Seafood From Ask The Meatman, Beef, Pork, Venison, Recipes, Cooking and Tips.

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Ask The Meatman^™

THE Place To Purchase The Products YOU Need For Processing Beefs, Hogs and Deer At Home And Learn How The Professionals Do It! We Are Not JUST A Home Butcher Store!
We've Been in Business and Processing Meat Since 1949! And We've Been Selling Online Since 2001!
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High Temperature
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Miscellaneous

Dakotah Sausage Stuffer

Jerky Seasoning

Pork Sausage Seasoning

Deer Sausage Seasoning

Deer Snack Stick Seasoning

Spicecraft Seasonings

Casings

Meat Cutting Chart Posters

How-To Meat Cutting DVD's

High Temperature Cheese

Dog Bones

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Testimonials

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Video Clips of all of our DVD's!! Click Here To View.

Our Own
Bar-Be-Que Sauces

We Now Have A
Video Clip Demonstration
of Our Cut-Resistant Gloves! Click Here
To View.

The Guide to Identifying Meat Cuts Booklet

How To Make
Deer Sausage, Deer
Snack Sticks & Deer
Jerky DVD!

Home Pack Size
Natural Hog Casings -
Will Stuff
25 Lbs. of Meat

Spicecraft (Formerly Witts) Prime Steak
& Beefburger Seasoning

Witt's BBQ Seasoning

How-To Meat
Processing DVD's

Snack Stick Kits

Color Beef Cutting
Chart Poster

Color Pork Cutting
Chart Poster

Meat Cutter Kits
(Combination of Butcher
Knife, Cut-Resistant
Gloves, Aprons & Steels)

Black and White
OLD TIME BUTCHER
SHOP Pork Poster

Black and White
OLD TIME BUTCHER
SHOP Beef Poster

Notebook Size Meat Charts

Our Meat Cutting and Slaughtering DVD's Make EXCELLENT Gifts!
AND They're
UNDER $30.00 -
With FREE Shipping!

Forschner-Victorinox
5 Inch Boning Knife

Forschner-Victorinox
8 Inch Breaking Knife

Forschner-Victorinox
6 Inch Skinning Knife

Knife
Sharpening Stone

Dog Bones

Smoked Sausage
Fibrous Casings

Snack Stick
Collagen Casings

Fresh (Natural)
Hog Casings

Smoked Beef & Deer
Sausage Seasoning

Snack Stick Seasoning

Spicecraft (Witts)
Shake-On Seasonings

Witts Fresh
Sausage Seasonings

AC Legg Fresh
Sausage Seasonings

Marinades, Rubs
And Cures

Sausage Making Kits

Beef and Deer
Jerky Seasonings

Cut Resistant Gloves

Knife Steel

Mundial Magnetic
Knife Holder

100% Natural
Hickory Sawdust

Butcher/BBQ Aprons
New LOWER Prices!

Beef Suet For Bird Feed

Meat Thermometer

Meat Handsaws

Stainless Steel
Bacon Hangers
Brisket Hangers
Jerky Hangers

Ordering Questions

Ordering Guide
& FAQ's

About Us

The Ask The Meatman™
Website is Owned
and Operated By:

Jackson Frozen Food Locker
400 South High,
Jackson, MO
63755.

Craig Meyer/Owner
is the MEATMAN!

Many people think Ocean Catfish is just like freshwater catfish. NO!NO!NO! They are nothing alike - and taste nothing alike. Ocean Catfish is also sometimes called Wolf Fish. The Ocean Catfish comes from the frigid North Atlantic Ocean.

We've carried Icelandic Ocean Catfish for over 32 year. It is the BEST Period! And don't settle for the off-name brands. Icelandic Ocean Catfish is flash frozen on board ship immediately after the catch! Many people, myself include, believe Icelandic Ocean Catfish tastes better than Orange Roughy.

A 5 lb. box of boneless, skinless fillets is only $26.95.
There are 6 fillets per box. This item is only available in store at Jackson Frozen Food Locker, 400 South High, Jackson, MO.

We also carry Icelandic Ocean Perch. They are a small step down in quality than the Ocean Catfish, but still a great catch any day! A 5 lb. box of Icelandic Ocean Perch - boneless, skinless fillets is only $24.99.

How To Prepare Icelandic Ocean Catfish and Ocean Perch

Broiled: (Our Favorite)

Thaw fillets enough to separate. Sprinkle with salt and pepper. Place fillets on a pre-heated greased pan about 2 inches from the heat and brush with melted butter or margarine. Broil 5 to 8 minutes. Baste and turn carefully. Brush other side with butter or margarine and broil an additional 5 to 8 minutes.

Baked:

Thaw fillets enough to separate. Add salt to milk and mix. Dip fillets into milk and roll in crumbs; place in a well greased baking pan. Pour melted butter or margarine over fillets. Bake in very hot oven 500 degrees F for 10 minutes.

Boiled:

Thaw frozen fish fillets enough to separate and cut in pieces 2-3 inches long. Bring water to boiling point and add salt. Add fish and bring to a boil again. Boil gently for 3 minutes. Serve with melted butter.

Pan Fried:

Thaw fillets enough to separate. sprinkle with salt and pepper. Beat an egg slightly and blend with 1 tablespoon milk. Dip fillet in the egg, roll in bread crumbs. Fry fillets at moderate heat in about 1/8 inch butter or margarine and 1 tablespoon vegetable oil. Drain on absorbent paper.

Saturday, October 04, 2008 12:43 PM

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