Sea Eagle Market Gets Crabby!
 Crabbing is going well. We have been taking a lot of pictures for you. I will be getting them all up on the website this week. So check back often to see when they are up!!
Three Retail Locations to Serve You!!
Don't forget that we now have 3 retail locations to serve you better.
Sea Eagle Market
(843)521-5090
2242 Boundary Street
Beaufort, SC
(Between Wendys and Huddle House)
Mon - Sat
10:00 am to 6:30 pm
We stop cleaning fish at 6:00 pm
CJ Seafood Express
(843)986-0245
1421 Ribaut Road
Port Royal, SC
(Next to Alvin Ords)
Mon - Sat
9:00 am to 6:00 pm
Fish cleaning not available here
Pelican Perch
(803)914-0773
1412 Yemassee Highway
Varnville, SC
Wed - Sat
10:00 am - 6:00 pm
Fish cleaning not available here
Sexy Fish: Flounder
 Our Sexy Fish this week is Flounder. The flounder is an ocean-dwelling flatfish species that is found in coastal lagoons and estuaries of the northern atlantic and pacific oceans. When a flounder hatches, one eye is located on each side of its brain. However, as a adult, both eyes are situated on one side of its head. One eye migrates to the other side of the body as a process of metamorphosis as it grows from larval to juvenile stage. In addition, a flounder changes its habits and camouflages itself by lying on the bottom of the ocean floor as protection against predators and as a result, the eyes are then on the side which faces up. The side to which the eyes migrate is dependent on the species type. Flounder are typically about 5 to 15 inches long and usually are half as wide as they are long. They have been found as large as 24 inches long.
Flounder are a rather odd fish. They have an odd shape, they have an odd life cycle, and it is even odd the way in which you dress a flounder. The only thing not odd about them is the way they taste. They have mild white flesh that many people prefer to most any other fish.
Flounder with Shrimp Sauce
Serves 4
Ingredients
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4 (6 ounce) flounder fillets
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2 teaspoons lemon juice
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1/2 teaspoon salt, divided
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1/8 teaspoon pepper
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1/4 pound medium shrimp, peeled and deveined
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4 teaspoons butter
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4 teaspoons all-purpose flour
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1 cup 2% milk
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4 teaspoons Dijon mustard
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1/8 teaspoon white pepper
Directions
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Sprinkle each flounder fillet with lemon juice, 1/4 teaspoon salt and pepper. Roll each fillet around a shrimp and secure with a toothpick. Chop remaining shrimp; set aside. Arrange rolled fillets seam side down in an 11-in. x 7-in. x 2-in. baking dish coated with nonstick cooking spray. Cover and bake at 425 degrees F for 20-25 minutes or until fish flakes easily with a fork and shrimp turn pink.
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Meanwhile, in a saucepan, melt butter over medium heat. Stir in flour; gradually add the milk, mustard, white pepper and remaining salt until blended. Add remaining shrimp. Bring to a boil; cook and stir for 1-2 minutes or until thickened and shrimp turn pink. Serve sauce over fish.
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