Welcome to "the Hook"
Each week we send out the Hook to our Subscribers. We provide you Market News, our Fish of the week and a recipe to cook it. Oh yea - and a coupon. If someone has forwarded you this newsletter, you can signup on our website, or on our facebook page here. Welcome to the Hook.Spring CSF
We are currently taking orders for our Spring CSF. Delivery for the Program begins in February. A 2 person package is $495 and a 4 person package is $995.If you have any questions about the program, you can contact the market. Signup for the program is available in the market or online here.
Valentines Day is Friday
Don't forget that Valentines Day is this Friday. We may have some extra lobsters available, so please call the market for availability.
Sexy Fish: B-Liners
B-Liners, Red Snapper, Vermilion Snapper - its all the same thing. The red snapper commonly inhabits waters thirty to two hundred feet deep, but some are reported to be caught at three hundred feet deep. All feature a sloped profile, medium-to-large scales, a spiny dorsal fin and a laterally compressed body. The maximum published age of a caught red snapper was reported to be fifty-seven years. Coloration of the red snapper is light red, with more intense pigment on the back. A red snapper attains sexual maturity at 2–5 years old. An adult snapper can live for more than 50 years and weigh 50 pounds. They inhabit tropical and subtropical regions of all oceans and can grow to about 3 feet in length. Red snapper is the most commonly caught snapper in the continental USA (almost 50% of the total catch), with similar species being more common elsewhere.
There are approximately 100 species of Snapper and over 60 of them have “Snapper” in the name. Most snapper feed on crustaceans or other fish, although a few are plankton-feeders. Yellowtail snapper, red snapper and hog snapper are three common varieties that we often see in our local fishing waters.
Potato Crusted B-Liner Snapper
Ingredients
- 1 cup shredded peeled potato
- 1 tablespoon prepared horseradish
- 1/2 teaspoon salt, divided
- 1/4 teaspoon freshly ground black pepper
- 4 (6-ounce) snapper or other firm white fish fillets
- 4 teaspoons olive oil, divided
- Lemon wedges
Directions
- Preheat oven to 375º.
- Combine potato, horseradish, 1/4 teaspoon salt, and pepper.
- Sprinkle both sides of fillets with 1/4 teaspoon salt.
- Spread 1/4 cup potato mixture over 1 side of each fillet, pressing potato mixture onto fish.
- Heat 2 teaspoons olive oil in a large nonstick skillet over medium-high heat.
- Add 2 fillets, potato side down, to pan.
- Cook 3 minutes or until potato mixture is browned.
- Carefully turn fish over; place on a plate.
- Repeat procedure with remaining oil and fish.
- Return fish to pan, potato side up.
- Bake at 375º for 5 minutes or until fish flakes easily when tested with a fork.
- Serve with lemon wedges.
