happymanmx Posted March 7, 2012 Report Share Posted March 7, 2012 New specialty Fishmarket comes to Chapala. located on Juarez(cross street miguel martinez) #634A. Just had breakfast there and it was marvelous. A seafood omlet to die for. Hours are 8:00 to 5 pm. Marco Ocampo is the owner. Speaks English ! He has Salmon. atun, Pulpo, Camaron etc. cell. 331 351 2927 A simple place with all kinds of seafood and a great meal also. Link to comment Share on other sites More sharing options...
moderator-2 Posted March 7, 2012 Report Share Posted March 7, 2012 Please folks, food posting go in La Cocina. Link to comment Share on other sites More sharing options...
ericurmudgeon Posted March 7, 2012 Report Share Posted March 7, 2012 Not that familiar with Chapala streets. Could you possibly place this in relation to the square or some other better known landmark. Thanks. :-) Link to comment Share on other sites More sharing options...
RVGRINGO Posted March 7, 2012 Report Share Posted March 7, 2012 Juarez is the street behind the Mercado Public, parallel to Madero. Go north on Madero, then right and right again on Juarez. Link to comment Share on other sites More sharing options...
Betsy Posted March 30, 2012 Report Share Posted March 30, 2012 Go up the street by the bus station, turn right (on Juarez) at the first stop sign (where the fabric store is) . The restaurant / market is 1/2 block on the right. Parking on Juarez is usually scarce , you will have better luck on Flavio Romero and even better when they finish the work on the main street with the parking meters. This is a very Mexican, family run business. They will prepare any thing you want any way you want it. Marco encourages you to call ahead for special orders, large parties, to check on availability or to reduce wait time. He could not be more enthusiastic about what he does and he is fully invested in not only the quality of the food he serves, but customer satisfaction as well. he aims to please. Decor is metal tables and plastic chairs, I think there are maybe 5 tables.now but plans for more in the future. One of the "specialty items is Oysters on the half shell, and they are very good. Much larger than the ones at Gossips. He is out of those at the moment cause we ate em all. I think they were about $ 70.00 a dozen . Everything is very reasonably priced. They have whole blue crab too, cooked any way you like, All of our food came to the table well prepared and in a timely manner. With entrees you get your choice of rice or french fries and a small salad and some very good garlic bread. The fish market has three types of Shrimp,including giant sized with heads on....I have been looking for those to do New Orleans style BBQ Shrimp at home and they are hard to find. $150.00 kilo I did notice that all of his prices are a little less than the upstairs Chapala market ...Frozen Basa filets are $60.00 a kilo . This is our new favorite restaurant. Link to comment Share on other sites More sharing options...
Trailrunner Posted March 30, 2012 Report Share Posted March 30, 2012 I can't wait to try this place! Betsy, I am very familiar with Dungeness and Alaskan King crab but know nada about blue crab. Are they local? Are they good? Big/small? Digame. Thanks for the good report! Link to comment Share on other sites More sharing options...
RVGRINGO Posted March 30, 2012 Report Share Posted March 30, 2012 Here's a site on the Atlantic Blue Crab: http://www.bluecrab.info/identification.html I don't know what they're selling here. Link to comment Share on other sites More sharing options...
Trailrunner Posted March 30, 2012 Report Share Posted March 30, 2012 omg Blue crab are what I know as soft shell crab!!! One of the worlds great culinary treats. Wonder if the crabs at this place are with or without. . . Guess I'll have to hurry over and find out! Thanks, RVG. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted March 30, 2012 Report Share Posted March 30, 2012 Soft shells are blue crabs that are have recently molted their shell, usually in May. Highly prized from the Chesapeake Bay. Lived in DC Metro for 30+ years and there's nothin' better than a deep fried soft shell crab sandwich, with it's little legs hanging outside the bun. The local Vietnamese and Thai restaurants often feature soft shells, too. Ahhhh....we'll be there in May and I shall sample them all! Link to comment Share on other sites More sharing options...
HelperGuy Posted March 31, 2012 Report Share Posted March 31, 2012 One of the restaurants on the pier in Chapala, Cozumel, serves small blue crabs as one of their dishes. They are the most vile tasting things I've ever bitten into. All guts and no meat. Hope this is something different. Link to comment Share on other sites More sharing options...
Betsy Posted March 31, 2012 Report Share Posted March 31, 2012 I agree, it's a lot of work to eat whole Blue crabs,and I wouldn't want to try to eat them in a restaurant in polite company cause it ain't pretty...They are small crabs found in warm, shallow waters. We used to catch them in nets when I was a kid in Florida and they were delicious. But now I prefer to buy the meat already cooked and picked out. Fried soft shell crab is the best food I have ever eaten! I will ask Marcos if he can get them during the season...She crab soup is also pretty amazing. If you are going to order the crabs in the restaurant, I would call ahead because they are frozen. Link to comment Share on other sites More sharing options...
RVGRINGO Posted March 31, 2012 Report Share Posted March 31, 2012 I just can't eat lobster or crab that has been frozen; it seems to ruin them. They must be cooked alive; never dead. Link to comment Share on other sites More sharing options...
Bisbee Gal Posted March 31, 2012 Report Share Posted March 31, 2012 Blue crabs in the Chesapeake and tributaries have a strict size limit (currently 5" across for males) to be 'keepers.' They are easy to catch with traps, though we have caught plenty with a piece of gamey chicken neck on a string. I agree they are too much work to pick apart, but it's fun once a year to go to the beach, order a bushel steamed and spiced and go at them with crab mallets, nutcrackers and picks. Machine picked fresh blue crab meat can have too many bits of shell; it's harder and harder (and more expensive) to find handpicked fresh blue crab meat, but still possible in some of the smaller towns in the summers around the Bay. Yes, soft shell crabs are wonderful! Link to comment Share on other sites More sharing options...
Trailrunner Posted March 31, 2012 Report Share Posted March 31, 2012 Agree, RVG, but I think I will try the Alaskan king at Pacificos. Sound like the only way I'll enjoy blue crabs will be soft shell. Must try to find a source. Link to comment Share on other sites More sharing options...
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