Local to the Golden Isles
"Use Only the Freshest Ingredients Possible"should be the mantra for all cooks, as their use during preparation can make ALL the difference in the world, of whether or not what you just cooked is good or a freaking religious experience. I mean, if you use the freshest, not to be confused with the most expensive, ingredients, and if your goal is to make a fantastically great tasting dish, then 90% of the work is already done for you. Now, all you have to do, is to prepare the food, in such a way, that accentuates what is already there.
Thus I figured I'd compile a list of business here in the Golden Isles where you can purchase fresh product and a "how to" buyers guide.
Seafood
Seafood Merchants of the Golden Isles
City Market
1508 Gloucester Street
Brunswick, GA 31520
912-265-4430
City Market Dock
Albermarle St,
Brunswick, GA 31520
(912) 265-3244
Brunswick, GA 31520
(912) 265-3244
Saint Simons Seafood
2463 Demere Rd
St. Simons, GA 31522
(912) 634-2646
Knight's Seafood
827 Bay St,
Brunswick, GA 31520
Brunswick, GA 31520
(912) 265-2722
Poteet Seafood Co
107 Speedy Tostensen Blvd,
Brunswick, GA 31520
Brunswick, GA 31520
(912) 264-5340
Mr Shucks Seafood & Market
1614 4th St,
Brunswick, GA 31520
(912) 261-2266
Brunswick, GA 31520
(912) 261-2266
Shucks Seafood Market
107 Altama Connector,
Brunswick, GA 31525
(912) 265-5959
Brunswick, GA 31525
(912) 265-5959
The Fish Market
1710 R St,
Brunswick, GA 31520
(912) 265-2091
Brunswick, GA 31520
(912) 265-2091
The fresher the fish, the better, for taste and health!
Note: Labels are not particularly helpful, so don't even bother reading them.
To be responsible consumers and true connoisseurs, we must choose as short a distribution chain as possible, to be able to guarantee the origin and freshness of the seafood. Thus, living here in the Golden Isles, we are at the genesis of the seafood supply chain, so places to purchase reasonably priced product abound.
To be responsible consumers and true connoisseurs, we must choose as short a distribution chain as possible, to be able to guarantee the origin and freshness of the seafood. Thus, living here in the Golden Isles, we are at the genesis of the seafood supply chain, so places to purchase reasonably priced product abound.
Here are some tips on how to recognize fresh fish
In general, try to buy whole fish instead of fillets: It is easier to tell if they are fresh and they cost less. Then, if you want fillets, a good fishmonger will be able to cut them for you.
Note: When you buy fresh fish, check the following:
Smell: Fresh fish should have a slight scent of the sea and seaweed and should never smell unpleasant.
Overall appearance: Fresh fish is shiny and moist, with a slightly viscous surface. It should be firm to the touch; when no longer fresh, the flesh becomes soft and tends to fall apart.
Eyes: These should be clear, bright and shiny. Stay away from gray, cloudy, opaque eyes.
Gills: Located at the base of the head, they should be pale red or pink, bright and moist, not sticky or discolored. Checking the gills is one of the easiest and most effective ways of confirming freshness.
Scales: These should be firmly attached or completely removed.
Flesh: This should be firm and springy to the touch. In fillets, it is hard to judge the consistency of the flesh. However, depending on the species, it should be a pearly white color, with pinkish shading towards the backbone.
Note: A fish that has been gutted should have a pale-colored abdominal cavity. If there are traces of blood remaining, they should be bright red, while the backbone should be firmly attached to the flesh.
Note: A fish that has been gutted should have a pale-colored abdominal cavity. If there are traces of blood remaining, they should be bright red, while the backbone should be firmly attached to the flesh.
Note: To keep fish fresh for longer, transport it in an insulated cooler bag. As soon as you get it home, carefully remove any guts, rinse it under running water then pat dry. Store the fish in the lower part of the refrigerator, wrapped in tinfoil, and use it within three days at the most. If you have a pan with a perforated insert, you can ice the fish down.
Shellfish: Buy only at fish markets, NEVER EVER from the grocery store. These are the places where turnover is so rapid you can be assured of fresh mussels, clams or oysters. You may still get a dead one, but the ratio will be far lower.
Note: What is a dead one? Shellfish are sold alive, so they should react to you. Put them on the countertop and back away for a moment. Then tap the shell: It should close tighter than it was. Oysters are a little tough to do this with, but clams and mussels will definitely react. You can also tell a dead shellfish after you've cooked them all. Dead ones do not open after being cooked. Throw them away.
Lobster and Crabs: The best way to choose a crab or lobster is to look for, well, life. Is it scampering around in its tank? Swimming happily? Or is it sulking in a corner or hanging motionless and panting? If so, don't buy it. Lobsters and crabs starve themselves in tanks and often can be almost empty inside when you crack open one that’s been imprisoned in a tank for weeks.
Note: Your best bet is to make friends with the local seafood houses, like Knight's Seafood and City Market, and find out when the new shipments arrive. Plan on being there to meet it and buy then. You will be rewarded for your extra effort.
Scallops, a Special Case: Scallops are almost always sold shucked, so what you are looking for are “dry packed” scallops, meaning they are not shipped and stored in brine. Those scallops you see wallowing in milky ick? Leave them be. Better to buy frozen, vacuum-sealed scallops, which are perfectly good by the way, than an inferior wet-packed scallop.
Shrimp: This one is easy. Buy them whole and fresh. Whole because the shell protects them if blanched in boiling water or the shells are perfect for making stocks for, sauces, seafood soups, and shrimp bisques. Try and get them the day they come out of the water. If you do, you will notice the shell will have a rainbow shimmer when held in the light. This "shimmer" fades quickly, and with it goes a subtle sweetness that just makes the shrimp taste truly amazing.
Note: If your craving for shrimp overwhelms you between shrimp seasons and you have to get them frozen, make sure the shrimp are shell on, because, just like the shell protects the shrimp meat during the blanching process, it serves a similar purpose during the freezing process. Also, make sure they are certified Georgia Wild Shrimp.
Note: Since we live in a shrimping region, we have access to truly magnificent fresh Georgia Wild Shrimp, so you'd have to be out of your mind to by frozen shrimp from the grocery store. Oh, and get them head on if possible. Why? Because head-on shrimp stay moister and have the head has the most flavor for making stocks.
Note: Everything I said about shrimp applies to crayfish, too. But, there are times you have to get them frozen, which aren't too bad. Just follow the directions on the bag. Also, be sure the crayfish are not showing any signs of freezer burn.
Squid or Octopus: These are almost always sold to the wholesaler pre-frozen, so you should buy them frozen. Both squid, commonly known as calamari, and its more richly flavored cousin the octopus freeze exceptionally well.
Note: if you can buy squid and octopus – not to mention cuttlefish – fresh, do it! They are rare treats even at fine fish markets and should be appreciated as such. Like finfish, you should look first at their eyes, which should be clean and bright.
The Fish Market: Finally, a comment on the shop itself. The absolute bottom line is that a fish shop should not stink. I'll say it again: If you walk into a fish market and it reeks, turn around and leave. Fantastic fish can be had at a farmer’s market stall, a hole in the wall or in a flashy boutique, or out of a cooler on the back of a pickup truck, but none should smell like low tide. EVER!
Note: What is a dead one? Shellfish are sold alive, so they should react to you. Put them on the countertop and back away for a moment. Then tap the shell: It should close tighter than it was. Oysters are a little tough to do this with, but clams and mussels will definitely react. You can also tell a dead shellfish after you've cooked them all. Dead ones do not open after being cooked. Throw them away.
Lobster and Crabs: The best way to choose a crab or lobster is to look for, well, life. Is it scampering around in its tank? Swimming happily? Or is it sulking in a corner or hanging motionless and panting? If so, don't buy it. Lobsters and crabs starve themselves in tanks and often can be almost empty inside when you crack open one that’s been imprisoned in a tank for weeks.
Note: Your best bet is to make friends with the local seafood houses, like Knight's Seafood and City Market, and find out when the new shipments arrive. Plan on being there to meet it and buy then. You will be rewarded for your extra effort.
Scallops, a Special Case: Scallops are almost always sold shucked, so what you are looking for are “dry packed” scallops, meaning they are not shipped and stored in brine. Those scallops you see wallowing in milky ick? Leave them be. Better to buy frozen, vacuum-sealed scallops, which are perfectly good by the way, than an inferior wet-packed scallop.
Shrimp: This one is easy. Buy them whole and fresh. Whole because the shell protects them if blanched in boiling water or the shells are perfect for making stocks for, sauces, seafood soups, and shrimp bisques. Try and get them the day they come out of the water. If you do, you will notice the shell will have a rainbow shimmer when held in the light. This "shimmer" fades quickly, and with it goes a subtle sweetness that just makes the shrimp taste truly amazing.
Note: If your craving for shrimp overwhelms you between shrimp seasons and you have to get them frozen, make sure the shrimp are shell on, because, just like the shell protects the shrimp meat during the blanching process, it serves a similar purpose during the freezing process. Also, make sure they are certified Georgia Wild Shrimp.
Note: Since we live in a shrimping region, we have access to truly magnificent fresh Georgia Wild Shrimp, so you'd have to be out of your mind to by frozen shrimp from the grocery store. Oh, and get them head on if possible. Why? Because head-on shrimp stay moister and have the head has the most flavor for making stocks.
Note: Everything I said about shrimp applies to crayfish, too. But, there are times you have to get them frozen, which aren't too bad. Just follow the directions on the bag. Also, be sure the crayfish are not showing any signs of freezer burn.
Squid or Octopus: These are almost always sold to the wholesaler pre-frozen, so you should buy them frozen. Both squid, commonly known as calamari, and its more richly flavored cousin the octopus freeze exceptionally well.
Note: if you can buy squid and octopus – not to mention cuttlefish – fresh, do it! They are rare treats even at fine fish markets and should be appreciated as such. Like finfish, you should look first at their eyes, which should be clean and bright.
The Fish Market: Finally, a comment on the shop itself. The absolute bottom line is that a fish shop should not stink. I'll say it again: If you walk into a fish market and it reeks, turn around and leave. Fantastic fish can be had at a farmer’s market stall, a hole in the wall or in a flashy boutique, or out of a cooler on the back of a pickup truck, but none should smell like low tide. EVER!
Produce
Produce Purveyors of the Golden Isles
Sapelo Farms
Canal Road
Brunswick, GA 31520
(912) 264-8535
http://sapelofarms.com
Gilliard Farms
163 Florines Way
Brunswick, Ga 31523
(912) 342-2742
http://www.gilliardfarms.com/index.html
Vince Baker's Culinary Herbs
764 Buster Walker Rd
Waynesville GA 31566
(912) 778-9372
Organic Co Op of Southeast Georgia
Invitation Only Group
Various Pickup Locations
Order Via Facebook
https://www.facebook.com/groups/organiccoopofsega/
Brunswick Farmers Market
Bay & Gloucester St,
Brunswick, GA 31520
(912) 262-6665
Brunswick, GA 31520
(912) 262-6665
Island Natural Market
204 Retreat Vlg,
Saint Simons Island, GA 31522
(912) 634-0394
Saint Simons Island, GA 31522
(912) 634-0394
Helpful Lists for Picking and Choosing Produce
- Understanding Produce PLU Codes
- Here in the United States, if the item has a four-digit PLU code that starts with either the number “3” or “4,” this means that it was conventionally grown.
- If it has a five-digit PLU code that starts with the number “8,” this signifies that it was grown from genetically engineered or modified seeds (more commonly referred to as genetically modified organisms or GMOs), and would be considered a GMO food.
- Produce with a five-digit PLU code that starts with the number “9” signifies that it was organically grown. Fortunately for concerned consumers, items that are labeled as “certified organic” cannot be made using GMO seeds or ingredients.
Conventional vs. Organic: Depending on whether you buy it directly from the farmer or in a store, you may find that organic produce selections don't always look as shiny, or that they have more blemishes or bruises when compared to their conventional cousins, but this definitely doesn't mean that they're inferior in quality. Fruits and vegetables are just like us; we aren't perfect, and they shouldn't be expected to look perfect either. However, in many instances, you'll find that just the opposite is true, and that the organically grown foods actually seem to be more vibrant in color, more fragrant, and more delicious-tasting than their non-organic counterparts.
Ideally, you should try to purchase more organically grown rather than conventionally grown produce, but this may not always be viable or practical, especially for those living on a tight budget. To assist you with your plant-based purchases, the Environmental Working Group has compiled lists of conventional produce with the most (Dirty Dozen) and least (Clean Fifteen) pesticide residues.
The Dirty Dozen list is:
- apples
- celery
- strawberries
- peaches
- spinach
- nectarines
- grapes
- bell peppers
- potatoes
- blueberries
- lettuce
- kale/collards
Note: If you need to purchase conventional produce, steer clear of the Dirty Dozen!
The Clean Fifteen list is:
- onions
- corn
- pineapples
- avocado
- asparagus
- peas
- mangoes
- eggplant
- cantaloupe
- kiwi
- cabbage
- watermelon
- sweet potatoes
- grapefruit
- mushrooms
Butcher Shops
Meat Purveyors of the Golden Isles
Sapelo Farms
Canal Road
Brunswick, GA 31520
(912) 264-8535
http://sapelofarms.com
Adam's Market
1700 Norwich St,
Brunswick, GA 31520
(912) 280-0080
Brunswick, GA 31520
(912) 280-0080
Gary Lee's Market
3636 US Highway 82,
Brunswick, GA 31523
(912) 265-1925
Brunswick, GA 31523
(912) 265-1925
Sterling Wildgame Processing
6839 New Jesup Highway,
Brunswick, GA 31523
(912) 264-8109
Brunswick, GA 31523
(912) 264-8109
Hank's Meat Market
Highway 17 N,
Darien, GA 31305
(912) 437-6643
Darien, GA 31305
(912) 437-6643
Kingsland Meats
765 Kings Bay Rd,
Waynesville, GA 31566
(912) 729-4800
Waynesville, GA 31566
(912) 729-4800
Wainright W J & SON Meat Curing Plant
135 Wil Wainright Rd,
Nahunta, GA 31553
(912) 462-5593
Georgia Buffalo
Nahunta, GA 31553
(912) 462-5593
Georgia Buffalo
11495 US Hwy 17
Townsend, GA 31331
(855) 2GA-BUFF
There are so many different cuts and even varieties of meat available nowadays; it's enough to work a vegetarian into a fury.
The thing is, there's more to selecting meat than meets the eye. It's all well and good to say that you want the best steak available for the grill, but some steaks cook better over high heat, while others should be cooked slowly at a low temperature. Should you buy your meat with the bone(s) in and skin on, or should you ask the butcher to trim off all the fat and bones?
Without further ado, here are 10 tips for buying meat.
The Right Cut: When it comes to beef, one of the most important things to look for is the cut, or what part of the cow the meat is from. Not all cuts are created equal; luxury cuts of beef -- and pork, for that matter -- usually come from the back of the animal, like the rump, rib and loin. They are usually a lot more tender than working cuts of meat that come from the front, like the shoulder, leg and flank. And since the luxury cuts make up a much smaller proportion of the animal, they are usually in high demand and come at a higher price.
When you're comparing luxury and working cuts, there are a few more points to keep in mind. First off, luxury cuts are usually best cooked quickly over high heat. Working cuts, on the other hand, are usually much tougher and can be quite chewy if they're not cooked long enough. These are the cuts you should cook in the "low and slow" style.
Set the heat low and leave your meat to cook for a few hours. You may also want to marinade your working cuts for a few hours before cooking them to help break down the natural fibers a bit more, which will make the meat even more tender.
There are some keywords to look for when choosing your cut. Anything labeled "marinating" or "stewing" beef is a working cut. The same holds for "top round," "bottom round" and "top sirloin." Expect to cook these cuts for a long time. On the other hand, anything labeled "grilling" steak, "tenderloin," "porterhouse," "rib eye" or "T-bone" can be considered a luxury cut. Cook these fast and high.
Note: Talk about your luxury cuts of meat: Kobe beef, imported from Japan, costs as much as $300 per pound. Why? The cows get regular massages and are fed beer as part of their diet to keep the meat rich and flavorful.
Bone-in or bone-out? Whether you choose to keep your meat on the bone or go for a filleted cut is a matter of personal preference, but bone-in or bone-out, there are still a few things to keep in mind.
First off, bones are excellent heat conductors; they help radiate heat through the meat, resulting in a quicker cooking time. What's more, some chefs will tell you that meat with the bone in has a better, more intense flavor than filleted meat.
Meat on the bone can also be a good buy. For one, it requires less preparation by the butcher, so it usually costs less per pound. Also, if you're feeling industrious, you can boil up your bones with some vegetables and spices and you'll have the beginnings of a good soup stock.
On the other hand, it can be a hassle to trim meat off the bone. Again, it all comes down to personal preference.
Note: Bone marrow -- the soft, spongy tissue at the center of a bone -- used to be considered a tasty delicacy, but has fallen off the table, so to speak, as a popular food item. In fact, these days, chefs use marrow as a flavoring for stock or soup, and not much else. Too bad: Marrow is an excellent source of protein and is high in monounsaturated fat, which is said to help reduce the risk of heart attacks.
Service Please: One of the best ways to save money on a piece of meat without compromising quality is to ask for less service -- a butcher's term for how much effort went into preparing a piece of meat.
As a rule, the less effort a butcher puts into readying a piece of meat -- removing the skin, removing the bone, tying it together, slicing it up -- the less expensive it will be per pound. Stop for a moment and compare the price per pound of boneless, skinless chicken breast versus a breast with the bone in and skin on; you pay a lot more for the former.
Marbling: Since we've always been told that fat is bad, a lot of people make the mistake of looking for the leanest cut possible, or the cut with the least amount of fat, when buying meat. And while I'm not here to tell you that a bowlful of lard is a good, healthy breakfast, a little bit of fat on your meat actually goes a long way. In fact, when it comes to meat, fat equals flavor.
With luxury cuts of beef in particular, you should choose a piece that has nice flecks of white fat throughout; this is called marbling. A well-marbled piece of beef, pork or lamb will baste itself during the cooking process and the meat will stay moist, juicy and tender. Ultra-lean cuts of meat can dry out if they're not basted, so think of a well-marbled piece as self-basting.
But as much as marbling is a good thing, make sure your piece of meat isn't all fat. Look for flecks of fat, not big streaks, and be careful not to confuse fat with gristle -- an animal's connective tissue -- which isn't in any way similar, as it is usually not evenly distributed, comes in heavier strands, and is chewy and downright nasty.
Smell: It may sound obvious, but if it smells bad, don't buy it. Each type of meat has its own distinct smell, but different cuts of the same meat should smell similar. Anything that smells rancid or funky should be avoided at all costs. Any Butcher worth his salt will let you smell and touch the cuts of meat before you buy them; if they don't, they may hiding something.
Firmness: Play with your meat before you buy it. Give it a poke. Good, fresh meat should be firm, not tough or soft. It should give a little under pressure, but still retain its shape. Anything that doesn't spring back when you poke it or is too hard to poke may have been sitting on the shelf for too long. Stay away.
Note: The best way to test your meat to see if it's cooked is with your finger. Poke the fleshy part of your palm, below your thumb; that's a good indicator of the firmness of raw meat. Fold down your index finger and poke again: that's how rare beef should feel. Two fingers for medium rare, three for medium, and four for well done.
Color: Many people mistake color for a key indicator of the quality of a cut of meat; in fact, it's usually the consumer's number one determining factor when buying meat. It's true that color is an important factor, but it's not the be all and end all.
When it comes to beef, look for a piece that's dark red or cherry red; this is usually the best indication that the meat was packaged and frozen shortly after being cut. Avoid beef that's turning brown since that usually means it's been sitting for a longer period of time.
Look for pink chicken and pork, and stay away from either meat if it's gray.
Color aside, you can verify freshness by looking for the "packaged on" or "best before" date.
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Grades: One of the other ways to select cuts of meat is through the grading system, which is just another way to give you an idea of what's good and what's for the dogs.
The USDA offers eight different grades of beef, from "prime" at the top of the chain, through "choice," "select," "standard," "commercial," "utility," "cutter," and "canner." The most widely available USDA grades in supermarkets are choice and select; prime is most often used in hotels and restaurants. Standard and commercial grades are usually sold as "ungraded" meat or in brand-name packages, while utility, cutter and canner are typically used for ground beef or hot dogs.
The grading system for lamb, poultry and pork, and the right portion sizes and quantities of meat to buy
The USDA's grading system for lamb is a little more simple, as "prime" and "choice" cuts lead the way. Stay away from lower grades like "good," "utility" and "cull." The USDA's grading system for poultry begins with Grade A, which covers most of what you'll find at any major grocer's or butcher's. The simplest of all the grading systems is the one used for pork, which is labeled as "acceptable" or "unacceptable."
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