Shrimpnote for 3-27 & 28-2020
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We open at
NOON
at The Budding Artichoke and in Summerfield.
We open at 1:00 PM at Mooresville/Lake Norman
We close at 6 PM on
FRIDAYS
at all locations
SATURDAYS
9:00 AM We open everywhere !
We close at sell-out or until...
Mooresville/Lake Norman 6 PM,
Sandy Ridge Rd/Cheerwine 5 PM,
Summerfield/Dove Medical 3 PM
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CORONAVIRUS:
We are very cognizant of the dangers of gatherings and have different plans for each of our locations. We will have you insert your credit card so we don’t have to touch it.
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Greetings!
I share my words below in light of what's happening in NYC and hospitals there.
Some of you may remember a few weeks back when I had to check my Bride into High Point Regional Hospital with Pneumonia, where she spent one night before being sent home. A week after that, I took her to the doctor for bronchitis, which they wouldn't treat with antibiotics because of the high doses she had in the hospital. Since that time, she hasn't gotten well, has refused to return to the doctor saying it was 'just a cold' or 'sinus drainage,' or 'I'm getting better.' Like her mother, she is exceptionally hard-headed and resisted until Wednesday when I 'forced,' 'threatened,' 'insisted,' 'pleaded' that she goes to the doctor where we learned that she has pneumonia in her other lung and to get her to the hospital ASAP. Scary thought, but her oxygen level was deathly low, so I took there where they were waiting for her and told me she had refused to hitch a ride with EMC. They accepted her immediately, kicked me out, started her tests, ruled out flu and Covid 19, and got her into a room shortly. I am doing fine and have been throughout her ordeal, but will not be hanging out at any of our sites, bumping elbows or fists. You might see me drive up to deliver something and depart to allow my excellent crews to do their jobs that they do so well.
Let's get down to some 'splaining' about what issues Covid 19 is causing for our industry and us. Transportation from up north has pretty well curtailed our scallops for an unknown period, but our search will continue because it's tough for me to put a "0" in the scallops-ordered column on our spreadsheet. After all, that yields another "0" in the sales column that brings tears to my eyes. I've seen on TV scallop harvest, coming to the docks in New Bedford with no markets available, and nobody seemed to hear me when I scream at the TV to tell them we wanted them desperately. I brought in a ten-pound box of high-end IQF scallops that looked and smelled wonderfully. I planned to bronze them in a hot skillet for three + two minutes. I compared them to some of our scallops that were still in the small ziplock from two weekends back but still fresh and very delicious. The new scallops that I thawed overnight shrunk at least 20%, yet had good texture, but ZERO flavor. No way was I going to attempt to even offer these to you, but we do have some we will sell at Sandy Ridge for $10/LB if you want to try some fried or in a stew. Any of our scallops that we freeze and offer at a discount, are as good as fresh and chemical-free, so if any are offered, buy them.
Berkwood Farm's Berkshire Pork Chops
For Juiciest Pork Chops, Use a Quick Brine (30 Minutes!)
After you bring your pork chops home, time to brine! Brining pork chops is one of the best ways way to guarantee a juicy cooked pork chop. Even a quick 30-minute brine (or up to four hours) makes a big difference.
A basic brine is a solution of 1/4 cup (4 tablespoons) salt to 1 quart (4 cups) of water. Lay the pork chops (or other thin cut) in a single layer in a shallow dish and then pour the brine over top. Let this sit for anywhere from 1/2 hour to 4 hours before cooking.
Brining actually changes the cell structure within the meat, resulting in a noticeably juicier chop. The salt brine also seasons the interior of the meat. It won’t taste “salty” — just well-seasoned. You can even add other seasonings, like garlic, peppercorns, fresh herbs, and lemon, to the brine for more flavor. If you fear bland pork chops, definitely give brining a try.
Many Blessings with thanks.
Landon
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We can no longer accept arms, legs, or firstborn children!
We do accept Cash, Checks, and all major Credit Cards
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Try our Bone-in Rib-eye Steak
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Click on the pictures below for simple and wonderful recipes.
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Salmon
Our salmon is cut from whole fish into huge fillets which are the sides of the fish without bones. We cut these sides into collars, center cut narrow strips 7-8 OZ., center-cut wide cuts16-24 OZ., and tails.
Collars are the fattiest of all the cuts and are best for sushi mi and sushi. Tails are the least fatty and are best for medium, medium well, and well-done salmon. Center-cut strips and wide cuts are best for grilling, broiling and sauteing.
Please specify which cuts you prefer.
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Yes officer, I did see that 'speed limit' sign, I just didn't see you.
Unknown
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Items like Live
Maine
Lobsters, Smoked items, Gator Tail.....MAY BE
LIMITED
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We close at 6 PM on
FRIDAYS
at all locations
SATURDAYS
9:00 AM We open everywhere !
We close at sell-out or until...
Mooresville/Lake Norman 6 PM,
Sandy Ridge Rd/Cheerwine 5 PM,
Summerfield/Dove Medical 3 PM
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Another Pork Chop Recipe
The Shrimp Connection Sandy Ridge, Summerfield, and Mooresville/Lake Norman
$15.95/LB or $14.95/LB if part of a 5-pound order
36-40 CT/LB Headless, MEDIUM,
PF
,
GREENTAILS
, Sneads Ferry, NC
10.95/LB or $9.95/LB if part of a 5-pound order
26-30 CT/LB Peeled and deveined IQF NC Shrimp.
$18.50/LB or $17.50/LB if part of a 5-pound order
COWGIRL STEAKS FROM KANSAS: 16 OZ $26.00/EACH FRESH!
PORK CHOPS, BERKWOOD, 12 OZ, FROZEN, IOWA: $15.00
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CLAMS, LITTLENECK CLAMS, NORTH CAROLINA: $.50 EACH OR $47.00/100 CT BAG
CHOPPED CLAMS, NJ: FROZEN $13.00/PINT
CRAB CAKES, NC: 3oz FROZEN & INDIVIDUALLY PACKAGED: $6.00 EACH
CRAB MEAT, JUMBO LUMP, NC:
PASTEURIZED
,
Garland Fulcher's, Oriental, NC.
$37.95/LB No quantity discounts.
CRAB MEAT, LUMP, NC:
PASTEURIZED,
Garland Fulcher's, Oriental, NC.
$30.95/LB No quantity discounts.
CRAB MEAT, CLAW, NC:
PASTEURIZED,
Garland Fulcher’s
$19.95/LB No quantity discounts
LOBSTER TAILS. FROZEN, 6-7 OZ., MAINE: $15.00 EACH
STUMP SOUND OYSTERS, TOPSAIL ISLAND, NC
$115.00//60-POUND BUSHEL/$60.00/30-POUND HALF-BUSHEL $35.00/15/POUND PECK/$1.00/EACH
OYSTERS, SHUCKED, VA. Rappahannock River:
$21.50/PINT or $20.50/ PINT if part of a 5-pound order
SCALLOPS, SEA, Mass: 10-20 CT/LB IQF (I)dividually (Q)uick (F)rozen:
The scallops I tested Thursday morning were unacceptable, therefore, unavailable.
SHAD ROE, NC:
$13.00/SET
****************************************************************************
$11.50/LB or $10.50/LB if part of a 5-pound order.
CHILEAN SEA BASS, CHILE: Frozen 8 oz. portions, individually wrapped.
$18.95 EACH.
$13.95/LB or $12.95/LB if part of a 5-pound order.
FLOUNDER FILLETS, VA:
FLOUNDER WHOLE, dressed, VA: (Please order before Thursday)
$14.95/LB or $13.95/LB if part of a 5-pound order.
MONKFISH FILLETS, VA:
$14.95/LB or $13.95/LB if part of a 5-pound order.
RAINBOW MOUNTAIN TROUT FILLETS, SPARTA, NC:
$13.95/LB or $12.95/LB if part of a 5-pound order.
*
SMOKED RAINBOW MOUNTAIN TROUT FILLETS, PEACEFUL VALLEY, SPARTA, NC
: $22.95/LB
RED SNAPPER, LANES, FLORIDA:
SALMON FILLETS, FAROE ISLANDS, NORTH ATLANTIC: (Sushi Grade)
STRIPED BASS FILLETS, NC:
$23.50/LB or $22.50/LB if part of a 5-pound order.
NC
TUNA STEAKS, GULF:
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Sandy Ridge Road and Summerfield open at noon on Fridays,
Mooresville/Lake Norman opens at 1:00 PM.
All open at 9 AM on Saturdays.
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Mike Johnson
Corporate General Manager
Fri: 2301
Sandy Ridge Road, High Point
Sat:
2913
Sandy Ridge Road, Colfax
919-610-7935
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Joy Wierwille
Site Manager Summerfield
7301 Summerfield Road, Summerfield
(Behind Dove Medical Supply)
336-848-9361
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Josh Graham
Site Manager Mooresville
/
Lake Norman
189 Williamson Road
Fridays, Saturdays, & Sundays
980-721-6316
or Nick Stutts @ 980-722-9176
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Landon Wilder
President The Shrimp Connection Inc
landonwilder@shrimpconnect.com
336-253-3881
I'm kinda useless these days!
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