Happy Valentines Day!!

Our special this week is LIVE lobster. We will be taking pre-orders for them to ensure that we have plenty on hand - but pre-orders must be in approximately 36 hours before you want your lobster. If you want lobster for Monday - make sure you call in by lunch on Saturday.

Please call the store to place your pre-order - (843)521-5090. We will need your name, phone number, size of lobster, number of lobsters you would like, and date you would like to pick them up.

Coupon Reminder

Just a little reminder that there is a coupon at the bottom of this email. You can use it at the Columbia Market!! If you are having problems with the newsletter printing, I did add a link where you can just print out the coupon and not have to print the entire email. I think I've narrowed the printing issues down to mainly hotmail, yahoo, and programs that place their ads on the sides. I'm still trying to make it better for you. The new website and store is in the works as well as the newsletter re-do. Its all coming - its just taking me a time to get it done. Thank you so much for being patient. Again - suggestions are welcome!!!

Sexy Fish - Shad

The American shad belongs to the herring family. It is the largest herring in North America and can grow up to about 24 inches and 6 pounds. It ranges along the Atlantic Coast from Florida all the way to Canada. It likes to eat zooplankton, microcrustaceans and small fish. This fish is quite a traveler and has a very interesting life cycle. It migrates upstream from salt water to fresh water to spawn. Shad make their journey to the rivers in late spring. They spawn at night in shallow areas where the water is moving. One shad can release up to 300,000 eggs! Most shad die after spawning, but some may survive to spawn another day. After hatching, the little shad live in their river nurseries until the next fall, when they start their journey back to the Atlantic Ocean.

Shad Roe with Bacon in
Balsamic Vinegar Sauce

Serves 2
Recipe by Chef Mike Valle of Catalina Seafood Company

Ingredients

1 pair Shad Roe
4-6 pieces Bacon or Pancetta
2 ounces of Olive Oil
1 cup All Purpose Flour
4 shallots - peeled and sliced
1/4 ounce fresh thyme
3 cloves garlic
2 Tablespoons whole black peppercorns
1/2 cup Balsamic Vinegar
1 Cup Chicken Stock
1 Cup White Wine or Cooking Wine
1/4 Cup Heavy Cream
1/4 pound of Butter, chilled and cubed
Salt and white pepper to taste

Directions

For the Roe: Carefully clean residual skin and fat from the roe while leaving the roe sac intact. Gently wrap 2-3 strips of bacon or pancetta around the roe. Refrigerate for about 20 minutes. Preheat oven to 350ºF. Pour about 2 ounces of olive oil into a sauté pan, heat until lightly smoking. Remove shad roe from refrigerator and roll in flour to coat. Place floured shad roe in the pan. Sauté until golden brown, turn over and repeat browning for other side. When both sides are brown, place in oven for about 10 minutes or until the roe is firm to the touch.

For the Sauce: In a small saucepan place the sliced shallots, thyme, garlic, whole black peppercorns, balsamic vinegar, chicken stock and wine. Reduce over medium heat until approximately 3/4 of original volume. Add heavy cream, continue cooking until reduced by half. Remove from heat and gently whisk in the butter piece by piece. Pour sauce through a strainer to remove all herbs, etc. Season with salt and white pepper.

To Serve: Drain shad roe on paper towel. Pour the sauce on the plate and place roe on top. Can be served over sautéed spinach. Possible garnishes include chopped parsley and fresh bacon bits.

Preparation time 40 minutes.