Seafood
Seafood -- February 2008
Dear Food Lover:
With spring just around the corner, we're beginning to see the return of some of our seafood favorites. Here are just three of the items you'll soon find in our cases.
There are two great qualities to the scallop. One, it makes every dish it's a part of better, with its tender flesh and sweet, nutty flavor, and two, they're plentiful this time of year. Read more about why ours are the best in the market in the first article.
Secondly, we have the seemingly ubiquitous striped bass, also known as "rockfish." Read my article to find out more about the striped bass, and get a few tips for preparing it.
And finally, the flounder is making its way to warmer waters, which means you'll be seeing these delicate filets in our stores. You can find out more in the third article.
I'll see you again in March!
George Hall
Seafood Merchant
Dear Food Lover:
With spring just around the corner, we're beginning to see the return of some of our seafood favorites. Here are just three of the items you'll soon find in our cases.
There are two great qualities to the scallop. One, it makes every dish it's a part of better, with its tender flesh and sweet, nutty flavor, and two, they're plentiful this time of year. Read more about why ours are the best in the market in the first article.
Secondly, we have the seemingly ubiquitous striped bass, also known as "rockfish." Read my article to find out more about the striped bass, and get a few tips for preparing it.
And finally, the flounder is making its way to warmer waters, which means you'll be seeing these delicate filets in our stores. You can find out more in the third article.
I'll see you again in March!
George Hall
Seafood Merchant