by Jon Alexis
We eat with all 5 of our senses. Here are some easy ways to dress up your fish meals at home that appeal to all our senses. Tips we’ve learned over the years from restaurant chefs to our own customers. Continue reading
Tag Archives: TJ’s Seafood Market
Dressing Up Your Fish
Filed under chefs, Cooking Classes, Dallas, Jon Alexis, Party!, Seafood, TJ's Fresh Seafood Market, Wine
The 2023 Best Seafood Towers in Dallas
by Steven Doyle
The glorious seafood tower is a dish of raw and cooked shellfish served cold on a platter, usually on a bed of ice. The serving platter is generally held above table level with a stand and sometimes can contain multiple, elaborate tiers. This is both for visual effect, and because the shellfish are often served in the shell, or on the half shell, which causes them to take up a large area while containing only a bite or two of meat.
We found some very nice versions in Dallas. Although they are not particularly inexpensive, as would be expected when you start adding King Crab and elusive oysters, but typically you may order several levels to feed a varying amount of people you are dining with. However, one might make an entire meal of such platter along with a special bottle of wine.
Enjoy this bit of extravagance which is appropriate for any occasion. See our list, in no particular order. Prices listed, otherwise the tower is market-priced. Continue reading
Filed under Steven Doyle
Caviar is the Holidays Best Friend
by Steven Doyle
A few delicacies we associate with the holidays includes lobster, champagne and caviar. Perhaps it’s due to their decadence and hopes for prosperity in the new year. We certainly feel these are treats we should have all year long.
Caviar is not something we hear much about in the United States, but is more celebrated across European countries for most any occasion such as birthdays, weddings and any holiday. Continue reading
Filed under Cavair, Crave, New Years Eve, Steven Doyle
The Best Fish and Chips in Dallas
Fish and chip shops were originally small family businesses, often run from the ‘front room’ of the house and were commonplace by the late 19th century Britain.
Through the latter part of the 19th century and well into the 20th century, the fish and chip trade expanded greatly to satisfy the needs of the growing industrial population of Great Britain. In fact you might say that the Industrial Revolution was fuelled partly by fish and chips. Continue reading
Filed under Crave, Steven Doyle
Who Makes the Best Lobster Roll on National Lobster Roll Day?
TJ’s Seafood Market has conjured up the best lobster the city has ever witnessed. Huge words, right? Allow for explanation. The roll is custom, soft, eggy and buttery. TJ’s griddles the bun on the outside to golden and crispy perfection. Then the lobster is added. A whole one and a half pound deconstructed lobster. This leaves the discussion of which parts are being used, because it’s the whole thing. Add to the roll is a tantalizing lemon thyme compound butter.
Filed under Crave, Steven Doyle
Fantastic Fish Tacos in Dallas
by Steven Doyle
Baja seems to be the best place to tag the origins of the fish taco. All my research points there, at least as far as North Americans are concerned. The true fact is somewhat murkier and no doubt flies back to the times of the original tortilla. You place between the fold with whatever you my have on hand. If that is a shard of beef, then it is a beef taco. For our early fishermen, it was the fish taco. Simple enough.
These special tacos are served at beach shacks as well as posh dining establishments, and the recipe continues to evolve. With choices ranging from grilled mahi mahi with tomatillo salsa to boiled lobster with chipotle lime butter, there really is something for everyone. The one thing that we all might agree on is that the best fish tacos are the ones eaten hot as you drip dry in the sun waiting for the next swell. Continue reading
Filed under Crave, Steven Doyle
