Marty Gaul knows and loves fish. As Heinen’s seafood buyer, Marty is always in close contact with our fish and seafood vendors to ensure that only the best quality and freshest make it into our seafood cases. Here she explains how we get the freshest fish, and tips for selecting and preparing seafood.
If you enjoy fresh seafood, Heinen’s Seafood Department is the place for you! Did you know we get deliveries of fresh fish six days a week? Our fishermen call us to report the day’s catch as their boat pulls in. We make our selection and the fish start flying – it reaches our stores the next day! We know where our seafood comes from and are always in close contact with our suppliers. The result is the freshest, best-tasting fish out there.
Wild Wolf fish is a new fish we’re carrying that I’ve very excited about. Wolf fish has lean white flesh with a firm texture and mild, sweet flavor. It’s a versatile fish that holds up well in a variety of cooking methods. A great recipe I’ve found is Wolf fish and Littleneck Clams in Almond-Tomato Sauce from Food Network. (See below for recipe)
Need help choosing? Ask your seafood associate for their recommendation of the day. All Heinen’s seafood associates are experts and will give you great tips and recipes for preparing any of the seafood in our cases. Don’t be afraid to ask for a sample! Our associates can also special order any seafood that can be delivered to Cleveland and Barrington.
Although some people are intimidated at the thought of preparing fish, it’s actually pretty simple to make. Here’s a quick and easy way to enjoy salmon or steelhead trout on your stovetop:
Put a little olive oil and butter in a fry pan. Season the fish with Two Brothers Seasoning and place meat side down in the pan for approximately 4 minutes. Flip fish so it’s skin-side down. After 4-5 minutes, slide the meat from the skin with a spatula. Finish with Heinen’s Lemon Dill Sauce and you’re done!
Videos & Recipes
Our website also features a lot of great videos and recipes for preparing seafood, so check it out at http://www.heinens.com/CookingVideos.aspx.
Wolffish and Littleneck Clams in Almond-Tomato Sauce
1/4 cup olive oil, plus more for brushing the wolf fish
1 tablespoon chopped garlic
Pinch hot pepper flakes
1 cup sliced Spanish onion
12 canned whole, peeled tomatoes, seeded and roughly chopped
1/2 cup capers
1/2 cup skinned, whole almonds, roughly chopped
1/2 cup sliced basil
1 teaspoon chopped thyme
1 teaspoon sugar
Kosher salt and freshly ground black pepper
4 (6-ounce) center-cut wolf fish fillets
12 littleneck clams
Serving Suggestion: Smashed potatoes
Heat the oil in a saucepan over medium heat. Add the garlic and pepper flakes and cook, stirring, until lightly browned. Add the onion and cook, stirring, until soft, about 10 minutes. Add the tomatoes, capers, almonds, basil, thyme, and sugar and season with salt and pepper. Simmer for 10 minutes. (The sauce can be prepared 1 day ahead.)
Preheat the oven to 375 degrees F.
Put the almond-tomato sauce in the bottom of an ovenproof casserole dish. Lightly brush wolf fish with oil and season with salt and pepper. Place the wolf fish on top of the sauce in the center of the casserole dish, and arrange the clams around the outer edge. Bake uncovered until the wolf fish is cooked through and the clams have opened, about 15 to 20 minutes. Serve with smashed potatoes.
-Recipe courtesy www.foodnetwork.com