3 pounds croaker, cleaned 1 cup yellow cornmeal 11/2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon celery salt 1/2 teaspoon pepper 1/4 teaspoon dry mustard 1/4 teaspoon onion powder 3 teaspoons lemon juice 1 cup milk Bacon fat for frying or substitute your favorite oil Lemon wedges for garnish Wash fish and pat dry. Combine cornmeal and seasonings. Dip fish in milk and then roll in seasoned cornmeal. Place fish in a single layer in hot bacon fat/oil in a 12 inch skillet. Fry at a moderate heat for 4 to 5 minutes or until brown. Turn carefully. Fry 4 to 5 minutes longer or until brown and flakes easily when tested with a fork. Drain on absorbent paper. Serve with lemon wedges. Serves 6.
8 tablespoons melted butter 1 pound Wanchese Scallop Medallions™ 1/4 cup of seasoned bread crumbs 1/2 teaspoon onion powder 1/2 teaspoon garlic powder 1/4 teaspoon parsley 2 cloves garlic, chopped 2 tablespoons grated parmesan cheese Preheat oven to 400 degrees F. Pour melted butter into a 2 quart oval casserole dish. Distribute butter and scallops evenly inside the dish. Combine the bread crumbs, onion powder, garlic powder, parsley, minced garlic and parmesan cheese. Sprinkle this mixture over the scallops. Bake in preheated oven until scallops are firm, about 20 minutes. Serves 2.
8 oz uncooked fettucine pasta 5 tablespoons olive oil 1/4 cup onion, chopped Salt and pepper to taste 3 teaspoons grated parmesan 2 tablespoons of pesto 2 cloves garlic, chopped 1/4 cup green bell pepper 3 teaspoons dry white wine 3 teaspoons lemon juice 8 oz of Wanchese Bacon Wrapped Scallop Medallions™ Cook pasta in a large pot of boiling water and drain. Stir in pesto sauce and 2 tablespoons of olive oil. Meanwhile in a large skillet sauté onion and garlic in 3 tablespoons olive oil until soft. Add green pepper. Cook until soft, about 3 minutes. Stir in dry white wine, lemon juice, salt and pepper to taste. Add scallops and simmer for 2 to 3 minutes. Toss the pesto pasta and scallop sauce together. Sprinkle with grated parmesan cheese. Serves 2 or 3.
8 ounce uncooked linguine 14 ounce crushed tomatoes in puree 8 ounce Wanchese Bay Scallops 1/4 teaspoon hot red pepper flakes 2 tablespoons fresh chopped parsley 1/2 teaspoon dried oregano 1 teaspoon dried basil 2 cloves garlic finely chopped Salt and pepper to taste 1/4 cup grated parmesan cheese Prepare pasta according to package directions. While pasta is cooking, add tomatoes to large sauce pan until simmering. Add scallops and garlic, simmer in sauce for 3 to 4 minutes. Stir in red pepper flakes, parsley, oregano and basil. When pasta is done drain well. Toss pasta with sauce. Season to taste with salt and pepper. Top with parmesan cheese and serve immediately. Serves 2.
8 ounces pasta or rice 1 tablespoon unsalted butter 1/2 cup onion finely chopped 1 cup dry white wine 2 tablespoons white wine vinegar 3/4 cup heavy cream 1 tablespoon finely chopped parsley Salt and pepper 1/2 pound Wanchese Sea Scallops Cook pasta or rice according to directions. In a medium skillet, melt butter over medium heat and cook the onion for 2 to 3 minutes. Add the wine and vinegar. Bring to a simmer. Cook liquid until it starts to thicken. Stir in the parsley, salt, pepper and scallops. Simmer the scallops for about 2 minutes or until done. Serve immediately over pasta or rice. Serves 2.
currently taking orders for glass eel s(eel fry) that will deliver in 4-5 weeks.
we sell live glass eel (anguilla rostrata) from us (gulf of mexico mar-may) and canada (new brunswick apr-jun) capable of delivering over 15,000 kg in season from the said places.
We sell live eel (anguilla rostrata) from us (gulf of mexico)mar-nov and canada (new brunswick) apr-dec capable of delivering over 3,000 - 4,000 kg per week must take all sizes 150g -up (no sorting).
Fresh Tilapia, raised in the USA. No Chemicals! We offer 3 Sizes - Small, Medium or Large, sold "Per Pound". We also offer Frozen in 50lb Boxes.
Day Boat quality.
Whole or fillet
Tuna fish -illex squid- shrimp-octopus- Hake fillet/hgt(fao 41/fao 27) Terms 30% advance 70% lc - 100% lc
Dried fish maw all kinds available. Per pound or kg
Frozen common carp. Approx 17, 000kg per 40 foot refer. Each fish in individual plastic bag. 20 kg carton.
Whole gutted, head on, scales on, fins and tail on, individually wrapped, 300-455 grs, 456-680 grs, 681-907 grs, 908 and up, 13% glaze, 60 lb/27.2 kg master case.
Fresh fish.
50 bales plus ordering each bales 45kg I bale 45kg 100lbs Supply as many as 1000 bales per month capacity
Fresh whole monkfish
Mackerel (scober scombrus) Canada origin, 200-600+, wr, 18-25% fat content. 15kg cartons, 40' fcl (25mt)
USA Origin. 50-80 grams/ piece. 15% fat content. Block frozen.
