If you’ve ever thought about serving your guests a Jersey Shore-style seafood feast and didn’t know where to start, Mike Monachetti is here to help.
Monachetti is the third-generation owner of Mike’s Seafood and Dock Restaurant, 422 Park Road in Sea Isle City, an institution along Fish Alley for 106 years. Mike’s Italian immigrant grandparents had done some fishing in the old country, and when they arrived in Sea Isle directly from Ellis Island in 1911, they began working on fishing boats.
Soon they opened a small fish market that evolved into today’s complex of takeout market and hugely popular Dock Restaurant. They did so with a formula of hard work, of learning from their experiences and consistently doing things the right way.
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Mike never forgot his roots and maintains the original shack on the premises. All that history goes into each piece of fresh seafood, cooked platter or restaurant meal he serves.
And now, Monachetti is generously providing some tips for you to get your meal off to the right start.
When buying fresh fish, you should know what you’re looking for, Mike says. And he advises looking with your nose.
“As the saying goes, the nose knows,” Mike said. “If the store has an odor to it, you’re really not going to want to buy your fish there. Don’t be shy. Go ahead and ask if you can go up to the fish and (sniff) it.”
Also, look at the fish’s head and check the eyes, which should be protruding. If they are sunken in, it’s not fresh fish. The dish should also have a shine to the skin, a gleam. If the skin is dull looking, it won’t be fresh tasting, he says.
Use your sense of touch as well, Mike advised. “The texture should be firm. When you press down on the fish there should be a firm feel and your finger should bounce back. If it sinks into the fish, it’s not fresh.
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As for shellfish, make sure the shells are tightly closed. “If they are open, the juices are going to run out and the shelf life is going to be extremely limited,” Monachetti said. “Look at the clams, mussels and oysters before you buy. Don’t just walk up to the counter and order them.”
Filleting that fresh fish doesn’t have to be a hassle either, Mike says. Mike’s sells a lot of hand-cut fillets, but if you want to do it yourself, there are just a couple things to remember. Work with a good sharp filleting knife and start at the head of the fish and work down, he advised.
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Feel for the bones and stay on top and just work your way down the fish,” he says (see video for more detail and technique).
After you cut a nice fillet, skin the fish the same way. Stay on top of the skin with your knife and work your way down.”
As with most professionals, Manachetti has a knack for making it look easy. By following these tips and by putting in a little practice, you too can become a seafood pro in your own right.
If all else fails, Mike says, don’t be afraid to ask. He invites you to stop into his store and ask questions. He’ll be happy to pass down three generations of know-how.
