Jotay Fresh Seafood in Albany Creek, Queensland, Australia | Grocers

Jotay Fresh Seafood

Locality: Albany Creek, Queensland, Australia

Phone: +61 416 140 872

Address: Dan Murphy's Bottle Shop 725/730 Albany Creek Rd, Albany Creek QLD 403 4035 Albany Creek, QLD, Australia

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Likes: 293

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25.01.2022 Drop in and see us at Dan Murphy’s Albany Creek this weekend and show us this post to save $4 Per Kg off Fresh Qld Tiger Prawns.

19.01.2022 Come Down and see us today 10.00am -3pm and tomorrow 7.30am - 3.00pm. Dan Murphy’s Albany Creek Carpark

19.01.2022 Queensland Scallops Recipe The soft fleshy texture and delicately mild sweet flavor of the scallops are enjoyable by even those who are not particularly fond of fish or other shellfish. Avoid overcooking which causes shrinkage and the use of too much salt. The trick to perfectly tender and juicy scallops is not to overcook them, which can make them dry and tough. Scallop meat has a creamy, beige or light blonde colour. The meat becomes white in colour when cooked.... INGREDIENTS 1 dozen Queensland Scallops on the half shell ($19.50 Per Doz) 2 tablespoons sesame seeds mirin vegetable oil sea salt flakes freshly ground black pepper Japanes pickled ginger 50 grams dried wakame seaweed shreds can also use prepared from a sushi shop. METHOD 1. Place the Wakame seaweed into a small mixing bowl and cover with boiling water and a splash of mirin, allow to sit for about 5-10 minutes and strain. 2. Toast the sesame seeds over a med flame in a dry pan, continue to keep the pan moving until seeds are golden and nutty and remove from pan immediately. 3. Gently slide a paring knife under each scallop and remove them from their shells and set aside. 4. Wash and rinse any residue or growths off each scallop shell, rinse well and set aside. 5. Season both sides of the scallops lightly with the salt and pepper. 6. Heat a pan over med to high heat with 1-2 tbsps vegetable oil and sear scallops for about 30-50 seconds per side (depending on size of scallops and personal preference. Note that a slightly under cooked scallop is fine to eat and will remain more tender than a fully cooked one.) 7. Remove the scallops and return them to their shells. 8. Place a small pinch of the seaweed on each scallop and then place a pinch of the pickled ginger on the seaweed. 9. Gently drizzle a very small amount of sesame oil over each garnished scallop, and finish with a sprinkle of toasted sesame seeds. 10. Grab one of your more casual friends to carry the tray of scallops around to your less casual friends so you can finish the Sake you started earlier.

14.01.2022 Come in tomorrow and like us on Facebook while you are there and Receive 10% off your total order. Offer only valid Saturday 4th April 2020.

08.01.2022 Happy New Year to all our loyal followers. Just a quick message to let everyone know that we kick off our normal trading our as of today. Come in and check out our delicious range of fresh seafood.... As the year goes on we will be adding extra lines to give you even more variety.

06.01.2022 We would like to thank the residents of Albany Creek and the surrounding suburbs for their continued support over the last 13 years. If you haven’t tried us, call in and check out our range on local wild caught fresh seafood. We don’t sell any import product.

05.01.2022 From our local waters to totally mouthwatering. Here's how to grill Australian prawns in a tarragon garlic butter sauce to win hearts and minds at any BBQ. Full recipe here: http://australianprawns.com.au/grilled-prawns-with-tarrago/

04.01.2022 Here’s a great prawn recipe for Mother’s Day tomorrow. Ingredients 160g butter... 2 tablespoons olive oil 8 large green Australian prawns, whole 500g green Australian prawns, peeled and deveined 4 cloves garlic, sliced Thick zest of 2 lemons 1 small red chilli, sliced 2 tablespoons finely chopped parsley Fresh lemon wedges and crusty bread to serve Method Heat half the butter and oil in large cast-iron skillet over high heat. Add whole prawns and cook for 2 minutes each side. Add remaining butter, oil, garlic, peeled prawns, zest and chilli cook turning prawns and basting occasionally for 1-2 minutes or until prawns are cooked through. Sprinkle with parsley and serve with fresh lemon and lots of crusty bread. Prep Time: 10 minutes Cook Time: 10 minutes

03.01.2022 Happy New Year to everyone! We are out and about today looking for some new suppliers or quality Fresh Queensland Seafood for you in 2018. Is there any particular products you would like to see Jotay stocking?

03.01.2022 We have just reached 200 likes and are starting to get some outstanding reviews. We would like to thank each and everyone of you for your support and reviews. Please feel free to leave a review and share our page with friends and family from within the Albany Creek area.

03.01.2022 Some Mooloolaba Kings, some Torres Strait Endeavours, Some Red Spot Kings, all delicious Queensland Prawns go with this light but tasty recipe. INGREDIENTS 12 t...hin slices of baguette 1 cup grated parmesan 2 tablespoons olive oil, plus extra for brushing 200 g haloumi, sliced 16 large cooked Australian prawns 2 cups watercress leaves, washed cup buttermilk 2 tablespoons lemon juice 1 tablespoon chopped mint Salt and pepper 1 large avocado cut into wedges fresh lemon and mint to serve METHOD 1. Brush each slice of bread with olive oil and press face down into the parmesan to coat. 2. Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside. 3. Add haloumi to the pan and cook for 2-3 minutes each side or until golden. 4. Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad. 5. Top with crispy haloumi and serve with fresh lemon and parmesan crisps.