Tag Archives: Wild Ocean Seafood Market

How to steam shrimp in four steps

Do you love shrimp cocktail but are tired of buying the pre-cooked shrimp in your market?

Follow my four simple steps to steam, then eat, raw shrimp.

Ready?

  1. The first step to getting a perfect crunchy shrimp cocktail is to start with the best product you can get your hands on. These are Cape Canaveral Whites Shrimp. If you’d like them, you can order them here from Wild Ocean Seafood Market in Cape Canaveral, Florida. Tip: Buy American, support American shrimpers. 
  2. The second step to the perfect crunchy shrimp cocktail is to steam the shrimp for four minutes on high heat on a steaming basket in a large stock pan. Bring the water level only to the top of the basket. Add 1/4 cup of white vinegar and several shakes of Old Bay seasoning to the water before steaming.
  3. The third step to the perfect crunchy shrimp cocktail is to put those hot, steamed shrimp into an ice bath. This will stop the cooking process and give you a super crunchy cocktail shrimp.
  4. The fourth step for the perfect crunchy shrimp cocktail is simple. Peel and eat.

 

Need a dipping sauce recipe? Here are my two fav’s: traditional spicy red and sweet raspberry-radish.

What’s your favorite dipping sauce?

Fish On Friday/Florida Spiny Lobster

It’s Florida Spiny Lobster season! Aug 6-Mch 31. Watch for my upcoming article and lobster taco recipe in Sept. on Edible Orlando’s updated web site. Shop Wild Ocean Seafood Market for bugs and other fresh Florida seafood.

Pecan-crusted catfish recipe

There is such a thing as incredibly fresh, wild, local and sustainable fish (The latter two are not always the same thing-but that’s another post).

Not everyone has access to this commodity, so I consider myself lucky to have scored all of the above mentioned fishy criteria in one landing.

How’d that happen?

I follow Wild Ocean Seafood Market, @WOSeafood, on Twitter and ‘Like” their Facebook page, too.

More importantly, Cinthia Sandoval, marketing manager from Wild Ocean Seafood Market in Titusville, brings fresh fish and shrimp from the East coast to the Orlando Farmer’s Market scene every Monday and Thursday evening.

She gets a Facebook double-like for that alone.

Double like because this week she was offering fresh catfish.

Elvis loves catfish. Especially pecan-crusted catfish.

Need I say more? Well, OK here’s the easiest recipe, ever.

Ready?

 

Fresh Channel Catfish fillets St John's River, Florida

 Ingredients List

2 skin off catfish fillets (these were 8-12 oz avg)

1/2 cup flour

1 1/2 cup pecan halves, chopped finely

1 medium egg, whites only

Sea salt and black pepper to season

2 Tablespoons Canola oil

Kitchen Tools

10-12″ skillet

Fillet knife

Mortar & pestle (to grind the sea salt to fine)

Tongs

Directions

Preheat the oven to 400 degrees.

Rinse and pat dry the catfish fillets, season with salt and pepper and return to refrigerator while you chop the nuts and set up the prep station.

Heat oil in skillet on medium high heat until it shimmers. Usually four-five minutes.

Chop the nuts in a grinder, food processor or old school, by hand with a chef’s knife, on a cutting board (that’s my fav-it’s a stress-buster and I control the size.)

Remove the fish from the refrigerator and dry again.

In this order, place fish in flour, egg wash, nuts and then skillet.

Cook for two-three minutes per side, then finish cooking the fish in the preheated oven for a total of ten minutes per inch.

Serve immediately.

I served this Pecan-crusted catfish with a little bit of thinly sliced canteloupe and a small Caprese salad.

What would you like to pair your pecan-crusted catfish with?

 

 

 

Florida East Coast Oysters

Sometimes you find a pearl when you least expect it.

Oakhill, Florida, is a tiny city on the map in Central Florida. It considered a “bedroom” community on the East coast of Florida, according to their web site. Oakhill is named for the abundance of trees that line the Indian River. It’s situated South of New Smyrna Beach. It was once a thriving fishing community, but now due to recent restrictions, it’s limited to cast nets. The Class A waters, however, still support these Oakhill Oysters.

I found these oysters at the local farmer’s market in Orlando last Tursday. They were offered by Wild Ocean Seafood Market, an East Coast outfit dedicated to preserving Florida Fisheries and supporting local seafood. WOSM is based at Port Canaveral and Titusville, Florida. WOSM makes two trips to Orlando’s farmer’s market, Monday’s and Thursday’s. They sell fresh local day catch, spiney lobsters (in season) and various shrimp products, which is their specialty.

I was pleasantly surprised at their bounty last week. Normally fresh oysters in Florida come from Appalachicola, not Oak Hill. According to Cinthia Sandoval, WOSM’s marketing manager, these rare beauties are large on shell and petite on meat with a fresh clean, salty flavor. Perfect for shucking and shooting.

Alas, I didn’t take the bait and buy them, I know, I know. How could SeafoodLadyOrlando not buy rare Oakhill Oysters? Two reasons. First, I had my heart set on fresh bluefish, another rare find, (see my next blog post), and Royal Red Shrimp meat. Second, there are only two in my family, and my husband, Larry, draws the line on eating oysters. So it comes down to compromise, right?

So, if you want more info about fresh Florida oysters, check out WOSM and support your local farmers market, you never know when you’ll find your pearl. Next time, I’m taking my oyster shucking knife.

Fresh Fish: From The Market to your Kitchen

The Slow Food Orlando Event, February 26th, at Port Canaveral’s Wild Ocean Seafood Market was a huge success. Over seventy hungry seafood lover’s attended the Sea to Table Event to eat fresh Florida tile fish, smoked mullet and shrimp salad, sip cold beer and wine and learn, listen and ask questions about Florida sustainable seafood.

Wild Ocean Seafood Market offers a large variety of fresh Florida seafood, shrimp (pink, white and rock), spices and seasonings. The owners, Jena, Mike and Sue along with marketing manager, Cinthia, and the fishermen and sales staff offer all that’s available from the Altantic waters. If they don’t have it, they can source it for you. And that’s what this Slow Fish: From Sea to Table event brought to the table. The day was filled with information-learning about Florida seafood-where it’s sourced, how it’s processed, fish cutting demos, and talking points* about what to look for when you’re at the market and what to do with it once you get it home. (*see these 10 talking points below)

Here are my top ten talking points when buying fresh seafood:

1. Keep an open mind when you venture to the market. Look for bright red blood lines, firm flesh, clear eyes and glistening skin and flesh. 2. Ask to smell the fish before you buy it. 3. Ask for ice to transport it home. Even better, bring a cooler for transport. 4. Keep it on ice, in the package, in your refrigerator until you’re ready to cook. 5. Thirty minutes before cooking, rinse your seafood in cold water, pat dry, salt, cover and refrigerate. 6. Pre-heat oven to 400 degrees. Make sides and salads, set the table, open and pour wine, light candles. 7. Remove fish from refrigerator and finish seasoning. Heat stove-to-oven skillet on medium-high heat for 2-3 minutes. Add a small amount of oil to cover the cooking surface. 8. Place fish fillet top side down in skillet. Sear two minutes. Turn and repeat. Place entire skillet in hot oven to finish cooking. Ten minutes total cooking time. 9. Remove from heat. 10. Serve immediately.

Thanks Wild Ocean Seafood and Slow Food Orlando.

Slow Food Orlando Launches Florida Seafood Event at Cape Canaveral

Port Canaveral welcome sign. Note the anchor a...

Image via Wikipedia

Slow Fish: From Sea to Table
Join Slow  Food Orlando on Saturday, February 26, 2011 for a behind the scenes tour of  Wild Ocean Seafood Market’s working dock, and experience the journey your  wild-caught seafood takes from sea to plate through a variety of demos and tastings. 
 Register online at: http://slowfoodorlando.org/events.php 

The commercialization  of popular seafood species such as snapper and grouper has taken the spotlight away  from over 70 other local Florida seafood options. This Slow Fish event will  reconnect us to Florida’s forgotten sources of diverse, sustainable and  plentiful seafood varieties.
   
 Tour the dock and sample freshly  prepared seafood
To help  us better understand how seafood makes it from local waters to our plates, Wild  Ocean Seafood Market, also known as Cape Canaveral Shrimp Co, will provide tours  of their working dock and demonstrate various methods of preparing fresh fish. Appetizers  highlighting the variety of Florida seafood will be served while local  fishermen discuss how their Slow Food methods in Port Canaveral, the Indian  River, St. John River and Banana River maintain sustainability and keep our  ecosystems balanced. 
 
 Chef Silvia Ramby will be cooking locally-inspired dishes celebrating Florida seafood,  including Canaveral White Shrimp and Tilefish. Chef Silvia, founder and  proprietor of Traveling Gourmet Inc., is an honor graduate from Le Cordon Bleu  Culinary College and certified by the American Culinary Association. She is  considered a pioneer of the culinary philosophy that cooking should be based on  the finest and freshest seasonal ingredients that are produced sustainably and  locally. 
 
 Local  seafood blogger, Maureen “the Seafood Lady,” will offer cooking demos using  local Florida seafood. Maureen is a contributing writer for Edible Orlando, Examiner.com, and is currently  working on a food memoir and seafood cookbook.


 Date/Time: 
Saturday,  February 26th
2:00pm –  4:00pm
Location:   
Wild  Ocean Seafood Market
710 Bluewater Drive
Cape Canaveral, FL 32920
Cost: 
$25 for  Adults, $20 for Snail Card Holders, $10 for Children under 12

Courtesy of Kendra Lott, Edible Orlando 

 

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It’s Bug Season in Florida

Florida Spiny Lobster Photo by Maureen Cavanaugh Berry
Florida Spiny Lobster Photo by Maureen Cavanaugh Berry

Nice, huh? Now that’s the kind of bugs I like. These two bad-boys were caught just off the East coast of Port Canaveral in Central Florida. Cinthia and Jessica, Marketing Manager and Chef, respectively from Wild Ocean Seafood Market in Titusville, Florida, brought these spinytail lobsters and a cache of seafood selections with them to Audubon Park Community Market last night.

Every Monday, Stardust Video and Coffee, Orlando’s uber coffee shop/eatery hosts the Audubon Park Community Market. Wild Ocean Seafood Market is set up under their tent in the SVC parking lot by 6 p.m. offering  fresh fish and shrimp, (and now that it’s lobster season, spinytail lobsters, too). Last night their succulent fresh fish selections were cobia, wahoo, triggerfish, mullet and catfish. Shrimp choices were white, pink and reds; available whole, peeled, pieces or just meat. All shrimp is frozen IQF (individually quick frozen) and sold by the pound, or half pound. Wild Ocean has freezer bags in case you forgot yours and cash is king, as it is at any neighborhood market. Wild Ocean Seafood Market offers shipping anywhere in the Continental USA.
I’m having Royal Reds for dinner tonight. Check back for more pics and a recipe.
Eat More Seafood!
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