I just want to again thank all the many wonderful customers who come through our store and support us in our endeavor to bring great seafood from all over the continent to the Miami Valley and to your tables. It is extremely challenging and rewarding and of course our personal lives become entwined with our customers, suppliers , and employees. I would never ask for anything more and for this I thank you. Here it is approaching holiday time already. For the last thirty years we have promoted oysters for November and Thanksgiving. And while we will have plenty of these succulent little beauties straight from the Chesapeake Bay, I thought we might take advantage of the milder weather patterns (well deserved I might add) and run some WALLEYE. The season usually ends right at Thanksgiving as fishing boats are pulled from the water to be winterized and stored until spring. Currently the fleets are still out and walleye fishing has been strong, barring a few of these high win...
October is always a fun month for seafood. Some migratory fishes like swordfish and tuna follow the warmer gulf stream waters (and their food source) all the way to the northern Atlantic and sometimes further to Iceland and Europe. In swordfish, their diet can change also as they incorporate more shellfish and therefore more carotenes which can turn their flesh an orangish color. They call these fish "pumpkins" which I always thought was appropriate for October. Some think this gives them even more flavor. I like them either way.
October (and colder weather) will bring an end to some fisheries like soft shell crabs and soon to follow will be wild king salmon and halibut from the north Pacific.
The extremely heavy rains (and hurricane) put a temporary kabosh on clamming and shrimping in the mid-Atlantic states but rumor has it we will have more fresh shrimp next week, along with our normal array of excellent fresh products.
Ahoy - its been a fun summer but as always way too short!
With the onset of cooler weather, some things begin to go out of season such as the soft shell crab. But as one door closes another opens - and so goodbye soft shell, hello plump and juicy oysters.
And the trend continues with people - as we say goodbye to Cydney - our young high schooler now off to Eastern Michigan University, we say hello to Clair Gilmore, our newest employee. Clair a native of Dayton - will be working at the front desk taking orders. She is great with people and has tons of energy! We are lucky to have her come aboard.
Enjoy this months salmon recipe and as always thanks to everyone for your continued support. We see so many new faces and we know that's in large part due to all your kind words!
Goodbye summer, hello fall.
3 lbs Fresh Salmon
Trader Joe's Island Soyaki Teriyaki sauce (in store)