Mac's Seafood Shucked and Served with Cocktail Sauce and Lemon
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SMOKED FISH – Smoked Over Beech-Wood
Royal Greenland FIT FOR FOODSERVICE & GASTRO SMOKED FISH – smoked over beech-wood Smoked fish Highest quality World class food safety Smoked and marinated fish Royal Greenland has produced smoked and marinated fishsince 1988 and employs staff with over 30 years’ expertise in producing the very best quality. We use only fish of the highest quality for our production and follow a strict HACCP procedure in every step of the production and the factory is accredited with IFS higher level. Royal Greenland’s smoked product assortment has a very high food safety and the risk of listeria growth is stabilized for the entire shelf life - World class food safety - Highest quality raw material - Hot- and cold smoked varieties - Carefully and slowly smoked over beech wood - Variety of Greenland turbot, Atlantic cod and Norwegian salmon - Pleasant smoke flavor - Perfect lean texture Our Greenland turbot and Atlantic cod Our whitefish comes from our own fisheries in the North Atlantic and Arctic oceans. The quality of this raw mate- rial is always very high. The fish are filleted and trimmed right after catch and delivered to the Hirtshals ready for Our salmon production. Our salmon (Salmo salar) comes from selected suppliers in Norway, and the quality is always Greenland turbot is a flatfish that has very white and lean “Superior”, which is the best possible quality rating. fillets without pinbones. The fillets are trimmed free of In Hirtshals, the fish are filleted, the tailpiece is cut the frills and used either with or without skin. off and the pin bones are removed. Atlantic cod is trimmed similar to the salmons Trim D, The salmon is then trimmed by hand according to where the lean fillet is deboned and all belly fat and skin specification. -
OLD FASHIONED ROCK and WOOD CLAMBAKE WE ALSO DO 60-Person Minimum Please Add $5.00 Per Person PIG ROASTS & BARBECUES to Traditional Clambake Prices
What makes our clambakes authentic? OLD FASHIONED We do clambakes the old fashioned way with heated rocks and seaweed. First, we heat a CLAMBAKES layer of rocks under a pile of burning wood. After three or four hours, when the rocks are hot enough, we put on a layer of seaweed “The Authentic harvested from the shores of the cape. Fresh Clambake Company” lobsters, clams, sausages and potatoes are placed in wooden boxes in the seaweed bed, Old fashioned rock and wood flavor in the and everything is covered with a canvas tarp. tradition of old-time Cape Cod clambakes After steaming for about three-quarters of an hour, the result is a smoky, briny flavor that is the signature of a traditional Cape Cod clambake. As seen on the Food Network! We have served thousands of customers, Bakemasters and clambake and our clambakes are ideal for summer caterers for over 25 years company outings, casual weddings and rehearsal dinners. Contact Bob Starck for more information 508-775-1089 • [email protected] CAPE COD • PLYMOUTH • KINGSTON • DUXBURY AND ALL OF EASTERN MASSACHUSETTS www.oldfashionedclambakes.com Old Fashioned Clambakes 504 South Main Street References always available on request. 02632 Centerville, MA In the beginning, we prepared clambakes using rock and wood as was the custom for CLAMBAKE MENU centuries. Today, we have adapted our method APPETIZERS of preparation to include a traditional pan-type New England clam chowder (price per person) clambake, which retains the quality of classic Steamed clams Raw bar (shrimp, oysters and old fashioned clambakes. 1¼ to 1½ lb. -
Boiled Clam Bake Mdw Special: Clambake
MDWMDW SPECIAL: SPECIAL: BOILED CLAMBAKE CLAM BAKE ORDERORDER BY: BY: Thursday Thursday 3PM 3PM for Friday for Weekend or Weekend Pickup Pickup [email protected]@saltiegirl.com TWINTWIN 11¼LB¼ LOBSTERS, LOBSTERS, 1LB 1LB STEAMERS, STEAMERS, 11 PINT PINT CLAM CLAM CHOWDER, CHOWDER, CORN ROASTED ON THECORN, COB, STEAMEDSTEAMED POTATOES,POTATOES, DRAWNDRAWN BUTTERBUTTER $90$90 WEDNESDAY MAY 20 CURBSIDE PICK UP (281 Dartmouth Street) Call (617) 267-0691 or (617) 267-0451 DELIVERY: Available on Grubhub, Doordash & UberEats WEDNESDAY–THURSDAY 4PM-8PM • FRIDAY 4PM-8:30PM SATURDAY 12PM-8:30PM • SUNDAY 12PM-6PM SPECIALS (AVAILABLE FOR CURBSIDE PICKUP ONLY) SEARED TUNA FLATBREAD 28 sundried tomato / arugula / yuzu aioli CLAM CHOWDER WARM SPICY KING CRAB ROLL 24 cup 6 / bowl 12 / QT 20 avocado / soy paper OCTOPUS EMPANADA SHRIMP FLATBREAD 24 3 each fontina / tomatoes / basil cilantro / jalapeno sauce JUMBO SHRIMP COCKTAIL 18 GLOUCESTER LOBSTER ROLL (COLD) 34 horseradish / cocktail sauce saltie girl sea salt & vinegar potato chips BOSTON LETTUCE SALAD 12 SALTIE GIRL BURGER 24 shaved vegetables / cider vinaigrette 3 beef blend / pork belly / gruyère avocado / fried lobster / french fries BEET SALAD 12 goat cheese / pistachios FRIED IPSWICH CLAMS 26 french fries / tartar sauce TOMATO SALAD 12 burrata / balsamic / basil FISH & CHIPS 16 tartar sauce / french fries CRAB CAKES (2) 21 potato salad CHARRED BROCCOLINI 8 garlic / charred lemon FRIED CALAMARI 15 spanish chorizo / pickled peppers / yuzu aioli CAULIFLOWER 8 burrata / smoked honey / truffle -
PDF Product Guide
05/24/21 To Place an Order, Call (207)947-0321 Fax: (207)947-0323 ITEM # DESCRIPTION PACK ITEM # DESCRIPTION PACK COCKTAIL MIXES COFFEE FLAVORED 14678 ROLAND OLIVE JUICE DIRTY*MARTIN 12/25.4OZ 10927 MAINE'S BEST COFFEE JAMAICAN ME CRAZY 2 24/2.25OZ 2008 OCEAN SPRAY DRINK MIX BLOODY MARY 12/32 OZ 11282 MAINE'S BEST COFFEE VACATIONLND VANILLA 24/2.25OZ 26628 MAYSON'S MARGARITA MIX ON THE ROCKS 4/1 GAL 11516 MAINE'S BEST COFFEE HARBORSIDE HAZELNUT 24/2.25OZ 26633 MAYSON'S MARGARITA MIX FOR FROZEN 4/1 GAL 83931 NewEngland COFFEE REG FRNCH VAN CRAZE 24/2.5OZ 26634 MAYSON'S MARGARITA STRAWBERRY PUREE 4/1 GAL 83933 NewEngland COFFEE REG HAZELNUT CRAZE 24/2.5OZ 26637 MAYSON'S MARGARITA RASPBERRY PUREE 4/1 GAL 83939 NewEngland COFFEE REG PUMPKIN SPICE 24/2.5OZ 26639 MAYSON'S MARGARITA PEACH PUREE 4/1 GAL 83940 NewEngland COFFEE REG CINNAMON STICKY B 24/2.5OZ 26640 MAYSON'S MARGARITA WATERMELON PUREE 4/1 GAL 26724 MAYSON'S MARGARITA MANGO PUREE 4/1 GAL 83831 Packer DRINK MIX LEMON POWDER 12/1GAL COFFEE REGULAR 83890 COCO LOPEZ DRINK MIX CREAM COCONUT 24/15oz 10444 MAXWELL HOUSE COFFEE HOTEL & REST 112/1.6OZ 84011 Rose's SYRUP GRENADINE 12/1LTR 10479 Folgers COFFEE LIQ 100% COLOMBIAN 2/1.25L 10923 MAINE'S BEST COFFEE REG ACADIA BLEND 2O 42/2OZ 10924 MAINE'S BEST COFFEE REG COUNTY BLEND 1. 42/1.5OZ CAPPUCCINO 10930 MAINE'S BEST COFFEE REG DWNEAST DARK 2. 24/2.25OZ 90343 Int Coffee CAPPUCCINO FRENCH VAN 6/2LB 1410 Maxwellhse COFFEE REGULAR MASTERBLEND 64/3.75 OZ 23529 MAINE'S BEST COFFEE SEBAGO BLEND 42/2.25OZ 23531 NEW ENGLAND COFFEE EXTREME KAFFEINE -
Uvic Thesis Template
Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 A Thesis Submitted in Partial Fulfillment of the Requirements for the Degree of MASTER OF ARTS in the Department of Anthropology © Meaghan Efford, 2019 University of Victoria All rights reserved. This thesis may not be reproduced in whole or in part, by photocopy or other means, without the permission of the author. We acknowledge with respect the Lekwungen peoples on whose traditional territory the university stands and the Songhees, Esquimalt and WSÁNEĆ peoples whose historical relationships with the land continue to this day. ii Supervisory Committee Ts’a7inwa (gooseneck barnacles) as a proxy for archaeological efforts to understand shellfish as food in Nuu-chah-nulth territories by Meaghan Efford Bachelor of Arts (Honours), University of Victoria, 2016 Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology iii Abstract Supervisory Committee Dr. Iain McKechnie, Supervisor Department of Anthropology Dr. Quentin Mackie, Departmental Member Department of Anthropology This thesis examines the comparative abundance of shellfish from archaeological assemblages on the west coast of Vancouver Island in Nuu- chah-nulth territories. Eighteen sites spanning the Nuu-chah-nulth region emphasize the diversity in invertebrate foods that have been consumed 5000-150 years ago: Yaksis Cave, Loon Cave, and Hesquiat Village at Hesquiat Harbour; Chesterman Beach; Spring Cove; Ts’ishaa, Ch’ituukwachisht (North and South), Tl’ihuuw’a, Shiwitis, Huumuuwaa, Maktl7ii, Huts’atswilh, Kakmakimilh, Kiix7iin, and Huu7ii. -
Clambake Menu
CLAMBAKE MENU 3 COURSE PRE FIXE / 60 PER PERSON Appetizers Served with cornbread, rolls and butter (please select one) ½ Dozen Chatham Oysters New England Clam Chowder barrel aged red wine mignonette & lemon common crackers & chives (supplement 8) Yellowfin Tuna Tartare Chatham Bars Inn Farm Salad avocado, togarashi, crispy poppadum “daily selection of lettuces and produce from our farm” (supplement 8) Classic Shrimp Cocktail (5) cocktail sauce & lemon (supplement 8) Entrées All entrées served with marble potatoes, corn on the cob, linguiça & ale braised onions (please select one) Grilled Prime Striploin STEAMED CHATHAM SHELLFISH roasted garlic & mushroom jus steamers, mussels, garlic white wine broth and country bread Local Catch of the Day Steamed 1 ½ lb. Lobster CBI farm herb chimichurri drawn butter, lobster bib & lobster cracker (supplement 30) Grilled Misty Knolls Chicken Breast house made cranberry barbecue sauce Dessert selections (please select one) Farm Berry Shortcake Tropical Sorbet Gazpacho tahitian vanilla cream, fiño verde basil, lemon scone mango, coconut and guava sorbets, toasted macadamia nuts tropical fruit salsa, coconut lime soup S’mores Tart Cinnamon Sugar Donuts graham crust, bittersweet chocolate ganache, toasted cider caramel dipping sauce italian meringue We are committed to providing our guests with freshest farm-to-table ingredients available from the Chatham Bars Inn Farm. A twenty percent gratuity will be added to check for parties of eight or more. *Consuming raw or undercooked potentially hazardous foods may increase risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy. Menu items are subject to change. -
AQV1 2019 Schedule 6-4-19
® A Program in Aquatic Veterinary Medicine www.aquavet.info ™ 2019 Schedule for AQUAVET® I Locations: Marine and Natural Sciences Building = MNS Lecture rooms: MNS 200, MNS 210, MNS 213 Labs: MNS 103, MNS 107, MNS 203 Sunday, 26. May 2019 12:00-13:30 Registration – Check-In Bayside Apartments 14:00 Orientation MNS 200 Directors 15:00 RWU Required Safety Lecture MNS 200 Caitlin Conley 16:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 Dr. Robert Maze – Marinetics, Inc. AQUAVET® Associate Director 18:30 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 19:30 Welcome to AQUAVET Party Dorm Courtyard Area (weather permitting) Monday, 27. May 2019 – Memorial Day 8:00 Rocky Intertidal Invertebrate Collecting LOW TIDE 8:45 leave from MSN 103 (dress appropriately – will be outside and in water) 10:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 13:00 Ecology, Natural History, Physiology, Anatomy of Marine Invertebrates MNS 210 (continued) Dr. Maze 15:00 Invertebrates - WET LAB - (need dissection kit, lab coats) MNS 103 Dr. Maze 18:00 Invertebrates - WET LAB - (continued) MNS 103 Dr. Maze NOTE: re-starting lab at 6pm – instead of 6:30pm AQUAVET® Page 2 2019 Schedule for AQUAVET® I Tuesday, 28. May 2019 8:00 History of Fishes: Taxonomy from an Evolutionary and Ecological MNS 210 Perspective Dr. Roy Yanong – U FL – Tropical Aquaculture Laboratory 10:00 Fish Anatomy - Structure and Function MNS 210 Dr. Yanong 13:00 Fish Anatomy - Structure and Function (continued) MNS 210 Dr. Yanong 14:00 Fish Diagnostics and Techniques WET LAB MNS 103 (need dissection kit, lab coats) Dr. -
(Catfish) and Tilapia Nilotica (Tilapia) Fishes
Available online a t www.pel agiaresearchlibrary.com Pelagia Research Library European Journal of Experimental Biology, 2013, 3(5):183-185 ISSN: 2248 –9215 CODEN (USA): EJEBAU Comparative nutritional studies on fresh and smoked Claras genepinus (Catfish) and Tilapia nilotica (Tilapia) fishes 1Salihu-Lasisi M., 2Akpabio C. J. and 3Ogunsola M. O. 1Biochemistry Unit, Biological sciences Department, Al-Hikmah University, Ilorin, Kwara State, Nigeria 2Department of Biochemistry, Basic Medical Sciences, University of Ibadan, Ibadan, Oyo State Nigeria 3Bowen University, Iwo, Osun State, Nigeria _____________________________________________________________________________________________ ABSTRACT This study compares the nutritional parameters of fresh and smoked Claras genepinus and Tilapia nilotica fishes based on the proximate analysis of the samples from major market in Ilorin metropolis using standard methods. The results shows that fresh and smoked Catfish and Tilapia fishes samples contain 72.72 ± 5.01%, 52.15 ± 3.51% and 17.12 ± 0.83%, 12.30 ±1.01% moisture content, total protein was 16.04 ± 3.00%, 18.24 ± 2.15%, and 57.61 ± 6.05%, 62.04 ± 4.21% and fats was 4.49 ± 0.23%, 12.10 ± 1.01% and 2.07 ± 0.04%, 5.88 ± 0.51. This study provides nutritional information on the two sampled fishes in their fresh and smoked forms. It thus confirms the hypothetical belief that smoked fishes has higher protein values than fresh fish and added that more fats are present in dry fish than fresh fish. Thus, recommended for aged and diseased in provision of much richer nutrients. Keywords: Fish, Nutrition, Proximate analysis, Claras genepinus , Tilapia nilotica _____________________________________________________________________________________________ INTRODUCTION Fish belongs to phylum chordate and class Pisces. -
Crudo New York Style Smoked Fish Small Plates Large
SALTIE GIRL SEAFOOD TOWERS TOASTS mkt price SNOW CRAB avocado / pistachios / stracciatella 19 PETITE 6 oysters / 2 littlenecks / 2 top necks / 2 shrimp SMOKED SALMON greek yogurt / truffle wildflower honey / cured yolk / potato bread 18 crab cocktail SMALL PLATES GRANDE BOQUERONES 12 oysters / 4 littlenecks / 4 top necks / 4 shrimp HOLY TRINITY OF CLAM CHOWDER marble potato / salsify / bacon 18 fire roasted tomatoes / pickled onions / reggiano / basil aioli 16 4 jonah crab claws / lobster cocktail / tuna poke BOSTON LETTUCE SALAD shaved vegetables / cider vinaigrette 12 FOIE GRAS TERRINE ROYALE add tuna in EVOO +8 add lobster mkt pickled plums / raspberry jam / lemon poppy cake 25 18 oysters / 4 littlenecks / 4 top necks / 4 shrimp HEIRLOOM TOMATO SALAD yuzu basil labneh / radish HAND-CHOPPED DRY AGED STEAK TARTARE* 4 jonah crab claws / lobster cocktail / tuna poke savory twill / peruvian mint 16 quail egg / truffle aioli / reggiano / buttered brioche 18 king crab / sea urchin / 1 oz siberian caviar +add lobster 12 WARM SPICY KING CRAB ROLL avocado / soy paper 21 FRIED CHARRED OCTOPUS EMPANADA cotija cheese / avocado CRUDO IPSWICH CLAMS tartar sauce mkt price jalapeno sauce / micro cilantro 20 KING SALMON* EAST COAST OYSTERS kohlrabi celery root slaw / lime / 3 crab fish aioli 14 pistachios / apple / jalapeno / avocado oil 16 TORCHED SALMON BELLY* tomato / tahini / sushi rice / green onion 16 GLOUCESTER LOBSTER drawn butter mkt price TORCHED MADAI* DIVER SCALLOP tartar sauce / malt vinegar fries 26 heirloom melons / japanese cucumber -
Canning Smoked Fish at Home
PNW 450 Canning Smoked Fish at Home Barbara Rasco, Carolyn Raab, and Sandra McCurdy Introduction Smoked fish is a delicacy in the Pacific Northwest. Whether the fish is caught or purchased, it can be smoked and canned successfully at home. This bulletin provides instructions for lightly smoking fish in preparation for canning and for the canning process itself. Another bulletin, Smoking Fish at Home—Safely , PNW 238, provides instructions for fully smoking and heating fish that is safe to eat without further treatment. Those instructions, however, produce a fish that tends to be too dry and strong-flavored after canning. Fish is highly perishable, and even smoked fish has a short shelf life. Refrigerator storage of fully smoked fish is limited to 2 weeks. For long-term storage, smoked fish must be frozen or canned. Freezing is a quality storage option, but canning is preferred by many people who smoke fish at home. Canning smoked fish requires a processing time of 110 minutes in a home pressure canner to destroy Clostridium botulinum spores and guarantee safety. This lengthy heating time means that the quality of home-canned smoked fish will differ from that of smoked fish that has not been canned. Canning tends to cause moisture loss from the fish, alter its color, and intensify the smoked flavor. However, it’s not safe to reduce the processing time to lessen these undesirable Photo by Nellie Oehler quality changes. Instead, you reduce the amount of heat applied during the smoking procedure prior to canning. Otherwise, the canned smoked fish will be too Contents dry and the smoke flavor may be too strong. -
The Beach House Clambake Buffet Menu
THE BEACH HOUSE CLAMBAKE BUFFET MENU STARTERS New England Clam Chowder Mixed Farm Greens, Heirloom Tomatoes, Cucumbers, Chardonnay Vinaigrette Seasonal Pasta Salad Farmers Slaw, Buttermilk-Black Pepper Dressing FROM THE PIT 2 lbs. Whole Lobster and Local Steamers (add $60.00) Lobster Bib, Lobster Crackers, Drawn Butter Buttered Sweet Corn on the Cob Steamed Potatoes, Garlic Butter, Herbs CARVING STATION Slow Roasted Prime Rib, Pearl Onion Au Jus, Horseradish Cream Warm Rolls, Corn Bread DESSERT Peach Cobbler, Spiced Streusel Ice Cream Sundae Bar, Assorted Ice Cream, Traditional Accompaniments Sliced Watermelon Coffee, Tea, Decaffeinated Coffee CHILDREN’S PLATED ENTRÉE CHOICES Chicken Fingers, French Fries Macaroni and Cheese Grilled Cheese, French Fries $55 per person $32 per person ages 5-12 THE PROCESS A bonfire is built in our pit using a quarter quad of hard maple and oak wood over 1,800 pounds of rock. The fire heats the rock to a very high temperature. Well-tended, the fire will settle down to a bed of hot coals and rock. The coals and rock provide the cooking catalyst for our clambake. This base of rocks and coals are then covered with mounds of seaweed that contains bubbles filled with saltwater. The bubbles are essential to the traditional cooking process as they provide the steam for cooking. The bubbles in the seaweed burst when heated emitting seawater that steams and seasons the food. Lobster, clams, potatoes and corn on the cob are layered in a manner that ensures perfect cooking times and a wonderful balance of flavoring. This food is then covered with canvas and left to bake. -
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish
Processing Parameters Needed to Control Pathogens in Cold-Smoked Fish A Report of the Institute of Food Technologists for the Food and Drug Administration of the U.S. Department of Health and Human Services submitted March 29, 2001 IFT/FDA Contract No. 223-98-2333 Task Order 2 Processing Parameters Needed to Control Pathogens in Cold-smoked Fish Table of Contents Preface ........................................................................ S-1058 7. Conclusions ....................................................................... S-1079 8. Research needs ................................................................. S-1079 Science Advisory Board .......................................... S-1058 References ............................................................................. S-1080 Scientific and Technical Panel ............................... S-1058 Chapter III. Potential Hazards in Cold-Smoked Fish: Clostridium botulinum type E Reviewers .................................................................. S-1058 Scope ...................................................................................... S-1082 1. Introduction ....................................................................... S-1082 Additional Acknowledgments ............................... S-1058 2. Prevalence in water, raw fish, and smoked fish .............. S-1083 3. Growth in refrigerated smoked fish ................................. S-1083 Background ...............................................................S-1059 4. Effect of processing