Sharing Love for Fresh Seafood

Do you think seafood can be expensive?

2012-03-01T18:33:00.000+10:30

The world's most expensive foods. What's your budget for ingredients / dinner - $50? Maybe $100? How about a cool $1000? That's the cheapest option you'll find here... (source: FoodNineMSN website).
If you love seafood, you could try one of these:

Caviar and Gold Flaked Pizza

Almas Caviar

Samundari Khazana Curry

This Seafood curry, named “Samundari Khazana” meaning Treasure of the Sea, contains ingredients like a whole lobster, devon crab, caviar, sea snails, cherry tomatoes and even edible gold – apart from rich spices (read more here).

The world's most expensive foods also feature Matsutake mushrooms or Yubari melons.

More seafood records? We found these...

Japan tuna is world's most expensive edible fish

Source: BBC - 5 January 2012

A bluefin tuna has been sold for three quarters of a million dollars in Tokyo - a price almost double last year's record sale. The bluefin tuna, prized for making the finest sushi, fetched 56.49m yen ($736,000, £472,125) at Tsukiji fish market's first auction of the year.

And while talking about seafood records, there's one from UK.

Most Expensive Seafood Hamper -world record set by The Fish Society

(source: World Records Academy) HINDHEAD, Surrey, UK -- Containing 17 kinds of seafood sourced from thefour corners of the world, The Fish Society’s ‘Caviar & Crustacean Blowoutand Atomic’ seafood hampers that can feed up to 30 at a cost of £2,500 -setting the world record for the Most Expensive Seafood Hamper.

The Most Expensive Seafood Hamper is carefully balanced betweenready-peeled items and fish still in its shell (less efficient but an essentialelement in the excitement). 9.3kgs of edible weight (15kgs gross), so even themost gluttonous guests will be sated.

The Most Expensive Seafood Hamper contains 17 kinds of seafoodincluding 16 inch long giant Siberian crab legs, extra large crab claws fromChile, freshly cooked native UK lobster, four kinds of prawns includingmonstrous prawns from Madagascar weighing in at half a pound each, assortedmore humble but nevertheless crucial shellfish, and as the magnificentcenterpiece, 750g of Sevruga caviar. Caviar & Crustacean Blowout andAtomic’ includes double helpings of caviar and crab leg (11 kg edible weight).

Now, let's have some seafood ;)

Recipe - Baked fish with olives, tomato and capers

2012-02-27T08:14:00.001+10:30

With many of you looking for fish recipes at this time of year, here's one Taste.com.au members gave high ratings!

Cooking Time

30 minutes

Ingredients (serves 4)

1 tbs olive oil

4 (about 250g each) firm white fish fillets (such as ling)
60g pitted kalamata olives, coarsely chopped
1 ripe tomato, coarsely chopped
2 tbs drained capers
Salt & freshly ground black pepper
White bean & baby spinach salad, to serve

Method

Preheat oven to 200°C. Brush the base of a 15 x 24cm (base measurement) ovenproof casserole dish with 1/4 tsp of the oil. Place the fish, in a single layer, in the prepared dish. Kids? task: Combine the olives, tomato and capers in a medium bowl. Season with salt and pepper. Spoon olive mixture evenly over fish and drizzle with the remaining oil.

Bake in preheated oven for 15 minutes or until fish is just cooked through. Remove from oven. Divide the white bean & baby spinach salad among serving plates. Top with fish and spoon over the olive mixture. Serve immediately.

How to make a terrine?

2012-02-20T23:00:00.000+10:30

This is such an awesome tutorial/recipe from TASTE.COM.AU! It's much easier than it looks and the result is more than impressive. Definitely a crowd pleaser!

HOW TO MAKE A TERRINE

This Chargrilled Vegetable Terrine with Smoked Salmon is full of flavour and looks amazing. Follow these terrine tips.

Tip 1: To keep the terrine even and firm, make sure there are no gaps when you line the loaf pan and add fillings.

Tip 2: To compress the terrine and set the shape, place heavy objects such as cans on top.

Tip 3: To serve your terrine, carefully turn it onto a chopping board and remove the plastic wrap before slicing.

Source
Good Taste - September 2010 , Page 138

...and there goes the recipe:

CHARGRILLED VEGETABLE TERRINE

WITH SMOKED SALMON

Get your party started with this salmon wrapped terrine with dill-speckled goats cheese.

How to pan fry fish fillets

2012-02-18T09:46:00.000+10:30

Easy-peasy, even with a bit of 'lemon-squeezy' at the end. Pan Frying Seafood? Takes less than two minutes. Watch these guys do their sizzling magic.

10 Aphrodisiac Foods To Eat This Valentine's Day

2012-02-14T14:21:00.000+10:30

No, of course we didn't forget it's Valentine's Day today... We found this article (via Huffington Post) for you. Hope you will find it interesting...

10 Aphrodisiac Foods To Eat This Valentine's Day

We all know that these little molluscs are suppose to entice desire. But there's a good amount of the population whose stomachs turn at the sight them -- not quite the reaction you might be looking for. So what is it that makes an oyster an aphrodisiac? Well, they have a high zinc content, which apparently increases libido. Raw oysters are best served with a glass of chilled Champagne -- for a truly romantic meal!
Read more here

Recipe - Pan Fried Snapper with Ginger

2012-02-07T11:12:00.002+10:30

We had some FRESH SNAPPER CUTLETS on special, the only thing missing was a nice recipe to go with it...

From Junior MasterChef Australia's extensive collection of seafood recipes, we really liked this one:

PAN FRIED SNAPPER WITH GINGER

INGREDIENTS:
2 x 160 g SNAPPER FILLETS
1 tbsp curry powder
2 tbsp oil
1 cm cube ginger, sliced finely
2 cup snow peas, sliced
1 small zucchini, sliced
4 tbsp coconut cream

Preparation Time: 15 Minutes
Cooking Time: 10 Minutes (Stove Top)
Serves: 2

METHOD
1. Coat fish fillets with traditional curry powder and oil, pressing the curry powder evenly onto the fish.
2. Place the coated fish in a hot frying pan, and allow to cook for 4 minutes on high. Reduce the heat to medium then gently turn the fish.
3. Add the ginger, snow peas, zucchini and coconut milk to the pan and allow to cook for a further 4 – 5 minutes.
4. Serve each fillet on a bed of rice, then top with vegetables and drizzle with coconut sauce.

Back to school - Let's pack that lunch box

2012-01-31T12:02:00.000+10:30

LET'S START WITH THE BASICS

TASTE.COM.AU - Get ready for back-to-school with these healthy ideas for making the kids feel special.

PLANNING Some schools have a list of foods that aren't permitted in childrens' lunchboxes. Make sure you get a copy of this list before your child starts school. To avoid your child becoming overwhelmed, talk them through what foods to eat from the lunchbox at the different times of the day.

EXTRAS Insulated lunchboxes are perfect for keeping food cold. Pop a frozen juice or water bottle inside to keep things extra cool.

FRUIT Fruit is an important part of lunchboxes. Include at least two pieces. Most schools have a 10-minute fruit break in the morning, and a small piece of fruit or container of chopped fresh fruit is quick and easy for kids to eat.

EVERYDAY SNACKS Recess is generally a 20-minute break. As it can be before or after lunch, avoid providing large portions.
SANDWICHES If you don't have time to make sandwiches in the morning, make them on the weekend and freeze for the week ahead. Pop into the lunchbox first thing in the morning and they’ll be thawed by lunchtime.
TREATS Make your child feel special on their first day of school by including a sweet treat. Add an extra treat for them to share with a new friend.
LEFTOVERS Leftover dinners are great to pack for lunches or for snacks. Kids love homemade pizzas, stirfries, vegetable bakes or slices. A small piece of frittata or lasagne also makes a tasty lunch.
LUNCHBOX RECIPES
We highly recommend these:

You'll need:

1/3 cup medium-grain white calrose rice

95g can sweet chilli and lime pink salmon

2 teaspoons soy sauce

2 teaspoons lime juice

6 large rice paper rounds

6 fresh mint leaves

1 small carrot, peeled, cut into matchsticks

1/2 medium red capsicum, thinly sliced

3 green onions, thinly sliced

sweet chilli sauce, to serve

see full recipe here

You'll need:

12 large multigrain bread slices, crusts removed

425g can tuna in springwater, drained

15g baby spinach leaves, roughly chopped

125g can corn kernels, drained

6 eggs

2 eggwhites

see full recipe here

You'll need:

1 small iceberg lettuce, torn

2 medium tomatoes, cut into wedges

2 Lebanese cucumbers, thinly sliced

1/2 cup green olives

1 medium red capsicum, thinly sliced

1/2 small red onion, thinly sliced

2 tablespoons olive oil

2 tablespoons red wine vinegar

425g can tuna in olive oil, drained, flaked

3 hard-boiled eggs, quartered

see full recipe here

You'll need:

1 cup sushi rice, rinsed

1 tablespoon seasoned rice vinegar

4 nori sheets (dried, roasted seaweed)

1/2 avocado, sliced lengthways

105g can red salmon, drained, flaked

1/2 Lebanese cucumber, cut into thin strips

1 small carrot, grated

soy sauce, to serve

see full recipe here

We hope you find these tips helpful. Please share them with your friends!

2012-01-25T16:55:00.000+10:30

With Australia Day round the corner, you know where to go when fresh seafood is the go ;)

HappyAustralia Day to Everybody! At 34C hot and sunny, what a perfect day forseafood.

Everyone have a great holiday.

Don't forget to 'like us' on Facebook

2012-01-23T23:34:00.000+10:30

Don't forget to 'like us' on Facebook, so you don't miss the latest market specials

Today's Market Special (23/01/12) - Cappo Seafood Parkside

Need to know more about yabbies? Yabbies have very sweet meat and the claws of larger specimens are particularly succulent. Compared to spiny freshwater crayfish, yabbies have much more meat for the size of the animal, although yabbies are much smaller than crays. Enjoy :)

We love this article! Chef Tony Harts leaves his restaurant kitchen behind to cook on a limited budget… and buys his seafood at Cappo Seafood Parkside

2012-01-19T23:19:00.000+10:30

We love this article! Chef Tony Harts leaveshis restaurant kitchen behind to cook on a limited budget… and buys his seafoodat Cappo Seafood Parkside...

''The $15 Challenge was designed as a reminder that cooking good, healthy food is possible on a limited budget. It's especially timely with a recent South Australian Council of Social Service report finding that rising food costs mean low-income families are struggling to eat well.''

''From there, the noodles can easily be made with chicken or seafood or be kept vegetarian. Tony buys a single chicken leg fillet from Poultry Cuisine and then 100g of small shelled prawns from Cappo Seafood. Realising there is still plenty in the bank, he makes a second visit to Cappo for a whole squid. ''

Read the whole article here
And don't fogret to try TONY HART'S KWAY TEOW recipe

Curried Prawn / Shrimp And Scallop Skewers Recipe

2012-01-16T22:41:00.004+10:30

You don't realise how easy some seafood recipes are until you actually watch a video like this. Take some prawns, scallops, garlic, salt, olive oil, curry powder.... mix it well, put it on some skewers, grill it and eat it :)

Let's talk about mussels...

2012-01-03T11:23:00.004+10:30

Mussels are a popular seafood item that can be added to a variety of dishes. They can also be featured as an appetizer. Mussels have been a source of food for humans for more than 20,000 years. They are high in protein and low in fat, sodium and cholesterol. They are also a source of vitamin B12, iron, zinc and phosphorus. Mussels are encased in a hard shell that can be opened using steam.

available at Cappo Fresh Seafood Parkside

Cooking Mussels? Here are some tips...

2012-01-03T11:14:00.003+10:30

eHow.com - Fish & Seafood > Cook Mussels

How to Broil Mussels

Broiling is an effective method of preparing mussels, particularly those fresh and in the shell. Their shells act as ideal serving vessels, and, when filled with a bit of butter, help prevent them…

How to Cook Live Mussels

Mussels are as easy to cook and eat as any shellfish could possibly be. When cooked, they open up to reveal a perfect morsel of tender, tasty flesh that complements most other ingredients. They can be…

Cooking Mussels

Mussels are a popular seafood item that can be added to a variety of dishes. They can also be featured as an appetizer. Mussels have been a source of food for humans for more than 20,000 years.…

How to Keep Mussels

Clams and oysters may be more well known, but seafood lovers also know and appreciate the meaty, flavorful mollusk, known as mussels. Mussels, found in the ocean and in freshwater, typically have a…

How to Keep Mussels Fresh

Mussels are a high-protein, low-cholesterol and low-fat seafood, loaded with omega-3 fatty acids that help reduce the risk of cardiovascular and heart disease. Handling and storage of mussels...

Complete Guide to Prawns

2011-12-29T00:55:00.000+10:30

TASTE.COM.AU - Not all prawns are the same - they vary in size,appearance and flavour. Here's a guide to the types and how to use them.

Buy your favourite type of prawns at Cappo Seafood

King prawns

What are they: Generally larger than tiger prawns, king prawnsare Australia's most popular prawns. They have moist, medium-firm flesh and arich flavour. Their tail ends are bright blue when raw. When to eat them: Availableall year round, king prawns are at their best from late summer to early winter.

How to use them:

Leave king prawns whole in dishes, rather than chopping them, to make the most of their attractive appearance.
Serve whole king prawns cold with a delicious dipping sauce or in a seafood salad.

Tiger prawns

What are they: Large and flavoursome, tiger prawns have moist,firm flesh and a medium flavour. They have distinctive grey, blue or blackstripes that turn red when cooked. When to eat them: Tigerprawns are available all year round. They're at their best from late summer tomid-autumn.

How to use them

Serve tiger prawns whole with mayonnaise or aïoli to show off their dramatic colour.
Add to soups - their firm flesh holds together well.
Cook on the barbecue or use to make garlic prawns.

Bananaprawns

What are they: These are medium-sized prawns with a sweet, mildflavour. There are two varieties: regular banana prawns have red legs, andwhite banana prawns have cream and yellow legs. When to eat them: Banana prawns are available all year round. They're at their best inmid-autumn.

How to use them:

Chop banana prawns and use to make prawn cakes or terrines.
Use in Asian dishes - the sweetness of their flesh goes well with spicy flavours.

Schoolprawns

What are they: Because of their short shelf life, these tinyprawns are almost always sold cooked. They're moist and very sweet. When to eat them: These are available all year round, but are at their peak from latespring to early autumn.

How to use them:

Add peeled cooked school prawns to fried rice.
Use them to make a classic prawn cocktail.

Ready for your New Year's Eve party (Weekly Market Specials)

2011-12-29T00:38:00.000+10:30

Channel 7 Adelaide News - Interview with Damian Cappo

2011-12-23T15:49:00.002+10:30

Christmas Barbie - Don't Talk Turkey This Year

2011-12-20T00:08:00.001+10:30

TASTE.COM.AU - Don't wantto talk turkey this year? Then how about the quintessential Aussie prawns, forstarters, tossed on the barbie, followed by a light and easy outdoor feast. Soslap on the sunscreen, put the beer on ice and let the party roll on.

Menu for 12

Appetisers

§ Watermelon ice with malibu & coconut milk

§ Barbecued prawns with papaya & chilli relish

Main

§ Fennel & coriander fish cutlets

§ Asian greens & tofu salad

§ Pink grapefruit & endive salad

§ Grilled vegetables with almond & wasabi dressing

Dessert

§ Mango & coconut slice with palm sugar cream

Time plan

Up to 1 day ahead:

§ Make the watermelon ice to the end ofstep 3.

§ Prepare the fennel & corianderfish cutlets to the end of step 2.

§ Prepare the Asian greens & tofusalad to the end of step 4.

§ Prepare step 1 of the pink grapefruit& endive salad.

Up to 6 hours ahead:

§ Make the papaya & chilli relish(step 1) and prepare the barbecued prawns (step 2).

Up to 3 hours ahead:

§ Make the mango & coconut slice tothe end of step 7.

30 minutes before guests arrive:

§ Prepare grilled vegetables recipe tothe end of step 5.

** For moreChristmas recipes and ideas, see the Christmas recipes collection.
** For more great festive menu plans, see our Christmas menu plans collection.

Source Good Taste - December , Page 16

The Best Idea Ever - Christmas Seafood Barbecue

2011-12-20T00:02:00.000+10:30

TASTE.COM.AU -Celebrate with the tastes of summer, fresh from the sea and bursting withflavour.

Menu for 8 to 10

To drink

§ White sangria

To start

§ Oysters with ponzu, mignonette sauce and gazpacho salsa

Entree

§ Balmain bug and prawn salad with saffron vinaigrette

Mains

§ Barbecued whole salmon with cracked wheat stuffing andcoriander cream

§ Barbecued fontina and herb polenta fingers

§ Green leaf salad with lime and macadamia dressing

Dessert

§ Soft pavlova roll with liqueur mascarpone and berrycompote

With coffee

§ Rich chocolate and Kahlua truffles

Time plan

1-2 weeks before:

§ Shopfor dry ingredients.

§ Orderthe seafood if necessary.

2 days before:

§ Shopfor fresh produce (except seafood).

§ Makesyrup for the sangria and refrigerate.

§ Roastthe capsicums for the Balmain bug and prawn salad, store in a covered containerin the fridge.

§ Makethe chocolate Kahlua truffles, store in a covered container in the fridge.

1 day before:

§ Purchaseseafood. Make the ponzu and mignonette sauces, the dressing for the Balmain bugand
prawn salad, and the coriander cream for the salmon and store in coveredcontainers in the fridge.

§ Preparethe stuffing for the salmon, omitting the oil and lemon juice mixture until thelast
minute and store in a covered container in the fridge.

§ Preparethe fontina and herb polenta and store covered in the fridge.

§ Makethe lime and macadamia dressing and store in the fridge.

§ Makethe soft pavlova roll (or this can be done first thing in the morning on day ofserving), and store covered in the fridge.

§ Makethe raspberry coulis for the berry compote.

On the day:

§ Makethe gazpacho salsa, store in a covered container in the fridge.

1 hour before guestsarrive:

§ Mixthe oil and lemon juice into the salmon stuffing, prepare and stuff the salmon,store covered in the fridge if space permits, but it can stay out of the fridgefor an hour or so.

Just before guestsarrive:

§ Finishmaking the white sangria.

Just before serving:

§ Arrangethe oysters and sauces on a serving platter.

§ Finishthe Balmain bug and prawn salad.

§ Cookthe salmon.

§ Cookthe polenta fingers.

§ Dressthe green leaf salad.

§ Combinethe fresh berries with the raspberry puree and serve the soft pavlova roll.

§ Placetruffles in paper cases and serve.

** For more Christmas recipes and ideas, see the Christmas recipescollection.

** For more great festive menu plans, see our Christmas menu planscollection.

Source Notebook: - December 2007 , Page 144

Christmas Menu Plan - Seafood Is Your Go-To Option For a Non-Fuss Christmas Day Feast

2011-12-10T23:19:00.001+10:30

We found this great article about Christmas Menu Plans. Which one would be your favourite - traditional or modern? Let's talk about seafood:

MODERN: SEAFOOD - Donna Hay is tossing up between dishing prawns on skewers or serving lightly seared scallops on the shell. Tony has already plumped for jumbo Mooloolaba prawns, dressed in chilli, herbs and olive oil and quickly heated on the barbecue. Other shellfish options include Moreton Bay bugs, oysters and lobster, or a combination on a spectacular platter. If you're preparing a platter for 6, you'll need about six bugs, 18 oysters and 18 king prawns.

SKILLS: If you choose precooked bugs, lobster and prawns there doesn't even need to be any cooking involved. But you will need to prepare the bugs and lobsters - something that requires knife skills and muscle. With oysters, to ensure freshness and to get the delicious oyster liquid, shuck your own oysters on the day, or buy ready-shucked if this seems like too much hard work.

Picture and text credit: Taste.com.au

PROS: In terms of quick and easy - seafood is your go-to option for a no-fuss Christmas Day feast. You can even farm out prawn-peeling to the kids.

CONS: Freshness is the key to great-tasting seafood, so you'll need to buy at the very last minute. This will involved a lot of queuing and getting your haul home and then storing it somewhere cool.

Cappo Seafood Parkside is the famous destination in South Australia for all freshest Christmas seafood. We work hard to make your festive season full of joy and happiness, with delicious prawns, crayfish, salmon, trout, oysters and octopus - you name it, we have it!

Just print out this

CAPPO SEAFOOD PARKSIDE CHRISTMAS ORDER FORM,

post, fax or take it into Cappo Parkside (before 19th Dec) and your order will be available for collection on Saturday 24th December 2011.

Cappo Seafood - Factory Store Parkside

2011-12-10T22:38:00.001+10:30

December TradingHours

Mon – Fri 8:30am – 5:30pm
Saturdays 8:00am – 3:00pm

Sundays 10:00am– 3:00pm

Christmas WeekTrading Hours

Friday 16th 6:30am– 6:00pm

Saturday 17th 7:00am– 4:00pm

Sunday 18th 7:00am –4:00pm

Monday 19th 6:00am – 6:00pm

Tuesday 20th 6:00am – 6:00pm

Wednesday 21st 6:00am– 6:00pm

5am Thursday 22nd -5pm Saturday 24th

60 HOUR MARATHON!

We all love Christmas (and seafood)!

2011-12-09T14:25:00.001+10:30

Even Santa knows where to find the best fresh and frozen seafood. He made a surprise visit to see Damian and Morry Cappo, said hello to all the lovely staff and people who make your shopping at Cappo's such a pleasant experience.

Fresh seafood greetings from Santa

Gearing up for Cappo's 60-hour Christmas marathon

Cappo Frozen Prawn Cutlets... One of Santa's Christmas favourites

These will look good under the Christmas tree (and on your plate)

Santa grants Damian and Morry Cappo their Christmas wish

Hold on, what is Santa up to?

Good choice. Fresh crayfish will be on Santa's Christmas table too

Santa says: "You know where to go when fresh seafood is the go!"

You can view the photo gallery on Cappo Seafood Facebook page. And don't forget to place your Christmas order for hassle-free Christmas shopping.

Weekly Market Specials (7.12.2011)

2011-12-06T23:48:00.001+10:30

This week, enjoy Crumbed Garfish and Crumbed Prawns from Cappo Seafood - such a good value and so convenient! We like to please our loyal customers!

Making Christmas Special with Cappo Seafood Market Specials - Watch Our Latest TV Ad

2011-12-05T23:29:00.001+10:30

2011-12-04T21:34:00.001+10:30

How to BBQ Seafood - Aussie Style!

2011-12-01T23:30:00.001+10:30

These seafood lovers from WA know their stuff :) Worth watching!

Getting ready for Christmas!

2011-12-01T23:12:00.001+10:30

You are the first to know

2011-12-01T22:54:00.001+10:30

Hurry while stock last - today's Market Special - FRESH off the boat!

Gemfish Fillets only $21.99 per kilo. These will all go by the weekend so don't delay...

See you at Cappo Seafood Parkside

Weekly Market Specials (30.11.2011)

2011-11-30T11:00:00.000+10:30

Start Planning Your Seafood Feast NOW!

2011-11-26T22:28:00.001+10:30

Just print out this CAPPO SEAFOOD PARKSIDE CHRISTMAS ORDER FORM, post, fax or take it into Cappo Parkside (before 19th Dec) and your order will be available for collection on Saturday 24th December 2011.

Cappo Seafood Factory Direct
16 Glen Osmond Rd, Parkside SA 5063
Tel. (+61) 08 8272 6755
Fax. (+61) 08 8272 7403
Email enquiries@cappobros.com.au

Craving Some Crayfish?

2011-11-23T21:56:00.001+10:30

Fresh crayfish arriving Thursday and Friday this week at $89.99kg

We look forward to seeing you!

Prawn Gyoza

2011-11-23T00:41:00.001+10:30

Gyoza is originally a Chinese dish, which has become very popular across Japan. Prawn Gyoza is a dumpling comprised of skin of dough with prawns, spices and vegetable filling. Making this dish is rather time consuming and difficult. You can save yourself all the hassle, because Prawn Gyoza is available at Cappo Seafood Parkside store - KB's PRAWN GOYZA just $16.99 per kilo. Enjoy another November Market Special!

For the dipping sauce, mix the soy sauce (75ml), 1tbsp of sesame oil and 50ml black rice vinegar together in a bowl. Serve the gyoza dumplings sprinkled with the chopped spring onions and chilli, with the dipping sauce alongside.

We value your feedback!

2011-11-21T21:30:00.001+10:30

We want to know what you think about our Parkside shop, our service and the products we sell. For your time and trouble we will offer you a $10 discount. Offer expires 30/11/2011

Go to : http://fs23.formsite.com/mwbriggs/cappo/index.html

Super Special Offer - Atlantic Skinless Salmon Steaks

2011-11-18T17:29:00.001+10:30

MASSIVE DISCOUNT on Salmon Fillets.

REDUCED FROM $34.99 to just $19.99 kg.

Only enough stocks to last over weekend ! Parkside Shop only. SAVE $15.00 per kg on these fabulous Salmon Steaks. Strictly until sold out!

Spend $50.00 in Cappo Parkside and receive a $10.00 DISCOUNT on the spot! Offer expires 30/11/2011

2011-11-18T14:36:00.001+10:30

EXCLUSIVE LIMITED OFFER !

Spend $50.00 in Cappo Parkside and receive a $10.00 DISCOUNT on the spot !

Offer expires 30/11/2011

Just print it off and take it with you to the Cappo Parkside store .... that’s a massive 20% discount

Prawn and mango salad

2011-11-17T22:53:00.001+10:30

We came across many recipes, searching for the best ones. Just imagine - this Prawn and Mango Salad features only four ingredients! We love the combination of cucumber, mango, cashews and prawns. Hello Summer!

Recipe credit: Taste.com.au

Ingredients (serves 4)

24 large cooked prawns, peeled, deveined (tails intact)
1 large mango, peeled, thinly sliced
1 Lebanese cucumber, sliced into ribbons (see tip)
1 cup dry-roasted cashew nuts

Method

Arrange prawns, mango, cucumber and cashews on plates. Serve.

Notes

Use a vegetable peeler to slice cucumber into ribbons.

2011-11-17T22:23:00.001+10:30

Fresh Seafood Offer

2011-11-17T21:58:00.001+10:30

You know where to go when fresh seafood is the go!

Mulloway Fillet LIMITED TIME OFFER $27.99 per kilo

Best suited to sashimi, pan frying skin on, steaming and grilling

Size 1.5 - 15kg. can reach up to 61kg. Habitat Mulloway are common off the beach and in theestuaries of southern Australia from southern Qld to mid W.A. They can be foundin tidal lakes, estuaries, rivers, bays, harbors and adjacent surf and oceanbeaches as well as infrequently in deep offshore reefs. They prefer areas ofgood bait fish populations like tailor, mullet and whitebait. Juvenile mullowaysometimes referred to as soapies or school jewfish prefer the more saline riverand estuary systems.

Smoked Salmon Recipes

2011-11-17T21:34:00.001+10:30

Yes, it's smoked salmon again. We found some really easy-to-follow recipes from Judy Davie. She loves using eggs in her recipes, check out her Smoked Salmon and Horseradish Omelette; and Smoked Salmon and Spinach Roulade....

Prominent nutrition writer and founder of The Food Coach, Judy Davie, shows us how to whip up a delicious and nutritious Smoked Salmon and Horseradish Omelette. This recipe contains over 11 essential vitamins and minerals.

If you're wrapped about wraps, why not try this Smoked Salmon and Spinach Roulade recipe, demonstrated by the Food Coach, Judy Davie. This recipe puts a new twist on the traditional wrap using an egg-white mixture instead of the traditional bread base.

2011-11-11T00:40:00.001+10:30

How do you like your smoked salmon?

2011-11-11T00:00:00.000+10:30

Great in a salad, wrap, omelette, frittata, quiche or try it combined with goat cheese for that perfect toast. Whatever the combination, smoked salmon is a versatile ingredient that's easy to cook with.

Quick and non-fussy dinner? Try Smoked Salmon Pasta.

Recipe credit: Simple Recipes

What we love about this recipe, other than the ingredients (smoked salmon, pine nuts, yum!) is that it can be pulled together so quickly and it's not particularly heavy, as so many cream sauce pastas can be. There's also room for maneuvering; add more or less wine or cream to taste; leave out the pine nuts if you can't be bothered; add some asparagus or cream cheese if you want; use smoked trout or sturgeon instead of the salmon. The essentials are smoked fish, lemon, garlic, and pasta with some olive oil, wine, and or cream binding them together.

Smoked Salmon Pasta Recipe

INGREDIENTS

8 ounces spaghetti (or other) pasta
Salt
1/4 cup pine nuts
2 Tbsp olive oil
1/3 cup chopped shallots (can substitute onions)
2 cloves garlic, minced
1/3 cup dry white wine (can substitute pasta cooking water with a Tbsp of lemon juice)
1/4 cup cream
1 Tbsp lemon juice
2 Tbsp lemon zest (divided into 1 Tbsp and 1 Tbsp)
2 Tbsp chopped fresh parsley or dill
4 ounces smoked salmon, cut into bite sized pieces
Fresh ground black pepper

METHOD

1 Heat to boiling a large pot with at least 4 quarts of water in it. While the water is heating, brown the pine nuts. Put the pine nuts in a single layer in a large skillet. Heat on medium heat, stirring occasionally, until fragrant and lightly browned. Remove pine nuts from pan and set aside.

2 Once the water is boiling, salt it with 1 Tbsp of salt for every 4 quarts of water. Once the water returns to a boil add the pasta to the pot. Leave uncovered, on high heat and let cook with a vigorous boil. Put the timer on for 8-10 minutes, or whatever your pasta package says is appropriate for al dente (cooked but still a little firm).

3 While the pasta is cooking, prepare the sauce. In a large skillet heat olive oil on medium heat. Add the shallots and garlic, cook for 2 minutes, then add white wine, lemon juice, and 1 Tbsp of lemon zest. Increase the heat and let boil down by half. If you want a slightly creamy sauce, add the cream and let boil a minute more.

The sauce should be done about the same time the pasta is done. If you get done earlier with it than the pasta, take it off the heat.

4 Once the pasta is done, and before draining the pasta, scoop out one cup of the pasta cooking liquid and reserve. Drain the pasta and add it to the skillet with the sauce. Add back some of the pasta cooking liquid to the pasta if it is a little dry. Add the smoked salmon, toasted pine nuts, parsley, and the remaining lemon zest. Season with freshly ground black pepper.

Serves 2 to 3.

Check out Cappo's Market Specials for November!

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click on each image to enlarge

Sushi & Sashimi

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Before we start some serious sushi talk, look at these funny party costumes for babies :)

Via Craft Magazine

I think we'd better do what we are so good at...

LET'S SHARE OUR LOVE FOR FRESH SEAFOOD!

This time, we found some interesting facts about Sushi and Sashimi, very nicely written by Sally Oulton (All credits Seamedia.com.au):

First of all, many of you may wonder what the difference is between sushi and sashimi. Sushi is raw fish with rice. Sashimi is just sliced raw fish. Sushi is made with strips of fish served with vinegar-flavoured rice. It is either wrapped in sheets of nori (seaweed) with the rice, or the rice is pressed in a mould in your hand with the raw fish placed on top.

Sashimi is thinly sliced fish. It is traditionally served on its own as a Japanese entrée along with a glass of sake. Sashimi is a great way to enjoy the fish. The true essence of the fish comes through and with just a dab of soy sauce it enhances the flavour and is delicious. Salmon and tuna take well to being served this way. Both sushi and sashimi are made with other seafood as well, including eel, octopus, squid, clams, abalone, scallops, prawns, crab, salmon roe and sea urchin roe.

So what types of fish can you use? All types of fish can be prepared for sushi and sashimi. However the stronger-tasting oily fish are best. Tuna would be the most popular as it makes excellent sushi and sashimi. Salmon, wahoo, mackerel and coral trout are also delicious and together combined they make a colourful presentation.

Fish that you can try as sushi and sashimi include: sea bass, wahoo, garfish, coral trout, red

snapper, kingfish, mackerel, albacore, salmon, tuna and bonito to name a few. The tuna belly is the highest grade of tuna and fetches exorbitant prices at the Japanese fish markets.

SUSHI

Things you need to make sushi include a bamboo mat, nori sheets, sushi vinegar, wasabi, pickled ginger and sushi rice. It is getting the rice right that makes good sushi. The reason to use sushi rice (or short-grain rice) is that it has the right balance of starches to allow the rice to stick together and keep it intact. Simply follow the instructions on the package of sushi rice. It will explain how to cook it and then how much vinegar and sugar to sprinkle over it while it is warm.

Then you will need to assemble.

Place the nori sheet shiny side down on your bamboo sushi mat.
Position nori sheet about 2.5 cm from edge of mat closest to you, and leave some space on each side of nori sheet.
Wet your hands and spread vinegared rice evenly over the nori sheet, leaving 3cm on far side uncovered.
Take a dab of wasabi on your finger and wipe across the rice. See photo.
Place strips of your fish over the wasabi. You can add any other fillings that you desire here too, such as strips of cucumber or avocado.
Starting from the end with the fish lift the sushi mat and roll into a cylinder. Dampen the end of the nori and apply gentle pressure to join.
Use your fingers to make sure roll is properly closed.
Roll the entire roll once more, exerting gentle pressure.
Wet knife and slice roll in half and cut twice to give six equal-sized pieces. Repeat with remaining nori and rice.

I enjoy my sushi with tuna, a little wasabi, some sliced avocado and toasted sesame seeds sprinkled throughout. Dip it into a little soy sauce, wasabi and put a little piece of picked ginger on top. If youʼre not sure about raw fish, try it with some cooked fish and experiment with other vegetables. And how about smoked salmon with some cream cheese?

SASHIMI

Remember it doesnʼt have to be perfect. You can make it any shape you want. The way you see it in restaurants is mainly for presentation. At home, who cares? Generally speaking, fish that can be cut into steaks are well suited for sashimi as they are easily cut into the rectangles people see as sashimi. When it comes to cutting your fish, there are several basic techniques you need to know.

When you fillet your fish look closely and remove any bones. If you have an oily fish such as tuna or mackerel, hold the knife at a 90- degree angle to the fish, and cleanly slice through. This is called the straight cut. If you have a less oily fish such as sea bass or snapper, turn your knife on a slight angle and slice it as smoked salmon is sliced. This is called the slant cut. Always cut the fish across the grain of the fish and cut your fish into thin slices – about 3mm thick.

Alternately, cut it into how thick you would like to eat it. Cutting across the grain ensures the resulting slice is tender and has an attractive crosscut grain pattern. Draw the blade across the fish in one long stroke to complete the slice. If you do not complete the slice in one stroke, lift the knife out of the cut and carefully repeat the slicing motion in the same direction. Avoid using a sawing motion as this could damage the fish. If you were one to indulge in this type of cuisine regularly I would invest in a sashimi knife that is long, thin and sharp as a razor. If you canʼt find a sashimi knife, try a boning or filleting knife. Before slicing, sharpen your knife on a whetstone or steel to ensure that you can slice your fish easily.

Arrange slices on a platter with grated white radish, some pickled ginger, soy sauce and wasabi. Wasabi is a hot green Japanese horseradish that gives you that lovely fiery rush through the nose and sometimes makes your eyes water if you have too much. So only try a little to begin with. Wasabi can be purchased as a tube of paste or in a powder form that you mix with a little

water.

I like to enjoy my sushi and sashimi with a little warm sake. So sit back relax and as they say in

Japanese ʻMeshi agare!ʼ

(All Sushi & Sashimi recipe credits Seamedia)

See you soon at our

Cappo Seafood Factory Direct Store,

now open from 8.30am (Mon - Fri).

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Melbourne Cup Lunch

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Just in time for your Melbourne Cup Lunch .... fantastic EXTRA LARGE WHOLE COOKED PRAWNS for just $29.99kg .... WOW ! What great value ... perfect for lunch and a glass of bubbly ! Hurry while stocks last !

Fresh Oysters with Avocado, Tomato and Lime

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This recipe is pretty straight-forward. Fresh Oysters from Cappo Seafood - check; avocado, limes, tomato and chives - check. If you are allowed to be little bit naughty, add a dash of vodka or Tabasco sauce.

INGREDIENTS

2 dozen oysters, freshly opened

1 avocado

Juice of 2 limes or lemons

2 tomatoes

1 tablespoon snipped chives

To begin with, loosen the oysters on the shell so that you can lift them to your mouth and let them slide in. Arrange oysters on the plate. Peel avocado and dice into small pieces and squirt a good lashing of lemon or lime juice. Cut tomatoes in half, gently squeeze out the seeds or scoop out with teaspoon, and dice up. Combine with avocado and chives, remaining juice and spoon over oysters.

All credits Seamedia

The ultimate dilemma - HOW TO COOK SEAFOOD?

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Spring Seafood

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The sun is starting to shine and alfresco dining calls for some top Aussie seafood....

As featured in Gourmet Traveller

Gourmet Traveller - Crisp prawn dumplings with green tea salt

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GOURMET TRAVELLER - SPRING SEAFOOD

Crisp prawn dumplings with green tea salt

INGREDIENTS

170gm firm white fish fillet, such as snapper or flathead, coarsely chopped

200gm green prawn meat (about 400gm medium green prawns, peeled and cleaned), coarsely chopped

2tsp sesame oil, or to taste

For rolling - rice flakes

For deep-frying - vegetable oil

Green tea salt

7gm loose-leaf green tea

30gm (1/4 cup) sea salt

HOW

1 For green tea salt, pound ingredients in a mortar and pestle until finely ground, set aside.

2 Process fish in a food processor until smooth, add eggwhite and process until smooth. Add half the prawns, process until smooth, then stir through remaining prawns. Add sesame oil, season to taste, then roll tablespoons of mixture into balls and roll in rice flakes.

3 Preheat oil in a deep-fryer or deep-sided saucepan to 180C. Deep-fry dumplings in batches until light golden (2-3 minutes; be careful as hot oil may spit), drain on absorbent paper and serve hot with green tea salt.

Note Rice flakes are available from Japanese grocers. Use a mild-flavoured green tea.

All credits Gourmet Traveller

Gourmet Traveller - Char-grilled Prawns with Watermelon, Feta and Torn Bread

2011-10-17T23:43:00.007+10:30

GOURMET TRAVELLER - SPRING SEAFOOD

Char-grilled Prawns with Watermelon, Feta and Torn Bread

INGREDIENTS

4 medium uncooked prawns (about 1kg), peeled, cleaned, tails intact
50 ml olive oil
Finely grated rind of 1 lemon and juice of 2
2 garlic cloves, finely chopped, plus 1 clove extra, halved, for rubbing
4 thick sourdough slices
100 ml extra-virgin olive oil
2 tbsp aged red wine vinegar
1 kg seedless watermelon, coarsely chopped
180 gm Persian feta, crumbled
¾ cup (loosely packed) mint
½ Spanish onion, thinly sliced

HOW
1 Combine prawns, olive oil, rind, half the juice and half the chopped garlic in a bowl, season to taste and thread onto skewers.
2 Meanwhile, preheat a char-grill pan over high heat. Brush bread slices on both sides with a little extra-virgin olive oil and char-grill, turning once, until golden (1-2 minutes each side). Rub with cut-side of garlic clove, then tear into coarse pieces and set aside.
3 Char-grill skewers, turning once, until golden and cooked through (2-3 minutes each side).
4 Meanwhile, combine remaining extra-virgin olive oil, vinegar, remaining garlic and remaining lemon juice in a large bowl, season to taste. Add watermelon, bread, feta, herbs and onion to dressing, season to taste, toss to combine and serve with prawn skewers.

All credits Gourmet Traveller

This video features basic tips for 'plating up' your food (fish in this case)

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Ready, steady, plate-up!

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source: Adelaide Matters

Surely everyone agrees that food tastes better when it's nicely presented. You know where to go when fresh seafood is the go, so let's talk about food presentation and 'plating up'. Here are some basic rules:

Set the table properly

It’s not only a question of what is on your plate, don’t forget to consider nice placemats, matching accessories and cutlery in right order.

Choose the right size of your plates

Are your serving plates big enough? Let each food item stand out. Avoid oversized plates as they make food look tiny.

Odd is interesting

Believe or not, food items look generally more interesting on your plate when they’re in sets of odd numbers.

Balance your components

Don’t get carried away. Remember the three core components of your dish: the starch, protein and sauce. Add some veggies if you can as well as garnish, but don’t overdo it. Make sure you have a combination of colour and texture.

Realize how your food items relate

Grilled salmon and a lemon wedge… if you know what we mean.

Do not pile up

The new trend is about deconstructing so you can easier see the key ingredients. No shovel or digger required.

Enjoy it

It’s so true that we eat first with our eyes. Slow down and don’t eat with your keyboard instead of a placemat.

Finest dining in Adelaide using Cappo Fresh Seafood

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Watch these videos and be amazed by the most delicious and freshest seafood from CAPPO FRESH SEAFOOD

Wholesale Food Service and Distribution - Adelaide CBD & Metro Adelaide

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Cappo Seafood can assist your business to grow and prosper by utilising our convenient broad spectrum wholesale food service and direct-to-your-door delivery facilities. Here's a sample of our current customers, small to large, who benefit from our capacity to provide reliable direct-to-door service, at consistent and equitable across the board pricing:

• Takeaway Shops • Supermarkets • Restaurants & Cafes

• Pubs & Clubs • Pizza Bars • Motels • Hotels • Fish Shops

• Delicatessens • Chicken Shops • Caterers

• Casinos • Butchers

Couldn't say it any better...

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... now seriously hungry :D

See more videos - Allrecipes.tv

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You know where to go, when fresh seafood is the go

Check Out Cappo's Market Specials

Buying fresh fish and seafood

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For whole fish always look for bright eyes, a clean smell and bright red gills
For fillets and steaks, look for firm, clean flesh
For shellfish, look for shells that are closed and feel full
Always buy as fresh as possible, ideally the same day you plan to cook it

Recipe - Honey Roast Salmon

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The delicious natural sweetness of the honey makes this popular with children. It's versatile too, as it tastes great served either hot or cold. Great with jacket potato, french beans, salad.

INGREDIENTS: 4 x 150 salmon fillets, 55g butter, 4tbsp clear honey, large pinch sea salt

HOW:

- Preheat the oven (200C/400F/Gas6). Melt the butter in a small pan, add the honey and salt, mix well.

- Lay the salmon in an ovenproof dish. Pour the mix over the salmon and set it aside to marinate for 15 minutes.

- Spoon the mixture over the fillets again and place in the middle of the oven for about 15 - 20 minutes. Check regularly to ensure it doesn't burn.

- Remove from the oven and serve hot.

Recipe found via: Top 100 Omega-3 Recipes

Omega 3 Benefits I.

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Fish is known to be a great source of Omega-3 fats. Omega-3 is thought to work by:

- lowering bad cholesterol and other fats, while simultaneously raising good cholesterol levels.

- reducing the clogging up of coronary arteries

- encouraging a regular heart rhythm

- reducing blood pressure

DO YOUR HEART A FAVOUR, HAVE A PIECE OF FISH!

Cappo Fresh Seafood

Gone fishing

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Every little kid should try fishing, look at this video, so cute :)

Once upon a time...

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Sometimes pictures say the story better than thousand words. Look at these amazing old photographs of Cappo Brothers.

From humble beginnings…

The Cappo family were early Italian migrants, with our original business being a partnership of six brothers founded in 1919 at Port Pirie, South Australia. They were pioneers of the South Australian Seafood Processing Industry. A year later, Cappo's shifted to Grote Street in Adelaide operating under a canvas marquee. The business continued to source fresh seafood from the South Australian coast and establish an interstate network. The business was incorporated in 1968 as a second generation of Cappos took the reins. The 70s saw Cappo's expand distribution to the foodservice sector, assisted by opening our current day factory located on Glen Osmond Road, Parkside.

The 80s saw a major recognition of Cappo Bros quality and service when the firm was appointed seafood suppliers to Coles Supermarkets across South Australia and the Northern Territory. A continuing partnership valued to this very day!

The late 80s and Cappo's became a founding shareholder of the National Australian Food Service Distribution Association (NAFDA), ensuring the firm’s pricing was exceptionally competitive in the marketplace.

Today…

Cappo's is a 3rd generation family managed business and supported by a fantastic team of 30+ people. The business has large fully equipped Foodservice warehouse at Camden Park, servicing clients around Australia and overseas.

The firm has also attained both Quality Assurance (AS/NZS ISO 9001:2000) and HACCP accreditation, plus has attained an A-Grade rating for one of the World's Highest Food Safety standards, BRC.

The mid-2000s marked the exciting opening of Cappo's factory direct Gourmet Store on Glen Osmond Road, offering a complete range of complementary seafood products. A one-stop-shop! Cappo's fish and seafood products sold today remain primarily sourced from South Australian waters, with supplementary stocks and regional species sourced from other Australian waters and the finest frozen seafood the World has to offer.

Cappo's buying team can be seen in the Fish markets at sunrise to capture the freshest fish off the fishing boats. Our processing team are filleting by 6am in the morning. Our retail and food service customers then enjoy fresh products on the shelves or delivered to their doors starting from 8am in the morning.

Now that is fresh! That's service. That's passion for seafood.

Above and beneath the sea we are as happy as a little fish can be!

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Hello! This is truly exciting, believe us. You know where to go, when fresh food is the go and we know all about fresh seafood. We would like to share with you not only latest news, market specials and deals. We hope to find for you some lovely food recipes, fun facts and videos. If you enjoy gourmet food, seafood, fishing and fun, look no further!

We hope you will like it.

Cappo Fresh Seafood