Thursday, August 15, 2013


gee whiz, it's been a long time since i've posted anything.

first, a word from one of our suppliers-

A relative newcomer to the U.S. market, barramundi is finding a place at high end restaurants and retailers because of its versatility and eco-friendly reputation.
A member of the sea bass family, barramundi is native to Australia’s northern tropical waters and parts of Southeast Asia.
Skinless, Boneless Fillets
Barramundi has a firm, moist texture, large flakes and a sweet buttery flavor.
BAKE – Pre-heat oven to 400 degrees. Brush fillets with melted butter or oil and season to taste. Place in greased baking dish and bake for approximately 15 minutes.
GRILL – Pre-heat grill to medium high. Brush fillets with melted butter or oil and season to taste. Grill for 3-4 minutes. Turn and cook 3-4 more minutes.

while i have you, wanted to tell you of a few more things we have now in our freezer and ice cream case-

back by popular demand- northern chef wild shrimp!

Organic Nectars ice cream (we used to carry this and it was super expensive) is back. it's now called Cashewtopia. We have vanilla, chocolate, chocolate hazelnut and pistachio. its also less expensive.

So Delicious Sugar free Vanilla coconut ice cream and Almond milk ice cream cherry amaretto.

Zoe's Premium Dog Food will be taking a hiatus- they are expanding so we may not get any until november december.

Gabe the Fish Babe will also be taking a break. I believe they are in the middle of expanding as well. Its return is TBD.

Stay tuned for more new products in both cases. hoping to be back sooner than later.

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