Taste The Tide Is A Seafood Festival For A Good Cause

Taste The Tide Seafood Festival will take place on Saturday, June 1st, at Bayview Park 68th Street and Long Beach Blvd in the Brant Beach section of Long Beach Island from 11 am until 6 pm.

According to Tap Into Stafford/LBI, This inaugural Taste The Tide event is a fantastic event celebrating local purveyors, fresh seafood, and community spirit!

Admission is free, and preregistering online ensures you receive updates from the Hunger Foundation Of Southern Ocean about our ongoing efforts to combat food insecurity in Southern Ocean County.

Festival goers can indulge in delicious seafood, sip on refreshing drinks, and enjoy live music, all while supporting a great cause. Every profit made from the event goes directly to local food banks, providing vital assistance to those in need. Your donations to help continue the HFSOC mission of hunger relief.

Don't miss out on this opportunity to have fun while making a difference! According to the HFSOC website, there will be local seafood vendors, as well as live music, and even beer, wine, and seltzer available for purchase.

According to HFSOC, you can even sponsor the event with your generous donation. A 250-dollar Shrimp Sponsor gets you a social media shout-out and your name or company logo on the HFSOC website. Meanwhile, the 500-dollar Scallop Sponsor gets you that plus a 10 x 10 tent at the event. Now if you want to make a splash at the Taste The Tide Seafood Festival, your 2500 dollar donation, known as Sea Sponsor, gets you all the previous stuff, plus mentions in the post-event press release AND 250 dollars in drink tickets for you and your crew!

The HFSOC is a local, all-volunteer non-profit organization with a mission to support local food pantries as they assist our residents with their basic food needs and to help educate the public on the basic food needs of individuals and families in our area. They are located at 297 Route 72W, Box 270, Suite 35.

I woke up thinking about fish & chips. How random is that? I have no idea why fish & chips popped into my head 2 minutes after a good night’s sleep.

Truth be told, I haven’t had fish & chips in about a year and a half. I haven’t made fish & chips in several years.

I loved them as a child, thanks to Arthur Treacher’s Fish & Chips back home on Long Island.

I think the last time I had fish & chips was at B2 Bistro on Hooper Avenue in Toms River. Bruce and I went out to dinner with another couple, and 2 of us ordered the fish & chips.

Crispy batter, well-seasoned on the outside, and good flaky tender fish on the inside. It was delicious!

Last time I made it, I used cod and whipped up a Guinness batter recipe based on my personal taste. OMG! Nothing like homemade fresh out of the Fry Daddy fish & chips. My chips were freshly made hand cut Idaho potatoes cut into planks.

I don’t like to deep fry anything. I am a bit sloppy when it comes to fried food. I get oil splatter all over the place and it’s a bitch to clean up. Plus eating too much fried food isn’t good for you.

According to the City Fish Market website:

Most Popular: Cod
To many people, cod is the top choice. It has a mild flavor and extremely tender meat. If you like a big contrast between the crunchy outer shell and delicate white fish inside, cod is the one for you. Its subtle flavor goes well with salt and vinegar.

Chef’s Choice: Haddock
Haddock is the fish that most chefs prefer for fish and chips. The texture isn’t as flaky or tender as cod, but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter.

But the most flavorful fish to use is, Boston Pollock. A member of the cod family, pollock is juicy and tender. It is much more flavorful than its blander cousin cod.

Next time I’m going to try making it with pollock. Until then, I’m going out to find places on the Jersey Shore who do it right.

The Platters are very popular here. Depending on which one you order, you get more than just a plate of fish & chips. One of the combination platters has a generous portion of cod or flounder, shrimp, fried clams and scallops, with your choice of sides. The fish & chips alone are very good. It's not like the battered British version one associates with fish & chips. It is still crispy, but the coating has more texture.
https://www.onlyinyourstate.com/new-jersey/best-fried-seafood-nj/

I've had the fried flounder sandwich here, but never the fish & chips. If the fish & chips are as good as my fried flounder sandwich, then we have a winner. Icelandic cod is their choice for their fish & chips platter which comes with the house cut fries and your choice of coleslaw or salad.

The Ark is famous for a few things, the burgers, French onion soup, mac & cheese, from what I've heard, the fish & chips should be shown off as well. From what Dawn G. tells me, beer battered cod is the choice for their tasty fish and chips. I love this place and so do the locals.

These folks use fresh North Atlantic cod, hand breaded and fried with a side of fries. I've heard great things from folks who live on the Island.

I already mentioned in the article above how good the fish & chips are here. Beer battered cod, old bay fries, tartar sauce, sweet slaw. What a meal!

One of my hubby's favorite places! Be aware that it's cash only my friend. Either go with the fried combo if you want a little variety, or hit up the fried haddock with fries.

http://keyportfishery.com/

Not exactly the Jersey Shore, more like the gateway to the Shore.  It's a very welcoming family owned place serving UK style fish & chips made with cod. You can opt to swap out for panko breaded cod if you wish.  No way was I leaving this place off the list.

I've written about the lobster rolls, the chowder, and all the other seafood delights at this place. Now it's time to zero in on the fish and chips. It's Lobster Boss Beer battered cod, served with coleslaw, fries, and tartar sauce. Ask them for a bottle of malt vinegar for that fish.

The Taste of Ireland Platter -Homemade Duo of Dublin Style Fish-N-Chips - Beer battered cod filets with chips served with malt vinegar & lemon tartar sauce. Now that's the way to do it with a pint of Guinness.

Chef James Avery and the crew just had their grand opening.  Open Wednesday through Sunday. I see they use an ale batter for their cod at this casual bar & lounge.  You know this is going to be a winner if Chef Avery is in the kitchen. I love the open airy space!

https://www.itsthemainstay.com/