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| Weekly Fresh Offerings |
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| Fresh Fish, Meat & Cheese for
Delivery on Friday November 7th,
2008 |
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Chilled NZ Groper Fillet |
Let's see - where do we start this week?
NZ Near Organic Beef is on the plane so that will bring a
smile to many people's faces. Prices remain high due to
seasonal issues but at least we finally have our hands on
it.
Our new selection of Jester's pies showed up at the
airport but before they were loaded on the plane we found
out they weren't individually wrapped - so back they went.
We are bringing up the Popeye pies which we will pack
ourselves. They are a vegetarian pie which they describe
as: Popeye Vegetarians delight! A medley of garden
fresh spinach, button mushrooms and feta cheese. · Free of
artificial flavourings, colourings and MSG · Made using a
thin, light pastry in unique Jaffle Pie Makers. I'm not
usually a fan of vegetarian fare but they sound pretty good.
Our free range organic turkeys and chicken are being
packed this week in Pennsylvania and we hope they will be on
their way next week. They should arrive just in time for
Thanksgiving.
This should be the last shipment of chilled scallops for
the season. We've filled the freezer to keep you going but
if you love them fresh - you best order today.
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Groper with tomato and basil salad
Fresh groper fillets ( # of people x 200 gms)
Olive oil
Italian tomatoes
Basil leaves
1 tablespoon sherry vinegar
2 tablespoons extra virgin olive oil
freshly ground pepper
Maldon sea salt
Rocket
Cut the groper into neat serving pieces (little tail
ends can be cut off and given to the cat - if it is still
in favour). Sprinkle the fish with oil and spread it on
evenly with your fingers.
Place a nest of rocket leaves on each plate and cut the
tomatoes into long wedges and arrange on the plates.
Garnish the tomato with basil leaves.
Whisk together the sherry vinegar, extra virgin olive
oil, salt and pepper. Sprinkle over the tomatoes.
Heat your barbecue hotplate or a pan (I use a cast
iron grill plate that spans two gas rings on my kitchen
hob.) Cook the fish for about three minutes on one side,
turn and cook a further 3-4 minutes. Place on the
rocket. Season. Garnish with lemon wedges. I also added
a few miniature poppadums to savour with the rocket.
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Cheers - Bradley
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Do
not e-mail your order! Orders must be
placed using the online store!
If
you need help navigating the store - Call me on 2555
6200
To
get to the storefront click on this link:
http://www.south-stream-seafoods.com/store/index.html
Delivery
service to Discovery Bay - Every Friday .
Delivery service to Siu Lam/Gold Coast/Tuen Mun is
made on Saturday morning.
Cutoff time for
orders is 10:00 AM Thursday
(Remember
- Product sold is on a first ordered, first served
basis and quantities of each item are limited.
Getting an order in before the cutoff time does not
ensure you will get what you want. Many items sell
out early so it's best to order early.)
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| Here's
this week list: |
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| NZ
Groper Fillets - Also known
as Hapuku, Cernia or Sea Bass. Large,
thick fillets of firm white flesh. Stays
moist when cooked and is excellent
eating. Caught in deep cold water -
usually on longline and not nets. Can be
steamed, fried, baked, poached or
grilled. Not to be confused with softer
common Garoupa. |
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| NZ
Sea Perch (G&G) Also known as
Ocean Perch in Australia, Red Rock
Perch, Scarpee or Scorpionfish. The
flesh is white - medium textured and
mild flavoured. It is excellent steamed
and can be grilled, BBQ'd, poached,
fried or baked. Care should be taken
when handling these as the spines are
quite sharp. The fish range from small
to medium in size. Suggested wine
accompaniment - young Semillon, lightly
wooded Chardonnay. |
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| NZ
Bluenose (Sea Bass) Fillets -
Also known as Blue Eye Cod in
Australia
. An excellent eating fish often
referred to as Sea Bass. It has pale
pink flesh which whitens on cooking. It
is firm and stays moist (unless it's
over cooked). Generally mild flavoured
with medium oil content. It's suited to
all methods of cooking. Suggested wine
accompaniment- young Riesling, young
unwooded Semillon, Chardonnay or
Verdelho styled wine. |
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| NZ
Orange Roughy Fillets - Pearly
white meat - Skinless, boneless fillets
- Medium texture. Very sweet and moist
with a shellfish like flavour. Suited to
steaming, poaching, shallow fry, baking
and grilling. Suggested wines - Young
semillon or cool climate sauvignon
blanc. |
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| NZ
Scallops - Exceptionally
sweet, tender scallop meat with roe
attached. Meat only - not sold in shell
or on the half shell. |
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| NZ
Salmon Fillets - Fresh
salmon fillets with a high oil content
and distinctive flavour. It is medium
textured with large moist flakes. It's
suggested by the Australian Seafood
Users Manual that this fish "is
perhaps best eaten rare after barely
searing it on a very hot grill".
Also excellent raw, baked, fried,
poached or BBQ'd. A range of wines can
accompany salmon. Try a medium bodied
chardonnay with grilled or pan fried
salmon. |
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Smoked Tasmanian
Salmon - The same great
salmon cold smoked and sliced. Sides range
from 700 gm - 1.2 kg however you can order as
much or a little as you like. (200 gm min)
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| Philippine
Yellowfin Tuna
Loin - Sashimi quality tuna -
equally suited to many cooking methods. Great as
a cerviche or superb when seared and left raw in
the middle. Cut into steaks or left uncut
depending on your wishes |
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| Philippine
Red Emperor Fillets - Snapperish type fish, skin on. The meat cooks up
quite firm so it should (as should be done with
most fish) be slightly undercooked. Tasty. |
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| Philippine
Swordfish Steaks - Great for the
grill. These are superb BBQ'd as steaks or
kebabs. Very meaty. A word of advice - Do not
overcook them. Slightly undercook them and they
continue to cook even after taking them off the
heat. Suggested wine accompaniment - fuller
style wines such as a marsanne or oaked
chardonnay. For something out of the ordinary
try a youthful Shiraz with plenty of pepper and
light on wood. |
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Philippine Mahi Mahi
Fillets - Here's a fish we haven't seen for a while.
A lovely moist, meaty fish - great for making
cerviche. Ask your Filipino helper to make Kinilaw.
If she doesn't know how I'll e-mail you a recipe
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Shellfish,
Meat & Cheese
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| Live
NZ Greenshell Mussels |
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| Live
NZ Littleneck Clams - Small, Medium or Large |
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| Live
Australian Tasmanian Oysters |
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| Chilled
US Pork Tenderloin |
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| Chilled
US Pork Loin |
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| Chilled
Australian Lamb Rack - Frenched 8-rib/pc (approx
700 gm per rack) |
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| Chilled
Australian Boneless Leg of Lamb - Great for roasting. |
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| Chilled
Australian Beef Chuck Tender - A tasty cut for stews
and curries |
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| Chilled
Australian Beef Flank Steak - Good stewing beef |
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| Chilled
Australian Sirloin Steak |
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| Chilled
Australian Tenderloin |
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| Chilled
Australian Rib Eye |
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| Chilled
Australian 120 day+ Grain Fed Beef - Tenderloin |
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| Chilled
Australian 120 day+ Grain Fed Beef - Ribeye |
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| Chilled
Australian 120 day+ Grain Fed Beef - Sirloin |
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| Chilled
Australian 120 day + Grain Fed Beef - T Bone |
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| Chilled
Australian Lamb Tenderloin |
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| Chilled
NZ Near Organic Natural
Beef Tenderloin |
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Chilled NZ Near
Organic Natural Beef
Rib Eye |
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Chilled NZ Near
Organic Natural Beef Sirloin
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| Chilled
NZ Near Organic Natural
Beef Chuck
Tender |
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Chilled NZ Near
Organic Natural Beef
Topside Roast or Steaks |
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| Chilled
Australian Black Angus Sirloin Steak |
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| Chilled
Australian Black Angus Tenderloin |
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| Chilled
Australian Black Angus Rib Eye |
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| Feta
Cheese (low salt - cows milk) - Dairyland - Denmark
- 500 gm |
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| Whitehouse
Sheeps Feta - New Zealand
A low salt brined sheeps
feta with a full and rich flavour that only ewes
milk can produce.
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| Whitestone
Windsor Blue Cheese - New Zealand his high cream blue has
a fantastic rich and full-bodied flavour produced
through a combination of premium raw material and
the unique blue culture. Named after the township of
Windsor, nestled in the heart of North Otago's
downlands.
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| Whitestone
Airdale Cheese - New Zealand - Named after the
district, the distinctly local variety is harder
pressed, producing a cheese with a pale golden
centre, which is sealed in a red wax. The semi-soft
texture produces a full rich flavour with a strong
to sharp edge that intensifies with ageing.
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| Whitestone
Mt Domet Double Cream Cheese - New Zealand - Named after one of North
Otago's highest mountains, this unstablised variety
is made from cows milk with extra cream added. This
has created a smooth textured cheese with a
"wicked" rich flavour that strengthens
with ageing to run at full maturity.
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| Whitestone
Mt Dasher Feta Cheese (Sheeps milk) - NZ
Preserved by the
traditional method in oil, herbs and garlic are
added to enhance the full flavour of the sheeps
feta.
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| Whitestone
Waitaki Camembert Cheese - NZ
The full and rich
flavour of Waitaki Camembert captures the quality of
Whitestone's premium milk. The soft ready, ripe
texture is produced by "stabilising" the
curd with higher vat temperatures in the making
process.
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| Whitestone
Brie Cheese - New Zealand
An "unstabilised"
Brie, this is a living cheese that ripens like fruit
with ageing. When young it has a firm centre which
slowly softens to melt at the cut edge when ripe.
The young delicate flavour strengthens with ripening
to a hint of mushroom, while the exterior mould may
die back and mottle.
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| Whitestone
Livingstone Gold Cheese - New Zealand
A distinctive North
Otago full flavoured cheese produced in our
traditional open vat. A natural additive, annatto is
added to produce its golden colour, inspiration for
naming it Livingstone Gold after North Otago's
historic Livingstone goldfields.
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Whitestone
Farmhouse Cheese - New Zealand
A unique
New Zealand cheese covered in fine penicillin
candidum rind, Whitestone Farmhouse has a
lemon-grass aroma and springy elasticity. The curd
is moist with a chalky centre that ripens and
softens from the edge as it matures. When young it
has a "sea breeze" freshness with a nutty
edge that develops more character with age.
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| Minimum
order for home delivery - $200 (a $45 delivery
fee will be added)
Free home delivery for orders of $400 or more
Call 2555 6200 For Enquiries
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| Cheques
can be made payable to South Stream Seafoods Ltd. |
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In the event of any price discrepancy
between prices indicated on this mailer and those in
the online store the prices in the store will be
charged. Information contained in this document are
for general reference only.
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* NZ sausages are hand made and
are irregular in weight. Trays weight between 470 gm
and 600 gm.
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list please e-mail fish@south-stream-seafoods.com
with unsubscribe in the subject line.
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South Stream Seafoods
Ltd.
Ph: 2555 6200 / Fax:
2873 3610
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