Bairdi Snow Crab Still Available!

Everyone loved the Bairdi Snow Crab so much that we made sure to have more available for you this week!  If you weren't able to try it out last week, stop in this week and pick some up.  Here's an excerpt from last weeks newsletter in case you missed it:
Bairdi crabs are found in the Bering Sea and are considered a short-tailed or "true" crab. They have a total of ten legs with pincer claws on the forward pair. They can live over a decade with most adults reaching 1 to 4 pounds by the time they reach adulthood, usually after about five years.  Females will incubate fertilized eggs for a full year before hatching during spring. The larvae are at first able to swim, but lose this ability and settle to the bottom after about two months. Their diet consist mostly of other ocean bottom crustaceans, clams and worms.  Bottomfish and humans are their main predators.  Very little is known about their social structure except that the sexes remain mostly separate except during mating season.  Bairdi Snow Crab is sweeter than Alaska Red King Crab, with a lighter and more deicate texture.
 

Sexy Fish - Large Pompano

In the Eastern Atlantic they are also known as the Pompano or Sunfish - very large fish may be confused with the Permit. The Pompano Body is shallow and the body depth decreases proportionally with growth. The dorsal and anal fin lobes are short for all body sizes but the length changes with the growth of the fish. The back and upper sides are a grayish-silvery-blue or bluish-green, the sides silvery, and the ventral surfaces flecked with yellow. The dorsal fin is dusky or bluish, anal fin yellowish or light orange.  The largest know specimen is 25 inches in total length with a weight of 8 lbs in the New York area.  Although the Pompano average around 2 lbs there are times during each season that some show up weighing more than 4 lbs. and sometimes as big as 7 lbs., anything larger is generally the close relative to the Atlantic Permit which can weigh more than 30 lbs.  Spawning mostly occurs in the offshore waters in the Southeastern states from March thru September.  The developed young move inshore and northward along the Eastern States from about May thru December then move out again offshore.  Young and adults are influenced greatly by water temperatures changes.  They run in schools in inlets and along sandy beaches and move in and out with the tides.  The young Pompano eat a variety of invertebrates and some smaller fish.  While the large Pompano like to root in the sand and mud for "Sand Fleas" and small crustaceans.  The food value has been proclaimed to be some of the best with the flesh firm and rich.  Pompano cooking is an art in Florida and Louisiana. 

Pompano with Tropical Barbecue Sauce

• 1 cup Mango Nectar
• 1/4 cup apricot preserves
• 2 teaspoons grated lime rind
• 2 tablespoons fresh lime juice
• 3 tablespoons honey
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 jalapeño pepper, seeded and finely chopped
• 3/4  teaspoon  salt, divided
• 1 1/2  pounds  pompano
• 1/8  teaspoon  freshly ground black pepper
• cooking spray

• Prepare grill or broiler
• Combine first 9 ingredients and 1/4 teaspoon salt in small saucepan; bring to a boil.  Reduce heat, and simmer 18 minutes or until thick stirring often.
• Sprinkle fish with 1/2 teaspoon salt and pepper; place on grill rack or broiler pan coated with cooking spray, skin side up.  Cook 5 minutes.  Turn fish; brush with sauce.  Cook 4 minutes or until fish flakes.
   

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