Seafood – Valona Shrimp http://valonashrimp.com/ Fri, 20 May 2022 19:45:38 +0000 en-US hourly 1 https://wordpress.org/?v=5.9.3 https://valonashrimp.com/wp-content/uploads/2021/10/icon-120x120.jpg Seafood – Valona Shrimp http://valonashrimp.com/ 32 32 Government of Canada invests over $1.7 million to increase seafood exports to international markets https://valonashrimp.com/government-of-canada-invests-over-1-7-million-to-increase-seafood-exports-to-international-markets/ Fri, 20 May 2022 19:45:38 +0000 https://valonashrimp.com/government-of-canada-invests-over-1-7-million-to-increase-seafood-exports-to-international-markets/ VANCOUVER, BC – Canada’s sustainable, high-quality fish and seafood products are known around the world. Today, the Honorable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, announced more than $1.7 million in funding for six projects aimed at increasing seafood exports to international markets. Producers rely on exporting to stay sustainable and well positioned for the […]]]>

VANCOUVER, BC – Canada’s sustainable, high-quality fish and seafood products are known around the world. Today, the Honorable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food, announced more than $1.7 million in funding for six projects aimed at increasing seafood exports to international markets.

Producers rely on exporting to stay sustainable and well positioned for the future. The fish and seafood sector is an integral part of the economic and social fabric of hundreds of coastal communities, generating $8.7 billion in quality seafood exports annually. By investing in tools that help increase trade and expand markets, Canadian seafood products will reach consumers around the world, while providing valuable economic benefits to the country.

The funding provided to the six recipients under the AgriMarketing program will help organizations market and promote Canadian fish and seafood products to increase the growth of the sector. Recipient organizations include:

  • The Atlantic Groundfish Council will receive up to $85,506
  • The Canadian Association of Shrimp Producers will receive up to $1,000,000
  • The Canadian Highly Migratory Species Foundation will receive up to $54,401
  • The Canadian Pacific Association Kazunoko will receive up to $451,061
  • The Pacific Sea Cucumber Harvesters Association will receive up to $81,444
  • The Pacific Urchin Harvesters Association will receive up to $105,431

The global demand for high quality, sustainably sourced fish and seafood is growing at an incredible rate. The Government of Canada is committed to further supporting the promotion of the Canadian fish and seafood sector to meet the growing demand for our world-class products.Estimate

“Canadian seafood products are sought after around the world because of their high quality. As an economic driving force for many coastal and rural communities, the sector plays a key role in building resilient food systems. Through strategic investments for organizations to promote our seafood products internationally, our government is helping to grow our economy while putting nutritious food on our tables.
– The Honorable Marie-Claude Bibeau, Minister of Agriculture and Agri-Food

“Families rely on sustainable Canadian seafood as a source of healthy protein. I focus on growing the Canadian fish and seafood sector for the next generation. The AgriMarketing program will provide the Canadian seafood industry with the tools it needs to promote high-quality Canadian products to reach new global markets and support a stable food supply for the world.
– The Honorable Joyce Murray, Minister of Fisheries, Oceans and the Canadian Coast GuardFast facts

  • The Canadian Agricultural Partnership is a five-year (2018-2023) $3 billion investment by federal, provincial and territorial (FPT) governments to strengthen and grow Canada’s agriculture and agri-food sector.
  • The AgriMarketing Program, a federally funded program under the Canadian Agricultural Partnership, aims to increase and diversify exports to international markets and seize domestic market opportunities through promotional activities industry-led initiatives that differentiate Canadian products and producers and leverage Canada’s reputation as a producer of quality, safe food.
  • Canada exported fish and seafood products to 119 countries in 2021.
  • The United States remains Canada’s largest export market, accounting for over two-thirds of our $6.2 billion in exports.
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Popular St. Pete Seafood Market IC Sharks soft opens its new outdoor bar and restaurant | Openings & Closings | Tampa https://valonashrimp.com/popular-st-pete-seafood-market-ic-sharks-soft-opens-its-new-outdoor-bar-and-restaurant-openings-closings-tampa/ Tue, 17 May 2022 16:36:11 +0000 https://valonashrimp.com/popular-st-pete-seafood-market-ic-sharks-soft-opens-its-new-outdoor-bar-and-restaurant-openings-closings-tampa/ Click to enlarge Gandy Blvd. IC Sharks is known for its freshly caught fish and shellfish, and now caters to seafood lovers who don’t feel like cooking their own dinners. The popular market softly opened its outdoor bar and restaurant this week to the delight of loyal customers, located just behind the Seafood Market at […]]]>

Gandy Blvd. IC Sharks is known for its freshly caught fish and shellfish, and now caters to seafood lovers who don’t feel like cooking their own dinners.

The popular market softly opened its outdoor bar and restaurant this week to the delight of loyal customers, located just behind the Seafood Market at 10020 Gandy Blvd. N in St. Petersburg.

It is currently open Thursday to Friday from 4 p.m. to 9 p.m. and Saturday to Sunday from 11 a.m. to 10 p.m. Facebook– where it also displays the day’s catch – indicates that opening hours will soon be extended.

The new menu obviously highlights its freshly caught delicacies, as you can order raw oysters, steamed clams or shrimp, poke bowls and IC. Shark’s famous smoked fish dip alongside bar food offerings like BLTs and other sandwiches. The beer garden also sells various types of expected beer, wine, and cocktails.

And if you don’t have time to sit down and relax at the newly opened bar and restaurant, IC Sharks Market sells ready meals like this fish dip and steamed prawns alongside seafood. raw.

The IC Sharks flagship joint was located at 13040 Gandy Blvd., but moved to its current location in 2018 after encountering zoning issues.

According to a Tampa Bay Weatherthe former IC Sharks site has been temporarily closed several times due to building, water navigation and zoning regulatory issues, accumulating liens totaling over $1 million.

The Seafood Market itself is fairly straightforward and features all the fish and shellfish that are in season, although this new IC Sharks location does not sell bait like its predecessor.

Expect freshly caught seafood like stone crab, grouper, shrimp, oysters, salmon, and mussels, though it’s a good idea to call ahead to make sure they are not full for the day.

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10 Ina Garten Seafood Recipes That Will Transport ‘Barefoot Contessa’ Fans Straight To Summer In The Hamptons https://valonashrimp.com/10-ina-garten-seafood-recipes-that-will-transport-barefoot-contessa-fans-straight-to-summer-in-the-hamptons/ Sun, 15 May 2022 14:23:25 +0000 https://valonashrimp.com/10-ina-garten-seafood-recipes-that-will-transport-barefoot-contessa-fans-straight-to-summer-in-the-hamptons/ Ina Garten’s house in East Hampton must be the perfect place for a summer party. The Food Network star often showcases her amazing patio and grilling area on her barefoot countess TV show. And when it comes to summer recipes, she’s known for serving up some amazing seafood dishes. Here are 10 Ina Garten seafood […]]]>

Ina Garten’s house in East Hampton must be the perfect place for a summer party. The Food Network star often showcases her amazing patio and grilling area on her barefoot countess TV show. And when it comes to summer recipes, she’s known for serving up some amazing seafood dishes. Here are 10 Ina Garten seafood recipes that will carry barefoot countess fans straight to the summer in the Hamptons.

Ina Garten, star of “Barefoot Contessa” | Mike Smith/NBCU Photo Bank/NBCUniversal via Getty Images

1. Seafood gratin is a 5-star side dish

The key to do Seafood gratin “amazing” is to use Garten’s homemade seafood broth recipe. But of course store bought is fine. This five-star intermediate recipe calls for shrimp, halibut, and lobster. However, you can customize it with the seafood of your choice.

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New Grand Rapids restaurant, Real Seafood Co., announces opening date https://valonashrimp.com/new-grand-rapids-restaurant-real-seafood-co-announces-opening-date/ Sat, 14 May 2022 00:30:00 +0000 https://valonashrimp.com/new-grand-rapids-restaurant-real-seafood-co-announces-opening-date/ GRAND RAPIDS, MI – Real Seafood Co., a contemporary seafood restaurant serving fresh fish and seafood from the Great Lakes, Gulf of Mexico and New England waters, opens May 24 in downtown Grand Rapids. The public opening comes a day after the restaurant’s grand opening dinner to benefit the Griffins Youth Foundation. Restaurant announced its […]]]>

GRAND RAPIDS, MI – Real Seafood Co., a contemporary seafood restaurant serving fresh fish and seafood from the Great Lakes, Gulf of Mexico and New England waters, opens May 24 in downtown Grand Rapids.

The public opening comes a day after the restaurant’s grand opening dinner to benefit the Griffins Youth Foundation. Restaurant announced its grand opening Friday on Facebook.

“It’s a special space, and I think people are really excited to come see it and enjoy it,” said Kevin Gudejko, president and CEO of Mainstreet Ventures Restaurant Group, the company that owns Real Seafood Co. “We’ve been working on it for a while, and we’re good to go.

In addition to Real Seafood Co., Mainstreet Ventures also owns The Chop House and Palio in Grand Rapids.

Real Seafood Co., which is expected to seat about 290 people, offers shrimp, oysters, salmon, swordfish, perch, Chilean sea bass, yellowfin tuna and more.

It also offers specialties such as seafood alfredo, which includes Atlantic salmon, shrimp and scallops tossed in a creamy Alfredo sauce. There’s also shrimp and scallop risotto, stuffed Atlantic salmon, and jambalaya, which includes “rock prawns, swordfish, chorizo, and blackened chicken simmered with mushrooms and a spicy Creole sauce served on rice pilaf”.

Grand Rapids is Real Seafood Co.’s fifth restaurant, joining locations in Toledo, Bay City, Ann Arbor and Naples, Florida.

Located at 141 Lyon St. NW, the restaurant is housed in a newly renovated space built by CWD Real Estate at the Fifth Third Center. CWD demolished a granite wall on the north side of Lyon Street NW – between Ottawa and Monroe Avenues – and added 18,000 square feet of ground floor retail space.

The project was part of CWD’s effort to renovate the center, a complex that includes two office buildings and underground parking at the south end of the Vandenberg Center. A small convenience store, DGX Grand Rapids, also opened on site.

Read more:

Residents must mask up in 16 Michigan counties as COVID cases continue to swell

Hope Academy suspends decision to move high school students to accommodate growth in response to concerns

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This First-Ever Foodie Event in Steveston Is a Seafood Lover’s Dream https://valonashrimp.com/this-first-ever-foodie-event-in-steveston-is-a-seafood-lovers-dream/ Wed, 11 May 2022 22:09:00 +0000 https://valonashrimp.com/this-first-ever-foodie-event-in-steveston-is-a-seafood-lovers-dream/ If you live in Vancouver (or anywhere on the West Coast, really), chances are you’re a seafood fanatic. So, for those of you who love shrimp, crabs and all things fish, we have some exciting news: the very first Steveston’s Spot Prawn and Seafood Celebration came to town. Steveston’s Spot Prawn and Seafood Celebration From […]]]>

If you live in Vancouver (or anywhere on the West Coast, really), chances are you’re a seafood fanatic.

So, for those of you who love shrimp, crabs and all things fish, we have some exciting news: the very first Steveston’s Spot Prawn and Seafood Celebration came to town.

From May 6 to June 5, 2022, it will be a seafood lover’s paradise in Steveston. Probably the ultimate way to experience Richmond’s bountiful food scene, this event will offer locals the opportunity to buy the catch of the day straight from the boats returning to Fisherman’s Wharf, learn from professional chefs about the culinary scene, and tour the participating restaurants to indulge in fresh, local catches featured on menus throughout the month.

Basically, if you’ve been looking for an excuse to visit Steveston, the ridiculously popular, food-rich waterfront town of Richmond, or lose yourself in a seafood feast, this is your chance to accomplish both at once.

At the southwestern tip of Lulu Island, no character is missing when it comes to Steveston Village. The historic port along the Fraser River is now a tourist hub for its various local businesses that line its waterfront and its charming early 1900s-style architecture that serves as the backdrop for many movies and TV shows. It’s the ultimate destination for a day trip – or an interesting sight to see (and taste) while passing through Vancouver.

What better place could there be to taste the Pacific? Support local fishermen and businesses by visiting a participating restaurant or buying shrimp and seafood directly from the boats at Fisherman’s Wharf during shrimp season.

You can find out more ahead of your deliciously food-centric tour of Richmond at stevestonseafoodcelebration.com.

Steveston’s Spot Prawn and Seafood Celebration

When: From Friday 6 May to Sunday 5 June 2022

Or: Events Across Richmond

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46% agree this seafood restaurant has the best side dishes https://valonashrimp.com/46-agree-this-seafood-restaurant-has-the-best-side-dishes/ Mon, 09 May 2022 18:51:00 +0000 https://valonashrimp.com/46-agree-this-seafood-restaurant-has-the-best-side-dishes/ In case you haven’t gone through this alliteration, we’re talking about red lobster. Ah of course. I bet you can also guess which side the channel got all those votes from – most likely the Cheddar Berry Cookiessomething so popular they spawned a zillion imitated recipes. The restaurant says so serves almost a quarter of […]]]>

In case you haven’t gone through this alliteration, we’re talking about red lobster. Ah of course. I bet you can also guess which side the channel got all those votes from – most likely the Cheddar Berry Cookiessomething so popular they spawned a zillion imitated recipes. The restaurant says so serves almost a quarter of a billion (yes, “billion” with a “b”) of these cookies per year, which is all the more remarkable considering the free side dish with every meal. Less famous red lobster sides include lobster bisque, the new bacon and mac and cheese, and simply prepared vegetables like broccoli, Brussels sprouts, and potatoes.

Bonefish Grill, a restaurant with no real signature but a few decent enough to garner 18% of the vote, came in second in the Mashed poll. Joe’s Crab Shack was just behind with 16%, while Bubba Gump Shrimp was quite a distance behind with only 9%. Ocean Prime subprimes only found favor with 6%, while Arthur Treacher was dead last. The reason for the loss of this chain of fish and chips may not have so much to do with its malt vinegar fries as with the fact that the establishment itself was reduced to a single location since last year. Arthur Treacher may be coming back from the dead as a ghost, but… ghost cooking, i.e. based on a Grubhub list for the chain in Virginia. If so, his fries, silent puppies and coleslaw could do better in future polls.

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Around the dinner table: Café Lacus seafood chowder, a feast for the senses https://valonashrimp.com/around-the-dinner-table-cafe-lacus-seafood-chowder-a-feast-for-the-senses/ Sat, 07 May 2022 19:00:00 +0000 https://valonashrimp.com/around-the-dinner-table-cafe-lacus-seafood-chowder-a-feast-for-the-senses/ Café Lacus seafood chowder. Photo / Provided SPONSORED CONTENT Cafe Lacus – Lake Taupo Eatery was created with the vision of being a place for all ages to enjoy. The Café Lacus team is committed to providing the best coffee experience, catering service and being an exciting venue for dine-in and take-out. The restaurant serves […]]]>

Café Lacus seafood chowder. Photo / Provided

SPONSORED CONTENT

Cafe Lacus – Lake Taupo Eatery was created with the vision of being a place for all ages to enjoy.

The Café Lacus team is committed to providing the best coffee experience, catering service and being an exciting venue for dine-in and take-out.

The restaurant serves an extensive a la carte menu, food options, treats and a wide range of beverages.

Today, the Café Lacus team shares their seafood chowder recipe.

The Café Lacus team is committed to providing the best coffee experience along with an exciting place to dine, takeout and catering services.  Photo / Provided
The Café Lacus team is committed to providing the best coffee experience along with an exciting place to dine, takeout and catering services. Photo / Provided

fish soup

For six people.

Ingredients:
500g fresh fish – you can use a mix of different fish such as gurnard, tarakihi, hoki or snapper. Salmon and trout also work well if available.
250 g seafood marinara.
250 g peeled prawns or prawns.
12 scallops in their shell.
1 large onion.
1 large carrot.
1 stalk of celery.
2 cloves garlic.
125g of butter.
1 tbsp curry powder.
¾ cup of flour.
250 ml of white wine.
500 ml of seafood broth.
1 can bell pepper, diced.
300ml of cream.
1 lemon.
Parsley.
Salt.
Pepper.

Method:
In a large saucepan, melt the butter and add the diced onion, crushed garlic, diced carrot and celery. Add the curry powder and cook over low heat until the vegetables are tender – about 15 minutes.

Add the marinara mixture to the seafood and cook for another 10 minutes.

Sift your flour and mix. Cook for five minutes before adding the white wine, seafood broth and a cup of hot water.

Add the can of bell pepper and its liquid to the pan. Zest and squeeze your lemons and add them. Test your seasoning by adding fresh cracked black pepper and salt to taste.

Add the remaining diced seafood to the pot and cook for 20 minutes, stirring occasionally. Add the cream and stir though. Turn off the fire.

Heat 1 teaspoon of oil and 2 teaspoons of butter in a skillet over medium heat. Once hot, add your scallops and cook for 3-4 minutes until the scallop flesh is cooked.

To serve:
Ladle your seafood chowder into six warm bowls. Place two scallops on top, sprinkle with chopped parsley and cracked black pepper. Serve with a lemon wedge and toasted ciabatta bread.

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New Orleans Seafood Restaurant Near Me: 131 Lameuse in Biloxi https://valonashrimp.com/new-orleans-seafood-restaurant-near-me-131-lameuse-in-biloxi/ Fri, 06 May 2022 14:53:00 +0000 https://valonashrimp.com/new-orleans-seafood-restaurant-near-me-131-lameuse-in-biloxi/ You can go home, discovered two friends from Ocean Springs when they returned to the coast and opened a fine dining restaurant in downtown Biloxi. Throwing One Thirty One Lameuse, between Biloxi City Hall and Hard Rock Casino, is something that Ryan Bolton and Loren Gautier, both in their early thirties, have been talking about […]]]>

You can go home, discovered two friends from Ocean Springs when they returned to the coast and opened a fine dining restaurant in downtown Biloxi.

Throwing One Thirty One Lameuse, between Biloxi City Hall and Hard Rock Casino, is something that Ryan Bolton and Loren Gautier, both in their early thirties, have been talking about for years. They graduated together in Ocean Springs and both went to Ole Miss College.

“It’s just something we always dreamed of when we were in college,” said Bolton, who studied business.

Gautier decides to become a chef. He cooked for classmates and friends and Bolton said he jokingly told her, “I have the building and you’re the chef.”

One Thirty One opened in 2021 at 131 Lameuse Street in Biloxi, in the downtown area where new restaurants and attractions are opening and accommodations and vacation rentals are on the way.

“It ended up happening,” Bolton said.

“Him doing the front of the house and me doing the back of the house,” Gautier said.

From FL to New Orleans to Biloxi

They first separated, Bolton Florida to work in business. Gautier studied at the Culinary Institute of America Napa Valley in California and in 2018 became the new Sous Chef of SoBou and W French Quarter in New Orleans.

They met and decided to return to southern Mississippi, work together, and raise their families where they grew up. The de Gautier family owns The Old Place in Gautier. Bolton’s mother, Laura Bolton, owns the building where the restaurant is located.

It took a lot of renovations to get the “NOLA meets downtown Biloxi” look they wanted, Laura Bolton said. The drop ceiling has been removed to reveal the original tongue and groove ceiling. The 80 year old wooden floors have been restored. Balconies on either side of the restaurant overlook Lameuse Street and the parade route.

They first opened as a wedding venue and later became a restaurant that also hosts events.

Menu with a unique New Orleans twist

“We’re not going to be the typical restaurant,” said Gautier, who cooks from scratch. His dishes — and the experience of dining at One Thirty One — will always have some kind of kick or spice, he said.

Grab the Mother’s Day Jazz Brunch menu, offered this weekend. Instead of the standard Eggs Benedict, Gautier’s offering is a Benne-grit on a grain cake. Shrimp, oatmeal and other favorites are on the menu, but for something different, the Caesar salad is spiced with fried oysters and chorizo ​​and cheddar fritters is a choice people won’t find on most menus.

The menu changes seasonally to provide a five-star fresh meal without a suit or tie, Gautier said. He wants people to feel comfortable coming in, he said.

At lunch and dinner, the menu offers a selection of small plates like crayfish pies or duck poppers, and large plates. These are also something special, like the Cajun Cubano made with pulled pork, Creole Fly Llama mustard, house-made pickles and pepperjack cheese on pressed French bread.

Gulf BBQ Shrimp is so popular with regular customers that some are asking for it with pasta.

“It’s off the menu but it was a huge hit,” Gautier said.

The dinner menu adds beer-roasted chicken, Szechuan duck and Southern stuffed quail to the selections and even sides are unexpected smothered greens or chilli macaroni and cheese.

Oenological dinners, champagne brunch, music

The restaurant is open for lunch and dinner from Wednesday to Saturday and for brunch on Saturday and Sunday. It is on the second floor, accessible by stairs or an elevator. It also has space for private parties, with seating for around 100 indoors and 40 outdoors.

Along with the varied menu is a selection of craft cocktails like New Orleans Bourbon Smash or Blueberry Lemon Drop, as well as fine wines.

An Italian Wine Pairing Dinner in April included Banfi Wines and Champagne Dinner and a range of other planned events.

Every second Saturday of the year, Greater St. John’s Church in Biloxi brings its gospel and hymns to the monthly brunch for two shows at 11:30 a.m. and 1 p.m.

Steve Johnson, one of the lead singers, said they had been performing for years, but this was the first time they had brunch.

This story was originally published May 6, 2022 9:53 a.m.

Mary Perez has won awards for her articles on business and casinos for the Sun Herald. She also writes about Biloxi, jobs and new restaurants and developments coming to the coast. She’s a fourth-generation journalist.

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Ree Drummond’s seafood pasta recipe is an easy weeknight dinner https://valonashrimp.com/ree-drummonds-seafood-pasta-recipe-is-an-easy-weeknight-dinner/ Wed, 04 May 2022 22:52:25 +0000 https://valonashrimp.com/ree-drummonds-seafood-pasta-recipe-is-an-easy-weeknight-dinner/ Ree Drummond has the perfect seafood pasta recipe that she calls “dramatic” because of the way it’s cooked and presented. It’s an easy dish to make and the recipe gets rave reviews. Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank Ree Drummond said her seafood pasta recipe was ‘high on drama’ Drummond wrote about the seafood […]]]>

Ree Drummond has the perfect seafood pasta recipe that she calls “dramatic” because of the way it’s cooked and presented. It’s an easy dish to make and the recipe gets rave reviews.

Ree Drummond | Tyler Essary/NBC/NBCU Photo Bank

Ree Drummond said her seafood pasta recipe was ‘high on drama’

Drummond wrote about the seafood pasta dish in a 2012 recipe blog post on The pioneer woman website.

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Goode Co.’s New Seafood Restaurant Sets Woodlands Opening Date https://valonashrimp.com/goode-co-s-new-seafood-restaurant-sets-woodlands-opening-date/ Mon, 02 May 2022 14:50:00 +0000 https://valonashrimp.com/goode-co-s-new-seafood-restaurant-sets-woodlands-opening-date/ The wait for The Woodlands’ new seafood restaurant ends tomorrow. Houston restaurateur Levi Goode will unveil his new project, Goode Co. Fishing Camp.this Tuesday, May 3. Located in the former Goode Co. Barbeque space at 8865 Six Pines Dr., Goode Co. Fish Camp is inspired by the Goode family’s fishing cabin near San Luis Pass. […]]]>

The wait for The Woodlands’ new seafood restaurant ends tomorrow. Houston restaurateur Levi Goode will unveil his new project, Goode Co. Fishing Camp.this Tuesday, May 3.

Located in the former Goode Co. Barbeque space at 8865 Six Pines Dr., Goode Co. Fish Camp is inspired by the Goode family’s fishing cabin near San Luis Pass. Goode recalls trips there with his father, legendary Houston culinary figure Jim Goode, to fish for rockfish, speckled trout and flounder along the shores of Christmas Bay.

“Our trips there together, with my family and friends, reinforced my love for the excitement of fishing and the ritual of coming together to prepare and enjoy a hard-earned meal,” Goode said in a statement. “At the restaurant, we keep the fish camp vibe alive, where oysters open as quickly as beer and fresh catches are enjoyed around great stories.”

Fish Camp represents an evolution of the Gulf Coast-inspired seafood dishes the company serves at Goode Co. Seafood‘s two locations. Meals will typically start with oysters: raw, roasted, or served with shrimp, crab sticks, and the company’s signature campechana in a seafood tower. Sandwich choices include seafood po’boys (grilled or fried catfish, oysters or shrimp) as well as a burger and a trendy hot chicken sandwich.

Seafood lovers will find a wide selection of entree choices, including wood-grilled fish camp steak, Texas striped bass with salsa verde, and roasted yellowfin tuna with shrimp. An additional seasonal menu includes crawfish pies, Gulf blue crab macaroni and cheese, and Gulf crab and shrimp fettuccine. For dessert, consider the restaurant’s popular pecan pie with Texas sheet cake, chocolate cream pie, or margarita pie (a twist on lime).

A clear point of differentiation between Goode Co. Seafood and Fish Camp is behind the bar. The new restaurant offers an extensive selection of cocktails including both margaritas and punch by the glass or pitcher, as well as coastal classics like the daiquiri, pina colada, dark and stormy and martini. The popular ranch water cocktail is served as a draft in a Topo Chico bottle. Craft beer and a curated wine list are also available.

In terms of design, look for neon signs and framed photographs of coastal life by photographer Tim Romano. Other details include a marble bar and a covered patio. In total, the restaurant can accommodate 100 people inside and 82 seats on the dog-friendly terrace.

Fish Camp isn’t the company’s only project in development. Last summer, Goode Co. announced the opening of a new restaurant in the former Down House space in the hills. No details on the name or style of food have yet been released. The company recently reopened its barbecue restaurant in Northwest Houston.

Founded over 40 years ago, Goode Co. is known for its Texas-inspired dishes. Its restaurants include Goode Co. Seafood, Goode Co. Barbeque, Goode Co. Kitchen & Cantina tex-mex restaurant, and Armadillo Palace, a comfort food restaurant and live music venue.

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