Squid way to the table. table. the to way x x x x x x x x x x x x home. way the on cool seafood your keep to ice Scallops: Sea Scallops: finish cooking on its on cooking finish 2 1-3 1-2 1-2 Squid x x x x x x x x x some for ask warm, particularly is weather the If list. Scallops: Bay Scallops: ter, it’s ready. It will It ready. it’s ter, Hard Shell Clams (quahogs) Clams Shell Hard 5-7 • Purchase seafood as the last item on your shopping your on item last the as seafood Purchase x x x x x x x 8-10 Quahogs, ocean Quahogs, x x x x x x x x x x x x cen- the in remains Hard Shell Clams (shucked) Clams Shell Hard 2-3 1-2 1 1-2 Oysters translucent flesh translucent x x x x x x x x x x x x bags. tight Razor Clams (shucked) Clams Razor Lobster 3-5 2-3 3-5 just a thin line of raw of line thin a just x x x x x x x x x air in not refrigeration, ventilated well under stored Conch Soft Shell Clams (steamers) Clams Shell Soft 5-7 such as clams, mussels, and oysters should be should oysters and mussels, clams, as such x x x x x x x When appearance. in Softshelled Blue Crabs (live) Crabs Blue 20 • • x x x x shellfish Live properly. shellfish live Refrigerate turns opaque or solid or opaque turns Crab: Blue Crab: Soft Shell Crabs Crabs Shell Soft 2-4 x x x x x x x x x x x x 3 translucent flesh translucent Clams, hard/surf Clams, x x x x x x x x x x x x mussels. Crayfish 2-3 5-7 3 2 1-2 10 As fish cooks, its cooks, fish As D N O S A J J M A M F J SHELLFISH Don’t cook or eat dead clams,crabs, oysters, or oysters, clams,crabs, dead eat or cook Don’t Whiting Lobsters (live) Lobsters 25 25 • • x x x x x x x x x x x x prepare. to ready until alive shellfish live Keep Weakfish minutes per inch. inch. per minutes Mussels (live) Mussels 7 x x x x x x x x x 5-7 Tilefish cooking time to 20 to time cooking x x x x x x x x x x x x oysters. or clams shucked Oysters (live) Oysters 5-7 8-10 Tautog frozen, double the double frozen, x x x x of container the on number shipper the check Swordfish Oysters (shucked) Oysters 1-3 1-3 1 1-2 your fish while still while fish your x x x or tag shipper’s certified the see to ask doubt, in Spot Rock Shrimp Rock 2-3 1-2 2-3 1-2 1-2 5-8 x x x x x x x x x cook to plan you clams, and mussels only from reputable sources. If sources. reputable from only mussels and clams, Shark Bay Scallops Bay 2-3 2 1-2 1-2 1-2 5-8 minutes per inch. If inch. per minutes x x x x x x x x x x x x • Purchase shellfish carefully. Buy raw oysters, raw Buy carefully. shellfish Purchase Porgy Sea Scallops Sea 4 2-3 2-3 2-3 5-8 x x x x x x x x x x 3-4 foil or sauce, add 5 add sauce, or foil x x x x x x x x x x x x Monkfish hands after handling seafood. handling after hands 3-4 If fish is cooked in cooked is fish If Shrimp 2-3 1-3 2-3 1-2 10 x x x x x x x Mackerel separate cutting surfaces and utensils. Wash your Wash utensils. and surfaces cutting separate BAKE SHELLFISH BROIL POACH STEAM SAUTE STIR-FRY DEEP-FRY poaching, or baking. or poaching, x x x x x x x x red Hake, • • Handle raw and cooked products separately. Use separately. products cooked and raw Handle you’re broiling, you’re x x x x x x x x Fluke Flounder x x x x x x x x x x x x whether works timing This proportionately. time cooking shorten thick, 1” than less use. Store in freezer at 0 degrees F. degrees 0 at freezer in Store use. Eels x x x x x x x x x x If minutes. 10 cook thickness, of inch every For part. thickest the at fish the Measure • • Keep frozen products rigidly frozen until ready to ready until frozen rigidly products frozen Keep x x x x x x x Croaker Butterfish x x x x x x x x x x rule: minute 10 this follow fillets, and steaks, fish, whole For below. cold water. cold Bluefish x x x x x x x x x chart the consult methods, and times cooking shellfish For cooking. over by lost easily • • Thaw frozen seafood in the refrigerator or under or refrigerator the in seafood frozen Thaw Striped x x x x x x x x x x are flavor) (and juices natural fat, in low so it’s because And be. will it natural more the as Sea Bass: x x x x x x x x x x x x cooking less the fact, In cooking. by tenderized be to need not does fish meat, Unlike seafood products refrigerated at 32 -40 degrees F. degrees -40 32 at refrigerated products seafood FINFISH D N O S A J J M A M F J • Keep seafoods cold. Keep fresh, smoked, or pickled or smoked, fresh, Keep cold. seafoods Keep H H simple and simply delicious, as long as you don’t overdo it. overdo don’t you as long as delicious, simply and simple FRESH SEAFOOD? FRESH FRESH SEAFOOD? FRESH Seafood in Season in Seafood food. It lends itself to an incredible variety of fast cooking methods, all of them of all methods, cooking fast of variety incredible an to itself lends It food. Seafood in Season in Seafood HOW DO I HANDLE JERSEY HANDLE I DO HOW HOW DO I HANDLE JERSEY HANDLE I DO HOW ! Fresh fish is truly a convenience a truly is fish Fresh ! quickly , , quickly Quickly, ow do I cook it? it? cook I do ow WhereWhere cancan II getget it?it? If fishing is your sport, Cumberland County is a “fisherman’s paradise”. The Delaware bayshore and its tributaries are Cumberland County home to numerous marinas and boat rental businesses. In addition, there are public boat ramps on each of the County’s two Board of Chosen Freeholders rivers and also at Union Lake and Menantico Ponds. Surf fishing is prevalent all along the Delaware Bay and Cumberland CumberlandCumberland CountyCounty County provides plenty of shoreline to accommodate the sport. Beaches at Fortescue, Gandy’s Beach and Thompson’s Beach Douglas M. Rainear, Freeholder Director are among the fishing hot spots on the Bay. Freshwater anglers are not forgotten in Cumberland County. Both the Cohansey Bruce T. Peterson, Deputy Director and the Maurice Rivers as well as Union Lake in Millville and Menantico Ponds in Maurice River Township, provide their share of Dr. Mary L. Gruccio Hancocks Harbor & Hancock Harbor great fishing experiences. Louis N. Magazzu Anchor Marina River Rd. Leesburg 785-9899 455-2610 Bait Box Restaurant Rd. Greenwich Perhaps fishing is not high on James A. Rocco Jane Y. Christy Fisherman’s Higbee’s Marina, Downe Ave. your agenda of preferred activities, Andy’s Marina Matt’s Landing 785-0101 447-4157 & Luncheonette Fortescue but seafood is one of your favorite Jeffrey M. Trout Beaver Dam Boat Old Beaver Dam Rd. New Jersey Ave. meals. Cumberland County has a 447-3633 Hook, Line & Sinker 447-4212 Rental & Crabbing Newport Fortescue number of seafood markets where Cumberland County Agriculture Development Board Berry’s Driftwood Husted-Bateman seafood is available to Matt’s Landing 785-2293 Husted’s Landing 451-6195 Marina Rd. Fairton grace your dinner table. David Sheppard, Chairman Paradise King’s Wharf & Shell Pile, Explore and Discover! Boat World Marina River Rd. Leesburg 785-9878 785-2424 Your Key to SEAFOOD MARKETS Richard Stratton, Vice Chairman Marina Port Norris Fred Van Meter, Treasurer Borkowski’s Triangle Delaware Ave. Bivalve, clams oysters scallops crabs fish other types AA GuideGuide toto Marinas,Marinas, SeafoodSeafood 447-3671 Longreach Marina 785-1818 Raymond Graiff, Secretary Marina Fortescue Port Norris 13 Washington St. Albert Johnson Dill’s Seafood 451-1932 Markets,Markets, andand FishingFishing HotHot SpotsSpots Bridgeton NJ Dr. Ernie Zirkle Cox’s Penny Hill Dorchester 785-0100 Money Island Marina Money Island 447-4974 Gigi’s Seafood 851 N. Pearl St. 455-4780 Lenny Rera, Soil Conservation District Bridgeton NJ Dividing Creek Marina south side of 553 Delaware Ave. Market Dr. Wesley Kline, Agriculture Agent 785-2828 Myers’ Marina 447-3103 5 Hilltop Drive & Boat Rentals Dividing Creek Fortescue 451-0215 Jeffrey Trout, Freeholder Liaison Weber’s Seafood Bridgeton NJ Public Rd. Robert Brewer, Planning Director 1811 N, Delsea Dr. Double “A” Marina 447-3014 Popeye’s Marina Matt’s Landing 785-2331 794-883 Matthew Pisarski, Senior Planner Fortescue Little Dad’s Vineland NJ Kenneth Browne, Design & Graphics Dividing Creek next Port Norris Marina Shell Pile, 38 Fortescue Rd. Downe By The Creek 785-0008 785-1205 Jenkin’s Seafood 447-4991 to Restaurant & Restaurant Port Norris Newport NJ This brochure was partially funded by a grant from King’s Crab 1 Shellpile Plaza Fortescue Pavillion New Jersey Ave.