capture the fish’s appearance in stature and prestige. Their pinkish meat filled with 19 grams of protein and only 1 gram of fat places this choice on the special menus as a healthy choice. Chefs choose either grilling or steaming with such a versatile meat. The texture’s firmness holds true on the grill, as does the moisture and tenderness while steaming. With a 4–5-year lifespan and populating tropical waterways through the South Pacific and even Florida’s Keys, mahi-mahi earmarks itself as a sustainable catch.
Each catch boasts up to 30 pounds of weight, but the average fish yields 5 pounds of meat. Similar to swordfish’s mildly sweet taste and resembling tilapia’s flaky texture, mahi-mahi lends itself as a healthy choice with delicious recipe potentials. Of course, it does depend on the chef’s skills. Follow a few steps and you should arrive at a beautiful meal. One, completely skin the fillet since the scales are tough and inedible. While you’re at it, cut away the blood line. It gives mahi-mahi a “fishy” taste. Then season the fish moments before cooking to ensure it maintains its tenderness. Salt, for example, will dry the fish if seasoned too early. Two, select a cooking method that fits your strengths. Grilling seems to be a popular method. Brush the grates with oil and turn the heat to medium high. This oil will ensure the meat doesn’t stick. Chargrill the fish for 2-4 minutes per side and flip only once. Too many flips may cause the fish to flake apart. And three, remove any visible bone, carefully after cooking. The bones should easily pull from the meat, without any trace. Trying this process before cooking is extremely cumbersome. Couple the fish with garlic butter or your dipping choice and enjoy a super catch from our seas!