Sea Eagle is all over the STATE this Weekend!!
Sea Eagle Market has a very busy weekend ahead of us. We have a lot of events planned and hope you can join us some where. We will be having a Fish Fry on Saturday in our parking lot at 2242 Boundary Street to raise funds for the Teens of Shell Point Baptist Church for summer camp (11-3). We will also be at the Taste of Beaufort on Friday night (6-10) and Saturday (8-5) at the Waterfront Park in Downtown Beaufort. We will be at the State Farmers Market in West Columbia all day on Friday (8-6) and Saturday (8-6) and we will be at the All Locals Farmers Market on Saturday in Columbia (8-12). We will also be making our debut visit to Greenville at the Famers Market (8-12) there as well on Saturday. Wow!!! And yes - the market (10-6:30) and the stand (9-6) will still be open!! Feel free to keep up with us on Facebook.
Vote for Sea Eagle Market
It is time for the Readers Choice Awards. Please vote for Sea Eagle Market as your Favorite Sea Food Market. You can only vote once per day but you can vote daily until 11:59 pm on May 8th.
Click here to vote DAILY!!
Sexy Fish: White Sturgeon
 Our Sexy Fish this week is the White Sturgeon. Our White Sturgeon is farm raised in Napa Valley, California and produces some of the most delicious caviar available today. In the wild, White Sturgeon can grow up to 20 feet long and up to 1500 pounds. They are found in coastal waters from Alaska to Baja, California and on occasion in rivers when they swim inland to spawn. They are grey or brownish in color with a pale underbelly. In addition to its bony armor and cartilage skeleton, it has a notochord, (a primitive precusor to the backbone) which is found in only one other animal - the lamprey. The White Sturgeon does not have any teeth and has poor eyesight, so it uses it sense of smell to scrutinize its murky underwater environment. It feeds mostly on smaller fish, small crustaceans, mollusks and insects by using its tubular, stretchy vacuum sweeper type mouth to suck food from the sea bottom.
The reason that we choose farm raised White Sturgeon is because Sterling Caviar is a complete ecological and economically sustainable aquaculture environment that doesn't use any antibiotics, pesticides, fertilizers or growth-hormones. For more information on the Sturgeon History from Sterling Caviar please click here.
Farm Raised White Sturgeon with Spicy Eggplant
Serves 4
Ingredients
Spicy Eggplant:
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2 large globe eggplants, peeled and cut into 1-inch by 1-inch by 2-inch strips
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kosher salt
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1/3 cup vegetable oil
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1 teaspoon fresh ginger, finely chopped
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1 teaspoon garlic, finely chopped
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1 small hot red chili, seeds removed and finely chopped
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2 teaspoons chili oil or to taste
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1 tablespoon granulated sugar
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¼ cup rice wine vinegar
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2 tablespoons orange juice
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¼ cup vegetable stock or water
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¼ cup soy sauce
White Sturgeon:
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4 (5-ounce) white sturgeon fillets, skin off
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kosher salt and white pepper, to taste
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2 tablespoons vegetable oil
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2 tablespoons butter
Directions
To Prepare the Spicy Eggplant: Place eggplant in a large colander placed over a large bowl. Sprinkle salt over eggplant. Allow eggplant to sit and release its moisture for 45 minutes to an hour.
Wash salt off of the eggplant and pat dry with a towel. Place a large sauté pan or wok over high heat. Add vegetable oil. When oil is hot, add eggplant and sauté until caramelized on the outside. Add the ginger, garlic and chili and cook 1 minute until ginger, garlic and chili are just starting to turn golden brown. Add chili oil. Quickly add sugar, vinegar, orange juice, vegetable stock or water and soy sauce. Bring to a boil. Cook until the eggplant is soft and the liquid is thick enough to coat the back of a spoon.
To Prepare the Sturgeon: Place a sauté pan, large enough to hold all of the fish, over medium heat. Season the sturgeon with salt and pepper. Add the oil and butter to the hot pan. When butter begins to foam slip the fish into the pan. S ear the flesh for 4 to 5 minutes or until a crust is formed. Turn the fish over and cook an additional 4 to 5 minutes or until the flesh is opaque but still moist. Keep fish warm.
To Serve: Place spicy eggplant in the center of a plate and place sturgeon on top of eggplant.
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