• Celebrate Independence Day with Salmon from Jungle Jim’s Seafood

    • Posted: 7/2/2018
    • Categories: Seafood

    When you think about celebrating Independence Day, you probably picture a backyard cookout with family and friends. You might have watermelon, baked beans, potato salad, cold beer, and other summertime staples. And, most importantly, you probably think of grilling out. Hamburgers, hot dogs, brats, or metts, these are all Fourth of July favorites. But, we have a suggestion. How about salmon, instead?

     

    You probably don’t think of salmon as being a grilling out type of food,

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  • Fresh Blue Crab, And a Simple, Delicious Way to Cook Them!

    We’re seeing some very lively shipments of fresh blue crab right now! Blue crab can be found from Nova Scotia to Argentina. Ours, in particular, are brought in live from the Chesapeake Bay area. We primarily bring in males, also known as “Jimmies.”

    One of the best things about blue crab is how easy they are to cook! A few simple ingredients and a steamer can help you feast like you’re on the shore.

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  • Jungle Jim’s Taste of the Sea Tickets Now On Sale

    On October 21, we’re getting our festival on at BOTH Jungle Jim’s locations with two very different, but equally flavor-filled events! 

    Jungle Jim’s Taste of the Sea – This October, we’re setting sail and taking you out to sea! Join us at our Eastgate location, inside Paradise Pavilion, as we travel around the world sampling delicious seafood creations from our own Seafood Department, as well items and dishes from some of our most savory seafood partners.

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  • Caviar Dreams Do Come True!

    In the realm of seafood, one of the most prized and coveted items available is caviar. A delicacy, caviar is the salt-cured roe of certain types of fish – traditionally sturgeon, but is now a term used for any of salt-cured roe commercially available.

    Like any other kind of seafood, there is low-end and high-end caviar. Jungle Jim’s always carries a few of the various low-end caviars to have on hand throughout the year,

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  • Holidays at the Jungle – In-House Smoked Fish, Made Fresh for You!

    Shortly after I started at Jungle Jim’s, in 2008, the person who did all of our in-house smoked seafood retired and I inherited the job. Before he left he taught me how to brine the fish, as well as the proper amount of time and temperatures to smoke each one. At that time we only had 3 types of smoked salmon (regular, cajun and peppered), along with cod and haddock. Excitingly, I was allowed to experiment and try new types of fish and flavors. Read article