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Taking It on the Lamb
Some say lamb is an acquired taste. For me, it’s a necessity. There’s something so robust and earthy about the flavor and aroma – a quality that makes it a truly satisfying meal for me. And although I partake of it all year long, there’s really no more perfect time to enjoy the best of spring lamb than right now.
When I was just a lad, I would give a big cheer when lamb was on the menu. My grandmother, as most Italian women, included it in her Sunday dinner repertoire. It usually arrived at the table in the form of a leg of lamb. Grandma would insert deep knife cuts all over the meaty portions of the leg, and stuff the holes with garlic, flat leaf parsley and sometimes chunks of Parmigiano Reggiano cheese. After anointing the lamb with extra virgin olive oil and a generous seasoning of salt and ground black pepper, she would roast it in the oven. My goodness, that was just perfect. If I recall correctly, she also surrounded the roast with potatoes and onions, which absorbed the juices and were just heaven.
That was my father’s mother, Santina. My mother’s mother, Caterina, was a big proponent of lamb as well. She always prepared dinner for us on Wednesdays. You see, my Mom worked and her mother came midweek to help out. Many of those glorious Wednesday evening meals included lamb chops in vermouth. Grandma would sear the lamb in hot oil, then sauté onions and garlic in the left-over brown bits at the bottom of the pan. In went lots of vermouth to deglaze and then the chops were returned to pan. She covered that simmering gorgeousness and braised it until the meat was falling off the bone. Served with white rice, I just can’t express how wonderful that dish was. You must try it.
Now, I’ve described two very simple recipes that come from my youth. Lamb, however, is bold enough to stand up against more elaborate preparations. You’ll discover it in many a Middle Eastern dish, complemented by lots of cinnamon, nutmeg, cumin and coriander. Indian and African cuisine as well. What I love about lamb in these gastronomic traditions is that you never lose the flavor of the meat. With all the spicy rubs and even curry sauces, you still taste lamb. Can’t say that about chicken. Even beef. No, lamb was made for these heady stew, kebab and meatball recipes.
Lamb makes for sort of a regal feast as well. Take the baby lamb chop. You’ll find it simply grilled or broiled at many a swanky cocktail party. A perfectly gentile finger food, I must say. Of course, there’s also the royal crown roast of lamb – ends frenched please! When I’m cooking to impress, I make it the centerpiece of the meal. I stuff the cavity with a mint scented rice pilaf. I don’t particularly care for mint jelly, though. Reminds me of chewing gum. But, hey, I place it on the table anyway. So many of my guests would be disappointed if I didn’t.
By the way, have you ever tried a lamb hamburger? Or perhaps a lamb meatloaf? Not as lofty as some of the above mentioned, but still good eats. This Italian even includes lamb chops with the meatballs and pork ribs in his meat sauce. Gives Sunday pasta extra depth, my aunt always said.
With Easter fast approaching for so many of us, think about serving a leg of lamb roasted with rosemary and garlic. Or Phyllis’ braised lamb shank (recipe below). Place it next to the baked ham, and see which goes faster. I’m taking bets on the lamb.
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The Weather Calls for Soup
I love this time of year. The brisk air hints at cozy evenings on the sofa, and something warm on the dinner table. Like soup. Not the chilled gazpacho you enjoyed in July. I’m talking about the rich, gratifying warmth only a bowl of soup can bring as we enter the colder months. It’s amazing what a satisfying dinner soup can make, especially when served with crusty bread and a salad. Extremely nourishing. Economical, too. I just can’t say enough about it.
Growing up, I was treated to an amazing variety of soups. That’s just it about soups. There’s almost no end to the array of recipes for them. Of course, a good chicken soup is always the perfect place to begin. Recipes vary, but they always start with a plump, fresh chicken. Then you build…carrots, onions, celery, potatoes. Almost always present in American versions, with noodles or rice, of course. Add dill and parsnips if you’re going for a Jewish take. And don’t forget to serve with matzo balls or kreplach. Feeling Italian? Add canned plum tomatoes, parsley and a chunk of parmesan rind (it won’t melt as you simmer…promise!) When serving, add some pastina (small pastas like ditalini are perfect) and sprinkle with grated parmesan. Really good for what ails you.
Beef soup is outstanding, as well. I use short ribs. After enjoying the soup with noodles, I like to serve the ribs and potatoes (I leave them whole) with a side of salad. The meat falls off the bone and has an indescribable sweetness. A complete meal, for sure. You can also add barley to your beef soup, if you want something that really sticks to your ribs.
Vegetable soups really lend themselves to the economical chef. They’re also extremely nutritious. Varied, too. That’s to say that you can take almost any veggie combination and turn it into a satisfying bowl of steaming goodness. Start with a good minestrone, brimming with fresh peas, carrots, onions, beans, tomatoes, potatoes…you name it. Throw in a hand-full of pastina and you’ve got the consummate vegetable soup. I particularly like bean soups. From complex Cuban black bean to hearty Italian bean (pasta e faggioli) to smoky lentil or pea soups (the ham bone does the trick). All outstanding, I think. I also enjoy pureed soups. Potatoes and leaks form a good team in this arena. So do carrots and ginger. Add a touch of heavy cream if you’re daring enough. And speaking of cream, who doesn’t love a substantial bowl of New England clam chowder? I mean, really…does it get any better than that?
Now I couldn’t possibly mention every type of soup there is out there. I mean, I haven’t even touched upon Chinese wonton or Japanese miso. I just love them all. However, if I had to choose my all-time favorite, I’d have to go with French onion soup. I’ve tasted so many – homemade as well as restaurant prepared. Some using roasted beef bones for the broth. Others depending on the caramelization of onions for the rich, brown color and depth of flavor. Doesn’t matter to me. They’re all exceptional. I believe the cheese is what really gets to me, though. Gooey, slightly browned. I especially love the bits that get stuck on the side of the crock. And what about the surprise within…a crusty (not so soggy, if it’s done correctly) piece of French bread. If that’s not a meal, I don’t know what is.
Chilly out tonight? Fill the pot with water or chicken stock and start simmering your own homemade soup. Plan ahead and shop for the ingredients. Or see what you have in the fridge and cupboard. Leftovers are allowed, you know. I mean, use the carcass of last night’s roasted chicken as a base, and create from there. So, when the weather calls for soup, you’ll be prepared to answer with a wholesome bowl that will do you good. I think you’ll sleep better that night, too.
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Chocolate Reveries
Some of my fondest gastronomic memories involve chocolate. I’d venture to guess that I’m not alone here. What is it about chocolate that causes our hearts to skip a beat when it’s presented to us in its many sumptuous forms? Nay…even the thought of chocolate for some can trigger and inner longing that may lead to heady, euphoric ecstasy – causing faintness of breath! OK, maybe I exaggerate, as I am wont to do. (After all, I am Italian. It’s genetic.) The point is chocolate to most of us is a luxury we cannot do without. I’m in that league.
When I was a child, my grandmother often made me chocolate sandwiches. Yes, you read correctly. She’d take crusty Italian bread, toast it in the oven, and then sandwich a chocolate bar in between the slices. She’d press it with her hands, and the heat from the toasted bread sufficiently softened the chocolate bar to a silky consistency. I was in heaven. And I wanted more of it. She also prepared something called cuccia for me on St. Lucy’s Day (December 13th). This was a pudding made from cooked wheat berries, milk, candied fruit and chocolate. Oh yes, it was as good as it sounds. There were usually lots of wheat berries left over. These were served to me the rest of the week for breakfast, swimming in warm chocolate milk. Beats cold cereal any day. Of course, I was often treated to the chocolate candies, cakes and brownies every kid begs for at the supermarket. What can I say…they spoiled me!
At Easter…well, is there anything more heartwarming than a chocolate bunny? My Mom procured the best, of course, from a chocolatier shoppe on 86th Street in Brooklyn. The ears were solid, and so they were my preference. And let’s not forget the chocolate drives at school. My aunts and uncles would buy boxes of those bars from me, only to hand them right back for my sister and I to enjoy. I especially loved the smell that wafted from the boxes as I opened them. Those bars of chocolate were ridiculously delicious – melt-in-your-mouth velvetiness and studded with tons of roasted almonds to boot. Amazing!
So you see, I was predestined to love chocolate. Naturally, as my culinary tastes grew more sophisticated, I searched for even more heightened chocolate experiences. Not hard to find. Every fine restaurant has at least two chocolate creations on the dessert menu. My first foray into that world began with chocolate mousse. (Please check out Phyllis’ recipe below. It’s outstanding.) Then I was enamored by the molten chocolate cake. Who could resist that hot chocolate lava oozing from a petite cake? Looks innocent until your fork breaks the crust. Then watch out! Black Forest Cake also became an uncontrollable passion for me. After all, chocolate and cherries were destined to fall in love.
And so it goes. Double, triple, quadruple chocolate cakes and pastries…love them all. Hot or cold chocolate puddings…bring them on. Chocolate covered donuts…hot fudge sundaes…chocolate chip cookies…chocolate dipped strawberries…chocolate liqueurs. Can’t get enough of them. Extravagant? By all means. I mean, we must live to eat. That’s my motto.
Want someone to fall in love with you? Bake something chocolaty for them. If the recipe calls for hard baker’s chocolate, be sure to melt it in a double boiler. Easy. Just place a mixing bowl over simmering water, and stir continuously until the desired consistency is achieved. Then you’re good to go with whatever recipe you have on hand. Watch out though; it’s intoxicating. The person you serve it to might take this as a proposal of marriage. The rest is up to you.
DELOOR PODIATRY ASSOCIATES
Red-Flagging Neuropathic Ankle & Foot Pain
Have you been experiencing seemingly unexplained foot or ankle pain? The culprit might very well be Neuropathy. Never heard of it? Well, it can be defined as the spontaneous firing of damaged nerve fibers, but that’s medical jargon. You can just raise a red flag if you’re experiencing any one of a range of symptoms…from burning, tingling and numbness to loss of vibration/position sense, electric-like sensations or just plain, old, achy pain.
Red flag raised? Okay, let’s examine further. You may have noticed that your symptoms occurred gradually, or possibly you experienced a more sudden onset. Both are common. Perhaps you observed that the pain is more prevalent during certain parts of the day or while performing specific activities. Or, your symptoms may be constant without any pattern at all. Both here are common as well. One thing’s for certain, the pain usually progresses over time without proper treatment.
Before we get into that, let’s talk about the causes. For instance, uncontrolled diabetes is one of the most common triggers of neuropathic pain. Other offenders can include nerve entrapments, trauma, nutritional deficiencies, peripheral vascular disease, restless leg syndrome, HIV/AIDS, sciatica, cancer and certain medications, just to name a few.
I know, it’s a little off-putting, but not to worry. First thing’s first. A thorough, clinical exam is usually adequate to diagnose neuropathic pain and it’s causes. In some instances, urine testing, blood work, MRI, neurography, electromyography, nerve conduction studies, or a biopsy of a specific nerve may be needed to assist your clinician in confirming the diagnosis.
Once diagnosed, you’re on your way. Common treatments include tight glycemic control in diabetic patients. For others, oral and topical pain medications, shoe modification, weight reduction, nutritional supplements, transcutaneous electrical nerve stimulation and physical therapy are in order. In some cases, I might recommend nerve decompression surgery – always as minimally invasive as possible, of course.
You know what they say about an ounce of prevention. Well, that’s the ticket here. The important thing for folks dealing with Neuropathy is to protect their feet and prevent even further conditions. For instance, if you’re suffering from numbness in your feet, you should be wearing proper shoes to avoid poor balance while standing or walking, as well as to prevent improper loading to certain parts of your feet. That can cause a host of other problems you don’t need. Also, avoid walking bare-footed to decrease the chances of injury and wounds, which can lead to infections.
The take-away is that if anything you’ve read here rings a bell, then please visit a podiatrist and ring his or her bell. You’ll be graciously welcomed, and the best part is, the doctor will treat your condition before it worsens. You’ll also get some relief, and in this case, no pain will be your gain.
Amyn Lakhani, DPM
DeLoor Podiatry Associates
DELOOR PODIATRY ASSOCIATES
To Heel or Not to Heel
Like most women, shoes are an important part of my personal style. After all, we all want to look fashionable from head to toe, and I take the toe part literally. Like most people, though, I like to feel comfortable and steady when I walk. As you can imagine, I’m on my feet with patients all day long. There’s where the conundrum lies – to heels or flats? Well, heels can actually be your best choice – as long as they’re the right kind. It’s all about biomechanics, which is a way too scientific word that just means understanding how my feet are put together, what makes them feel good and more importantly, what can prevent me from injury.
Contrary to popular belief, flats and flipflops are not your best choice, in regards to biomechanics, that is. They lack support and shock absorption, which in turn can cause knee, hip and back discomfort. They may even increase your chances of injuries to these body parts.
Now, before I begin extolling the virtues of heels, let me first tell you about some of the disadvantages of wearing them. With higher heels, such as stilettos – which I admit can be very stunning – there is limited space in the shoe, especially in the often-narrow toe box. So, your feet and toes are going to feel tight in them. In addition, the heel height can make your foot unstable, causing a twist of the ankle or worse yet, a fall or slip onto a hard surface.
However, with the correct heel height – one to two inches – and the proper width and toe box, heels can not only be attractive but quite comfortable. Here are a few things you should look for. First, heels with a curved toe box are the way to go. They’ll be a lot more comfy. Also, look for heels with an inner arch and heel support built into the shoe. Just Google that online to bring you to the right brands. Also keep in mind that the thicker the heel is, the more supportive the shoe will be. Wedges are also very supportive, and lots of women like the way they look.
Of course, sneakers will give you the greatest support and stability because most of them offer proper arch support. Another cool feature is that you can remove the insole that comes with them and then insert a custom orthotic for optimal function. But you can’t wear sneakers to a wedding, unless the bride and groom are Olympians or something like that!
Just remember that there are lots of variations in high heels, and it is fairly easy to find the ones that fit your needs best. Plus, they come in a great variety of pretty styles, so we’re not talking about your grandmother’s heels here. We’re talking style and fashion without giving up comfort and safety. That’s smart vogue!
Tania Kapila, DPM
DeLoor Podiatry Associates
DELOOR PODIATRY ASSOCIATES
Flat Feet…No Longer the Arch Enemy
Collapsing arches have become somewhat of an epidemic. No, flat feet aren’t something you can catch. It’s just that although nature has designed our feet perfectly, things like stylish shoes and man-made, hard flooring have taken their toll on them. Our poor feet just weren’t meant for that kind of daily abuse.
The fact is, most people don’t even know that they’re experiencing collapsing arches until trouble rears its ugly head. Are you inconvenienced by bunions, hammer toes, heel pain, back pain or even tendon pain the lower extremity? Well, the root of your trouble might very well be collapsing arches, or flat feet.
Okay, so perhaps you knew that already because you’ve seen a physician who identified the source of your woes. Did the doc prescribe custom orthotics and specially made sneakers or shoes to help divert the beating your aching feet are taking on a daily basis? If so, these are helpful but they are unfortunately not the solution. Simply put, they’re just a bandaid. I liken it to the difference between glasses and Lasik surgery. You can wear the glasses for the rest of your life, constantly having to clean them or even misplacing them. Or, you can have the surgery and enjoy clear vision freely.
Speaking of surgery, previously the only other option to conservative treatment was a rather lengthy, reconstructive procedure where bones were cut and reshaped to create a bigger arch. I would only recommend this to the severely flat-footed patient. In most cases, though, I find that this is over-aggressive to patients who have an arch that simply collapsed.
Luckily, there are now minimally invasive procedures to combat collapsing arches. More good news! With these procedures, you don’t need to be off your feet for months and don’t even have to wear specialized shoes or inserts. I knew you’d like that!
In one of the newest procedures, we insert a minimally invasive, internal stent that holds up the arch way better than any orthotic can. Don’t have all day? No worries. The procedure only takes 15 – 20 minutes, and you walk out the same day. Of course, you’d be required to wear a boot for a few days, but then we’d place you into a sneaker. We’ll even encourage you to walk, so you can stay in shape. Just avoid jumping and running for a few weeks.
Then you can jump, run and skip all you want. Arch enemy gone. Now isn’t that a relief?
Alex Tievsky, DPM
DeLoor Podiatry Associates
RAYE’S
Luscious “Pairings” and “Easies”
for a Down East Thanksgiving!
Hi Friends,
With Thanksgiving just one week away, everyone’s busy preparing for the big meal. Including the Raye’s! We have some suggestions that I know you’re really going to love.
Inevitably, there’s a crudité platter of crunchy vegetables on our appetizer menu. We combine rich sour cream with our Winter Garden mustard to create a zesty dip. The blend of garlic, celery, dill and other winter herbs balances out the richness of the cream to make for a “Pairing” that’s just scrumptious.
String beans always seem to make their way to our Thanksgiving table as well. We love Martha Stewart’s recipe for “Haricots Vert with Grainy-Mustard Vinaigrette.” Whisk 4 teaspoons of our Old-World Gourmet mustard and 2 teaspoons of our Jameson Tavern mustard with 6 tablespoons of olive oil and 2 tablespoons of white wine vinegar to create the dressing. Toss cooked green beans and chopped red onion with the dressing and serve for a bright touch to your feast.
As for leftovers, our family takes its cue from Oprah, who featured Raye’s Mustard in a past magazine article, “What to Do with the Rest of the Bird”. The Turkey, Cheddar & Apple Sandwich called for Granny Smith apples and farmhouse cheddar with Raye’s Fall Harvest mustard. This “Easies” has just the right amount of cranberries for that tangy-sweet touch that says “festive” in every bite.
Or maybe you’re invited to dinner this Thanksgiving. Lucky you! We have a delicious selection of Raye’s Gift Packs to bring to your host. Check them out on our website and order yours today, or send one as a “Thank You” gift.
You know we love hearing from you, so please continue to send us your emails, posts and letters. We look forward to it.
Speak next week!
Karen
RAYE’S
Hi Friends!
I’d like to thank you for all of your wonderful “50th Birthday” greetings last week. It was an exciting celebration, and your well-wishes made it even more special.
I love October. Not just because it’s my birthday month, but the onset of chilly weather always puts me in mind of heart-warming comfort foods, such as roasts. Here’s one of our “Easies” favorites. Simply glaze your pork roast with a combination of Raye’s Brown Ginger Mustard and fresh tarragon before roasting. The sweet and tangy glaze complements the richness of the pork perfectly. Always scrumptious!
Still celebrating Oktoberfest? We are! Of course, delicious Bratwurst is always on the menu. We pan-fry it and serve with plenty of Raye’s Spicy Horseradish Mustard. Our special blend gives it a great zing. Another one of our favorites is Weisswurst. I lightly poach it until plump and pair it with Raye’s Old World Gourmet Mustard. This traditional European-style Dijon enhances the delicate spices of the sausage. Whatever the best of the wursts is for you, there’s a Raye’s mustard variety to complement it!
As for upcoming Fall events, be sure to catch us at the Maine Harvest Festival, November 14-15 in Bangor. Noted as one of the 10 Best Fall Festivals in the country, it celebrates everything “Farm Fresh.” Raye’s Mustard will be proud to be featured there.
Your letters, emails and Facebook posts mean the world to us. So please, continue to keep in touch!
Speak next week!
Best,
Karen
RAYE’S
Hi Friends!
We had an amazing time at the Fryeburg Fair. Just when we thought it couldn’t get any better, we won “Judges Favorite Display” at the Specialty Food Pavilion! We’re so honored and proud.
Thanks to our many loyal friends – and new friends – who made the fair so special for us. Last time we spoke I relayed some of the wonderful pairing and recipe suggestions folks were nice enough to offer us. Here’s another:
One Raye’s fan told us that he lathers his brisket with our award-winning Down East Schooner mustard, and then uses a dry rub. He explained, “The mustard helps the spices to stick, and truly makes all the flavors come together. It’s a huge hit and everyone loves the mustard!” We’ll have to try that one.
We suggested some recipe ideas to fair patrons as well. Here’s one: Mix equal parts of our Raspberry Wine mustard and cream in a pan, add chicken strips and then sauté until cooked through. Rich and really delicious!
Stay tuned because the Holiday Season is an especially busy time at Raye’s Mustard. We’ll be offering you lots more Pairings and Easies that will really make your holiday meals special events. Lots of perfect gifting ideas as well.
As always, we really love it when you “talk to us.” So please keep those recommendations and suggestions coming our way.
Speak to you next week!
Karen
FULTON FISH MARKET
Food for Thought
Studies show eating more fish reduces the risk of developing dementia related conditions by as much as 53%.
Succulent salmon broiled with dill and lemon. Savory monkfish stew. Moist and flaky halibut en papillote. Yes, I eat lots of fish. Who knew I was actually feeding my brain as well as my appetite!
I certainly knew that following a seafood-rich Mediterranean diet reduces the risk of heart disease and some cancers. What I most recently discovered is that a study has shown this same diet, replacing meat with fish, actually slows down the signs of aging in your brain. Now, that’s news this fish lover was compelled to write about.
The most recent, fascinating study was conducted by Yian Gu, PhD, from Columbia University in New York City. Dr. Gu and her colleagues reviewed the detailed food habits of 674 elderly individuals, as well as MRI’s of their brains. The findings were astonishing, so I contacted her.
“The 304 participants whose food regimen was more aligned with the seafood-rich Mediterranean diet had larger total brain volume compared to the 370 individuals who adhere less to this type of diet,” she explained.
Dr. Gu further went on to explain the significance of her findings. Shrinkage of the brain with age is associated with Alzheimer’s disease and other cognitive impairment. The difference in brain volume between the participants who adhered to a Mediterranean diet and those who didn’t was similar to the effect of being five years younger.
This study is the latest in a series of numerous studies about the benefits of consuming fish in relation to cognition. They have been conducted by numerous groups of medical doctors and neurological researchers from more than a half dozen top universities since 1992. Techniques range from routine, ongoing medical and cognitive examinations, to brain examinations, to the MRIs used in Dr. Gu’s studies.
The take-away for me, is this: Eat More Fish! There’s never been a better time to adopt this health habit than now with the advent of FultonFishMarket.com. At FultonFishMarket.com you’ll have easy and convenient access to an awesome assortment of fresh, delicious, sustainable fish. It comes directly to your door from the Fulton Fish Market, and it’s guaranteed pier-to-plate fresh. I’ve never tasted fish this delicious. In fact, I don’t think I ever really tasted fresh fish until I ordered it from FultonFishMarket.com.
Now you can enjoy more flavorful steamed flounder, marinated swordfish kabobs and sautéed red snapper. What a marvelous way we can all “live-to-eat” as we “eat-to-live” – better!
FULTON FISH MARKET
Childhood Nutrition Day is October 16th
Let’s end Childhood Obesity one fish stick at a time!
As “Childhood Nutrition Day” nears, I find myself reflecting on Childhood Obesity and the absence of it in my family growing up. I imagine part of that was genetics. However, I’m inclined to believe that it was more about the way we ate than any other factor. You see, as Italian-Americans – with a grandmother from Italy living with us – we were used Mediterranean fare, with an abundance of fresh veggies, grains and yes, lots and lots of fresh fish on the table every week.
Unfortunately, most families across the U.S. don’t adhere to this type of diet. In fact, Childhood Obesity has reached epidemic proportions, affecting about 10.4% of children between 2-5 years of age. This may very well increase their risk of heart disease, type 2 diabetes and bone and joint problems as adults.
So what can we do as parents, caregivers and in my case, an uncle whom my nephews and niece regard as their culinary hero? Educate. However, we must be creative about it. Kids want to eat what tastes good, and quinoa doesn’t always cut it. This home chef suggests making seafood a staple at least twice a week, but make it sensational to eat.
I like to serve up fish sticks I cut from fresh cod, coated with seasoned breadcrumbs and baked until crisp. I prepare my own tartar sauce using low fat yogurt. Score, the kids love it!
Another kid favorite is my grilled halibut sandwich. Moist and succulent Mahi Mahi, marinated with lots of citrus, and served on a bun like a hamburger, complete with tomatoes, pickles and – as Christian likes it – ketchup and hot sauce! Score again!
FultonFishMarket.com offers an amazingly diverse variety of seafood that’s so fresh and delicious the kids will think they’re eating something more like snacks instead of nutritious meals. I’m a great proponent of tasting is believing, so I invite you to try it for yourself and see. You’ll never go back to the supermarket fish department again…guaranteed!
I’d love to see the day when childhood obesity is a thing of the past. I believe we can achieve that with a little bit of creativity, lots of luscious fish…and most of all, tons of love!
FULTON FISH MARKET
Keeping It Fulton Fresh…Every Day!
Hi Friends!
Lots of people ask me why our seafood tastes so delicious. There are lots of reasons. One of them is that it comes direct and fresh to you from the Fulton Fish Market itself – but that’s just the beginning.
We make it a priority to develop trusting relationships with all the vendors at the market. That’s how we know exactly where your seafood comes from – whether it’s the name and location of the fisheries or in many cases the actual captain of the boat! We do this on a regular basis to be sure that your fish comes from totally reliable sources. That means it’s always the best, and always legal.
Once we’ve established geography, we concentrate on freshness. I’m sure you’ve often had doubts as to whether or not you’re choosing the freshest fish at your supermarket. Well, we do that for you now. We simply use our senses!
First, the fish must smell fresh and briny, like the sea. Then we take a closer look, to be sure that we see bright, vibrant red gills and clear eyes. Next, we press on the flesh of your fish. If it’s firm, it’s fresh. We even apply a little pressure on the eyes to be sure they bounce back.
As for shellfish…lobsters and crabs must be alive and kicking. Clams, mussels and oysters must be tightly shut. That’s how we pick them, and that’s how you get them!
It all adds up to freshness you can taste. That’s our goal, and we’re at the market every night to bring you the best selection on the planet.
Until next time, keep it “Fulton Fresh”!