Masstown Market

WIN A FEED OF LOBSTER FOR 5!

mdesaulniers — Fri, 23 Mar 2012 14:37:29 +0000

Sign up for our monthly newsletter today for a chance to win a feed of Premium Hardshell Lobster from the Catch of the Bay Fresh Fish Market! Promotion will run until April 30th. Winner will be determined by a random … Continue reading →

Mini Seafood Pies

mdesaulniers — Fri, 03 Feb 2012 16:25:57 +0000

Now selling Individual Atlantic Seafood Pies! Only 6.99 each.

Seafood Festive Combo

mdesaulniers — Mon, 19 Dec 2011 19:22:25 +0000

Book your seafood festive combo now for the holidays! Combo includes: Lobster Seafood Pie, 2 Seafood Dips, and bottle of Jost L’Acadie Chardonnay Only $39.99. We recommend to book the combo or any pie in order to guarantee availability! 1-902-662-2816 … Continue reading →

One Year Anniversary Party!

mdesaulniers — Thu, 01 Dec 2011 10:48:41 +0000

Yes, we are approaching our one year anniversary for the Masstown Catch of the Bay Fresh Fish Market!!
On Saturday, December 17th, from 12 – 4 pm we will be celebrating one year of business with our local radio sation boradcasting live on site, Executive Chef Wayne Parkington from the Holiday Inn Bistro, Prizes, wine tasting, seafood samples, hot prices on lobster and much more…. Local artists on hand t showcase lighthouse paintings of Nova Scotia.. Please drop in on your way by!

Funky Fish Toppings

admin — Wed, 30 Nov 2011 20:40:47 +0000

Very versatile, can be used on haddock, cod, sole, halibut, salmon or Char!
MANGO BUTTER
½ lb butter, softened
8 oz fresh mango, peeled and pureed (or use canned, drained & pureed)
2 tsp lime juice
2 tbsp fresh mint, chopped
1 tsp grated nutmeg
LEMON CHIVE BUTTER
½ lb butter, softened
2 lemons, zest only
2 tbsp fresh chives, chopped fine
Salt and pepper
CITRUS DILL BUTTER
½ lb butter, softened
1 lemon, zest only
1 orange, zest only
1 lime, zest only
2 tbsp fresh dill, chopped fine
1 tbsp, fresh parsley chopped fine
SPICED BUTTER
½ lb butter, softened
1 tsp each: chilli powder, paprika, garlic powder, oregano
1 tbsp fresh parsley, chopped fine
1 lime, zest only
Source: Catch of the Bay chef, Megan Anatol

Honey Grilled Scallops

admin — Wed, 30 Nov 2011 20:28:06 +0000

Lime, ginger and sesame are great, complementary flavours for the briny scallop. Honey creates a golden glaze whether you’re cooking over hot coals or under the broiler.
3 Tbsp (45 mL) freshly squeezed lime juice
1 tsp (5 mL) sesame oil
2 tsp (10 mL) vegetable oil
1 Tbsp (15 mL) liquid honey
1 Tbsp (15 mL) soy sauce
2 tsp (10 mL) grated fresh ginger
1 lb (500 g) scallops
2 Tbsp (25 mL) sesame seeds (optional)
In a small bowl whisk together lime juice, sesame oil, vegetable oil, honey, soy sauce and ginger. Put scallops in a large freezer bag and pour marinade over them. Seal tightly and refrigerate for one hour turning the bag after 30 minutes. Remove the scallops, reserving the marinade. Thread four scallops on each skewer. (If using wooden skewers, soak in water for one hour prior to grilling). Brush scallops with some of the marinade. Place skewers on broiler pan or a well-oiled rack or basket, placed four to six inches (10 to 15 cm) from the heat source. Grill or broil for two to three minutes, turn, brush with marinade and cook an additional two minutes. Remove from heat and roll in sesame seeds, placed on a flat plate, until each scallop is well coated.
Makes: four servings.

Mussels Normandy

admin — Wed, 30 Nov 2011 20:25:54 +0000

(by Chef Craig Flinn, Chives Canadian Bistro, Halifax, Nova Scotia)
3 Tbsp butter
2 Tbsp garlic/shallots
2 lbs mussels
1/4 cup diced apples
1/8 cup hard cider
1/8 cup chicken broth
2 tbsp chopped rosemary
1/2 cup cream
1/8 cup green onion
1 cup spinach
Method:
Saute garlic and/or shallots in butter. And, add mussels after 1 minute. Cook in butter and onions for 1 minute before adding hard cider. Add apples, broth, cream, and rosemary and cook until reduced 2/3 and the sauce is thick. Add spinach just before serving and garnish with green onions. Serve with garlic toast or crusty French bread. Season with salt and pepper to taste.

Haddock with Bacon and Onions

admin — Wed, 30 Nov 2011 19:51:50 +0000

2 lbs haddock fillets, cut each fillet into ½
2 tbsp lemon juice
Salt and pepper
1 tbsp butter, softened
6 slices smoky bacon, chopped
1 medium onion, sliced
1 clove garlic, finely chopped
1 cup bread crumbs
¼ cup fresh parsley, chopped
2 tomatoes, seeded and chopped
Directions;
• Preheat the oven to 400 degrees F.
• Pat dry haddock fillets, sprinkle fish with lemon juice and salt, place on foil or parchment paper lined baking sheet
• Heat butter in saucepan, add bacon, onions and garlic. Cook over medium-low heat until onions are soft and browned.
• Remove pan from heat, add bread crumbs to the pan and turn them to coat in drippings.
• Add parsley and chopped tomatoes. Taste and add salt and pepper if needed.
• Top each fillet with bread crumb mixture. Bake 12 -15 minutes.
• Serve fish with mashed potatoes and your favourite vegetable dish

Source: Catch of the Bay Chef, Megan Anatol

Barkhouse Bubbly Baked Fillets

admin — Wed, 30 Nov 2011 19:50:42 +0000

Recipe donated by customer.

Ingredients:
1 lb of fish (Haddock, Cod, or Sole)
1 can cream of mushroom sauce
2 tablespoons finely chopped onion
1 tablespoon lemon juice
½ cup shredded cheddar cheese
Directions
Thaw fillets (if necessary). Place in shallow greased baking dish that holds fillets almost touching. Combine soup, onion and lemon juice and spoon over fillets. Top with grated cheese. Bake at 450 degrees until fish is easily flaked with a fork (about 25 minutes)
Makes 3 – 4 servings
Source: Diane Barkhouse, Great Village, NS

Catch of the Bay Fin Haddie

admin — Wed, 30 Nov 2011 19:34:11 +0000

Ingredients
• 700 g smoked haddock or cod
• 1 bay leaves
• 275 ml milk
• 50 g butter
• 1 small onion, finely chopped
• 25 g plain flour
• 1 eggs, hard-boiled, chopped
• 3 tbsp double cream
• 1 pinches black pepper
1. Cook fish in milk in a pot on oven burner until fish flakes. Remove fish and reserve sauce.
2. Saute onions in butter in separate pot until soft.
3. Add flour cook 5 minutes on low heat.
4. Add reserved milk and bay leaf. Cook sauce at a simmer for 10 to 15 minutes.
5. Add flaked fish, and the hardboiled egg and season with salt and pepper.
6. Best served over mashed potatoes!
Source: Catch of the Bay Chef, Megan Anatol