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Depending on the species, six to twelve minutes per inch thickness - until just opaque throughout. Overcooking is the Number One enemy of great-tasting fish. Refer to a cooking times chart for the particular species in question.
When I'm cooking mussels, clams and oysters, how can I tell when they are done? How should I serve them?
Mussels and clams actually pop open when they're done. To ensure doneness with oysters, cook another one to two minutes after they open, depending on size. All these shellfish are terrific served with melted butter, lemon or salsa.
Preheat the grill and cook 4-5 inches over medium-high heat until fish is just opaque throughout. That's it.
Although they weren't caught today, our store and our suppliers take great care in handling our products. Modern air transportation and handling techniques mean you can enjoy many more species of premium-quality fish and seafood all year 'round. We also offer many species of fish that have been frozen at sea, within hours of the catch.
Store them in an open container with a moist covering of paper strips or seaweed. Do not put them in an airtight container as it will kill them!
A good rule of thumb is six to eight ounces for adults, three to four ounces for children. Most fish and seafood purchases represent edible weight, unlike most purchases of beef or chicken.
Generally, fish is very high in protein and low in saturated fat and cholesterol. Most fish and seafood species also contain numerous vitamins and minerals as well as omega-3 fatty acids which have been shown in certain studies to have positive health effects.
Shrimp is extremely low in saturated fat, and although it is higher in cholesterol than most other fish, a 3-1/2 ounce serving provides just 1/3 to 1/2 the daily recommended allotment.
Do you have any suggestions for a quick marinade for fish (or shrimp or scallops)?
There are several excellent bottled fish and seafood marinades available right in our store. The variations on making your own are endless. One idea: mix olive oil, lemon juice and the fresh herb of your choice such as basil, oregano or rosemary, along with some freshly ground pepper. Fresh herbs provide wonderful taste variation for fish and seafood.
Good quality fish should, not taste (or smell) fishy. Some species, such as salmon, bluefish, tuna and mackerel provide a fuller flavor.
As soon as possible, refrigerate fish as close to 32 degrees as possible. Never let seafood sit unrefrigerated for long, especially in a hot car. We'll pack it in ice for you for the trip home if necessary!
Send us an e-mail and let us know how your cooking experience went, we'll put it on the website! We'd love to hear from you. Send e-mail to Mike Mundell at Email Us.
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WINTER HOURSStandard Savings Time Mon - Thurs 9 am - 6 pm Friday 9 am - 7 pm Saturday 9 am - 6 pm Sunday closed
Summer HoursDaylight Savings Time
Mon - Thurs 9 am - 7 pm Friday 9 am - 8 pm Saturday 9 am - 7 p.m Sunday closed
GIFT CERTIFICATESAvailable in all denominations.
Looking for an alternative way to fundraise for your organization?We will come to your location with all the fixings for a fish fry you won't soon forget. More Information
Mike Mundell's Surf & Turf Stores Rideau Town Centre, 235 Gore RoadRR#2 Kingston, Ontario, Canada K7L 5H6 Call Us Today at (613) 546-3293