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Marazzure® Cleaned Whole Crab Brings the Best to Your Plate!

When it comes to the world of seafood, one delicacy stands out for its exceptional taste, versatility, and ability to elevate any dining experience: Marazzure® whole cleaned crab. In both retail and foodservice sectors, the significance of offering whole cleaned crab cannot be overstated. It’s not just another item on the menu or the display shelf; it’s a culinary gem that adds flavor to every meal. Let’s explore why whole cleaned crab is a must-have for businesses in these industries.

Culinary Excellence:

Marazzure® Whole cleaned crab is synonymous with culinary excellence. Its sweet, succulent meat and delicate texture have a unique ability to turn an ordinary dish into an extraordinary one. In the foodservice industry, serving whole cleaned crab is a statement of commitment to quality and an invitation for customers to savor the best.

Versatility Unleashed:

One of the greatest assets of whole cleaned crab is its versatility. From crab boils to soups, it can be incorporated into a vast array of dishes. This versatility allows chefs and culinary experts to get creative in the kitchen, offering diverse options for customers with varying tastes and preferences.

Customer Satisfaction:

Retailers and foodservice establishments understand that satisfied customers are the backbone of their success. Whole cleaned crab has the power to delight and satisfy even the most discerning palates, leaving customers craving for more. A satisfied customer is not just a one-time sale; it’s a loyal patron who will return time and time again.

Elevating the Menu:

In the competitive world of foodservice, having a standout menu is crucial. Whole cleaned crab is not only a showstopper but also a menu enhancer. Its presence elevates the entire dining experience, making your establishment a destination for those seeking culinary excellence.

Health Benefits:

Whole cleaned crab is not just about flavor; it’s a healthy choice too. It’s a low-calorie, high-protein option that provides essential nutrients like vitamin B12, selenium, and zinc. Offering health-conscious choices on your menu is a surefire way to appeal to a broader customer base.

Sustainability Matters:

Responsible sourcing of seafood is a growing concern among consumers. By offering whole cleaned crab from sustainable fisheries, you not only contribute to the protection of marine ecosystems but also align your business with ethical practices that resonate with today’s conscientious consumers.

In conclusion, Marazzure® whole cleaned crab is not just an ingredient; it’s an experience. Its culinary magic can transform your retail offerings or foodservice menu, setting you apart in a competitive market. By prioritizing quality, versatility, and sustainability, you’re not just serving food; you’re offering an unforgettable dining journey. Embrace the elegance and flavor of whole cleaned crab, and watch your business thrive as customers flock to savor the unparalleled delight it brings to their plates. It’s not just a dish; it’s a testament to your commitment to excellence.

Why do cats like tuna?

If you’re in search of in-depth seafood industry updates or profound philosophical musings, you might want to consider clicking the back button right about now. Today’s article is leaning towards the lighter side. While our feline friends may not have the privilege of savoring Signature Catch AAA Yellowfin Tuna, they still seem to enjoy Tuna almost as much as humans do.

Cats have a strong affinity for tuna, a well-known fact. However, considering their desert-evolved nature, their preference for this unlikely food might appear puzzling. Fortunately, a recent study provides insight into this peculiar craving by revealing the underlying biological explanations.

Researchers have discovered that cat taste buds possess receptors that can detect umami, a rich flavor found in various meats. Umami is a primary flavor cats seek, which makes sense as they are strict carnivores. Interestingly, these receptors in cats are uniquely attuned to compounds found abundantly in tuna, explaining their preference for this delicacy.

The study’s significance lies in enhancing our comprehension of pets’ preferences. This understanding could assist pet food companies in formulating healthier diets and more appealing medications for cats. Cats possess a distinct palate; they can’t taste sugar due to lacking a vital protein. This might be because meat doesn’t contain sugar. Additionally, cats have fewer bitter taste receptors, a trait common among meat-focused animals.

Considering this, it’s likely that cats savor the savory meat flavor. In humans and various animals, certain genes work together to form taste receptors for umami. While previous research showed that cats express one of these genes, called Tas1r3, it was uncertain whether they had the other critical gene, Tas1r1.

To address this, scientists examined the tongue of a 6-year-old male cat that had passed away for reasons unrelated to the study. The analysis revealed that the cat’s taste buds contained both Tas1r1 and Tas1r3 genes, confirming that cats possess the necessary molecular components to sense umami.

However, there’s a twist: when comparing the genetic sequences responsible for these receptors between humans and cats, researchers found a significant divergence. The key sites that allow umami detection in humans were altered in cats. This prompted initial speculation that cats might not be able to taste umami.

To verify this, scientists engineered cells to carry the cat umami receptor and exposed them to various amino acids and nucleotides. In an unexpected reversal from human taste perception, the cat receptors responded more strongly when nucleotides were involved.

The research then progressed to a taste test involving 25 cats. These cats consistently favored bowls with molecules characteristic of umami-rich foods. Remarkably, cats had a specific preference for compounds like histidine and inosine monophosphate, which are abundant in tuna.

This aligns with personal experiences, as sprinkling bonito flakes (a relative of tuna) worked wonders to stimulate cats’ appetite. The findings could lead to developing cat foods with enhanced palatability and easier medication administration.

As for the mystery of cats’ affinity for tuna, it might be due to their historical interaction with fish. Ancient Egyptian art depicts cats eating fish, and later, cats in Middle Eastern ports likely scavenged fish scraps. These fish-eating cats may have gained evolutionary advantages.

Regardless of the reason, our beloved cats certainly relish tuna, almost as enthusiastically as we do. Consider the possibilities if they could appreciate the true quality cuts and diverse flavors that humans savor, ranging from Sushi & Sashimi to Seared Steaks with a honey glaze. Tuna serves as a delectable and nutritious inclusion in any diet. Remember it is important to treat yourself as well as your pets but leave the canned tuna to them and keep the Signature Catch AAA Yellowfin Tuna for yourself.

The original article pre-edited is available at Science.com.

Crab Meat Empanada

Empanada Ingredients:
• 1 Tbsp. olive oil
• 1 lb. Signature Catch Lump crabmeat
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 serrano chili, finely chopped
• 1 tsp. cumin
• 2 Tbsp. lime juice
• 3 Tbsp. cilantro
• 1 package prepared puff pastry
• Flour, for dusting (optional)
• 1 egg
• 1 tsp. water
• Salt and pepper, to taste

Salsa Ingredients:
• ½ red onion, finely chopped
• ½ red bell pepper, finely chopped
• 1 mango, peeled, pitted and diced
• 1 jalapeno, finely chopped
• 2–3 Tbsp. lime juice
• ¾ cup cilantro

Heat oil in a spacious skillet over medium heat. Incorporate half of an onion, half of a red bell pepper, serrano chili, and garlic into the skillet. Sauté until they become tender, which should take around 5 minutes.

Add the crab meat to the skillet and stir, breaking up the meat into smaller pieces. Introduce cumin, 2 tablespoons of lime juice, and 3 tablespoons of cilantro into the mixture. Season with salt and pepper according to your taste. Lower the heat to a gentle simmer, cover the skillet, and let it cook for 5 more minutes. Once done, remove from heat and set aside.

Preheat your oven to 375°F. Prepare baking sheets by lining them with parchment paper.

While the oven is warming up, place the puff pastry on a floured surface. Dust the top of the dough with some flour as well. Roll out the puff pastry and cut out circles with a diameter of 4 inches, using the rim of a glass or a small bowl as a guide. Gather any dough scraps, roll them out, and cut more circles.

Lightly flour the circles and arrange them on the prepared baking sheet.
Spoon the crab filling onto the center of each pastry circle, distributing it evenly. Fold the pastry over to create a half-moon shape, enclosing the filling. Gently press the edges together using a fork to seal the
empanadas, and pierce the top of each empanada a few times with a fork.

Create an egg wash by beating an egg with a teaspoon of water. Brush the top of each empanada with the egg wash.

Bake the empanadas in the preheated oven for 12 to 14 minutes, or until they turn a beautiful golden brown. Allow them to cool slightly before serving.

For the salsa:
While the empanadas are baking, mix together mango, jalapeño, the remaining half of an onion, the remaining half of a red bell pepper, the rest of the cilantro, and 2 to 3 tablespoons of lime juice in a small bowl. This will create a delightful mango salsa. Once the empanadas are done baking, serve them with a dollop of the mango salsa on top.

Recipe adapted from:  National Fisheries Institute. Dish on Fish

Supreme Crab and Seafood’s commitment to sustainability through the NFI Crab Council

Supreme Crab & Seafood holds a steadfast belief in the imperative of safeguarding our oceans for generations to come. Our dedication to sustainable practices is exemplified by our active engagement in fishery improvement initiatives. This commitment forms the bedrock of our values, as we strive to ensure the longevity of marine ecosystems and the vitality of seafood resources.

One of our significant endeavors involves our pivotal role as proactive members of the National Fisheries Institute’s esteemed Crab Council. Our participation extends to our position on the NFI’s Board of Directors, signifying our deep-rooted involvement in shaping the direction of sustainable seafood practices. Underpinning this commitment is our financial contribution of $0.03 per pound of imported crab, which directly feeds into a comprehensive fishery improvement program in Indonesia.

Since 2009, the Crab Council has become synonymous with industry-led stewardship. This pivotal role has enabled us to exert a positive influence on crab management, underpinned by substantial funding for fisheries enhancement projects and leading position in the market. The NFI Crab Council’s reach extends across six Asian nations, where we actively sponsor a multitude of sustainability projects designed to conserve the crab population. By championing the preservation of crabs as both a delectable culinary delight and a vital economic resource, we also champion the livelihoods of countless individuals who depend on the seafood industry for their well-being.

Recognizing the critical role of funding in enacting meaningful change, we have garnered widespread support from major funds, foundations, and esteemed financial institutions. The NFI Crab Council’s groundbreaking model of self-imposing a tax on imported crab has set a new standard for private-sector-driven sustainability efforts. This innovative approach is underpinned by the belief that market demand serves as a potent catalyst for transforming catch practices at the national level, consequently contributing to the establishment of sustainable stock levels.

Central to our mission is the pursuit of initiatives that result in larger, healthier crabs and bountiful harvests. By doing so, we remain steadfast in our commitment to ensuring that U.S. consumers can access crab that is not only affordable but also sourced responsibly, thereby promoting a virtuous cycle of sustainable consumption.

Our all-encompassing strategy encapsulates our unwavering dedication to nurturing the future of crab. This noble endeavor extends beyond its role as a culinary delight; it underscores the pivotal position of crabs as an economic asset that sustains numerous livelihoods both domestically and internationally. Through our resolute actions, Supreme Crab & Seafood champions a future in which crab remains a symbol of sustainable abundance and shared prosperity.

Italy allocates €2.9 million to deal with Blue Crab overpopulation.

Blue crabs have proliferated in the Mediterranean Sea, posing a severe threat to the ecosystem due to their rapid increase in numbers. Although these crabs originate from the western Atlantic, the sudden surge in their Mediterranean presence lacks a clear explanation, leaving open the possibility of climate change influence. The repercussions of their invasion are particularly pronounced in Italy, where the clam industry has suffered immense losses – approximately 90% of young clams have fallen victim to the crab’s voracious appetite, jeopardizing future production. To combat this, Italy has allocated 2.9 million euros ($3.2 million) toward extensive fishing campaigns targeting the invasive species.

While the blue crab’s appearance in the Mediterranean dates back to the late 1940s, its population explosion in recent years has inflicted escalating harm on the local fishing sector. Fishermen have noted a decline in fish abundance and quality when these crabs are present, as they tend to damage aquatic life. However, this situation also presents a unique opportunity for the fishing community, as blue crabs are considered a delectable seafood option. Their culinary appeal, widely recognized in the Maryland Chesapeake Bay region, has led to various preparations that showcase their flavorful meat.

The sudden increase in blue crab numbers in the Mediterranean Sea, originating from the western Atlantic, presents a serious ecological challenge due to their swift population expansion. While the precise reason for their abrupt appearance remains uncertain, Italy is dedicated to preserving the local ecosystem by collaborating with fishermen to manage and offer these delectable crabs to consumers.

The original article pre-edited is available at Reuters.com.

Fish of the Day – Flounder

Flounder is a type of flatfish that belongs to the family Pleuronectidae. It is known for its distinct flat body and both eyes located on one side, which allows it to camouflage itself by lying on the ocean floor. Flounder is a popular seafood choice enjoyed around the world for its delicate flavor and tender, white flesh. Here’s more information about flounder as food:

Flounder has a mild and slightly sweet flavor that appeals to a wide range of tastes. The texture of flounder meat is quite tender and flakes easily when cooked. Flounder is versatile and can be prepared using various cooking methods such as baking, broiling, grilling, frying, and sautéing. Its delicate nature makes it particularly well-suited for more delicate preparations.

Flounder is a low-calorie, lean source of protein that provides essential nutrients like vitamins B6 and B12, niacin, phosphorus, and selenium. It’s also a good source of omega-3 fatty acids, which are known for their heart health benefits.

Flounder’s delicate taste and adaptability in various dishes make it a favored choice among seafood enthusiasts. Whether you’re looking for a simple and healthy meal or an elegant culinary creation, flounder offers a canvas for a wide range of delicious recipes.

Baked Flounder with Garlic Parmesan

1/4 c. extra-virgin olive oil

4 fillets Signature Catch flounder

Kosher salt

Freshly ground black pepper

1/2 c. freshly grated Parmesan

1/4 c. bread crumbs

4 cloves garlic, minced

Juice and zest of 1 lemon

fresh chopped parsley, for garnish (optional)

Step 1: Preheat your oven to 425°F (218°C). Drizzle 2 tablespoons of oil onto a generously sized baking sheet. Season the flounder with salt and pepper.

Step 2: On a large plate, combine Parmesan cheese, bread crumbs, minced garlic, and lemon zest. Give it a good seasoning with salt and pepper. Dip the flounder in this bread crumb mixture, pressing it on to coat the fish thoroughly.

Step 3: Place the coated fish onto the prepared baking sheet. Drizzle the remaining 2 tablespoons of oil and a splash of lemon juice over the fish. Bake until the fish turns a beautiful golden hue and can be easily flaked with a fork. This should take around 20 minutes. Give an extra squeeze of lemon on top and finish with a garnish of freshly chopped parsley.

Fish of the Day – Sweetlips

Sweetlips are a type of fish that belongs to the family Haemulidae. These fish are found in various warm and tropical waters around the world, particularly in the Indo-Pacific region. They are characterized by their vibrant colors, distinctive patterns, and relatively large size compared to other reef fish.

In terms of culinary appeal, sweetlips fish are highly regarded by many seafood enthusiasts. They have firm, white, and mildly flavored flesh that is both succulent and tender when cooked properly. The flavor of sweetlips is often described as delicate and slightly sweet, hence the name “sweetlips.”

Sweetlips fish can be prepared using various cooking methods such as grilling, baking, steaming, frying, and even in soups and stews. Due to their firm texture, they hold up well to grilling and baking without falling apart.

The mild and slightly sweet flavor of sweetlips fish makes it versatile for pairing with a wide range of seasonings, herbs, and sauces. Citrus-based marinades, garlic, ginger, and fresh herbs like parsley and cilantro work well with sweetlips.

Like many other types of fish, sweetlips is a good source of lean protein and essential nutrients, including omega-3 fatty acids, which are known for their potential cardiovascular benefits. Fish like sweetlips are also low in saturated fats, making them a healthier protein option.

Sweetlips fish are enjoyed in various cuisines across the tropical regions where they are found. They might be featured in traditional dishes and modern seafood creations alike.

Sweetlips Tomato Soup

4 Servings

Ingredients

3 Tbsp. vegetable oil

2 medium shallots, finely chopped

4 garlic cloves, finely chopped

2 lemongrass stalks, bottom third only, tough outer layers removed, finely chopped

2 Thai chiles, finely chopped

3 medium tomatoes (about 1 lb.), seeds removed, coarsely chopped

1¼ lb. skinless, Signature Catch Sweetlips Cut into pieces

½ cup frozen peas

Kosher salt

2 Tbsp. fresh lime juice

1 Tbsp. (or more) fish sauce

⅓ cup coarsely chopped basil

Instructions

Step 1: Begin by heating oil in a medium-sized pot over medium heat. Incorporate shallots, garlic, lemongrass, and chiles into the pot. Stir occasionally and allow the aromatics to soften, ensuring they do not take on any color. This should take around 5 minutes. Add tomatoes to the mixture. Cook while gently smashing and stirring until the tomatoes burst, disintegrate, and the mixture slightly thickens. This usually takes about 5 more minutes.

Step 2: Pour 5 cups of cold water into the pot and bring it to a boil. Once boiling, reduce the heat to medium-low to maintain a gentle simmer for the broth.

Step 3: Introduce peas and fish into the pot. Lightly season with salt (remember that you’ll be adjusting the seasoning with fish sauce later). Cook until the fish turns opaque and is fully cooked, which generally takes around 4 minutes. Remove the pot from the heat and add lime juice and fish sauce. Taste the soup and adjust the seasoning with more salt and/or fish sauce if necessary. Finally, stir in the fresh herbs and serve the soup into bowls.

Fish of the Day – Emperor

The fish genus Lethrinus is commonly known as “Emperor Fish,” “Breams,” or “Sheri,” and it belongs to the Lethrinidae family. These fish inhabit the tropical and subtropical waters of the Indo-Pacific region, including the Red Sea, the eastern coast of Africa, the Indian Ocean, and the western Pacific Ocean.

Emperor Fish is highly valued for its nutritional benefits. It serves as a good source of high-quality protein, essential vitamins (including B-complex vitamins), and important minerals such as selenium, phosphorus, and potassium. Moreover, they are naturally low in saturated fats and calories, making them a healthy and nutritious choice for a well-balanced diet.

One of the highlights of Emperor Fish is its culinary versatility. It can be prepared using various cooking techniques, such as grilling, baking, frying, or steaming. This adaptability makes it suitable for a wide range of culinary preferences and styles, allowing chefs and home cooks to get creative with their recipes and presentations.

Our Signature Catch Emperor Fish is caught in the warm Indonesian waters, processed and frozen quickly to preserve freshness and delivered in excellent quality. Available in a variety of sizes, we have the correct portion for any application.

Grilled Emperor Fish with Lemon-Herb Butter

Ingredients:

• 4 Signature Catch Emperor Fish fillets (about 6-8 ounces each)

• 1/4 cup unsalted butter, softened

• 2 tablespoons fresh lemon juice

• Zest of 1 lemon

• 2 cloves garlic, minced

• 1 tablespoon fresh parsley, finely chopped

• 1 tablespoon fresh thyme leaves, finely chopped

• Salt and black pepper to taste

• Lemon wedges, for serving

Instructions:

Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.

In a small bowl, prepare the lemon-herb butter by mixing together the softened butter, lemon juice, lemon zest, minced garlic, chopped parsley, chopped thyme, salt, and black pepper. Mix until well combined.

Season the Emperor Fish fillets with salt and pepper on both sides.

Place the fish fillets on the preheated grill. Cook for about 4-5 minutes per side, or until the fish is opaque and flakes easily with a fork. Avoid overcooking, as Emperor Fish tends to dry out if cooked for too long.

During the last minute of grilling, add a generous dollop of the lemon-herb butter on top of each fish fillet. Allow it to melt and infuse the fish with its delicious flavors.

Carefully remove the grilled Emperor Fish from the grill and transfer to a serving plate.

Serve the grilled Emperor Fish hot, garnished with additional chopped herbs and lemon wedges on the side.

This dish pairs beautifully with a side of steamed vegetables, a fresh green salad, or some garlic butter rice. Enjoy the delightful flavors of the Emperor Fish complemented by the zesty and aromatic lemon-herb butter. Bon appétit!

Fish of the Day – Scarlet Snapper

Scarlet Snapper, is a type of saltwater fish that’s found in the warm waters of the Indo-Pacific region, particularly in areas like the Indian Ocean and the Western Pacific. It’s highly prized as a seafood delicacy due to its flavorful and tender flesh.

Scarlet Snapper has a mild, sweet flavor with a slightly firm texture. Its meat is white when cooked and it flakes easily, making it appealing to a wide range of palates. Scarlet Snapper can be prepared using various cooking methods such as grilling, baking, broiling, frying, and steaming. Its flesh retains moisture well when cooked, ensuring a tasty and succulent result.

Scarlet Snapper provides a good source of lean protein, essential vitamins, and minerals. It’s low in saturated fats and a good source of omega-3 fatty acids, which are beneficial for heart health.

When preparing Scarlet snapper, it’s recommended to pair it with complementary flavors such as citrus, fresh herbs, and light sauces that enhance its natural taste. Whether you’re trying traditional recipes from its native regions or experimenting with your own culinary creations, Scarlet Snapper can provide a delightful dining experience for seafood enthusiasts.

Pan Seared Scarlet Snapper

Snapper:

4 red Signature Catch snapper fillets, skin on, 4 ounces each

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1/2 bunch fresh basil leaves, shredded

1/2 medium red onion, thinly sliced

Vinaigrette:

1/3 cup extra-virgin olive oil

1/3 cup balsamic vinegar

2 teaspoons fresh lime juice

Salad :

Mixed greens

Cucumbers

Tomato

Top of Form

Sliced AlmondsBottom of Form

Salt

Freshly ground white pepper

Approximately an hour prior to cooking, generously season the snapper fillets. Using a sharp knife, create shallow diagonal cuts about 1/2 inch apart on the skin side. Arrange the fillets, skin-side up, in a single layer on a plate. Drizzle 2 tablespoons of olive oil over them and then sprinkle with basil and red onion. Cover the fillets with plastic wrap and allow them to marinate in the refrigerator for one hour.

In a small bowl, whisk together olive oil, vinegar, and lime juice. Set this mixture aside.

Preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius). Brush off the basil from the fish and season the fillets with salt and pepper. Heat a large skillet that is ovenproof over medium-high heat. Add 2 teaspoons of olive oil and heat until the oil starts to shimmer. Place the fish fillets, skin-side up, in the skillet and sear them for about 1 minute. Then, transfer the skillet to the preheated oven and bake for 3 to 4 minutes. This will cook the fillets through while keeping them moist. Note that there’s no need to flip the fillets during baking.

While the fish is baking, toss the salad ingredients together with the dressing you prepared earlier. Adjust the seasoning with salt and pepper according to your taste preferences.

Fish of the Day – Pollock

Alaskan pollock is a popular and versatile fish that’s widely used in the food industry for its mild flavor, flaky texture, and relatively low cost. It’s consumed in various forms and dishes, both domestically and internationally. Alaskan pollock fillets are often used in a variety of dishes. They can be prepared similarly to other white fish like cod or haddock. The fillets are mild in flavor, making them adaptable to a wide range of seasoning and cooking methods, such as baking, broiling, grilling, and pan-frying.

Popular uses for Alaskan Pollock are fish sticks, surimi, chowders, tacos, and fish burgers and patties.

Alaskan pollock is a good source of protein, low in fat, and a good source of vitamins and minerals, including vitamin B12, selenium, and phosphorus.

It’s important to note that the culinary uses of Alaskan pollock can vary depending on regional preferences and cuisines. Whether it’s enjoyed as fillets, surimi products, or in other culinary applications, Alaskan pollock remains a widely consumed and accessible seafood option for people with varying tastes and dietary needs

Pollock Fish and Chips

INGREDIENTS

French Fries

1 1/2 lbs. russet potatoes

oil for frying

Beer Battered Cod

1 1/2 lbs. Signature Catch Atlantic Pollock

6-8 oz. pale lager

1 1/4 cup all-purpose flour, divided

1 tsp baking powder

1 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

1/4 tsp Old Bay Seasoning

¼ tsp Cayanne

1/4 tsp paprika

INSTRUCTIONS

Preparing the Fries:

Cut the potatoes into fries that are approximately 1 cm thick. Place them in a colander and rinse under cold water to eliminate some of the starch. Lay the fries out on a towel and thoroughly pat them dry.

Pour about 2 inches of oil into a deep pot.

Heat the oil over medium-low heat to reach 250°F (121°C). Add the fries and allow them to cook slowly for 12 minutes, maintaining a consistent temperature of 250°F. This will result in soft and pliable potatoes.

Remove the fries from the oil and arrange them on a cookie sheet. Increase the oil temperature to 375°F (190°C).

Refry the fries in small batches for 5 to 7 minutes each, ensuring the oil temperature stays around 375°F. Once out of the oil, immediately sprinkle them with salt.

Preparing the Fish:

Cut the fresh cod into 8 evenly sized pieces. Use a paper towel to blot any excess moisture from the fish.

In a bowl, combine 3/4 cups of flour, along with baking powder, salt, pepper, garlic powder, paprika, and Old Bay seasoning. Gradually whisk in 6-8 oz. of cold beer. The batter consistency should be slightly thinner than that of pancake batter.

Toss the fish in the remaining 1/2 cup of flour, then dip each piece into the beer batter. Allow any excess batter to drip off for a few seconds before carefully placing the fish into the oil. Fry in small batches to maintain the oil temperature, and cook for around 7 minutes, flipping the pieces halfway through.

Serve the fish immediately while hot, alongside the prepared fries. Serve with tartar sauce, lemon wedges, and malt vinegar.

Category: News