FRESHMonger JA

The finest locally-sourced, wild caught premium seafood service in Jamaica. Eat FRESH serves up good local FRESHness based on delicious ingredients sourced locally out of the abundance of our seasons. Learn more. About EatFRESH About Us About the FRESHmonger Testimonials Friends of the FRESHmonger Babeelicious Live Juice Bar Paper Boy JA Tea Tree Creperie Sharon Feanny Live Fit Live Love Detox What's FRESH Available Now Products + Services Premium Cuts Pre-Seasoning Menu Planning Training How to Order How to Order Recipes FRESHRecipes Healthy Tips Healthy Tips Fish Facts Sustainability Good Work Weird + Wild Species Cards Fishing Methods Seafood Selection + Storage Eat Local Restaurants Retailers Events Chefs Fisherfolk Inspiration FRESHinspiration FRESHPress Media Appearances Press Releases Video Clips Media Requests Contact Us Submissions Ask the FRESHmonger

[freshmongerja-blog]

Click on this link above for a quick and easy lesson on how to grill snook... for more information on the FRESHest sustainable seafood delivered to your door in Jamaica email [email protected] 

[freshmongerja-blog]

Click here for a beautiful story of one son’s love of the sea and his country and how it inspired his life as a surfer and activist http://www.savethewaves.org/events/la-paloma-patagonia-cardiff-after-party/

[freshmongerja-blog]

Help us reach 1,000 likes!!! 

Thanks so much to all of the FRESH crew that has been keeping it FRESH for the last 3 years…let's take this page to 1,000 likes….FREE delivery of some FRESHness to the 1,000 th friend to like the page!!!

https://www.facebook.com/FRESHmongerJA?ref=bookmarks

[freshmongerja-blog]

GRILLED OCTOPUS

Ingredients 3 pounds cleaned octopus 1 bay leaf 4 thyme branches 20 peppercorns Salt and freshly ground black pepper to taste 1 head of garlic, cut in half through its equator 3 lemons 3 tablespoons extra-virgin olive oil Minced parsley for garnish Instructions

1. Combine the octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, the garlic, and 1 of the lemons, cut in half, in a saucepan along with water to cover. Turn the heat to medium, cover, and bring to a boil. Adjust the heat so that the liquid simmers slowly and cook until the octopus is tender, 30 to 90 minutes (check with the point of a sharp knife). Drain, discarding all the solids (except for the octopus). You can prepare this 24 hours in advance up to this point; cover and refrigerate the octopus.

2. Start a charcoal or wood fire or preheat a gas grill; the fire should be quite hot and the grill rack about 4 inches from the heat source. Cut the octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly, so that the outside browns before the inside dries out. Cut the remaining lemon into wedges.

3. Brush the octopus with the remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with the parsley.

http://www.splendidtable.org/recipes/grilled-octopus

[freshmongerja-blog]

Lobster season is CLOSED April 1 - June 30…Have no fear plenty FRESHness is available…conch, octopus, wahoo filet, kingfish filet, whole snapper and wahoo sliders! Order via [email protected] 

http://www.moa.gov.jm/Fisheries/closed_season.php

[pbs-food]

Find out which popular fish can go vegetarian, according to USDA research. Dive in with QUEST to learn the benefits: http://bit.ly/1lr1sFm

[taryn-lindquist]

[destinydiamante-deactivated2022]

mostly nature

[freshmongerja-blog]

Stay FRESH all the live long week.

ORDER TODAY FOR DELIVERY TOMORROW

Available now ~ Blackfin Tuna (Skinless Filet) …………………..$1000/lb Wahoo (Skin On Filet)……………………………$900/lb Kingfish (Steak and Filet)...........……………….$ 800/lb **Lionfish (Whole)…………………………………..$700/lb **Snapper (Whole)…………………………………..$850/lb

Sauces & Blends

FRESHmonger’s Special Blend (8 oz. jar) $500 Harmony in a bottle. Hoisin, oyster, garlic, honey and scotch bonnet. Bring new life to your dish.

Honey Jerk (8 oz. jar) $500 The spice of Jamaican jerk with a kiss of honey.

Herb Butter (8 oz. jar) $600 Basil and cilantro with a hint of garlic gently blended into real butter.  

Sorrel Jerk BBQ (8 oz jar) $600

Pre-Seasoning Service Available $200/lb. Flavour options are: -Seasonal Herb Blend -Lemon Pepper -Honey Jerk -Ginger Scallion -Sesame Grill Rub

Inquire about custom blends to suit your taste + dietary needs.

[foodopia]

Shiitake Green Chickpea Patties in Herbed Aioli

[delta-breezes]

Breakfast Quinoa Flakes w/Stewed Blackberries | Dolly & Oatmeal

[foodopia]

Cold Soba Noodles with Miso, Lime, and Ginger

[freshmongerja-blog]

Add grilled mackerel and this would be sup a #FRESH 

[buriedthings]

Manitoulin Anishinaabe quillwork from the collection of the Ojibwe Cultural Foundation, M’Chigeeng. Techniques including fancywork, tufting, and knotting.

Jean Mishibinijima (detail of #5)

Edna Trudeau

Helen Trudeau

Jean Mishibinijima (detail of #5)

Jean Mishibinijima

Jane Pangowish

Edna Trudeau (detail of #2)

Edna Trudeau

Rose Williams

[polkadoter]

[freshmongerja-blog]

Available now ~ Wahoo (Skin On Filet)……………………............$800/lb Mahi (Skin On Filet)..............………………..……$1000/lb Whole Snapper……………………………..………..$850/lb ** LIMITED AVAILABILITY ** Skip Jack Tuna (Skinless Filet)………...………..$800/lb See new FRESH Recipe below! Sauces & Blends FRESHmonger’s Special Blend (6 oz. jar) $400 Harmony in a bottle. Hoisin, oyster, garlic, honey and scotch bonnet. Bring new life to your dish. Pre-Seasoning Service Available $200/lb. Flavour options are: -Seasonal Herb Blend -Lemon Pepper -Honey Jerk -Ginger Scallion -Sesame Grill Rub Inquire about custom blends to suit your taste + dietary needs.

Seared Tuna Salad with Ginger Miso Vinaigrette

INGREDIENTS

1/4 c rice wine vinegar

1 Tablespoon wheat free tamari

1/2 lime, juiced

1 teaspoon grated ginger

1 tablespoon white miso paste

1 Tablespoon cilantro, chopped

1/2 c sesame oil

1-1/2 lbs FRESH tuna fillet

FRESH ground salt

FRESH ground pepper

2 Tablespoons sesame oil

6 cups your favourite organic green salad mix

2 scallions, chopped

1/2 cup brown rice vermicelli, boil according to package instructions

1/4 cup sliced almonds

1 orange, peeled and sectioned

METHOD

1. Whisk vinegar, tamari, lime, ginger, miso and cilantro in a small bowl. Pour in the oil and continue to whisk until emulsified.

2. Season the tuna fillets lightly with salt and pepper; lightly coat with sesame oil. Heat a large, dry skillet over high heat. Add fillets; cook about 2 minutes. Turn; cook until desired doneness, about 3 to 4 minutes for rare. Remove fillets from the pan and allow to rest on the cutting board before slicing into 1 inch blocks.

3. Mix the your favourite organic greens together and spread out on a platter. Top with scallion,  brown rice vermicelli, almonds, and orange segments. Lay the tuna strips on top then drizzle with the vinaigrette. Serve with joy and enjoy with loved ones.

[sabriyasimonphotography]

~ Capoeira ‘playtime’, one late-afternoon in Downtown, Kingston, Jamaica. ~

{Images captured after a free Capoeria class - conducted by Grupo Jaguar Capoeira Jamaica, organized by Paint Jamaica at 41 Fleet Street in Parade Gardens, Kingston - was held for the youth in the community.}

*At the end, a ‘cub’ chose to play with the ‘lions’… in his own way. Enter the side split! ;)

[chalkandwater]

Sand mandala at Thikse Monastery, Ladakh, India.

Samsara (2011)

[flickr]

   Forced Perspectives, a gallery on Flickr.

Forced perspective is a popular technique that manipulates our visual perception through the use of scaled objects shot from creative vantage points. It creates an optical illusion that makes people or objects appear larger, smaller, closer, or farther away. Here we have gathered a collection of unique and, at times, comical renditions of forced perspective photography. Have you ever used this technique in your own photography? Please share them as comments in the gallery.

Photos by Waleed Almotar, TrevorLarson17, and lauralani.