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. You can almost hear the waves crashing...
Here is a great recipe:
1- 12 ounce bottle of lager style beer
1- cup cider vinegar
1/2- cup seafood seasoning, Old Bay is my favorite
1- dozen live blue crabs
1- tablespoon kosher salt
1. Set up a steamer for the crabs. The steamer insert should sit 2-3 inches off the bottom of the pot.
2. Add 1 1/2 cups of water, lager, vinegar, and 2 tablespoons of Old Bay. Whisk to combine ingredients and bring to a simmer.
3. Layer the crabs in the steamer insert and sprinkle liberally with salt and Old Bay.
4. Cover and steam for 30 minutes. The cooked crabs should be bright orange.
It’s that easy!
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. Looking for the perfect date night for Sweetest Day? Jungle Jim’s Taste of the Sea brings the bounty of the ocean to you. So join us inside Paradise Pavilion and enjoy!
What’s the other fest? Head here to check out Jungle Jim’s Fall Smash!
The holidays are a fun time for everyone at the Jungle. Join us as we explore our stores in Fairfield and Eastgate and check out all of the holiday cheer.
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, but with the holidays approaching, we’re ramping things up. We’ll have some of highest quality caviar on-hand, with gift packs and expanded varieties of national and international available as we move into the gift giving and party throwing season. We hope to have new arrivals weekly leading into Christmas!
Gift packs can range from $100.00 to $350.00 (for just three 1 oz. jars!), but considering how many ways you can use caviar, there will be no shortage in the ways you can indulge. An Hors d'oeuvre on it’s own or in combination with other items, placed on top of hard boiled eggs or omelettes, caviar adds a bit of elegance to just about any item it’s paired with.
If you’re interested in caviar and are shopping at our Eastgate location, ask one of our seafood experts behind the counter and they’ll be happy to help you out. If you’re at our Fairfield location, there are several on display, but for further assistance, please ask one of our seafood experts behind the counter.
You can also find several types of imported caviar in our International department, often in Scandinavia and in the refrigerated German section. To be sure, ask one of our experts on the floor.
Jungle Jim’s Seafood Department
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.
One of first hits was our popular smoked salmon with brown sugar and honey. Our popular fish jerky, which happened by accident, was born from this particular recipe. I was trying to recreate a packaged product we had carried called “smoked salmon candy” and noticed that when the salmon was cut that small it had a dried quality to it that reminded me of jerky. I used my recipe for beef jerky and applied it to the salmon, and with a little tweaking it worked really well. We now offer salmon, tuna, shark and alligator jerky. Our full line of smoked fish now includes salmon, cod, haddock, bluefish, sturgeon, whitefish, sable, shrimp, mussels, scallops.
Around the holidays (right now, if you can believe it) we began creating full sides of smoked salmon with pepper, cajun and regular (pictured). This year, we’re happy to now offer a range custom smoked fish. We can create a full side with all 3 flavors, or less, along with anything else you can think of (as long as we can get the fish you want, that is). All we need is a 48 hour notice and we can smoke it for you! Just call 513-674-6000 ext. 6114!