Seafood Platter and Hand in to One of Us

Christmas Opening and Ordering If you would like to place an order, complete this slip Seafood Platter and hand in to one of us. ~~~~~~~~~~~~~~~~~~~~~~~~ We will prepare everything ready for you to collect on your chosen day. Our signature platter See over for a selection of some of the lovely is ideal as a main course for products we sell 2 or a starter for 4 Have yourselves a Tasty Christmas and A special Christmas or New New Year, with great local fresh fish, NAME…………………………………………………… year lunch or supper. crab, lobster and lots more........... TELEPHONE NUMBER • Whole Local Lobster Our festive opening hours • local Dressed Crab Bembridge COLLECTION DAY AM/PM • Sat 23rd December 9-4.30 Crevettes Sunday 24th December 9-1 I WOULD LIKE TO ORDER THE FOLLOWING • Shell on Prawns Closed until Thursday 28th December 9-4.30 Friday 29th December 9-4.30 ------------------------------------------------------ £32.95 Saturday 30th December 9-4.30 Sunday 31st December 9-3 ------------------------------------------------------ We can also tailor make a Closed until … platter to suit your requirements. Wednesday 3rd January back to usual hours ------------------------------------------------------- You tell us what you would like ------------------------------------------------------- to add - Oysters, Smoked Ryde Salmon Whole Crab , our own Saturday 23rd December 9- 4.30 ------------------------------------------------------- Seafood Sauce ,Garlic Sunday 24th December 9-1 Mayonnaise ... Closed until … ------------------------------------------------------- Friday 29th December 9-4.30 for how many people and leave Saturday 30th December 9-1 the rest to us ------------------------------------------------------ Closed until Thursday 4th January back to usual hours ------------------------------------------------------- ------------------------------------------------------- • SHELLFISH FRESH FISH Wild Mussels £6.50 per kilo Cod Fillet Palourde Clams £1.50 per 100g Bass Rock Oysters £1.35 each Dover sole Native Oysters Approx £2.15 each Plaice HOMEMADE BY US Skate Crab Pasty £3.95 Brill Crab Ramekin £3.95 Turbot Fish Pie £5.95 Halibut GIFT IDEAS Monk Fish Smoked Fish Pie £5.95 small, £17.95 large Fish Pie Mix Catalan Fish Stew £6.95 Gift Voucher for either of our shops for Scallops Fish Cakes from 80p each amount of your choice Huss Crab Cakes £1.75 Grey Mullet Fish Soup £3.75 Gift Hamper made up of your selection of Pollack Taramasalata £4.50 Lemon Sole our wonderful variety of deli products Smoked Salmon Pate £3.45 Smoked Haddock From £15.00 Smoked Mackerel Pate £2.95 Farmed Bass You choose the products you would like and Whole Salmon Lobster Bisque £5.75 we will make up for you . Salmon Fillet Crab Soup £4.50 ~~ Sushi Grade Tuna Loin Cod and Smoked Haddock Chowder £4.50 Paella kit Swordfish loin Fish Stock £1.75 Paella pan, Paella rice, Paella Spices, Olive Crab Pate £4.50 Oil £29.95 SHELLFISH SMOKED FISH SEVERN AND WYE SMOKERY ~~ local Lobster from £12.99 Whole Side of Smoked Salmon Approx £24.00 Pot of local Mixed Crabmeat £6.99 Long Sliced Smoked Salmon £3.75 French Hamper Pot of Local White Crabmeat £6.99 Salmon Trimmings £2.10 Wild Boar Pate, Duck with a slice of Orange local Dressed Crab from £4.50 Smoked Mackerel from £T Pate, Chicken liver Pate with Cognac, Local Whole Crab from £2.50 Smoked Peppered Mackerel from £2.25 Cornichons Local Prawns £2.90 100g Hot Smoked Trout from £3.25 £19.95 Pint of Prawns £2.95 Gravadlax £4.50 Crevettes £2.95 100g Kipper Fillets From £3.99 Cooked and Peeled Prawns £2.29 per 100g Whole Kipper £3.50 Box of Whole Raw Tiger Prawns £16.50 kilo box Smoked Eel £7.10 Peeled Raw Tiger Prawns £16.50 kilo bag Morecambe Bay Potted Shrimps £4.25 .

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Wales-Ireland Travelogue 2009
WALES AND IRELAND TRIP MAY 12 TO JUNE 4, 2009 What a coincidence! Meaningless, to be sure - but a coincidence, nonetheless. Our trip to the British Isles in 2009 began and ended one day earlier than our trip to Scotland, May 14 to June 5, 2001. (One can only hope that September of this year doesn't hold the same sort of unpleasant surprise that was visited upon us eight years ago.) OK, so I made a "small" error - we are departing two days earlier, not one. And, OK, so it wasn't much of a coincidence, was it? I mean, a real coincidence - one of excruciating consequence - occurred at the Polo Grounds in NYC on October 3, 1951 when Ralph Branca of the Blessed Brooklyn Dodgers was called in to pitch in the 9th inning and, by coincidence, Bobby Thomson of the Bestial New York Giants happened to come to bat, and, by coincidence, Mr. Branca happened to throw a pitch that the aforementioned Mr. Thomson happened to swing at, and, by coincidence, made contact with said pitch and drove it a miserable 309 feet into the first row of the left- field seats of the absurdly apportioned Polo Grounds, thus ending the Dodgers' season and causing a certain 12-year-old, watching on TV, in Brooklyn to burst into tears. Now that was a coincidence! But I digress. Tuesday, May 12 to Wednesday, May 13 Rather than leaving our car at the Seattle Airport Parking Garage (cost for three-plus weeks $468) or at an airport hotel (about $335) we decide to try the new Gig Harbor Taxi (at $95 each way, including tip).
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Jewish Day School “Cliff Notes” 2021-2022 5781-5782 A quick run-down with need-to-know info on: • Jewish holidays • Jewish language • Jewish terms related to prayer service SOURCES WE ACKNOWLEDGE THAT THE INFORMATION FOR THIS BOOKLET WAS TAKEN FROM: • www.interfaithfamily.com • Living a Jewish Life by Anita Diamant with Howard Cooper FOR MORE LEARNING, YOU MAY BE INTERESTED IN THE FOLLOWING RESOURCES: • www.reformjudaism.org • www.myjewishlearning.com • Jewish Literacy by Rabbi Joseph Telushkin • The Jewish Book of Why by Alfred J. Kolatch • The Jewish Home by Daniel B. Syme • Judaism for Dummies by Rabbi Ted Falcon and David Blatner Table of Contents ABOUT THE CALENDAR 5 JEWISH HOLIDAYS Rosh haShanah 6 Yom Kippur 7 Sukkot 8 Simchat Torah 9 Chanukah 10 Tu B’Shevat 11 Purim 12 Pesach (Passover) 13 Yom haShoah 14 Yom haAtzmaut 15 Shavuot 16 Tisha B’Av 17 Shabbat 18 TERMS TO KNOW A TO Z 20 About the calendar... JEWISH TIME- For over 2,000 years, Jews have juggled two calendars. According to the secular calendar, the date changes at midnight, the week begins on Sunday, and the year starts in the winter. According to the Hebrew calendar, the day begins at sunset, the week begins on Saturday night, and the new year is celebrated in the fall. The secular, or Gregorian calendar is a solar calendar, based on the fact that it takes 365.25 days for the earth to circle the sun. With only 365 days in a year, after four years an extra day is added to February and there is a leap year.
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Cutting. We Started a Research Program to Investigate the Process of Curing Fish in Traditional Kilns
THE TORRY KILN ITS DESIGN AND APPLICATION WITH PARTICULAR REFERENCE TO THE COLD SMOKING OF SALMON, HERRING, AND COD Alex M cK . Bannerman, M BE A. I. F . S. T. Independent Consultant Swanland, North Ferriby Yorkshire HU14 3QT En gland 44! 0482-633124 In 1933, I was privileged to join the Torry Research Station in Aberdeen, Scotland. I worked for the director, the late Dr. G. A. Reay, investigating fish proteins, freezing, cold storage, salting, and dehydration of herring and cod, and the analytical techniques to test these processes ~ In 1936 37, I became involved in smoke curing fish, working with Dr. Charles Cutting. We started a research program to investigate the process of curing fish in traditional kilns. Some of these kiln s were 800 ft square and 30 ft high. We measured air flow, temperatures, humidities, and weight loss of fish during smoking. From the data, we built a picture of the irregularities and disadvantages of smoking in these old kilns. However, this also led to improving the process. After several attempts, we developed a simple tunnel design in which fish could be smoked under controlled conditions. The process was more economical, faster, and the product more uniform. This is a bit of history, but it was from this work that we built our expertise and knowledge of fish. A previous speaker suggested that with modern, programmable smoking equipment it is only necessary to push buttons, and "witch doctors" are no longer needed. I would agr ee with this for products such as salami, sausages, and other products manufactured from uniform ingredients in skins of uniform length and thickness ~ However, fish come in all shapes and sizes, with differing fat, protein and water content.
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British foods raise some intriguing Normans and medieval productivity, and many of questions about our past.Why are we a period our special native foods nation of curry lovers, with a taste for dwindled.There is, piquant pickles next to plainly cooked A more refined native cuisine took root after the however, a reversal of this meats? What made us eat fish and chips? Normans introduced new ingredients and techniques. trend as people shop at Returning Crusaders helped promote exotic flavours farmers’ markets, farm And what on earth is Marmite all about? such as rose-water (still familiar in Turkish Delight), shops, specialists and local The bedrock of our food is the land and sea. Rainfall and almonds and sugar. Expensive spices were kept under shops, looking for fresh, a mild, island climate provide lush pastures for feeding lock-and-key and put into special dishes that come seasonal ingredients and cattle and sheep; our coastline (nobody is more than 75 down to us in such festive foods as Christmas pudding produce such as native miles from the sea) delivers plenty of fish; our copious and mince pies. British meat breeds. fuel has long enabled us to bake and roast; our fields of As well as exploring the cuisines of other cultures, chefs barley and northern climate mean we mostly produce The sixteenth to and home-cooks are now rediscovering recipes from the beer rather than wine. But this, of course, is only part of eighteenth centuries past, to find traditional ways of using native ingredients. the story: our culture has been stirred up by the After losing touch with the land and its produce, we are influence of many cultures over many centuries.
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