The fish include some of the usual varieties you'd expect--red snapper, salmon, shrimp--as well as fish that appear less frequently on restaurant menus: porgy, mackerel, whiting, bluefish, croaker, and spot. A flyer that includes the order form provides a description of each of these fish, all of which are abundant in our oceans, and with suggestions for preparing them. Here, for example, is the description of the porgy:
The porgy or scup is a salt-water pan fish. The fish is tender, flakey and mild in flavor. Preparation is best sauteed, baked, pan-fried, deep-fried or steamed. The porgy is sometimes called the Red Snapper of the Northeast.All fish are sold whole, and there is an additional charge of 50 cents a pound for cleaning. Prices for the fish differ depending on whether your household income is below or above $50,000. For more information, stop by Bruno's or the West Indian Market and pick up a flyer.
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