Lewes Fish House 644-0708

All along Delaware's Culinary Coast, you'll find amazingly good food- from steak and pasta to fresh fish and, when it comes to the fish...Lewes Fishhouse supplies many local purveyors with theirs. But we're about a lot more than fresh fish, a whole lot more. If it's not fresh, it's not here. From fish and shrimp to lobster, scallops, produce, herbs and more, if it doesn't meet our standard it will never reach your table. If it sounds like we're a little bit obsessed with fresh off the boat seafood well, we are. But you'll taste the difference the second you put your lips to one of our freshly grilled or broiled striper, just-picked-from the steamer, sweet and succulent lobster, or hearty fish stew full of cod, mussels, shrimp and more.

We're obsessed about convenience too- whether you pick up your seafood raw and ready to prepare from our store, want it deliverd or are looking for a freshly made, ready to go meal, we work hard to help you work less. And, to make sure you know about the healthy benefits and safe handling of all types of seafood, we offer you insider's info about how to check for freshness, how to handle and store your seafood and, for the budding gourmet, we even offer on site cooking classes to help get your creative and taste-bud inducing juices flowing. Here's a little sample...

" THE BENEFITS OF EATING FISH LONDON, England (CNN) -- Healthy diets almost always contain fish, a protein food with fewer calories than other meat sources. It's also one of nature's most versatile foods. As well as different species of fish, you can steam, bake, fry or poach fish. It's great raw in the form of sashimi, anchovies, carpaccio and gravlax. But there have been conflicting health messages around the benefits of eating fish. Long regarded as low in fat and high in "good fats," the health benefits have been overwhelmed by concerns about the environmental problems caused by over-fishing and health risks caused by pollutants.
But last October the Harvard School of Public Health reviewed existing studies that looked at the health effects of eating fish -- and the jury's come back in favor of... eating fish!

The Harvard study recommended eating up to two portions of fish a week and that eating fish could cut the risk of death from heart disease by a third. The evidence across different studies showed that fish consumption lowers the risk of death from heart disease by 36 per cent.

The oils in some fish appear to reduce the blood from clotting by reducing the stickiness of the blood. The most beneficial fish in this context is oily fish such as salmon or mackerel. The researchers also suggested that eating that amount of fish or fish oil intake reduces total mortality by 17 per cent.

OTHER BENEFITS

Studies have shown that fish alleviates a range of ailments.

Prostate cancer: A Swedish study of 6000 men over 30 years show that men who did not eat fish between double and trebled the risk of developing prostate cancer compared to those that did. Fish also contains selenium, thought to have cancer-fighting properties.

Depression: The omega-3 fatty acids contained in fish are believed to raise levels of the brain chemical serotonin, which aids in reducing depression. Skin: Some dermatologists say that a salmon rich diet acts like a facial -- smoothing out age lines.

Inflammation: Omega 3 fatty acids, through several mechanisms, regulate your body's inflammation cycle, which prevents and relieves painful conditions like arthritis, prostatitis and cystitis. Fish rich in Omega 3 fatty acids includes, mackerel, trout, herring, sardines, tuna and salmon.




Pan Seared Salmon with Sour Cream and Dill
Copyright 2000 Television Food Network, G.P. All rights reserved

Show: Food 911Episode: Catfish Catastrophe in Bettendorf Iowa



Ingredients
2 tablespoons extra-virgin olive oil
4 salmon fillets, pin bones removed
Salt and pepper, to taste
1 pint sour cream
2 bunches dill, chopped
Juice of 2 lemons
1 shallot, minced
Pinch red pepper flakes
3 tablespoons horseradish
Directions
Coat a large skillet with olive oil and place over medium heat. When hot, add the fillets to the pan skin side down; season with salt and pepper. Cook for 5 minutes until the skin is nice and brown. Turn the fish over and cook for 3 minutes on the other side. Keep warm while preparing the sauce.

In a small bowl whisk together sour cream, dill, lemon juice, shallot, red pepper flakes and horseradish. Season with salt and pepper. Serve the sauce over the pan-seared salmon.