www.riverfrontmarine.

com September 2017

RIVERFRONT
MARINE SPORTS

Talk of the Town!

Shark sightings arent uncommon this time of year especially due to the ever-popular
Shark Week craze. But a recent sighting had everyone talking!

The origins of this story began in Mid-July when a charter fisherman reported he was five
miles o of Plum Island with full boat lines in the water when he spotted a dorsal fin. At
first the fisherman thought it was a minke whale, but then the dorsal fin grew and grew as
it broke the surface of the water eventually revealing the true species of the fish - an Orca!
And making it even better, she wasn't alone as her calf swam tightly at her side.

Was this a tall tale of the high seas? Turns out it was true. Check out the story here!

SEPTEMBER 2017: temperature 60 (1 above avg.); precipitation 4" (avg.); Sep 1-8: Scattered
showers, cool; Sep 9-10: Sunny, warm; Sep 11-16: T-storms, then sunny, chilly; Sep 17-20: A
few showers, mild; Sep 21-25: Showers, cool; Sep 26-30: T-storms, warm.

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How to Filet a Fish

It takes a certain amount of touch
to fillet a fish, but expending a
little more eort at the cleaning
stage is worth it because it means
no bones at the eating stage.
When you get the hang of filleting,
you can zip through a pile of fish
pretty quickly, and it gives you a
sense of accomplishment that you
can do something as well as the
old-timers.

Dont worry too much if you dont get absolutely all the meat o the
fish when you first start filleting. The idea at the beginning is to get
some. If you skin the fish, as recommended, you do not have to
scale it first. Obviously, if you are going to use the skin, scale it
unless you like to eat scales. Here are some simple steps to filet a
fish:

1. Cut o the head just behind the gills.

2. Hold the fish by the tail. With the knife blade pointing away from you and
across the body of the fish, begin to cut toward the head (or at least
where the head used to be). Use the backbone to guide your knife.

3. To take the skin o, begin by holding the fillet by the tail, skin side down.

4. Hold the knife crosswise across the fillet and insert the knife between the
skin and the flesh. Dont worry if you dont get this perfect at first.

5. While holding the skin, cut in the direction of where the head used to be.

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Recipe of the Month

City Ceviche
INSTRUCTIONS

1. Remove the tough side muscles from scallops, if

necessary; slice scallops in half horizontally.

2. Fill a 1-quart saucepan 3/4 full with salted water and

bring it to a boil. Add scallops and reduce heat to a bare
simmer. Poach scallops until just cooked through, about 1
minute. Use a slotted spoon to transfer the scallops to a
bowl of ice water to stop the cooking process.

3. Return the water to a boil and poach shrimp in the

same manner, transferring them to a bowl of ice water
after they become opaque inside and turn pink, 2 to 3
minutes.

4. Drain the scallops and shrimp well and pat dry; place them in a glass or ceramic bowl
and pour in lime juice and orange juice. Cover and refrigerate for 30 minutes.

5. Pour o most of the juice from the seafood (just leave it moist) and mix in orange zest,
red onion, red and yellow bell peppers, tomato, chile pepper, cilantro, salt, cumin, and
cayenne pepper. Refrigerate an additional 30 minutes. Just before serving, gently mix in
avocado and drizzle the ceviche with olive oil. Serve in martini glasses or stemmed
margarita glasses.

INGREDIENTS
1 cup diced seeded tomato

1/2 pound sea scallops

1 small serrano chile pepper, seeded
1/2 pound shrimp, peeled and and minced

deveined
1/2 cup coarsely chopped fresh
1/2 cup fresh lime juice
cilantro kosher salt to taste

2 tablespoons fresh orange juice

1/8 teaspoon ground cumin

1 tablespoon grated orange zest

1/8 teaspoon cayenne pepper
1/2 cup halved, thinly sliced red onion
(optional)

1 finely chopped red bell pepper

1 avocado, diced

1 finely chopped yellow bell pepper

1 tablespoon olive oil

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Summer Isnt Over Sales Event

If you're in the market for new floats,

you're going to want to check out
these new aqua treadmills we have
here at the shop! They're only $225,
and holy smokes, they are super fun.

We're very excited to oer the Fusion

Marine Entertainment StereoActive
system here at Riverfront Marine
Sports Inc.. Not joking around at all,
this is easily one of the coolest
marine audio solutions you're going to see this year...and we're
letting them go for just $269.00!

Brew of the Month!

Smuttynose Brewing Co. Summer IPA

Summer IPA is all about the hops. A satisfying, refreshing IPA with a clean
hoppy finish perfect for the summer months. The aroma is both complex
and hoppy while perfectly balanced. Look for hints of citrus, and tropical
fruits from the Zeus, Citra, Saphir, and Amarillo hops. The only thing more
balanced than the aroma is the flavor, oering subtle malt sweetness on
either side of the hops profile, and closes with a crisp, hoppy finish.

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