Starters Entrees Desserts

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STARTERS BACON WRAPPED SCALLOPS fresh diver scallops wrapped in pepper bacon with creamy horseradish sauce $16 COLOSSAL CRAB MEAT COCKTAIL blue crab served with redland greens, tangy cocktail & honey mustard sauces market price CAPRESE SALAD layers of tomato, mozzarella with basil and balsamic drizzle $13 JUMBO SHRIMP COCKTAIL “classic” seasoned with Old Bay, served with tangy cocktail sauce $16 AHI TUNA * blackened, seared rare over mango salsa, wasabi & sweet chili drizzle with wonton noodles $25 ENTREES MARYLAND CRABCAKE PLATTER two jumbo lump crabcakes with cole slaw and french fries $26 MAHI MAHI MEUNIERE sautéed in lemon butter, tomato and capers $24 PISTACHIO ENCRUSTED YELLOWTAIL sautéed with mango salsa and sweet thai buerre blanc $27 FRUIT DE MER shrimp & scallops, tomato, peas, bacon & garlic cream sauce over linguine $28 YELLOWTAIL BAYSIDE sautéed yellowtail topped with a maryland crabcake and bernaise sauce $30 CENTER CUT PRIME FILET MIGNON 8 ounce grass fed beef, grilled as you like it with bernaise or au poivre sauce $42 CAESAR SALAD romaine lettuce, shaved parmesan cheese, croutons & Caesar dressing, topped with Crab Cake, Shrimp or Chicken $22 FROM THE GARDEN Redland vegetables lightly sautéed in garlic & oil served over linguine $18 HAZELNUT CHICKEN free range breast of chicken dipped in crushed hazelnuts with mandarin orange-thyme sauce $26 SNOOKS INDECISION 6 oz lobster tail, shrimp, scallops and mahi mahi $39 SNOOKS “ULTIMATE” INDECISION (2) 6 oz. crab stuffed lobster tails, (3) fresh jumbo scallops, (3) jumbo shrimp, mahi mahi, 1/3 lb. colossal crab, Best of Florida, perfect for two $85 TWIN LOBSTER TAILS STUFFED WITH BLUE CRAB finished in bernaise sauce $45 ADD a 6 ounce lobster tail to any dinner $18 ADD a side caesar salad to any dinner $8.50 DESSERTS - $9 FLORIDA KEY LIME PIE tart sensation in a granola’d crust CHOCOLATE PEANUT BUTTER PIE with chocolate and CHOCOLATE TOFFEE MOUSSE with rich coffee liquor peanut butter mousse TURTLE CHEESECAKE NY style, caramel glaze, fudge 5-LAYER CHOCOLATE CAKE towering, chocolate fudge layered filling ASSORTED ICE CREAM * Consuming raw or undercooked meat, poultry, seafood, shellfish or eggs may increase risk of food-borne illness. Snooks 20% gratuity added to parties of 6 or more Favorites.

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Delivery Menu
Delivery Menu. Stuck between binge-watching your favourite show and a delicious meal? Well, debate no more! Our burgers and lobsters are now available for take-out from our Raffles restaurant and delivery, right to your doorstep. Please note that our delivery menu prices are lower than our usual a la carte prices. The following prices are only valid whilst our restaurants are temporarily closed. Key Worker Discount. We will be offering a 15% discount on take-outs to all frontline workers. This includes health workers, police officers, immigration officers, laboratory staff and more. To claim this, simply flash your ID card to any of our team members. Starters. Pan-Fried King Prawns. Salted Egg Yolk Cuttlefish. King Prawns served with our sweet and sour sauce and garnished Crispy baby cuttlefish flavoured with home-made with spring onion. salted egg yolk spice mix. 3 pieces $12.84 / 6 pieces $23.54 $10.70 Lobster Mac & Cheese. Kale & Quinoa Salad. Succulent lobster meat and macaroni folded in Quinoa, avocado and kale leaves with fig, cranberry a lobster bisque and creamy four cheese sauce. and roasted walnuts. Tossed in a balsamic dressing $16.05 served with succulent lobster meat and shavings of radish. Marinated Octopus. $18.19 Octopus tentacle marinated with lemon, parsley, garlic and olive oil. Served either chilled or grilled and served with fresh lime. Lobster Nuggets. $16.05 Crispy lobster claw ‘nuggets’ in a spicy batter served with a cooling lemon mayo. $17.12 Combos. We’ve made your life a little bit easier, get the best of both worlds! Minimum 2 people Main Course Options: Mayfair Burger, Smoked BBQ Burger, The Impossible Burger, Original Roll, Seven Samurai Roll, California Roll or Surf & Turf Roll.* Side Options: Sautéed Mushrooms, Garlic Spinach, Truffle Fries, Sweet Potato Fries or Salted Egg Yolk Fries.
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Southwest Guide: Your Use to Word
BEST CHOICES GOOD ALTERNATIVES AVOID How to Use This Guide Arctic Char (farmed) Clams (US & Canada wild) Bass: Striped (US gillnet, pound net) Bass (US farmed) Cod: Pacific (Canada & US) Basa/Pangasius/Swai Most of our recommendations, Catfish (US) Crab: Southern King (Argentina) Branzino (Mediterranean farmed) including all eco-certifications, Clams (farmed) Lobster: Spiny (US) Cod: Atlantic (gillnet, longline, trawl) aren’t on this guide. Be sure to Cockles Mahi Mahi (Costa Rica, Ecuador, Cod: Pacific (Japan & Russia) Cod: Pacific (AK) Panama & US longlines) Crab (Asia & Russia) check out SeafoodWatch.org Crab: King, Snow & Tanner (AK) Oysters (US wild) Halibut: Atlantic (wild) for the full list. Lobster: Spiny (Belize, Brazil, Lionfish (US) Sablefish/Black Cod (Canada wild) Honduras & Nicaragua) Lobster: Spiny (Mexico) Salmon: Atlantic (BC & ME farmed) Best Choices Mahi Mahi (Peru & Taiwan) Mussels (farmed) Salmon (CA, OR & WA) Octopus Buy first; they’re well managed Oysters (farmed) Shrimp (Canada & US wild, Ecuador, Orange Roughy and caught or farmed responsibly. Rockfish (AK, CA, OR & WA) Honduras & Thailand farmed) Salmon (Canada Atlantic, Chile, Sablefish/Black Cod (AK) Squid (Chile & Peru) Norway & Scotland) Good Alternatives Salmon (New Zealand) Squid: Jumbo (China) Sharks Buy, but be aware there are Scallops (farmed) Swordfish (US, trolls) Shrimp (other imported sources) Seaweed (farmed) Tilapia (Colombia, Honduras Squid (Argentina, China, India, concerns with how they’re Shrimp (US farmed) Indonesia, Mexico & Taiwan) Indonesia,
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FDA: "Glowing" Seafood?
FDA: "Glowing" Seafood? http://web.archive.org/web/20080225162926/http://vm.cfsan.fda.gov/~ea... U.S. Food and Drug Administration Seafood Products Research Center July 1998 "GLOWING" SEAFOOD? by Patricia N. Sado* Introduction Seafood that produces a bright, blue-green light in the dark could be a meal from outer space or haute cuisine in a science fiction novel. The U. S. Food and Drug Administration (FDA) has received many consumer complaints about various seafood products "glowing" in the dark. Some of these consumers called their local health departments, poison control centers, and their U.S. Senator because they thought they had been poisoned by radiation. These consumers said they had trouble convincing people that their seafood was emitting light. One consumer took his imitation crabmeat to a local television station. Unfortunately his seafood had dried out and did not glow for the television reporters. Several consumers said that it took them many weeks before they found phone numbers for various government agencies to make inquiries. Several consumers thought their "glowing" seafood was due to phosphorescing phytoplankton, or even fluorescence. The consumers' seafood products "glowing" in the dark were not due to radiation or to fluorescence, which requires an ultraviolet light to trigger the reaction. These seafood products exhibited luminescence due to the presence of certain bacteria that are capable of emitting light. Luminescence by bacteria is due to a chemical reaction catalyzed by luciferase, a protein similar to that found in fireflies. The reaction involves oxidation of a reduced flavin mononucleotide and a long chain aliphatic aldehyde by molecular oxygen to produce oxidized flavin plus fatty acid and light (5, 12).
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Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1
Spiny Lobster and Prawn (Shrimp) Regulations, 1973 Article 1. - These regulations may be cited as the Spiny Lobster and Prawn (Shrimp) Regulations, 1973. Article 2. - No person shall fish for, take, or land from any vessel any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4.50 inches). Article 3. - No person shall purchase or have in his possession any spiny lobster the carapace length of which is less than eight centimetres (3.15 inches) or the tail length of which is less than eleven and one half centimetres (4...50 inches). Article 4. - (1) No person shall fish for, or take any spiny lobster that is in the soft-shell stage. (2) No person shall sell, purchase or have in his possession any spiny lobster which is in the soft-shell stage. Article 5. - No person shall land from any vessel or sell or have in his possession any spiny lobster tail which: (a) is in such a condition that it cannot be measured; or (b) has the calcified bar of the tergum of the first abdominal segment fractured. Article 6. - (1) Every person who takes any spiny lobster that is carrying external eggs shall immediately return it alive with as little injury as possi~le into the water from which it was taken (2) No person shall remove the external eggs from any female lobster or from any spiny lobster tail. (3) No person shall buy, sell or expose for sale, or have in his possession any female spiny lobster or any spiny lobster tail from which any of the erteYnal eggs have been removed.
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Spiny Lobster Amendment 4
AMENDMENT 4 TO THE FISHERY MANAGEMENT PLAN FOR SPINY LOBSTER IN THE GULF OF MEXICO AND SOUTH ATLANTIC INCLUDING THE REGULATORY IMPACT REVIEW AND ENVIRONMENTAL ASSESSMENT prepared by the South Atlantic and Gulf of Mexico Fishery Management Councils SEPTEMBER 1994 Financial assistance for producing this Amendment was provided by grant funds from the National Marine Fisheries Service, National Oceanic and Atmospheric Administration, under Public Law 94-265, the Magnuson Fishery Conservation and Management Act. TABLE OF CONTENTS PAGE LIST OF ACTIONS IN SPINY LOBSTER AMENDMENT 4 ........................................... i REGULATORY IMPACT REVIEW FOR SPINY LOBSTER AMENDMENT 4 ..................... ii 1.0 PURPOSE AND NEED.................................................................................. 1 2.0 ALTERNATIVESINCLUDINGTHEPROPOSEDACTION .....................................5 3.0 AFFECTED ENVIRONMENT.......................................................................... 7 A. Optimum Yield.....................................................................................7 B. Definition of Overfishing......................................................................... 7 C. Commercial Fishery...........................................:.................,................. 8 D. Recreational Fishery .............................................................................. 9 E. Status of the Stocks ............................................................................... 16 ~~-· 4.0 ENVIRONMENTAL CONSEQUENCES ...............................:;:-.:
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City Island Lobster.062315.Indd
City Island Appetizers Lobster House Crab Corner City Island Cold Hot From Alaska From Maryland Favorites Jumbo Shrimp Cocktail (5) ......................... 16.95 Bu alo Wings (12) ...................................... 12.95 King Crab Legs ............................................. 60.95 Whole Blue Claw Crabs .............................. 29.95 Favorites Whole Lobster in Shell (cold) ..................... 22.95 Mozzarella Sticks (8) ................................... 11.95 Snow Crab Leg Clusters ............................... 32.95 served broiled or steamed or Baltimore Style Catch of the Day Scungilli Salad ............................................... 15.95 Coconut Shrimp ........................................... 16.95 (spicy w/Old Bay) also served w/garlic or red sauce. Twin Lobster Tail Platter ................................... 45.95 Calamari Salad ............................................. 14.95 Fried Calamari .............................................. 13.95 Jumbo Shrimp Scampi ....................................... 26.95 Halibut or Sword sh .......................................... 27.95 Served broiled or steamed .... Freshly Shucked Littleneck Fried Ravioli ................................................. 12.95 Jumbo Dungeness Crab Claw Clusters 33.95 Baked Scallops & Shrimp Combination .......... 42.95 Norwegian Salmon ............................................ 25.95 or Cherrystone Clams ...................(½ Doz.) 10.00 Tender Chicken Fingers ............................... 12.95 Super Crab Lovers Combination
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The That Tastes Like Lobster. #14091 P&D
The that tastes like lobster. We now offer wild Argentine Red Shrimp from the pristine icy waters and ocean depths off the Patagonian coast of Argentina. Rich and sweet with a delicate bite, our premium quality red shrimp evoke the decadent taste and texture of lobster. • Sustainable Wild Fishery • No Tripolyphosphates • Minimal SO2 (an antioxidant commonly used in wine and beer) Enrich your customers’ dining experience in a heartbeat! #14091 P&D - Tail On IQF 16/20 | 5x2lb. Case only #14092 P&D - Tail On IQF 21/25 | 5x2lb. Case only #14090 Headless - Shell On 16/20 | 6x2kilo (4.4lb.) layer pack METROPOLITAN MEAT, SEAFOOD & POULTRY 301.772.0060 | 800.522.0060 WWW.METROPOULTRY.COM Ad in Indesign.indd 1 7/13/17 8:22 PM The that tastes like lobster. Recommended Cooking Methods 1) Pan seared (2-3 minutes each side) 2) Grilled (2-3 minutes each side) 3) Flat top (2-3 minutes each side) 4) Deep Fried (45 seconds to 60 seconds) Keep frozen until ready to use. Thaw slowly under refrigeration. Cook this naturally delicate product from a thawed state. For best results sauté, pan sear or grill (for 2-3 minutes each side). We strongly recommend this product is not steamed, poached or boiled. Under the high penetrating heat, this product will break down and become “mushy”. Enjoy! Non-Treated Argentine Red Shrimp Treated Argentine Red Shrimp No chemical flavor Chemical flavor Retains clean, sweet, natural flavor Loses some of its natural flavor properties Retains vibrant, red color The longer it is soaked, the more red color is lost Minimal moisture loss when cooked Soak is released when heat is applied True to its original size Soaked product may shrink 10%-25% Product for the quality driven customer Product for the price driven customer Customer is paying for shrimp Customer is paying for soak Lower sodium content Significantly higher sodium content (up to 100%) Exclusive, unmatched premium quality (chef preferred) Non-exclusive, inferior quality METROPOLITAN MEAT, SEAFOOD & POULTRY | 301-772-0060 | 800-522-0060 | metropoultry.com.
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Appetizers & Seafood Classics Housemade Salads Live
HOUSEMADE SALADS Housemade Dressings: Cheddar Cheese | Honey Mustard APPETIZER PLATTERS Basil Vinaigrette | Blue Cheese | Olive Oil and Red Wine Vinegar HOT APPETIZER PLATTER Ranch | Creamy Garlic & Peppercorn | Avocado Ranch fat free Honey French with Sundried Tomato grilled shrimp | baked oysters Rockefeller baked oysters Chesapeake | fried calamari HOUSE SALAD, CAESAR SALAD, crab-stuffed mushrooms | drawn butter WEDGE OF LETTUCE 6.75 mustard sauce | marinara sauce MARYLAND SEAFOOD SALAD 50 blue crab | shrimp | scallops | fresh greens COLD APPETIZER PLATTER avocado ranch 15.5 chilled peel ’n eat shrimp | smoked salmon* SEARED AHI TUNA SALAD lump blue crab cocktail blackened Rare over spinach fresh oysters on the half-shell* romaine & Asian slaw mixture | oriental noodles mustard sauce | cocktail sauce wasabi peas | soy ginger vinaigrette 15 50 LIVE MAINE LOBSTER The American lobster, commonly known as the Maine lobster, thrives from the coast of Cape Hatteras to as far north as Nova Scotia. APPETIZERS & SEAFOOD CLASSICS At Chesapeake’s we carry several sizes of Maine lobster to please all appetites. Served with baked potato and your choice of one side. CRAB BISQUE Cup 4.75 Bowl 7.5 SMOKED TROUT 12.5 1 1/2 LB. LIVE MAINE LOBSTER steamed, drawn butter 38 GRILLED SHRIMP 12.5 Lobsters are available in larger sizes at MKT for each additional 1/2 lb MUSHROOMS STUFFED WITH CRAB 12.5 over the 1 1/2 lb. price. FRIED CALAMARI STUFFED MAINE LOBSTER marinara sauce | mustard sauce 12.5 Crab Imperial Lobster Price Plus 12 SHRIMP COCKTAIL cocktail sauce 14 STEAMED SEAFOOD FEAST live Maine lobster | mussels MARYLAND CRAB CAKE Maryland spiced shrimp | clams | oysters lump blue crab meat seasoned bread crumbs | tartar sauce 12.5 Lobster Price Plus 15 BLUE CRAB COCKTAIL 15.5 ALL LOBSTER SIZES SUBJECT TO AVAILABILITY KING CRAB COCKTAIL 22 ONION RING PLATTER 10 SANDWICHES 12.5 SMOKED SALMON* Served with choice of one side.
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Weekly Menu 4.19.21
Frozen Items Frozen Items Continued Hill's Weekly Menu Sushi-Grade Ahi Tuna $15.98 /lb. Escargot $1.50 ea. | $16.98 /dz. Large Raw Shrimp $29.98 /2lb. bag Fish Sticks $.35 ea. | $3.49 /dz. Fresh Fish Jumbo Raw Shrimp $38.98 /2lb. bag Housemade Fish Stock $1.49 ea. *Monkfish $11.98 /lb. 4oz. Maine Lobster Tails $12.98 ea. Frog Legs $12.98 /lb. Norwegian Salmon $19.98 /lb. Breaded Oysters $20.00 /dz. New Zealand - Ōra King Salmon $29.98 /lb. Chilean Sea Bass $36.98 /lb. Greenshell Mussels $15.98 /2lb. box Sockeye Salmon $24.98 /lb. Bacon Wrapped Scallops $25.98 /lb. Poached Octopus - Yellowfin Tuna Steaks $24.98 /lb. Lobster Claws - Tentacles $26.98 /lb. Halibut $32.98 /lb. (cooked and scored) $19.98 /lb. Shrimp Rolls $1.25 ea. Orange Roughy $19.98 /lb. King Crab Legs $59.98 /lb. Smelts $5.98 /lb. Arctic Char $19.98 /lb. King Crab Claws $54.98 /lb. Baby Flounder $26.98 /lb. King Crab Pieces $48.98 /lb. Shellfish Jumbo Fluke $17.98 /lb. Snow Crab Clusters $29.98 /lb. Acadian Pearl Oysters $18.98 /dz. Swordfish Steaks $22.98 /lb. Snow Crab Pieces $22.98 /lb. Beau Soleil Oysters $18.98 /dz. Rainbow Trout $13.98 /lb. Snow Crab Cocktail Claws $29.98 /lb. East Point Oysters $16.98 /dz. Steelhead Trout $20.98 /lb. Dungeness Crab Clusters $21.98 /lb. Little Neck Clams $20.00 / 50ct Grouper Fillet $34.98 /lb. Alligator Meat $19.98 /lb. Topneck Clams $6.49 /dz.
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Fish As Food Or Fodder Moenieba Isaacs*
Isaacs Agric & Food Secur (2016) 5:27 DOI 10.1186/s40066-016-0073-5 Agriculture & Food Security RESEARCH Open Access The humble sardine (small pelagics): fish as food or fodder Moenieba Isaacs* Abstract Background: The group of small pelagic fish is the largest species group landed globally. A significant proportion of this nutrient-rich food is processed and lost to livestock feed, fish feed, fish oil, pet food and omega-rich vitamins. The nutritional importance of small pelagics as an easily digestible protein source, rich in essential lipids with fatty acids (EPA/DHA), essential amino acids, minerals and vitamins, is well known and documented. Small pelagics contain all the elements of a healthy and nutritionally optimal food source for humans and are an important contributor to the food and nutritional security of many poor, low-income households in developing countries. Findings: Large-scale and small-scale fisheries play an important role in contributing to food security and nutrition. Yet, all of the anchovy landings from large-scale fisheries are reduced to animal feed, fish oil and pet food in South Africa. The size of the species, labour costs and lack of incentives by the state are some of the challenges to redirect- ing anchovy for human consumption. This trend is also now prevalent in Tanzania, where most (84%) of the dagaa fished is reduced to fishmeal in Kenya, mainly to feed chickens. The main challenges are post-harvest handling and sanitation. Conclusions: The redirecting of small pelagics to human consumption will depend on the role of the state in Tan- zania and South Africa in investing in post-harvest processing.
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Maine Sardine Recipes Maine Sardine Council
Maine State Library Maine State Documents Agricultural and Seafood Marketing and Cook Economic and Community Development Books 1975 Maine Sardine Recipes Maine Sardine Council Follow this and additional works at: http://digitalmaine.com/food_marketing Recommended Citation Maine Sardine Council, "Maine Sardine Recipes" (1975). Agricultural and Seafood Marketing and Cook Books. Book 15. http://digitalmaine.com/food_marketing/15 This Text is brought to you for free and open access by the Economic and Community Development at Maine State Documents. It has been accepted for inclusion in Agricultural and Seafood Marketing and Cook Books by an authorized administrator of Maine State Documents. For more information, please contact [email protected]. ATLANTIC BANKS SALAD 2 cans (4 oz. ea.) Maine Sardines 1 raw egg 2 quarts greens, mixed 3/4 cup lemon French dressing Onion rings 3 hard-cooked eggs Tomato wedges 1 cup potato chips, coarsely 1 /4 cup grated Parmesan cheese broken (optional) l/ 2 cup grated sharp Cheddar cheese Drain Maine Sardines. Place greens, onion rings, and tomato wedges in shallow bowl and sprinkle with grated cheese. Add raw egg and French dressing. Toss thoroughly. Add sardines, hard-cooked eggs cut in wedges, and potato chips. Toss again, gently. Yield: 4 servings. (Shown on cover) Stir a couple of cans of drained, chopped Maine Sardines into six eggs. Beat lightly and scramble as usual. Serve for Sunday breakfast or a light lunch. Meaty sardines, caught in the cool, clear waters off the Maine coast, are on sale everywhere in the United States. Flavorsome and nutritious, these ver satile little fish are as adaptable to snacks and sandwiches as they are to main dishes and salads.
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DINNER RAW BAR HANDSHUCKED OYSTERS $M/P House Cocktail Sauce, Champagne Mignonette, Preserved Lemon
LUNCH RAW BAR SCARLET SEAFOOD TOWER $165 3 Tiers of Alaskan King Crab Legs, East & West Coast Oysters, Chilled Maine Lobster, Jumbo Shrimp, Mussels, Jumbo Lump Crab Meat, Ceviche de Pescado. House Mignonette, Cocktail Sauce, Lemons, Horseradish Serves Four to Six Guests JUMBO SHRIMP COCKTAIL $22 House Cocktail Sauce, Lemon CHILLED ALASKAN SNOW CRAB LEGS $MK Clarified Butter, Preserved Lemon OYSTERS ON THE HALF SHELL House Cocktail Sauce, Champagne Mignonette, Preserved Lemon. EAST COAST Daily Selection Half Dozen $18 Dozen $35. WEST COAST Daily Selection Half Dozen $22 Dozen $42 CHILLED 1 1/2 LB MAINE LOBSTER $MK Dijonaisse, Clarified Butter, Preserved Lemon STARTERS ROASTED KABOCHA SQUASH BISQUE $10 Truffle Maple Cream SPICY HOMEMADE GUACAMOLE $13 Serrano Pepper, Avocado, Onion, Cilantro, Corn Chips. Add Lobster $9 MARGARITA FLATBREAD $15 San Marzano Tomato Sauce, Fresh Mozzarella, Fresh Basil LOBSTER FLATBREAD $24 Grilled Crust with Fontina Cheese, Buttered Lobster, Tomatoes, Garlic, Basil, Sweet Drop Peppers CRISPY POINT JUDITH CALAMARI $17 Flash-Fried, Sweet Drop Peppers, Scallions, Served with Lime Chipotle Aioli BURRATA HEIRLOOM TOMATO SALAD $14 Locally Sourced Burrata, Path Valley Farm Heirloom Tomatoes, Baby Arugula, Red Onion, Basil Vinaigrette WEDGE SALAD $11 Baby Iceberg Lettuce, Tomatoes Tossed in Shallots- Sherry Vinaigrette, Bacon, Chives, Bleu-Cheese Crumbles, Bleu-Cheese Dressing BURRATA BEETS SALAD $14 Locally Sourced Burrata, Path Valley Farms Heirloom Beets, Baby Arugula, Red Onion, Basil Oil, Lavender Vinaigrette HANDHELDS
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