Its Superbowl Weekend!!

Can you believe that it is February already? Most people will spend this weekend watching the Super Bowl. If you are planning a party - we have exactly what you need. Come by for oysters for your oyster roast and don't forget to grab some "Rockin Rock Shrimp Dip" (8oz is $5.00 and a Quart is $10.00) or some Superbowl Smoked Fish Dip (8oz is $5.00). Hope to see you in the market - and have a safe weekend.

Atlantic Halibut is Back!

The Atlantic halibut is a flatfish. They live on or near sand, gravel or clay bottoms at depths of between 160 and 6,600 ft. The halibut is among the largest flatfish and bony fish in the world. It is the largest flatfish in the Atlantic, reaching lengths of up to 15 ft and weights of 710 lb. Its lifespan can reach 50 years. The Atlantic halibut is a right-eyed flounder. Its upper surface is a uniformly dark chocolate, olive or slate color, and can be almost black (though younger fish are lighter and more mottled); the underside is pale. Halibut are strong swimmers and are able to migrate long distances. Halibut size is not age-specific, but rather tends to follow a cycle related to halibut (and therefore food) abundance.

Halibut is a seasonal item - and now is the season! It is a giant flounder and therefore has the same texture as flounder. It is a white fish with a fairly mild taste. Drop by to pick some up!!

Sexy Fish - Rock Shrimp

Our Sexy Fish this week is the Rock Shrimp. Rock shrimp are small, sweet shrimp with a texture that's nearly identical to that of a spiny lobster. They are typically sold peeled and deveined as they are literally "hard as a rock". Rock shrimp cook more quickly than other shrimp. To boil, drop in a pot of boiling salted water, stir, and after 35 seconds, pour into a colander and rinse with cold water. To broil rock shrimp, place four inches from the source of heat for two minutes, or until the meat turns opaque white.

Very Soft Polenta with
Rock Shrimp Ragout

Serves 8
recipe by Mario Batali

Ingredients

1 tablespoon sugar
1 cup quick-cooking polenta
1/4 cup plus 2 tablespoons extra-virgin olive oil
salt
4 scallions, thinly sliced
1/2 teaspoon crushed red pepper
3 tablespoons tomato paste
1/2 cup dry white wine or cooking wine
1 1/2 pounds shelled rock shrimp
1/4 cup coarsley chopped parsley
1 tablespoon fresh lemon juice
1 1/2 teaspoons finely grated lemon zest
freshly ground pepper

Directions

In a medium saucepan, bring 5 cups of water to a boil with the sugar. Whisk in the polenta in a thin stream. Cook over low heat, stirring constantly, until thickened, about 5 minutes. Remove from the heat. Stir in 3 tablespoons of the olive oil and season with salt. Press a piece of parchment or wax paper directly onto the surface of the polenta and keep warm.

In a large skillet, heat the remaining 3 tablespoons of olive oil. Add the scallions and crushed red pepper and cook over moderate heat for 1 minute. Add the tomato paste and cook, stirring, until slightly darkened, about 3 minutes. Add the wine and 1/4 cup of water and simmer over moderately high heat for 1 minute. Add the shrimp and simmer, stirring until just cooked through, about 2 minutes. Stir in the parsley, lemon juice and lemon zest and season with

Rewarm the polenta over moderately high high, whisking constantly. Spoon a pool of polenta in the center of 8 shallow bowls. Spoon the shrimp and sauce over and around the polenta and serve right away.