Seafood – Valona Shrimp http://valonashrimp.com/ Thu, 24 Nov 2022 07:54:46 +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 Indian Shrimp Market to be Driven by Rising Popularity of Seafood During the Forecast Period 2023-2028 https://valonashrimp.com/indian-shrimp-market-to-be-driven-by-rising-popularity-of-seafood-during-the-forecast-period-2023-2028/ Thu, 24 Nov 2022 07:54:46 +0000 https://valonashrimp.com/indian-shrimp-market-to-be-driven-by-rising-popularity-of-seafood-during-the-forecast-period-2023-2028/ Expert Market Research’s new report titled “Indian prawn market priceSize, Share, Report and Forecast 2023-2028′, gives an in-depth analysis of the Indian shrimp market, assessing the market based on its segments such as species, sizes and major states. The report tracks the latest industry trends and studies their impact on the overall market. It also […]]]>

Expert Market Research’s new report titled “Indian prawn market priceSize, Share, Report and Forecast 2023-2028′, gives an in-depth analysis of the Indian shrimp market, assessing the market based on its segments such as species, sizes and major states.

The report tracks the latest industry trends and studies their impact on the overall market. It also assesses market dynamics, covering key demand and price indicators, as well as market analysis based on SWOT and Porter’s Five Forces models.

Indian Shrimp Market Size, Share, Price Trends, Industry Report, Key Player, Major Segments & Forecast

Key highlights of the report include:

Market Overview (2018-2028)

  • Forecast CAGR (2023-2028): 9.5%
Report attribute Details
Historical period 2018-2022
Forecast period 2023-2028
Year of reference 2022
Growth rate CAGR 9.5%
Main actors Nekkanti Sea Foods Limited (NSFL), Devi Fisheries Limited, Falcon Marine Exports, BMR Groups, Jayalakshmi Sea Foods Pvt. Ltd., Apex Frozen Foods Ltd., SSF LIMITED and among others.

The prawn market in India is driven by the increasing propensity of Indians to consume seafood products other than fish. The expansion of the cuisine portfolio in hotels and restaurants across the country is leading to the introduction of a variety of shrimp-based cuisines, which further propels the demand for shrimp. During the forecast period, the growing inclination for nutritious seafood due to the rising trend of bodybuilding and fitness in the country is expected to drive the prawn market in India. Furthermore, the growing influence of Western countries on Indian youth is expected to accelerate the growth of the market over the forecast period.

Get a free sample report with table of contents: https://www.expertmarketresearch.com/reports/india-shrimp-market/requestsample

Indian Shrimp Industry Definition and Major Segments

Shrimp refers to a species of shellfish with long tails and multiple legs and is used commercially as food. Shrimp are extremely abundant and are found in freshwater lakes and muddy areas of the ocean. It is considered a nutritional food that contains vitamin B12.

Read the full report with table of contents: https://www.expertmarketresearch.com/reports/india-shrimp-market

On the basis of species, the market can be segmented into:

  • Peneus Vannamei
  • Penaeus Monodon
  • Others

On the basis of size, the market has been classified into:

  • Size 31-40
  • Size 41-50
  • Size 51-60
  • Size 61-70
  • Size >70
  • Others

Regional Indian shrimp markets include:

  • West Bengal
  • Gujarat
  • Andhra Pradesh
  • Others

Shrimp market trends in India

Major trends in the prawn market in India include the booming e-commerce industry, which is propelling the reach of prawn in urban and semi-urban areas. It offers various ready-to-eat shrimp products. During the forecast period, increasing disposable income, rising standard of living and rapid urbanization of the country are some of the factors that are likely to boost the popularity of shrimp in the country.

Also, favorable policies of Indian government to promote shrimp farming practices are likely to be the crucial market trends. In addition to this, the shrimp market is expected to support the Indian economy, which is expected to be another key trend.

Main market players

The major market players are Nekkanti Sea Foods Limited (NSFL), Devi Fisheries Limited, Falcon Marine Exports, BMR Groups, Jayalakshmi Sea Foods Pvt. Ltd., Apex Frozen Foods Ltd. and SSF LIMITED, among others. The report covers market shares, capacities, plant rotations, expansions, investments, and mergers and acquisitions, among other latest developments of these market players.

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Sodium chlorate market: https://www.expertmarketresearch.com/reports/sodium-chlorate-market

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Electric vehicle manufacturers: https://www.expertmarketresearch.com/articles/top-electric-vehicles-companies-manufacturers

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Seafood lovers head to Barbeque Nation to kick off the “Hawaiian Seafood Festival!” https://valonashrimp.com/seafood-lovers-head-to-barbeque-nation-to-kick-off-the-hawaiian-seafood-festival/ Mon, 21 Nov 2022 10:01:52 +0000 https://valonashrimp.com/seafood-lovers-head-to-barbeque-nation-to-kick-off-the-hawaiian-seafood-festival/ Barbeque Nation has announced the launch of a three-week “Hawaiian Seafood Festival”. The exotic cuisine festival will start on November 12, 2022 and will continue until November 30, 2022. Barbeque Nation has announced a 3-week food fest for seafood connoisseurs. The exotic cuisine festival will begin November 12, 2022 and run until November 30, 2022. […]]]>

Barbeque Nation has announced the launch of a three-week “Hawaiian Seafood Festival”. The exotic cuisine festival will start on November 12, 2022 and will continue until November 30, 2022.

Barbeque Nation has announced a 3-week food fest for seafood connoisseurs. The exotic cuisine festival will begin November 12, 2022 and run until November 30, 2022. This festival will be held at all outlets in Barbeque Nation in Mumbai, Udaipur, Lucknow, Kanpur, Bhubaneshwar, Bilaspur, Durgapur, Asansol, Guwahati, Kolkata, Patna, Raipur, Ranchi, Siliguri, Ahmedabad, Baroda, Rajkot, Surat and Jaipur.

bbq nation

The Barbeque Nation buffet offers over 16 different varieties of seafood, catering to the tastes of seafood lovers. Savor a wide range of seafood delicacies like shark steak with pineapple mojjo, calamari golden fries, the fried topse with mustard sauce and many more specially prepared for the festival. The delicious specialty menu has been prepared by Barbeque Nation’s in-house chefs and includes a range of seafood such as shark, tuna, prawns, crab, octopus and many more.

bbq nation
Source (for reference purposes)

When: November 12 to November 30, 2022.
Where: Barbeque Nation outlets across the country
In Bombay: Lokhandwala, Bandra, Kurla, Worli

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Dear Jane’s Seafood Sails to Marina Del Rey; Butcher’s Daughter Adds Sunny Melrose Location https://valonashrimp.com/dear-janes-seafood-sails-to-marina-del-rey-butchers-daughter-adds-sunny-melrose-location/ Sat, 19 Nov 2022 00:40:34 +0000 https://valonashrimp.com/dear-janes-seafood-sails-to-marina-del-rey-butchers-daughter-adds-sunny-melrose-location/ For a city as close to the ocean as Los Angeles, there are surprisingly few fun, relaxed seafood-focused activities. Restaurants. The recent opening of Marina del Rey Dear Jane, the pescatarian counterpart to industry favorite Dear John’s in Culver City, has improved the situation considerably. Of Jamie Lee Curtis‘ voice on the answering machine to […]]]>

For a city as close to the ocean as Los Angeles, there are surprisingly few fun, relaxed seafood-focused activities. Restaurants. The recent opening of Marina del Rey Dear Jane, the pescatarian counterpart to industry favorite Dear John’s in Culver City, has improved the situation considerably. Of Jamie Lee Curtis‘ voice on the answering machine to regulars like Jodie Foster and Sharon Stone, it’s clear this spot from chefs Josiah Citrin and Hans Röckenwagner, plus former STX and Paramount marketing executive Patti Röckenwagner, will draw the same crowd as its beefier brother. “It has great views of the marina and it’s an original mid-century building from the 1960s,” says Patti Röckenwagner of the former Chart House space, noting that the area has changed a lot in recent years. “It’s not your father’s Marina anymore.”

Dear Jane’s menu is filled with old-school options and just enough updates to keep things interesting. There’s JLC’s impressive seafood tower (a nod to the “Halloween” actor, who is a friend), Louie’s Table Shrimp, Almond Trout, Linguine and Clams, the surf and turf, cioppino and whole Maine lobster. “It’s kind of the best version of this thing you’ve had in a really beautiful setting,” says Patti Röckenwagner. One of her favorites is the homemade fish sticks with caviar and seven-layer dip, which she says are “very popular.”
13950 Panay Road, Marina del Rey

More Variety

The sage-tinged bar is housed in a greenhouse-like structure at The Butcher's Daughter's new West Hollywood location.

The sage-tinged bar is housed in a greenhouse-like structure at The Butcher’s Daughter’s new West Hollywood location.

The Butcher’s Daughter: And Then There Were Five

The butcher’s daughter, the hip, plant-based all-day restaurant that started in New York and then expanded to Venice, has opened a fifth location in West Hollywood. With a menu that doesn’t rely on fake meats and lets the produce shine – surprisingly rare in vegetarian restaurants – the airy interior-
outdoor spot is called “a vegetable slaughterhouse”. Brightly colored blue butterfly risotto with pea flowers, cauliflower steak and corn ribs are among the imaginative dishes on the menu, which also includes pizza, pasta, cocktails and many vegan selections and gluten free.
8755 Melrose Ave, Los Angeles

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Click here to read the full article.

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Lotus Seafood urges worshipers to come for crack sauce and more https://valonashrimp.com/lotus-seafood-urges-worshipers-to-come-for-crack-sauce-and-more/ Tue, 15 Nov 2022 16:35:14 +0000 https://valonashrimp.com/lotus-seafood-urges-worshipers-to-come-for-crack-sauce-and-more/ Loud Pack, Hot Box and Crack Sauce from Lotus Seafood. Photo by Minh Truong. If you grew up or lived in southwest Houston, chances are you waited in line at Lotus Seafood quirky Braeswood location, patiently (im)sniffing the smell of boiling Cajun seafood and craving the addictive Crack sauce. In 2006, the Braeswood site opened […]]]>

If you grew up or lived in southwest Houston, chances are you waited in line at Lotus Seafood quirky Braeswood location, patiently (im)sniffing the smell of boiling Cajun seafood and craving the addictive Crack sauce. In 2006, the Braeswood site opened as an unassuming seafood market. It recently moved down the street to a larger space at 9531 Southwest Freeway and Bissonnet. Additionally, Lotus Seafood has added locations in Pearland, Westchase, Veterans Memorial and the newest location in Stafford, which opened in September.

Stafford’s 6,000 square foot location is in a new mall at 2903 South Main. The large space includes the restaurant cluster’s first full bar, a patio offering hookah, and plenty of TVs for watching a game. They certainly know how to get the party started and are taking full advantage of the new bar, offering not only signature daiquiris but other craft cocktails as well. We were invited to experience the new location and I was greeted by a Daiquirita made with Bacardi Lime Rum, Patron and agave nectar. I then tried a Frozen dirty lemonade made with Vodka and Lotus Rum Puncha sweet concoction of tropical juices and Bacardi Rum which was served in a literal bucket, adding a bit of fun.

Daiquirita and Lotus Rum Punch at Lotus Seafood. Photo by Minh Truong.

It’s obvious the owners have put a lot of effort into creating a fun, vibrant and colorful space. He even pays homage to the city with a “We Love Houston” mural. We’ve come a long way from those humble beginnings on Braeswood.

As the saying goes, “The more things change, the more they stay the same.” For Lotus Seafood fans, that’s a good thing. The menu always offers fried fish, shrimp and Oysters which can be ordered in combos with fries next to. There’s also boiled seafood that’s ordered by the pound and smothered in the Original Cajun Sauce or Lotus Seafood’s Remix Sauce, a mixture of Cajun Sauce with garlic and lemon pepper. You can also get their tasty fried rice, lo mein noodles Where po-boys. That said, Lotus enthusiasts come for the Noisy packsspecialty combos featuring fried rice, peeled shrimp and that famous Cracked sauceand Hot boxeswhich include half a pound each of shrimp and snow crabmore corn, potatoes and sausage.

During my visit, I had to have these two classics. When the dishes were brought to the table, the smell lifted off and hit me in the face with the aroma of spices and garlic. The Loud Pack contains a dozen boiled and peeled large shrimp served over Louisiana fried rice with shrimp and crayfish tails. Crack Sauce is now served separately in plastic bags officially marketed under the name “Crack Sauce”. The Loud Box really needs it, because the rice is tasty on its own and has a lot of heat. Still, I squeezed some Crack Sauce from the packet and dipped the prawns in the buttery, spicy, slightly tangy sauce. The owners of Lotus Seafood keep the secret of Crack Sauce secret and only describe it as a buttery garlic sauce with signature spices.

The Hot Box was a sight to behold. It was filled with boiled shrimp, a crab claw and a hearty link of sausage. It’s already seasoned, but the extra crack sauce never hurt anyone.

The hot box at Lotus Seafood. Photo by Minh Truong.

I was ready to quit when a fully loaded baked potato topped with lightly breaded fried shrimp was placed in front of me. It was pure decadence. The shrimp on potato was one of my favorite bites. Reminiscent of salt and pepper prawns, they were full of flavor and although fried they weren’t heavy with oil. (If you’re eating a stuffed potato, that’s the last thing you need.)

Fully loaded baked potatoes topped with fried prawns at Lotus Seafood Stafford. Photo by Minh Truong.

A good time to visit Lotus Seafood is happy hour, which runs Monday through Friday from 2 p.m. to 6 p.m. It includes snow crab clusters for $12 each, boiled shrimp for $10 a pound served with corn and potatoes, and 20% off daiquiris. Each location has different hours, so check the website for your nearest location.

If you’re looking for health food, this is definitely not for you, but if you’re looking for flavor, Lotus Seafood won’t disappoint. It’s easy to see how this local success story has been around for 16 years and continues to have a strong following.

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Bludorn’s new navy blue seafood restaurant opens in Rice Village on November 18 https://valonashrimp.com/bludorns-new-navy-blue-seafood-restaurant-opens-in-rice-village-on-november-18/ Fri, 11 Nov 2022 17:46:46 +0000 https://valonashrimp.com/bludorns-new-navy-blue-seafood-restaurant-opens-in-rice-village-on-november-18/ Navy blueJames Beard Award-nominated chef Aaron Bludorn and his team’s Rice Village seafood restaurant is set to open on Friday, November 18. In anticipation of its opening, the restaurant has already published its menu and accepts Reservations since Friday, November 11. Navy Blue will serve shrimp and clams in a number of ways, including the […]]]>

Navy blueJames Beard Award-nominated chef Aaron Bludorn and his team’s Rice Village seafood restaurant is set to open on Friday, November 18. In anticipation of its opening, the restaurant has already published its menu and accepts Reservations since Friday, November 11.

Navy Blue will serve shrimp and clams in a number of ways, including the clam casino. The baked dish, originally from Rhode Island, is served on the half shell and topped with breadcrumbs, cheese, bacon and peppers.
Julie Sofer

If you’re planning on dining here, here’s what you need to know:

  1. Although Bludorn, his wife Victoria Pappas Bludorn and partner Cherif Mbodji still oversee the space, a New York chef will take the helm. New York chef Jerrod Zifchak will take over the kitchen as executive chef. Zifchak, born in Chicago and raised in New York, previously worked with Aaron Bludorn at Café Boulud closed today in New York under the tutelage of celebrity chef Daniel Boulud. Bludorn and Zifchak’s connection began there as they explored seafood in American cuisine using French techniques. Zifchak, who also worked at three-star Michelin restaurant Le Bernardinserved as Executive Chef of Cafe Boulud beginning in 2019 after Bludorn left to open Houston’s Bludorn.
  2. Seafood is the main attraction. Navy Blue will take notes from the Bludorn restaurant, which served raw, fried and baked oysters, and will take the same approach to its clams, prawns and Dover sole – serving them in different ways. It will also offer a rotation of fish, which customers can customize according to their requests. Other highlights include pepper swordfish, which is served with green peppercorn sauce; its blackened red snapper with aji amarillo and its clam casino (clams topped with bacon, peppers and breadcrumbs and baked in the oven). Pasta dishes including lobster ravioli, seafood ravioli and vongole linguini will also be on the menu.
  3. Drinks will be served. Sommelier Molly Austad has assembled a wine list of around 160 bottles across the spectrum of sparkling, white and red wines from France and beyond. Diners can also expect an extensive list of spirits, including scotch, plenty of gin, vodka and rum options, as well as a cocktail list, led by Darryl Chan, which features a variety of martinis and tiki drinks.
  4. The name of the restaurant has a deeper meaning. The navy blue is an obvious nod to the restaurant’s seafood dishes and ocean theme, which is implemented in the decor throughout the space – from its concrete oyster wall of sand in her entrance area to her pearl-shaped hostess booth. The name is also a tribute to Chief Bludorn’s father, who served as a naval aviator with the call sign “Blue”.
  5. Wondering what to wear? Navy Blue will have a similar vibe to Bludorn. “The ability to walk in and enjoy the restaurant without feeling the need to dress up or feel the pressure to adhere to traditional standards of a fine dining restaurant is what we strived to achieve when first concepting and what which we will strive to cultivate once Navy Blue launches,” Bludorn said in a written statement.
  6. You can make your reservation now. If you are looking to get the first opinions on the dining experience, you can do a reservation from noon on Friday, November 11 on Resy. Note: Valet parking and self-parking are also available.

Chef Jerrod Zifchak, Aaron Bludorn and Cherif Mbodji sit at a table at Navy Blue.

Bludorn restaurant owners Aaron Bludorn and Cherif Mbodji have chosen New York chef Jerrod Zifchak as executive chef of the new Rice Village Navy Blue seafood restaurant.
Michael Anthony

Navy Blue will be open for dinner from 5 p.m. to 10 p.m. Monday through Thursday; 5 p.m. to 10:30 p.m. on Fridays and Saturdays. The restaurant will begin serving dinners on Sunday, December 4, from 5 p.m. to 9 p.m. Sunday lunch and brunch services will begin in 2023. 2445 Times Boulevard, 77005.

]]> Beach Road Kitchen’s seafood buffet offers unlimited lobsters, oysters, sashimi and more! https://valonashrimp.com/beach-road-kitchens-seafood-buffet-offers-unlimited-lobsters-oysters-sashimi-and-more/ Wed, 09 Nov 2022 07:34:10 +0000 https://valonashrimp.com/beach-road-kitchens-seafood-buffet-offers-unlimited-lobsters-oysters-sashimi-and-more/ Last updated on November 9, 2022, If you’re a seafood lover, chances are you’ll develop an extremely strong affection for Beach Road Kitchen. The buffet restaurant at JW Marriott Singapore South Beach recently launched a seafood buffet offering a variety of premium seafood prepared in many mouth-watering styles. Quote “Miss Tamchiak” to benefit from a […]]]>

If you’re a seafood lover, chances are you’ll develop an extremely strong affection for Beach Road Kitchen.

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The buffet restaurant at JW Marriott Singapore South Beach recently launched a seafood buffet offering a variety of premium seafood prepared in many mouth-watering styles.

Quote “Miss Tamchiak” to benefit from a 20% reduction on indoor buffets by November 30, 2022. Reservation required and subject to availability.

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Dive straight into a custom-built, temperature-controlled seafood room that offers a remarkable selection of seafood antipasti, a range of sushi and sashimi, and fresh seafood options.
Indulge in up to 13 varieties of fresh seafood on ice, which include unlimited servings of freshly shucked Japanese and Irish oysters, shellfish varieties such as snow crabs, poached live lobster and lobster claw . We love their oysters which were so plump and creamy! They were so good that we helped ourselves to a few rounds.

P/S freshly shucked oysters are available daily during lunch, brunch and dinner buffet

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grill

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My favorite buffet station at Beach Road Kitchen is the Charcoal Grill section. You can feast on flower crab and barbecue shrimp, as well as salmon Wellington, seafood lasagna, mac and cheese and seafood. a magnificent rare medium, the herbs creating a savory crust.

We were recommended the sea bass, their grilled catch of the day, which is grilled over an aromatic apple tree. The fish was cooked to perfection – soft but firm and immaculately fresh.

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If you want to take this experience up a notch, go for the Baked Seafood Mac & Cheese that comes with some cheesy shellfish. The decadent dish is stuffed with gooey, stretchy mozzarella cheese to give you the cheese of your dreams.

Treat yourself to the Salmon Wellington from Beach Road Kitchen! Cut through the golden layers of buttery, flaky puff pastry to reveal a perfectly cooked, tender salmon fillet that’s topped off with cheesy sautéed spinach full of flavor!

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The Lobster Claw Laksa is sure to knock you back for a few seconds. The laksa sauce rocked a beautiful vibrant orange. Imagine tender, sweet lobster meat that has sufficiently absorbed the flavors of the thick, slightly spicy sauce that carries a strong flavor of dried shrimp. So good!

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Catering to diners with a penchant for local cuisine, the Asian Favorites section is where you can find familiar dishes such as the beloved Signature Chilli Crab, Spicy Mala Baby Lobster, Nasi Briyani, butter chicken and more.

You have to try the Signature Chilli Crab. The crab is bathed in an intense red chilli sauce that is bursting with flavor. Don’t forget to mop up every bit of the thick vermilion sauce with the fried mantou.

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Right in the middle of Beach Road Kitchen is an eye-catching pizza oven – an area promising a rotation of freshly made pizzas and other baked goodies. The signature truffle pizza is to die for. It is topped with a generous amount of truffle oil, mushrooms and stracchino. Fresh out of the oven, the slightly crispy and chewy pizza is simply exceptional.

dessert

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Save some space in your stomach for their beautiful homemade desserts and pastries, fresh fruit and nonya kuehs housed in a display case. The chef also prepares fresh waffles that you can accompany with compotes and homemade sauces. It was also fun to pump the soft and choose from a range of toppings to go with it.

Quote “Miss Tamchiak” to benefit from a 20% reduction on indoor buffets by November 30, 2022. Reservation required and subject to availability.

By November 20
Lunch buffet (Monday to Saturday): Adult $68++ | Child 34$++
Sunday brunch buffet: Adult $138++ | Child $69++
Buffet dinner (Monday to Thursday): Adult $98++ | Child $49++
Buffet dinner (Friday to Sunday): Adult $108++ | Child $54++

From November 24, 2022 to January 1, 2023 (special pricing applies on Christmas Eve, Christmas Day, New Year’s Day and New Year’s Day)

Festive lunch buffet (Monday to Saturday): Adult $78++ | Child 39$++
Festive brunch buffet: Adult $138++ | Child 34$++
Festive buffet dinner (Monday to Sunday): adult $98++ | Child $49++

Trust us, you won’t regret coming! Get ready for Singapore’s most sumptuous seafood buffet!

This message is brought to you by JW Marriott.

Maureen

Born into a family of enthusiastic foodies, Maureen has always loved all things culinary, especially the local cuisine here in Singapore. Lifelong fascinated by the fast-evolving culinary scene in Singapore, she started this website in 2007 to explore and celebrate all types of local Singapore dishes and to share her love of travel and food with the world. With 4 years of experience as a journalist and producer, she has a wealth of experience in writing, photography and food styling.

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Charleston seafood restaurant will close this month https://valonashrimp.com/charleston-seafood-restaurant-will-close-this-month/ Sun, 06 Nov 2022 13:30:00 +0000 https://valonashrimp.com/charleston-seafood-restaurant-will-close-this-month/ CHARLESTON, SC (WCSC) — A seafood restaurant in Charleston has become the latest in a string of restaurants to announce plans to close. Nana’s Seafood & Soul will be closing its downtown location, located at 5117 Dorchester Road, on Nov. 20 after 12 years in business, according to a post on its Facebook page. “The […]]]>

CHARLESTON, SC (WCSC) — A seafood restaurant in Charleston has become the latest in a string of restaurants to announce plans to close.

Nana’s Seafood & Soul will be closing its downtown location, located at 5117 Dorchester Road, on Nov. 20 after 12 years in business, according to a post on its Facebook page.

“The owners and staff of Nana’s Seafood & Soul would like to thank everyone who has supported and played a major role in our success over the past 12 years,” the post read.

The restaurant has become known as a “leading exponent of Lowcountry cuisine” and has been established as a dedication to the memory of Elizabeth McNeilwho was affectionately nicknamed “Nana” by her daughter, Carolyn, and grandson, Kenyatta, her website says.

READ MORE: Several long-standing restaurants are closing across the Lowcountry

Menu offerings include over 40 dishes ranging from oysters to shrimp, scallops to crab legs and oysters. The restaurant has been acclaimed for its cuisine and atmosphere.

Condé Nast Traveler called Nana’s “one of the most welcoming and simple rooms” with “several must-have items”.

Travel Noire named him the best black-owned seafood restaurant in south carolina in 2019.

The restaurant joins several others in the area that have announced closures, including the Sunflower Cafe, the West Ashley location of Ladles Soups, Philly’s in Summerville and Caroline’s Aloha bar.

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Seafood + Beer @Jamaica Food + Drink Festival – Jamaica Observer https://valonashrimp.com/seafood-beer-jamaica-food-drink-festival-jamaica-observer/ Thu, 03 Nov 2022 20:02:31 +0000 https://valonashrimp.com/seafood-beer-jamaica-food-drink-festival-jamaica-observer/ The Rainforest team of chef Evrol Ebanks (left) and Roger Lyn (centre) presented Berisford Grey, CEO of Sygnus Capital, with crispy fyah prawns. (Photo: Garfield Robinson) Last Friday at the Kingston Waterfront Downtown was the place to be for seafood and beer lovers! The Jamaica Food+Drink Festival (JFDF) hosted the third in a series of […]]]>

The Rainforest team of chef Evrol Ebanks (left) and Roger Lyn (centre) presented Berisford Grey, CEO of Sygnus Capital, with crispy fyah prawns. (Photo: Garfield Robinson)

Last Friday at the Kingston Waterfront Downtown was the place to be for seafood and beer lovers! The Jamaica Food+Drink Festival (JFDF) hosted the third in a series of foodie events: Crisp. And while the bar was set high by the previous two events – Pork Palooza and Vintage – Crisp, which featured the much-loved seafood and classic beer, did not disappoint.

The multi-award-winning festival, now in its eighth year, has secured Rainforest Caribbean, Heineken and Visa as the main sponsors for the evening.

On the range were a selection of crispy seafood creations. Think: Lobster, shrimp, salmon, scallops and calamari, curated by chefs Theo Smith, Jacqui Tyson, Hiromasa Takahashi, Paul Bennett, Samantha George and Trevanne Donegal. The standout stand was Jacqui Tyson’s, which offered crispy sesame-crusted fried salmon with a trio of sauces – Scotch bonnet aioli, sweet chilli and classic mornay. Besides the cocktails served at the Heineken stand, there was its signature cocktail, Hei-chee Paradise (made with Heineken, lychee syrup, canned lychee, Tanqueray gin, apple juice and lime juice), a perfect complement to delicious seafood. Other food stations on site were Select Brands, National, Chive and Sora Japanese Sky Cuisine.

Nicole Pandohie, director of the Jamaica Food and Drink Festival, said Thursday food“The turnout for all of our festival events has always been amazing and this year is no different. After COVID people want to go somewhere, we’re back live, we’re seeing people again, and that has always been a great event as it brings together great food, great drink, great people and great company. It brings out all the best Jamaica has to offer in one space. Crisp’s offerings focus on the seafood; it is [Jamaica] an island, people love seafood, and because Rainforest is our main sponsor tonight, we’re featuring a range of seafood, so it’s not just lobster and salmon. Also, we really wanted to show what our chefs in Jamaica can do, because as everyone knows, we are world class.”

As in previous editions, this year’s Food+Drink Festival featured live performances. Recording artist Zac Jones$ was on hand to keep the mood going.

Thursday food shares the highlights.

Granola National 360

At the Jamaica Food and Drink Festival Crisp event, crowds flocked to the Kingston waterfront to savor the taste of all things fried. And while Crisp served up a tantalizing platter of seafood and beers from food industry giants, National Baking Company offered a different kind of bite with the introduction of its brand new product line – National 360 Granola.

Pairing the three fresh flavors of Granola with creamy yogurt, National whipped up a variety of parfaits for customers amid the fanfare of Friday night fries.

Hei Chee Paradise by Heineken.

Chef Jacqui Tyson (left) served account executive Vanessa Gordon-Martin sesame-crusted fried salmon. Garfield Robinson

The NCB team of (left to right) Jhenelle Crawford-Nicholson, Head of Private Client Accounts; Audrey McIntosh, Head of Private Banking; Dane Nicholson, Director of Special Investments; and Tracy-Ann Spence, Chief Operating Officer, NCB Capital Markets, indulged in friendly banter over delicious bites from Jacqui Tyson. Garfield Robinson

Elizabeth James, vice president of wealth at Sygnus Capital, was spotted enjoying a plate of crispy Rainforest fyah prawns. Garfield Robinson

Entrepreneur Alethetia Lee was excited to try Heineken’s Hei-chee Paradise.Garfield Robinson

[USEASBOXWITHChefTheoSmithservedAprilLeonceDirectorofSalesSupportScotialBankSpicyOctopusSpringRollwithBumyCoconutSauce.GarfieldRobinson

Chef Hiromasa Takahashi of Sora Japanese Sky Cuisine finished off the crispy fried fish with tartar sauce. Garfield Robinson

Chef Samantha George (right) served Janelle Pantry-Coke, creative director of Spaces, and her husband Dylan Coke, avocado, crispy Cajun pepper shrimp and roasted cream corn puff with caramelized sugar and butter. Garfield Robinson

From left to right: Nicole Pandohie, director of the JFDF; Minister of Culture, Gender, Entertainment and Sport Olivia Grange; the Minister of Agriculture and Fisheries, Pernel Charles Jr; and Tourism Linkages Network Director Carolyn McDonald-Riley shared a moment. Garfield Robinson

Crispy Pepper Cajun Shrimp and Creamed Corn Puffs Roasted with Caramelized Sugar and Butter by Chef Samantha George. Garfield Robinson

Chef Theo Smith served Avril Leonce, Sales Support Manager, Scotiabank, a spicy octopus spring roll with a coconut curry sauce. Garfield Robinson

Business planner Shawna-Kay Reeves (left) and entrepreneur Francine McGhie-Henry tried Vanilla Yogurt with Apple Cinnamon Granola from the National booth at Crisp. Garfield Robinson

The star of the show at the National Baking Company booth at Crisp were the three flavors of the company’s new National 360 Granola line (left to right) Honey Nut, Apple Cinnamon and Power Pack.O’Dain Donegan

Commercial Director, MH&CO Business Advisory Limited Ashleigh Arnold cleansed her palate with a Perfect National 360 Apple Cinnamon.O’Dain Donegan

National 360’s honey nut granola and vanilla yogurt were perfect for customers interested in a sweet treat. O’Dain Donegan

Miss Universe Jamaica 2022 runner-up Shanique Singh tried panko crusted calamari. Garfield Robinson

Recording artist Naomi Cowan (left) got her beer from Select Brands ambassador Marcine McLeish. Garfield Robinson

The Red Stripe team of (left to right) Stacey-Ann Smith, Brand &; corporate public relations manager; Caroline Kelly, Merchandise Manager, Luis Prata, General Manager; Amoye Phillpotts-Brown, Brand Manager; and Royan Prince, distribution director, came to represent. Garfield Robinson

From left to right: The Visa team of Alina Villaverde, English Caribbean marketing manager; Frank Gandarillas, English Caribbean Country Manager; and Kenesha Thomas, project manager in Jamaica, lay down at their station. Garfield Robinson

From left to right: David Lee, CEO of Dryv Group Limited; Jordan Chin, Vice President of Legal and Compliance at FirstRock Group; and Dr. Phillip Barrow opted for beers. Garfield Robinson

Dean Nevers (left), founder of Konnexx Services Limited, and Food Awards judge Oneal Johnson appreciated Jacqui Tyson’s offers. Garfield Robinson

Jacqui Tyson’s seafood created a romantic moment for Shani McGraham-Shirley, CEO of Yahsuh Fitbox, and David Shirley, President of Kingston Live Entertainment Group (KLE). Garfield Robinson

Project manager Garfield Morrison and legal secretary Samella Walters gave the crispy beer-dipped salmon bites and crispy fyah prawns at the Rainforest stand smiles of approval. Garfield Robinson

Entrepreneurs Suen Williams (left) and Nashelle Wright enjoyed mixed drinks from Heineken.Garfield Robinson

Miss Universe Jamaica 2022 runner-up Shanique Singh was ready to dive into panko-crusted calamari. Garfield Robinson

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D’Bo’s Daiquiris, wings and seafood https://valonashrimp.com/dbos-daiquiris-wings-and-seafood/ Sat, 29 Oct 2022 09:48:00 +0000 https://valonashrimp.com/dbos-daiquiris-wings-and-seafood/ SOUTHFIELD, MICH (WXYZ) — D’Bo’s Daiquiris, Wings & Seafood is a new integration of buffalo-style hot wings with 18 different sauces and seasonings, a full bar featuring daiquiris drinks and boiled seafood. Several recipes are displayed below. Other popular menu items include whole and fillet fried catfish, burgers, cheesesteaks and a salad dog made with […]]]>

SOUTHFIELD, MICH (WXYZ) — D’Bo’s Daiquiris, Wings & Seafood is a new integration of buffalo-style hot wings with 18 different sauces and seasonings, a full bar featuring daiquiris drinks and boiled seafood. Several recipes are displayed below.

Other popular menu items include whole and fillet fried catfish, burgers, cheesesteaks and a salad dog made with Chicago’s Parker House Sausage. Given the current popularity of buffalo wings, the need to add a quality, flavorful wing to the market is something D’Bo’s aims to fill.

As in any restaurant, food quality and good taste along with excellent service are paramount to success. D’Bo’s is proud of both and will focus critically on both key areas. Additionally, D’Bo’s will create a dining experience centered around fun, love, music and passion. The atmosphere will engage customers with positive sights, sounds and smells that will combine to evoke happy feelings and uplifting engagement.

Additionally, the owners of D’bo’s want to inspire young people, in particular, to reach their full potential in business.

With this, they have established the “Legacy Futures Program” which helps other partnerships and investors form business alliances and participate in for-profit ventures all connected through an economic ecosystem that seeks to benefit those within it. connect. D’bo’s is effectively the center of its own economic ecosystem and has leveraged the power of individual relationships and resources to help launch the restaurant.

Find more information at www.dboswings.com and www.facebook.com/dboswingssouthfieldmi.

Garlic and parmesan garnish
2 cups of grated parmesan
2 tbsp Lawry’s garlic salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dry parsley flakes
Measure and combine ingredients, mix well, and use in butter and as a topping for wings and fries.

Garlic and parmesan butter
1/2 cup prepared garlic topping
2 cups melted or liquid butter
Measure and mix well add on top of the cooked wings with the garlic parmesan topping and the server

D’bo’s Wings
Cook wings
Place in a bowl, mix with the melted butter and D’bo’s special seasoning and serve

Memphis Spicy Wings by D’bo
Heat the Dbos Hot sauce with a little butter
Cook the wings until perfectly cooked
Mix in a bowl until completely coated
Serve hot with ranch or blue cheese for dipping

Seafood boil with lobster and prawns
8 quart pot 1 gallon water
1/2 cup Louisiana seafood broth, 3 tablespoons minced garlic, 1 cup liquid butter
1 7 oz lobster tail
10 peeled and deveined shrimp, 16 to 20 units
1 sausage
2 whole potatoes
2 ears of corn
Make Water with Boiled Louisiana Seafood, Butter, and Garlic
Place the lobster first to cook for 5 minutes
Add corn, potato and sausage cook another 2 minutes
Add the prawns and cook for 5 minutes place on a platter and serve

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CAJUN SEAFOOD 2022 | Anchors away https://valonashrimp.com/cajun-seafood-2022-anchors-away/ Thu, 27 Oct 2022 10:12:51 +0000 https://valonashrimp.com/cajun-seafood-2022-anchors-away/ Click to enlarge Photo via facebook.com/AnchorsAwaySeaFood There has been a proliferation of Cajun seafood options in Springfield in recent years. This year, Anchors Away won the best place for this category. It proves that you don’t have to be near the ocean, or even near New Orleans, to have great Cajun and […]]]>

Click to enlarge

Photo via facebook.com/AnchorsAwaySeaFood

There has been a proliferation of Cajun seafood options in Springfield in recent years. This year, Anchors Away won the best place for this category. It proves that you don’t have to be near the ocean, or even near New Orleans, to have great Cajun and Creole food.

True to its name, Anchors Away has a maritime vibe — low ceilings (that make you think you’re in the fo’c’sle of an old-time schooner), dark wood, and a fireplace. It’s cozy and inviting.

Anchors Away offers all the typical Cajun dishes like barbecue shrimp (our favorite), po’boys, etouffee and gumbo. Other southern dishes such as shrimp and grits are available, as are more standard dishes such as shrimp alfredo.

Where Anchors Away really shines, however, is with its bags of seafood — all kinds of seafood cooked with Cajun spices, sausage potatoes, and corn. Diners choose either shrimp, crab, mussels, lobster tails, clams or crayfish (be sure to suck on the head – that’s where the flavor is) and can customize their own heat level . It’s a ton of food and a messy dish to eat (feel free to put on the provided bib), but it’s worth it – plus it’s fun.

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