We're bringing in fresh seafood from Hawaii on an every other
week this year as part of our Dine In Weekend Series. The week
we don't bring seafood in we will be offering and exotic selection of
main course meats that will include, veal, buffalo, air chilled chicken, Berkshire
pork, foie gras, duck confit, duck breasts and much more!
....ORDERS FOR SEAFOOD MUST BE
PLACED BY TUESDAY AT 5!
ASK FOR THERESA OR JERRY 257 1557!
Seafood From Hawaii!
PREVIEW THE MENU BELOW
...AND OUR SIDES AND SAUCES
The Recipes all worked great, I have had good reports from everyone!
Everything sold so fast I ended up eating the scraps from butchering the Ono and I did them 2 ways. #1 I rolled the first piece in Scarpetta Olive Oil (very robust from Italy) and topped it with the Pistachio Sauce we make....very, very nice! Then with #2 I broke open a bottle of the Nellie and Joe's Mojo Crillo and marinated the 2nd piece for around 15 minutes ....30 minutes would have been even better. I topped #2 with Butch's Black Bean, Avocado and Corn Salsa that we also make in the store ...it was to die for! Both were on the grill (450-500 degrees) about 2 minutes a side.
If you would like to try some of our sides next weekend ... Texas Caviar, Pistachio Sauce,, Black Bean & Corn Salsa or our Marinated Goat Logs pictured above give us a heads up along with your Seafood orders so we can keep sure we have enough to satisfy demand! We use use excellent vinegars and oils so half the fun is mopping up the oil from the marinated goat cheese with one of our baguettes!
MENU OF POSSIBILITIES
Ahi is around most of the time
the white fish varies so you need to give me a little leeway!
#2 on the menu...Ahi #1 +
Ahi #1 ++
This is the absolute best grade of Ahi available in the world. 1++ grade is commonly traded on the best Tokyo markets commanding premium prices. The meat is dry, sticky deep red in color with great translucent properties.The shelf life on this Ahi is unusually long, color will maintain for up to 10 days. When sliced thin for various applications will burst into an electric red color.
This is the rarest grade of ahi.Only 2 percent of ahi catch will grade to 1++. There is no other tuna products on the market of this quality. The deep cold waters surrounding the Hawaiian island is the richest location in the world for high oil content, bright red meat, sashimi grades of ahi.
Sashimi color: deep ruby red
Translucency: glass and candy like edges
Oil content: visible fat, buttery flavor
Water content: ultra dry
Shelf life: 10 days
Grill: waste of money
Raw: all applications
Other uses: carpachio, tartar, poke
#3 on the menu...
Fish of the Week????
Aside from the Ahi
...what's on the dock Wednesday morning is what
I am going to buy these are some examples! Be adventurous
...last week the Mako Shark was excellent as has the
Striped Marlin and Ono! This coming week I am looking for
Mahimahi, Opakapaka or some of the other snappers! Scroll down
for pictures, descriptions and serving suggestions!
In addition to the recipes belowMore Recipes
Since the Ahi is the best seller
we are brining in a few essentials to
make cooking AHI and easy meal at home!
1 Annie's Asian Sesame Dressing
2 Fried Wonton Strips
3 Sesame Seeds White and Black
4 Great Olive Oil
The only thing you' ll need from the
grocery store is a soft green salad!
Cooking the Ahi is simple!
...get a skillet warming up on the stove.
....take the Ahi right out of the fridge and roll it in
a mixture of white and black sesame seeds on all sides.
...add olive oil to the skillet heat it till it is shimmering but not smoking.
...place Ahi steaks in skillet for 1 minute on each side then use
tongs to sear sides about 30 seconds each.
...place on a cutting board and slice.
...place slices on a bed of greens.
...top with wonton strips and Asian Sesame
Salad Dressing or one of the home made dressings below.
...if you like add sliced red pepper and carrots.
On the other hand if you want to make your own dressing!
2/3 cup pure olive oil
2 tsp wasabi powder
1 tsp ginger, minced
2 tbs rice wine vinegar
1 tbs toasted sesame oil
1 tbs low-sodium soy sauce
kosher salt to taste
black pepper to taste
1 small handful fresh cilantro
... to make Wasabi Vinaigrette1. Place all ingredients in a blender, blend on high until emulsified.
Links to 4 other Ahi Recipes
Ahi Tuna is best served rare- plain and simple. For those of us who know this, or have at least tasted sashimi tuna and know the flavor and texture of such a raw piece of fish, life is sweet. Sometimes it's fun to flavor the outsides in order to create a delicious crust but the absolute best is when you just use your trusty salt and pepper.
Ahi with Mango Salsa
2 ahi tuna steaks
salt and pepper
1-2 mangos, diced
1 red onion, diced
1 jalapeno pepper, diced
a dash of orange juice
a handful of cilantro
Season tuna steaks on both side with salt and pepper
Sear in a HOT pan for about 2 minutes on each side
Let rest for a few minutes before serving
Meanwhile saute onions in a skillet on medium low until translucent
add diced mango, jalapeno, a little salt and pepper
saute another 10 minutes
add a dash of orange juice (about 1/2 a cup)
reduce liquid for a few minutes and take off the heat
add cilantro before serving
you can allow it to cool or just serve it as is.
Grilling it is a minor tragedy if you are
not careful. Cook times should be brief!
Ahi can be sliced to your specific desires but a 1" slice yielded about 3/4 pound the last time. You can buy a half or whole loin and slice it your self we're easy. The Grilled Tuna Nicoise recipe below is a good way to go if you like your tuna sliced relatively thin! It goes on the a medium hot grill for a very short period of time so don't walk away from the grill and pay attention to your watch! One and a half minutes a side for rare! Use our oils,vinegars and mustards for a superstar meal!
Kajiki (Blue Marlin)
May be eaten as Sashimi with a little Sea Salt and EVOO
or with Soy Sauce and Wasabi!
Kajiki is the all time classic grilling fish and very similar to tuna when eaten raw. It's opaque cream color meat cooks to a clean white color and makes an ideal plate presentation. Raw kajiki is a little known secret of the Hawaiian Islands. Sashimi qualities offer a smooth tuna like flavor and a candy texture that can be used in poke, tartar, or simply sliced. Loins 5-15 Pounds!
Taste: smooth, creamy
Texture: smooth, firm
Oil content: medium
Compare to: hebi, nairagi
5 marlin steaks (3/4 inch thick)
3 teaspoons capers
2 lemon slices
flour (to coat)
breadcrumbs (to coat)
1/4 cup butter
Lightly season fish with garlic salt and pepper.
Then dust in flour and roll in egg.
Next roll in bread crumbs.
Heat skillet and melt butter.
Squeeze lemon juice in and add about 1/2 the capers.
Cook 1/2 the fish then add the rest of the capers and cook the other half.
Be careful to not overcook as Marlin is easy to turn into leather if you do! Capers: Sort of like little olives.
One of the best table fish among the Pacific shark species, mako offers a moist steak-like experience for the assertive at heart. Dressed with salt air aromatic qualities and flavors that evoke citrus, herbal and tangy nature, mako is the fish lover's fish. High oil content and dense, moist texture make this a versatile meat for grilling and other high heat applications. Loins 5-15 Pounds
Mako Smothered With Onions
Serves/Makes: 4 | Difficulty Level: 3 | Ready In: 30-60 minutes
1 1/2 pound Mako shark steaks, rinsed in cold water and patted dry
2 cups onions, sliced
1/2 cup all-purpose flour, for dredging
1/2 cup dry white wine
1/4 cup dried seasoned breadcrumbs
3 tablespoons fresh parsley, finely chopped
2 tablespoons butter or margarine
1 tablespoon olive oil
1/2 tablespoon fresh oregano, finely chopped
salt and black pepper - to taste
Mix together breadcrumbs and parsley and set aside. Saute onions in a blend of butter (or margarine) and oil - until tender and translucent, mix in fresh oregano and stir well; rub seasoned butter all over mako steaks, dredge with flour and brown both sides in a saucepan. Place fish in a glass baking dish and smother with the sauteed onions and top with breadcrumb/parsley mix; pour wine all around fish and bake (25-30 minutes) at 350 F. Baste steaks occasionally with juices from the baking dish, and cook until the breadcrumbs turn a nice, golden brown.
‘Ono' is a Hawaiian word meaning ‘good to eat' so this fish is well known for its taste. Ono are caught by Hawaii's day boat fleet and are usually landed within 12 hours of capture. The Ono is a surface fish that is similar to tuna and mackerel. The fish cooks up snowy white and has a texture like tuna. Ono has a smooth silky texture, yet is firm enough for the grill. In the raw form ono has many raw tuna characteristics. Ono's firm meat also cooks up snow white and has a tuna like texture. Served raw, Ono has a smooth velvety feel and a sweet, buttery taste. Fantastic for raw applications, great for grilling or searing. It's beautifully clean, jewel like appearance is known to convert even the non fish eaters. This grade of Ono can only be found in Hawaiian Waters. If you would like to order a whole side for a party they run around 5 pounds a side.
Taste: light cream, milky taste
Texture: firm, meaty, silk grain texture
Oil content: heavy oil
Color: translucent white
Compare to: mahi, kajiki, hebi
Combine soy sauce and next 3 ingredients in a large bowl. Add fish, and toss to coat. Cover and chill 20 minutes. Remove fish from marinade, reserving marinade.
Place marinade in a small saucepan over medium-high heat. Bring mixture to a boil, reduce heat, and simmer 8 to 10 minutes or until sauce reduces to 1/4 cup; keep warm.
Preheat grill. Place fish on a grill rack coated with cooking spray over medium-hot heat. Grill, covered, 4 minutes on each side or until fish flakes easily with a fork. Drizzle with marinade reduction, and serve with Pineapple Fried Rice.
Hebi is a classic grilling fish. The opaque cream color meat cooks to a smooth white color that is juicy and flavorful. The firm meat is great for any high heat cooking method. Raw hebi is a little known secret of the Hawaiian islands. Hebi sashimi is a great tasting white meat sashimi that can be used in poke, tartare, or simply sliced. If you would like to order a whole side or a slab for a party they can be acquired from 5-15 pounds.
Taste: citrus, beef
Texture: firm, tuna like
Oil content: medium
Color: amber blush
Compare to: hebi, nairagi
Fresh Hebi Fish with Wasabi Plum Glaze
2 pounds fresh Hebi fish
1/4 cup olive oil
Salt and pepper to taste
Cut Hebi fish into four 8-ounce pieces. Coat with olive oil, and salt and pepper to taste. Preheat broiler to 350 degrees and cook the fish for 4 minutes per side.
Wasabi Plum Glaze
1/2 cup plum sauce
1/4 cup sweet and sour mix
2 tablespoons soy sauce
1 tablespoons Wasabi powder
2 tablespoons fresh cilantro, stems removed, finely chopped
In a small bowl, add the Wasabi powder to the sweet and sour and mix until smooth. Add the remaining ingredients and stir until a smooth consistency.
Chill and serve over barbecued Hebi.
Hawaiian mahimahi caught by the day boats is the only Troll caught
Mahimahi available in the world. Troll caught Mahi is fantastically
fresh. The meat is clear and sashimi tuna-like in texture. These super
fresh caught fish have a clean buttery ocean like taste and beautiful
aroma when cooked. Troll mahi is also great when served in raw form
such as sashimi or tartar. Loins 3-5 Pounds
Taste: nutty, butter, ocean
Texture: firm, meaty, long grains
Oil content: medium heavy
Compare to: ono, marlin
The Swordfish was a big hit last time
...it was as good as I remembered it!
Hawaiian swordfish are caught on long line fishing gear in the colder currents of Hawaiian waters. The trips are very short ensuring that the freshness is superior to other versions found on the market. When sword meat has a clean, slight pink hue and buttery moisture like this, you can refer to it as ‘Shutome' - the Japanese name for sashimi grade sword. Under high heat applications, oil enables moist firming yet no mushy texture.
Taste: sweet, mild shellfish
Texture: tender, buttery
Oil content: high
Color: white, pinkish hue
Compare to: marlin, ahi
Opakapaka is the most popular snapper in the Hawaiian Islands. Visitors to Hawaii are bound to find Opaka in almost any restaurant in the islands. Opaka is great for sashimi, similar in nature to Onaga but has a more buttery taste. Opaka skin presents a pink mosaic while it's meat will cook up to a tender snowy white. When eaten raw, texture is smooth and creamy with a crunch. When cooked, flavor is clean and sweet.
Taste: sweet and light
Texture: silky smooth
Oil content: lean
Compare to: onaga, uku
Try Uku sauteed in a skillet with just a sprinkling of sea salt and a wedge of lime!
One of the three most popular deepwater snappers in Hawaii. Uku is rich in natural fat, a desirable attribute for sashimi. Moist and firm textured, uku simulates an almost lobster-like density and heartiness. Slightly stronger flavored than the very delicate Opakapaka, uku is an impressive host to rich sauces. Preparation methods include baking, broiling, sautéing and steaming! 4 lb. loins
Onaga ....Gently Saute' with pepper
and top with Pink or Red Sea Salt!
Onaga is one of the highest regarded snappers in the world. Because of the bright red skin color. Onaga are often used in many ceremonial presentations. Onaga was specifically caught for the Hawaiian king's long ago. State's most popular sashimi snapper. When prepared with skin on, Onaga is striking in presentation. When eaten raw, texture is creamy with a crunch. When cooked, flavor is clean with a sweet flavor. Bright Red skin also is good luck in Hawaii. Fillet sections range from 1.5 lbs to 3 lbs
Visible fat marbling makes it a shame to cook this grade of Nairagi (Striped Marlin). Extremely rare and reminiscent of ahi toro for its valuable oil content, this is a sashimi lover's dream. When cooked, its presentation-like cream orange color turns to a mild pink and maintains moisture. Raw nairagi is a little known secret of the Hawaiian islands. Texture qualities offer a candy smooth firmness which makes great tartar, poke, or simply sliced. Loins 5-15 Pounds
Taste: mild, buttery, citrus
Texture: moist, steak
Oil content: high
Color: creamsickle orange
Compare to: hebi, kajiki, ahi
Grilled Hawaiian Nairagi with Pineapple Salsa
1 1/2 lb Hawaiian Nairagi fillet (striped marlin)
1/2 cup soy sauce
2 tbsp fresh lime juice
1 tsp grated lime rind
1/4 cup brown sugar
2 tbsp dark rum
1 Hawaiian red pepper, seeded and minced
. Fresh Pineapple Salsa:
1/2 fresh pineapple, chopped
1/2 cup chopped Maui (sweet) onion
1/4 cup chopped red bell pepper
1 clove garlic, minced
2 tbsp chopped fresh marjoram or basil
1 red pepper, seeded and minced
2 tbsp fresh lime juice
1 tsp grated lime rind
Cut fish into four serving portions. Combine soy sauce, lime juice,
lime rind, brown sugar, rum, and red pepper; mix well and pour over fish.
Marinate for an hour, turning occasionally. Basting frequently with
marinade, broil or barbecue fish. Allow 10 minutes cooking time per
inch of thickness of fish, or until fish flakes easily. Serve with
Fresh Pineapple Salsa.
Nairagi with Ginger-Miso-Butter Sauce
Sear in a lightly oiled skillet or grill at medium heat
2 Tbsp unsalted butter
1 1/2 Tbsp White Miso paste
1 Tsp freshly grated ginger
1 clove garlic, crushed
1 Tbsp lemon juice
1/4 cup white wine or chicken stock
1 tsp shoyu
In a small saucepan, over low heat, melt butter and stir in miso paste and other ingredients until smooth, about 2-3 minutes. Spoon over cooked fish or vegetables.
Walu ...very rich highly recommended in small doses as Sashimi!
Walu has a rich, buttery flavor that is luscious cooked and a delicacy raw. This exotic sashimi grade fish is also known as "white tuna" because of its rich oil content and tuna like texture. Density and high moisture retention make this a versatile fish to prepare and a valuable commodity raw. Its paper white color marks up especially well on the grill. Loins 5-7 Pounds
Taste: sweet, rich, buttery
Texture: moist, tuna like
Oil content: very high
Color: marshmallow white
Compare to: ahi,
By anyone's standards this is a Very Good Cheese Shop
and yes Fresh Seafood in GJ is something to
get excited about! Please tell your friends
to start shopping in the store on a regular basis.
...make a point to support your local Cheese Monger! ...turning the space into a
Medical Marijuana Dispensary is not the preferred alternative!
To those of you who already send your friends in
Thank You Very Much From...
Eleni, Jerry, Monty, Theresa, Alex, Butch, Erin, Laura and Cody!