AVALON SEAFOODS

Largest selection of FRESH seafoods in the city. Avalon has suppliers on the East Coast, West Coast, Gulf, Alaska, and Hawaii. Using Delta, Continental, and South West Airlines, Avalon flies the highest quality fresh fish into Oklahoma City for our discerning clientele.

For your convenience, we are centrally located

just south of Wilshire on the east side of May

Avenue, easily accessed from all parts of the city

and surrounding areas.

On Tuesday nights we are transformed into THE

AVALON SCHOOL OF COOKING as we

present gourmet seafood at its best. Cooking Class

is a great hit. We teach you easy to follow

seafood recipes and, along with fresh sides, serve

you with a wonderful dinner. Find a list of upcoming

cooking classes at http://www.avalonseafoodsokc.com

We have lots of extras, like our own line of specially

prepared spices, fresh homemade mozzarella cheese,

prepared salads, dips, and pate’s. We make our own

smoked salmon, freshly cooked shrimp, lox

and much, much more.

OPEN -

MON. - THUR. 9:00 to 6:00

FRI. & SAT. 9:00 to 7:00

7712 N. May Ave

Okc, OK. 73116

Phone: 405-843-3474

(THE-FISH)

fax: 405-843-0182

www.avalonseafoodsokc.com

AVALON SEAFOODS MARKET

We care about our customers and it shows --

A. We cut and wrap to order

B. We give you instructions and recipes so your meal

comes out just right

C. We special order what you want if it’s in season

D. Call your order in early and we will prepare trays and

large orders for those special occasions

E. In other words, we will do just about anything

to win your business

FRIENDS DON’T LET FRIENDS EAT FROZEN FISH

Expect to see many of these selections on display at AVALON

Atlantic Salmon

Halibut

Mahi -Mahi

Large Cod

Swordfish

Jumbo Shrimp

Large Shrimp

Yellow Finn Tuna

Grouper

Tilapia

Chilean Sea Bass

Rainbow Trout

Ruby Trout

Orange Roughy

Flounder

Salmon Burgers

Crab Cakes

Lox

Herring & Wine

Black Bean Salsa

Crab Meat

Lump

Jumbo Lump

Dungeness

Salads

Krab

Tabouli

Tuna

Salmon

Soups for the Winter

Swordfish Chili

Seafood Chowder

Shrimp & Lobster Bisque

Gumbo

Our crew has over 75 years of combined experience in the seafood industry. Most of us started our seafood careers in Tulsa with Bodean Seafood. Steve, our store manager, was Bodean’s first non-family employee and worked in both the seafood market as well as the restaurant. Steve is also a wonderful woodworker. Many of the decorations you see around Avalon were made by him. J.R. is our wholesale manager and purchasing agent. He is also a minister who has a prison ministry. Ron also worked for Bodean’s for many years.

We are proud of our community and our place in it. We promise to serve you, our customers, to the best of our ability.

THANK YOU FOR YOUR BUSINESS

Tip of the Month ---

THE RIGHT WAY TO COOK SHRIMP

Most people overcook shrimp. If you use these guidelines you will come out with wonderful shrimp every time.

Start with the right amount of water. You want a pan with enough water to cover the shrimp when you put them in. You don’t want a gallon of water to cook 1# of shrimp. Now into the pan of water you want to put a little salt and vinegar and if you are using dry shrimp boil put it in at this time.

Bring the water to a boil and let it boil for 5 minutes to let the seasoning saturate the water. If you are using a liquid crab boil you will just have to let the water come to a boil.

Now that you have your seasoned water boiling it’s time to drop the shrimp in. This will take the boil off (unless you have to much water). Don’t leave, this is very fast. Stir the shrimp a couple of times and watch for the water to JUST START to come back to a boil. You do not want the water to come back to a full boil. When the water just begins to come back to a boil the shrimp are done. You have two choice here. You can pour the shrimp into a colander in the sink and run cold water over the shrimp to stop them from cooking or you can move the pan to a burner that is not on and put ice into the water to stop the cooking process. Then you can let them set for 10 or 15 minutes and they will soak up more of the seasoning. Then pour them into a colander to drain them and eat.

I hope you have a wonderful holiday and enjoy your shrimp

Ron

FRIENDS DON’T LET FRIENDS EAT FROZEN FISH!