Highlands Today
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Seafood Market Specializes In Exotic Fare
Kathy Waters/Highlands Today
Sandra Easter talks Monday about the different tastes of meats and seafood the Surf-n-Turf store offers.
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Published: May 19, 2008
SEBRING — Contrary to popular opinion, the exotic meats sold in a local store do not taste like chicken, said the owners of Surf–N– Turf Market.
In addition to selling seafood, steak, produce and chicken (that tastes just like chicken), the new market at 11915 U.S. 27 South, near Lake Josephine Drive, sells alligator tail and ribs, soft shell turtle and frog legs.
Co-owner Pat Patterson said he would never sell something that he wouldn't serve to guests at his home.
"A lot of people are apprehensive about trying something new," said Patterson. "But then they usually get invited to try it at somebody's house, and find out it's delicious."
Almost everything sold in the shop is flash-frozen. Dozens of sauces and spices are also available.
Soft shell turtle meat from Lake Okeechobee is popular on cruise ships and at expensive restaurants. Not for the squeamish, all four legs are still attached to the turtle. Each package averages about three pounds.
"It has a mixed meat taste," said Patterson. "It's white meat and dark meat at the same time. There are 10 different kinds of tastes in a turtle."
Turtle brings a sweet taste to the table, said co-owner Sandra Easter.
"It's really white meat with a really deep dark taste," said Easter. "Once most try it they really like it."
Patterson suggested to either coat turtle with flour and deep fry, or bake slow at 275 degrees for two hours, with potatoes, onions and bell peppers, or with garlic and onion powders and locally produced Everglades Seasoning.
The most important trick to cooking frog legs from Asia is to not overcook or over fry.
"You want the meat falling off the bone, they will shrink up and dry up if you overcook," said Patterson.
Co-owner Jo Patterson, Pat's wife, has heard about the comparison of fried frog legs to chicken.
"It's got a different texture – a fishy flavor," said Easter. "But frog legs are kind of like fried chicken. They're always better the next day."
Surf-N-Turf Market started selling gator ribs this week, in addition to gator tail, which has been stocked at the shop since the April 1 opening.
"It's like comparing top round steak to filet mignon," said Pat Patterson. "It's more tender and just blew my mind.
With wishbones like turkey, a rack of gator ribs is shorter than beef or pork ribs, with no fat. The meat is often prepared with Everglades seasoning and the gator is harvested locally.
Easter said gator ribs were "really tender, moist and white meat – the most memorable and best ribs ever."
The newest hot fish is Swai. It is the shop's biggest seller and can be fried, broiled or baked. The regular freshwater substitute for grouper from Japan is "the mildest fish you'll ever eat," said Pat Patterson.
The shop also sells conch in large bags, honey from wild flowers, especially for those sensitive to allergies, pork and more than a dozen varieties of fish. If the market will bear and space allows, the owners might sell rabbit, buffalo and monk fish.
A recipe exchange is planned, since customers often compare notes on how to best prepare dinner.
"Everybody has a different way," said Pat Patterson. "And we want to pass it along to the next person."
Easter enjoys collecting recipes: "We like finding out all their secrets and how they cook."
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