Local Oysters (Lower Bay)… $14.99 pint / $28 quarts
Also oysters available in the shell by the dozen, peck, half & full bushel
Garlic Oyster Linguini: In a small saucepan, melt 2 tbsp butter or margarine. Stir in 2 tbsp flour to make a paste. Set roux aside.Saute 8 oz mushrooms quartered, 1 tsp Cajun spice, and 1 tsp minced garlic in 1/4 cup butter or margarine over medium-high heat for 2 minutes. Add 24 oysters quartered, ½ c. corn, 2/3 c. French style string beans, and 2 tbsp chopped pimento. Saute for 1 1/2 minutes. Add ½ c. seafood stock and linguine,(10 oz fresh) and bring to a slight simmer. Fold in roux until sauce thickens, then reduce heat. Fold in parsley and scallions. Fold in 4 oz lump crabmeat, and heat through. Serve immediately.
Fresh Shad Roe … market price (call for availability)
Roe: Cook 15 minutes in covered fry pan at medium to high heat on top of stove with lemon juice and butter on top. Garnish with cooked bacon and parsley. Chopped scallions, shallots or leeks may be added. (Note: White wine can be used in place of lemon juice.)
Spinach Salad with Salmon, Avocado and Blueberries: 8 ounces smoked salmon, roughly chopped, 1 avocado, peeled, pitted and diced, 4 cups baby spinach (or mixed greens), 1/2 cup fresh blueberries, 1/4 cup light feta or blue cheese crumbles, 1/4 cup chopped walnuts (optional), half a red onion, thinly sliced, honey chia seed vinaigrette (ingredients below)
HONEY CHIA SEED VINAIGRETTE INGREDIENTS: 1/3 cup olive oil, 2 Tbsp. apple cider vinegar, 1 Tbsp. chia seeds, 1 Tbsp. honey, 1/4 tsp. salt. Toss all ingredients together until combined. Drizzle or toss with vinaigrette.
Fresh Scottish Salmon … $12.99 lb
Apricot-Chile Glazed Salmon: Preheat grill to medium-high. (No grill? Bake in a shallow baking pan at 350°F, about 15 minutes.) Combine 2 tbsp chili powder and 1/2 tsp salt in a small bowl. Rub onto both sides of salmon. Place 3 tbsp apricot jam in a small saucepan; heat over medium heat, stirring, until melted. Oil the grill rack. Grill the salmon 4 minutes, then turn it over. Using a pastry brush, coat the top of the salmon with the jam. Close the grill; cook until the salmon easily flakes with a fork.
Fresh Shad…$8.99 lb
Baked Shad: Sprinkle fish with salt and pepper; place fish in a well-greased baking dish. Pour butter over fish. Bake, uncovered, at 400° for 25 minutes or until fish flakes easily when tested with a fork. Transfer fish to a warm serving platter; garnish with lemon and parsley.
Fresh Icelantic Cod … market price
Baked Lemon COD With Asparagus in Foil: Preheat oven to 425 degrees. Place large foil sheet on baking tray (enough foil to close and seal). Spray with cooking oil. Place slices of lemon and onion slices on the foil sheet. Top with 1 lb asparagus, then another layer of lemon and onion. Top with cod fillets. Sprinkle everything with olive oil, garlic salt and lemon pepper to taste. Squeeze juice of 1/2 lemon over top. Sprinkle ½ tbsp. bread crumbs over cod. Seal foil tightly. Roast for 13-15 minutes, until cod starts to flake and asparagus is crisp-tender. Enjoy! Optional: Uncover and broil on top rack for 1 minute to brown bread crumbs.
Fresh Rockfish… market price
One Dish Rockfish: Preheat oven to 400. Layer 5 c. fresh spinach in the bottom of a 2 qt baking dish. Lay 2-6 oz filets atop the spinach. Scatter 10 cherry tomatoes, halved around the fish. Pour 1/2 c. vegetable broth into dish. Season fillet with 2 tbsp fresh dill, 1/4 tsp garlic powder, 1/2 tsp lemon pepper, 1/4 tsp onion powder, salt, and pepper to taste. Place 2 lemon slices, 2 onion slices, and 1 tsp butter on fish. Cover with aluminum foil. Bake 20 to 25 minutes or until the fish flakes easily.
Fresh Yellowfin Tuna…market price
Pineapple Teriyaki Marinade: Combine all ingredients: 6 oz pineapple juice, 10 oz Zesty Italian dressing, 1/2 cup soy sauce, 1/4 cup Worcestershire sauce, 1/2 cup light brown sugar packed. Marinade overnight or at least 2 hrs.
Asian Seaweed Salad … $11.99 lb (Delicious served with the Ahi Saku Block Tuna)
Ahi Saku Block Tuna…$10.35 ea
Each portion is 8 oz individually frozen and vacuum packed. Ideal for Sushi lovers who want the best quality.
Sesame Crusted Tuna: In a large bowl, add 3 tbsp of black and 3 tbsp of white sesame seeds as well as a pinch of salt. Stir. Coat the entire outside of the tuna by pressing it into the sesame seeds until the steak is coated. Preheat your pan to a medium-high heat. Coat the pan with oil. Take your sesame coated tuna and place it in the hot pan carefully. Sear it on all sides. Remove the tuna from heat and set aside. Slice the tuna up into thin slices and serve!
Lump Crabmeat … market price
Cheesy Crab Cups: Preheat oven to 350 degrees F. In a medium bowl, beat 4 oz cream cheese, softened, 1/4 cup shredded cheddar cheese, 2 tbsp mayo, 1 tsp lemon juice, 1/2 tsp seafood seasoning, and 1/2 tsp garlic powder just until combined. Gently beat in 1 scallion thinly sliced and 1/4 lb crabmeat just until evenly mixed. Spoon 1 tbsp crab mixture into each phyllo shell – 1 (2.1-ounce) box mini phyllo shells (15 per box) – and place on baking sheets. Bake 15 minutes, or until heated through and shells are golden.
Fresh Dry Sea Scallops(10-20 count) … $21.99 lb
Pasta with Pesto and Scallops: In a large pot with boiling salted water cook 16 oz fettuccini pasta until al dente. Drain. Stir in 1/4 c. pesto sauce and 2 tablespoons of olive oil. Meanwhile, in a large skillet, saute 1/2 chopped onion and 2 cloves minced garlic in 3 tablespoons olive oil until soft. Add 1 thinly sliced green bell pepper, 1/2 c. sliced mushrooms and cook until soft, about 3 minutes. Stir in 2 tbsp dry white wine, 2 tbsp lemon juice, salt and pepper to taste, and bring to a boil. Add 1 lb scallops and toss for 2 minutes. Take care not to overcook the scallops. Toss the pesto covered pasta with the scallop sauce. Sprinkle with grated Parmesan cheese. Serve immediately.
Light Garlic Shrimp Baked Penne: In skillet, brown 1 clove minced garlic in olive oil until garlic is soft and fragrant. Add 1 lb peeled & deveined shrimp, cook until no longer pink. Cook 6 oz whole wheat pasta as directed until al dente. Drain and return to pan. Drain 1 can fire roasted tomatoes with garlic and add to the pasta. Add cooked shrimp. In a small skillet, melt 1 tbsp butter and add 3 cloves minced garlic over medium-high heat. Saute for 1 minute. Add 1 tbsp flour and stir until a soft, sticky mixture forms – about 1 minute. Add 3 oz evaporated milk and whisk until smooth. As it cooks, the mixture will start to thicken and bubble – when it does, add 3 more ounces of the evaporated milk. As the mixture thickens and bubbles again, add 1 oz cream cheese and whisk until smooth. As the mixture thickens, add 1/3 c chicken stock to thin out the sauce. Season with salt to taste. Pour sauce immediately over pasta and mix gently. Pour into a small baking dish. Top with Parmesan cheese; bake at 375 degrees for about 10-15 minutes or until golden brown on top.
Homemade Crab Cakes (4oz) … $7.45 ea
Bake in oven 425°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown.
Gluten Free Crab Cakes (4oz)...2/$17.00
We are happy to announce we have prepared and froze gluten free crab cakes for your enjoyment! We have packaged them in cryovac bags 2 per bag. We recommend baking them FROZEN in the oven on 375°F on a foil lined sheet pan with a pad of butter on top. Bake approx 20-30 minutes, until golden brown.
Little Neck Clams… $6.00 doz
Steamed Clams, Wine & Garlic: In a large pot, heat 2 tbsp oil over medium heat. Add 6 cloves minced garlic; saute for 1 minute, or until tender. Pour in the 1 c white wine. Boil until wine has reduced to half its original volume. Add 50 clams, cover, and steam till clams start to open. Add 2 tbsp butter, cover, and cook till most or all of the clams open. Discard any that do not open. Transfer clams and juice to 2 large bowls. Sprinkle with parsley. Serve.
Mussels …$5.99 lb
Drunken Mussels: Melt 2 tbsp butter in a large stock pot over med heat. Add 4 cloves minced garlic and let sizzle for about 30 seconds. Season with 1/2 tsp red pepper flakes and lemon zest, stirring for about 45 seconds. Quickly pour in 2 c white wine into the pan and season with black pepper. Bring sauce to a boil, stir in 2 lbs mussels, and cover immediately. Stir mussels, replace cover, and let boil until shells open. Stir in chopped. Serve with grilled bread and lemon wedge.
Snow Crab Legs(8-10 oz) … $12.99 lb
In a large pasta pot with strainer insert, bring 3-4 cups water (or beer), old bay & splash cider vinegar to boil. (Water amount may vary, but just keep below the level of the strainer portion of the pot.). Place frozen crab legs in the strainer insert of the pot. Cover. Steam crab legs for 8-10 minutes, or until heated through. Serve crab legs with clarified butter for dipping
Maine Lobster Tails(cold water 5-6oz) … $9.99 ea
Lobster Creole: Melt 2 tbsp butter in a saucepan and sauté 1 1/2 c onion, chopped, 1 c diced celery, 1 c diced green pepper, and 2 cloves minced garlic until tender. Remove from heat and stir in 1 can tomato sauce, 1 c water, 1 tsp salt, 1/8 tsp red pepper, 2 bay leaves, crushed. Simmer 10 minutes. Stir in 1 pound cooked lobster meat, sautéed in a little butter and heat over medium heat 10 to 20 minutes. Serve over rice.
Live Lobster(available live or steamed)… 1½ lb – 2 lb and up ($12.99 - $14.99 lb)
Live Lobster: Fill a large stockpot about half full of water. Add the salt and bring to a boil. When the water has come to a rolling boil, plunge the lobsters headfirst into the pot. Clamp the lid back on tightly and return the water to a boil over high heat. Reduce the heat to medium and cook 1 ½-2 lb lobsters for approx 12 to 18 minutes (hard-shell lobsters will take the longer time), until the shells turn bright red and the tail meat is firm and opaque when checked
And much, much more!!
Gift Certificates Available If it swims, we can get it! 410-758-3933
Bay Shore Steam Pot 111 E. Water Street Centreville, Maryland 21617 410-758-3933