FreshFishHouse.com - Fresh Fish House - Michigan Products

Lobster Tails

Sat, 19 May 2012 12:43:26 -0700

LOBSTER TAILS are another example of a food once reserved only for holidays becoming more widely available, and therefore put to more uses. Stuffed and grilled, steamed, baked in the oven, or chilled for a salad . . . all the ways you can cook and serve lobster are delicious. Our recipes reprise two classics: a New England shore dinner (adapted for inlanders) and the height-of-summer favorite, also New England, lobster-roll. Our lobster tails come from wild-caught lobsters. Priced per pound (approx. 3 per pound, or 5-6oz each).

Scallops

Sat, 19 May 2012 12:43:26 -0700

SCALLOPS hold the smell and taste of the ocean within a buttery taste all their own. These large sea scallops can be grilled on skewers, broiled, baked or pan-fried. Three or four scallops make a generous portion per person, making it possible for a pound to feed six. Scallops are shucked very soon after coming out of the sea. Once out of the water, they lose the ability to hold their shells closed, thus they are usually shucked on board the boat that caught them. To prevent overcooking, scallops can be cooked lightly, just long enough to let them release their juice, then combined with other ingredients.

Priced per 1/2 pound bag (approx. 6 jumbo scallops)

Orange Roughy

Sat, 19 May 2012 12:43:26 -0700

ORANGE ROUGHY is distinguished by a bright red-orange color and, yes, scales that are rough to the touch. Roughy inhabits deep parts of the Atlantic, Pacific and Indian Oceans. Large schools congregate around undersea mountain ridges and volcanoes off the continental shelf, in very cold water; they are best caught by trawling. Slow-growing and long-lived, large specimens have be found possibly as old as 100 years of age. Much younger fish have mild-flavored white flesh, firm enough to use in stews and soups as well as main courses. Our Orange Roughy is wild-caught in New Zealand. Priced per pound

T-Shirts

Sat, 19 May 2012 12:43:26 -0700

Crab Legs

Sat, 19 May 2012 12:43:26 -0700

CRABS can start arguments: Which kind is the most delicious? Hot or cold? Melted butter or not? With a sauce? What for? Why not? Our Alaska King and Alaska Snow crab legs let you make your own decision. Crab legs are cooked right after harvesting from ocean beds to keep them sea-fresh. Thaw and crack them to start deciding which crab is your family’s favorite. The sweetness of crab-meat, tempered by a salty tang, makes it ideal for a wealth of cocktails, salads, and main dishes. Our recipes go from sublime to elbows-on-the-table. Our crabs are wild-caught. Priced per pound.

Catfish

Sat, 19 May 2012 12:43:26 -0700

CATFISH has responded extremely well to aquaculture (also known as “fish-farming”). A native of delta, marsh, and river-bottoms, catfish caught wild can sometimes carry a taste of its muddy origins, an issue well-addressed by farming. Catfish formed the basis of early-summer-morning riverbank fish-fry breakfasts throughout the Middle West and South for many years. Much of the catfish consumed in the U.S. is still fried. Our recipe includes a quick method to recreate the traditional Southern accompaniment, “hush puppies,” a few of which were given to the dogs, to assume that the fishermen retained full rights to the main course.

Priced per pound.
Whole Fish priced per 3 pounds.

Pangasius

Sat, 19 May 2012 12:43:26 -0700

PANGASIUS is not a familiar name to all shoppers, who may have encountered it under one of its nicknames “basa.” Originally native to Vietnam’s Mekong Delta, pangasius is now farmed in a number of Asian countries and in Texas. American cooks can best regard it as a catfish-cousin, suitable to any recipes calling for white fish filets. Since it is new to some customers, we include a recipe adapted from its Asian origins. Our pangasius is farm-raised in China. Priced per pound.

Rainbow Trout

Sat, 19 May 2012 12:43:26 -0700

RAINBOW TROUT is a great favorite, even among those who seldom examine the fish-offerings on a menu. Rainbows have nutty, fine-textured flesh that both welcomes and stands out from seasonings. Butter sauces seem created just for trout, and a sprinkling of nuts, capers, lemon juice or parsley showcase the flavor of this game-fish. The “rainbow” designation comes from the pinkish iridescence of its finely-cut scales. Rainbows stimulate specialization in sport-fishermen; there’s something special about trout all the way around. Our rainbow trout is farm-raised in chilly Canadian waters. Priced per pound.

Prawns

Sat, 19 May 2012 12:43:26 -0700

GIANT PRAWNS are extraordinary. Bigger than shrimp but loaded with shrimp flavor; smaller than lobsters but full of meat that can be cut in chunks, there is little that these huge freshwater shellfish cannot do. Giant prawns thrive in shellfish farms, beginning their lives in brackish water, then seeking clearer water in which to grow to a weight of 3 or 4 ounces apiece. Giant prawn aquaculture began approximately 40 years ago in Malaysia and Thailand and has spread to other countries including the southern U.S. The size of these “colossal” may be the origin of “throw another shrimp on the barbie.” Farm-raised in Bangladesh. Priced per pound (4-6/lb).

Buffalo

Sat, 19 May 2012 12:43:26 -0700

BUFFALO FISH rivals carp as a favorite fish among Chinese cooks. Steamed whole or stir-fried, its delicate flavor and flesh blend beautifully with the subtle vegetables and seasonings of Asian cooking. Flesh is slightly firmer than carp. Buffalo fish can also be grilled or fried; use it in any recipe calling for catfish. In many families, buffalo fish joins carp as an essential ingredient in homemade gefilte fish. Our Buffalo Fish is wild-caught in Canadian lakes. Priced per pound.

White Bass

Sat, 19 May 2012 12:43:26 -0700

WHITE BASS live in lakes and rivers the length of the North American continent. Although fish usually run between 1 and 2 lb., they are well known for putting up more than their weight in fighting ability. A true bass, they both look and taste very much like striped bass and are suitable for similar recipes. Small white bass can also be used in any pan-fish recipe. Flesh is firm and delicious. Our white bass are usually wild-caught in Canadian lakes, but sometimes farm-raised. Priced per pound and weighed as whole fish.

Salmon

Sat, 19 May 2012 12:43:26 -0700

SALMON is often regarded as the king of fish. Firm, large-flaking pink flesh has a distinctive taste, reminiscent of the sea without tasting “fishy.” Salmon is highly versatile: skinned, stuffed whole and decorated for a party; broiled simply with lemon and butter; baked with a wide variety of vegetables; and providing a perfect foil for fruits, nuts, and Asian seasonings. Our salmon is farm-raised on the coast of Chile, in cold Pacific waters. Salmon skin and bones make excellent additions to homemade fish stock for soups and other fish dishes. Priced per pound.

Whitefish

Sat, 19 May 2012 12:43:26 -0700

WHITEFISH is a cousin within the Salmon/Trout families, displaying the best qualities of both. Firm, thick flesh of larger fish has a robust but mellow taste, standing up well to the rigors of Michigan’s less-than-glamorously named “fish boil.” These inhabitants of the Great Lakes are deep-water swimmers and small-mouthed, a challenge for fishermen, but well worth the effort. Whitefish can be used as a freshwater counterpart in any recipes calling for cod or halibut. Our whitefish is wild-caught in Canadian lakes. Priced per pound and weighed as whole fish.

Yellow Perch

Sat, 19 May 2012 12:43:26 -0700

YELLOW PERCH inhabit cold northern lakes nearly all the way around the globe. A sport-fishing favorite, mature yellow perch are as long as 12 inches. Whether cooked as panfish or filleted for more complex recipes, yellow perch provides a flaky, delicate, tasty flesh that combines well with simple seasonings. “Perch,” like “sheep,” is both singular and plural and, where you catch one yellow perch, there are sure to be more. The yellow perch takes its name from the golden cast of its skin. Ours are wild-caught in Canada. Priced per pound and weighed as whole fish.

Red Snapper

Sat, 19 May 2012 12:43:26 -0700

RED SNAPPER is a favorite in Spanish recipes , its mild taste serving as a perfect foil for piquant seasonings. Snapper adapts well to Italian and Asian recipes, and is delicious pan-seared with any variety of vegetables. Its “red” designation comes from its red skin, which is often kept on during preparation. Snapper filets also manifest a pinkish hue, pale but discernible. Whole snapper tends to run 3-4 lb., making it an ideal dish for small dinner-parties. Found in both Atlantic and Pacific oceans, our Red Snapper is wild-caught from U.S. waters. Pricer per pound.

Crappies

Sat, 19 May 2012 12:43:26 -0700

CRAPPIES have several qualities attractive to fishermen. They are prolific, tend to cluster in groups, and put considerable energy into fighting their way off a hook. That resistance to being caught tends to bring crappie fishermen together, to talk fishing if not to share secrets. Regional names abound: “strawberry perch,” “sun bass,” and others. Firm flesh and a light fresh taste recommend crappies to cooks as well. Crappies can be quickly baked in a butter sauce or pan-fried. There are almost as many pan-frying recipes as there are crappie-catching tips--all of them worth trying! Our crappies are wild-caught in Canadian lakes (exactly where and how remain our secrets!). Priced per pound.

Black Sea Bass

Sat, 19 May 2012 12:43:26 -0700

BLACK SEA BASS, sometimes nicknamed “Taily-Wags,” inhabit rocky areas along Atlantic shores from northern New England to Florida. They begin life as females and those living more than 5 years become male. A freshwater fish also called “black bass” is not bass but rather is a member of the sunfish family. Black sea bass, which are true bass, grow to between 7 and 9 inches in length. Preferring rocky areas, black sea bass can also be found in relatively bare areas of the sea-floor and around ship-wrecks. Our black sea bass is caught in chilly U.S. waters. Priced per pound

Whiting

Sat, 19 May 2012 12:43:26 -0700

WHITING is a fish well known on both sides of the Atlantic Ocean; it is one of Britain’s favorite “fish and chips” components. As a smaller member of the cod family, whiting can be found off U.S. shores between Maine and the Mid-Atlantic states. In the Chesapeake Bay area over-fishing has made whiting hard to find, although they are abundant farther north. Whiting is highly versatile, holding its own when fried, baked or incorporated into dishes with vegetables. A delicious way to serve whiting is by making a fresh version of the fish-cakes that used to rely on dried, salted cod. Our whiting is wild-caught in Argentina. Priced per pound.

Ocean Perch

Sat, 19 May 2012 12:43:26 -0700

OCEAN PERCH is actually a member of the extended Pacific rockfish family and serves as a wonderful example of how local names for fish persist, no matter what biologists say. “Ocean perch” is also known as “redfish,” “rockfish,” “red bream,” and “rosefish,” among many names. Like red snapper, ocean perch has consistently red skin, a firm flesh and a light hint of the salt waters where it makes its home. “Ocean perch” under several of its many names can be found in both Pacific and Atlantic waters (in the Atlantic, one may hear it described as “Norway haddock,” even though it is a relatively small fish). Our ocean perch is wild-caught in Canada. Priced per pound.

Tilapia

Sat, 19 May 2012 12:43:26 -0700

TILAPIA, from humble origins as a South African “mudfish,” has become an extremely popular fish in the U.S. and Asia. It may also qualify as the most-misspelled fish; both “tilipia” and “tilapia” appear on retail labels. Growing best in temperate waters, tilapia has adapted well to aquaculture; “fish-farms” abound in brackish estuarial waters. The skin of tilapia is strong enough to be used for leather-products in Thailand and China. A mild-flavored fish, tilapia is a good “starter fish” for children (or other family members!) who are not certain about whether they like fish or not. Since fish-lovers tend to be resourceful cooks, our recipes include some novel ways to bring beginners on board. Our tilapia is farm-raised in China. Priced per pound

Jumbo Shrimp

Sat, 19 May 2012 12:43:26 -0700

SHRIMP are one of the foods most associated with parties. With or without a bed of crushed ice, chilled shrimp with a dipping sauce elevate the most casual gathering to an event. In some fortunate parts of the country, especially along the Gulf Coast, shrimp is just one more delicious ocean shellfish, part of everyday meals. Because it freezes so well, shoppers all over the U.S. can now obtain shrimp in a wide variety of sizes and easily expand their collections of recipes for this delicious crustacean. Our shrimp come both wild-caught and farmed from Thailand. Priced per pound (16-20/lb).

Fish Fry Batter

Sat, 19 May 2012 12:43:26 -0700

Follow package directions to produce your best fried fish ever! Nothing to add—balanced seasonings already enhance the taste of your fish. Wash and dry fish fillets, moisten with water, milk or lemon juice. Roll fillets till coated, and fry, deep-fry, or oven-fry. Dinner’s ready almost before you are! Quick and easy, delicious and non-greasy, our Fish Fry Mix makes your meal crisp and crunch with almost no work—your family will ask for more! Package Directions: Wash fish - roll on fish fry until completly coated - fry until golden brown - ADD NOTHING use dry.

Blue Gills

Sat, 19 May 2012 12:43:26 -0700

BLUE GILLS, like crappies, have different names in different regions. Far north and far south, they are often called “bream”; elsewhere they are “roach,” “copperhead,” or “blue sunfish.” Of Florida origin, blue gills have adapted very well to lake-stocking in many areas of the U.S., and they are very popular among sport-fishermen. They gather in quiet, grassy areas of lakes and ponds and put up a big fight for a small fish. Schoolchildren chose the blue gill as Illinois’ state fish in the 1980s; blue gill fishing can be a fun family sport. Some insist that blue gills are the most delicious of sport-panfish. Firm sweet flesh responds well to classic butter-lemon-salt-and-pepper or a variety of fish-fry coatings and batters. Boned meat makes a good sandwich spread and can be substituted for salmon in kedgeree. Wild-caught in Canada. Priced per pound.

Croakers

Sat, 19 May 2012 12:43:26 -0700

CROAKERS possess an unusual courting song. Males use stomach-muscles to vibrate their swim-bladders, earning their nickname of “drum-fish.” Croakers are estuary-dwellers, particular about the salinity of their water even though they spawn in the Atlantic ocean. They return to bottom-feed and hide from fishermen in grassy coastal areas. Croakers range from New Jersey to Florida, moving to warmer waters when ocean temperatures fall in winter. They are a prime lure to Chesapeake Bay fisherman, who have been known to pack a skillet, bacon, and cornmeal along with their tackle. A delicious pan-fish, ours are wild-caught in U.S. waters. Priced per pound.

Pickerel (Walleye)

Sat, 19 May 2012 12:43:26 -0700

PICKEREL & WALLEYE both refer to a member of the perch family and may have been given the “pickerel” moniker because of its sharp front teeth. It is not a member of the pike family, although some resolve the confusion by calling Pickerel/Walleye a pike-perch. More American fishermen use “walleye” (based on the fish’s saucer-like eyes) and more Canadians “pickerel” (resembling a small pike); what they agree on is the delicious taste of this freshwater fish. Pickerel/walleye can be caught large enough to be baked whole with a stuffing; smaller ones can be baked, fried or incorporated into chowder. The Great Lakes host pickerel/walleye on both sides of the U.S./Canadian border, as does “Lake Woebegon,” the mythic lake of Garrison Keillor’s radio program,“Prairie Home Companion.” Our pickerel/walleyes are wild-caught on the Canadian “pickerel” side of the border. Priced per pound. Weighed whole except for fillets.

Shrimp Fry Batter

Sat, 19 May 2012 12:43:26 -0700

A restaurant-quality batter mix to use in your own kitchen. No more drippy, heavy, lumpy, grease-retaining failures. Follow package directions to put delicious fried shrimp on your table. And more—Shrimp Fry Batter Mix is highly versatile. Try it on sliced zucchini, sliced eggplant, even pepper and carrot chunks to add variety to your meal. Everything you cook in our Shrimp Fry Batter Mix will come out light, crunchy and delicious, just the way you and your family like it. A delicious and easy way to make even a weeknight family dinner a special occasion. Package Directions: Add 1 cup of mix to 3/4 cup of water - mix well - dip food (shrimp) in batter deep fry at 350F until golden brown.

Pacific Oysters

Sat, 19 May 2012 12:43:26 -0700

OYSTERS evoke many word-associations: “pearls,” “Rockefeller,” “Diamond Jim Brady,” “The Gay ‘90’s.” It may still be a while before oysters become a part of ordinary family meals. Shucked oysters, however, make festive foods available outside of distant holidays—all the delicious, unique taste and none of the work! In a chilled cocktail glass, scalloped in a casserole, or ennobling the humble scrambled egg, there’s nothing like oysters! Ours are American farm-raised. Eat them and feel rich! Priced per Oyster.