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The Best Seafood Money Can Buy -
Never Frozen, Shipped Fresh Overnight
The waters surrounding Key West provide some of the best fishing and seafood in the world. Unlike most gourmet food businesses who "flash freeze" their seafood, we don't freeze or store any seafood, but hand select it daily from the best of the day's catch. Plump lobster tails, sweet stone crab claws, jumbo pink shrimp, and a variety of the fishermen's prize catch of the day, boneless and beautifully filleted. We are dedicated to providing the best seafood money can buy, never frozen, shipped fresh overnight.
Seafood Guide
The Golden Rule
Cook fish 10 minutes for each inch of thickness, measured at the thickest part. This classic rule can be applied to whole fish, steaks and fillets, whether grilling, broiling, baking or frying. Fish is cooked when the meat turns opaque.
Marinades
To keep fish from drying out while cooking, use butter or a marinade.White wine, vermouth, olive oil & garlic, and citrus juices are simple and delicious options. Check our market's shelves for a variety of excellent sauces and marinades, or create your own.
Oven Baking
A no-fail favorite, seasoned fish wrapped in layers of foil is a delicious way to lock in flavors and natural juices.
Pre-heat the oven to 350. Season the fish with a combination of your favorite spices, like fresh garlic, thyme, dill, oregano, lemon-pepper and so on. Lightly coat outside of the fish with olive oil and bake until white and flaky.
Batter
Golden brown on the outside, white and flaky on the inside, tender fillets dipped in beer or tempura batter and fried make a crispy treat. For a lighter batter, we recommend trying one of the many delicious packaged tempura batters on the market. For a thicker coating, try this traditional beer batter recipe.
Traditional Batter
4-6 fish fillets, served whole or cut into smaller pieces for easy dipping.
1 cup self-rising flour
1 12-ounce can of beer
1 tablespoon baking powder
Pinch of salt and pepper
Mix batter ingredients together in a bowl. Have an extra bowl of flour at the side. Dip fillets in the flour until lightly coated, then dip in batter. Deep fry in oil until golden brown.
Grilled/Broiled
If grilling, oil the rack well. When the charcoal has burned down to glowing coals, replace the oiled rack and add fish. If broiling, lightly oil the pan you're cooking in. Depending on thickness of fillets, broil between 4-6 inches from heat.
For a simple and delicious option, try our Cafe Solé spices. Mixed with olive oil and lemon juice, these light and flavorful seasonings make a great marinade when broiling, baking or grilling!
Sauteed
Fillets lightly coated in flour and sautéed in butter make a wonderful base for a myriad of sauces. Sauté the fillets over medium heat until golden brown.
Hollandaise Sauce
3 egg yolks
3 teaspoon fresh lemon juice
1/4 teaspoon salt
1/2 cup butter, melted
In a food processor or blender, beat yolks until thickened. Add lemon juice and salt. Pour hot butter in a stream with the machine running. Serve warm over fish. Garnish with paprika.
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