re: Off The Hook Seafood Market***Offerings and Specials***

Compliments here ,too. Wife and the oldest came through a few weeks ago and picked up some softshells, and grabbed a few seafood lunch boxes while they were in. They said the prepared food was great and I had a ball sauting the softshells that night. Look forward to meeting you during football season when I'm down.Good luck.

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That's good to hear that things changed on your 2nd visit. I'll give the deli a 2nd chance after reading your post.


On my one and only deli order, the fried shrimp & oysters were below average. The fried fish was decent but I prefer smaller thinner strips.

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When did you order from us? During lunch, in the evening, etc? What was the problem with the shrimp and oysters? The batter, seasoning,fried too long, etc?

I'm using a 3-5oz. fillets for catfish, so the only thing I could do was to use 2-3oz's. But even a 2-3oz. fillet isn't much thinner. The only other thing I could do would be to switch to basa which is thinner. Domestic catfish just isn't as thin as basa. I prefer to use domestic though.

Sorry about the bad meal. I would definitely want you to come back and try us again.

do you sell boiled crabs?

To skillet:

We are using 40/50's peeled shrimp on our poboys and 31-35 peeled and deveined on our platters. Not necessarily small but my kitchen could have messed up and gave you the poboy shrimp instead of the bigger ones.

As for the oysters, it's summer time and oysters are always skinny and smaller during the summer time. I buy from two oyster suppliers.I'll have to check the difference between the two
and the sizes and how they compare.

And on the seasoning issue. Working on that now.

And if you do come in again please ask for me.

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another suggestion try using mustard weather it's creole or yellow (I suggest creole) to marinate the catfish and don't put in the wash just put it straight in the batter also don't cut the batter with flower it's already mixed correctly

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I'll have to try the creole mustard thing. Sounds like it might be good.

Below is a link to our revised menus:

Regular Menu

Party/Catering Menu

Edit to say: We are now selling bagged ice and are planning to be able to sell propane by the weekend if all goes well. We only refill and don't sell prefilled bottles. We have easy access from airline and have a bunch of rooms for campers,etc to fill up.

I am also going to be taking special orders on lobsters if anyone is interested.

And I'm looking into carrying fresh (never frozen) scallops, fresh clams, and fresh mussels. If there is any interest, just let me know.

So you can cook anything out of your case(gulf fish mainly is what I'm interested in) and only be charged 10 bucks or whatever for the seafood box/poboy?


I might have to swing by and check this out next time I'm in BR.

The review:

The building, displays, staff, etc : A+ ...only thing I would recommend here is a little more street presence (like a big sign or something), can't see it until the last minute when coming from the North.... building is nice and clean and well "decorated" .... nice displays, etc ... lady at counter was very friendly

Boudin Balls : A- ....Your recipe is perfect, if anything maybe just a tad overcooked, but very good

Shrimp/Oyster poboy : B+ .... perfect size and amount of seafood... Shrimp were a nice size and you could definitely tell these were good gulf shrimp .... oysters were good too .... with the oyster batter, it is good consistency, but it could stand a tad more seasoning .... the shrimp batter was like the catfish and just too mushy/soft... after a few bites most of the batter had been wiped off the rest of the shrimp.... I'm not sure how to tell you to do it, but I would consider taking a different approach here .....bread was terrific, I asked if mine could be lightly toasted and I think that makes a big difference.... I would consider lightly toasting all the poboys... I bet the folks that don't appreciate NOLA french bread would be happier with it if it was lightly toasted ....

Catfish box : C- ..... as someone else previously mentioned, the catfish was just too thick, somewhat mushy.. it seemed like too much thick batter as well.. perhaps the fat catfish is so moist/juicy it makes it hard for your batter to stay dry after cooking .....you could wipe the batter off with your finger....im sure you could find some experts to fix this problem ... I seem to remember the old place on government called "cathouse" where you could order catfish either thick or thin and it had a different batter for each, but I could be wrong....

the fries were very plain ... catfish and fries can be a staple when you have VERY good ones... you could get an entire group of customers who become regulars just for those 2 products .... like Dempseys ....their catfish is perfect and their fries are unique tasty & memorable...

The jumbo shrimp on ice for $4.99 looked very tempting... I will be coming back often for those alone !!!

and oh yea, CONCH meat ???? ... but I'm down to try it !!

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The building, displays, staff, etc : A+ ...only thing I would recommend here is a little more street presence (like a big sign or something), can't see it until the last minute when coming from the North.... building is nice and clean and well "decorated" .... nice displays, etc ... lady at counter was very friendly

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First off, thanks for the honest review.

Thanks, We worked a ton on the displays. And we are going to eventually put a better sign closer to the road.

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Catfish box : C- ..... as someone else previously mentioned, the catfish was just too thick, somewhat mushy.. it seemed like too much thick batter as well.. perhaps the fat catfish is so moist/juicy it makes it hard for your batter to stay dry after cooking .....you could wipe the batter off with your finger....im sure you could find some experts to fix this problem ... I seem to remember the old place on government called "cathouse" where you could order catfish either thick or thin and it had a different batter for each, but I could be wrong....

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I'm using a 2-3oz catfish fillet which there isn't any smaller size than a 2-3oz. Not sure how else to get it thinner except by slicing the fillet in half vertically. As for the batter, we are looking into that. It doesn't do it all the time but sometimes the batter just doesn't stick like it is supposed to. We are using a buttermilk and egg wash. Maybe it is too much batter, not sure but I will be experimenting today to fix it.

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the fries were very plain ... catfish and fries can be a staple when you have VERY good ones...

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I am looking into some other fries also. We have some inventory on those fries right now and once we are out, I plan on switching. Right now I'm using a 3/8 skin on fry. It's not a bad fry but I would like to have something a little different.

I hope you try us again in the future. We are still new and trying to work the kinks out. This is my first attempt at a restaurant type business and I can assure you we will improve.

And I'm glad you liked everything else. One thing I do know very well is seafood and I can source many different products.

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I am looking into some other fries also. We have some inventory on those fries right now and once we are out, I plan on switching. Right now I'm using a 3/8 skin on fry. It's not a bad fry but I would like to have something a little different.

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I liked your fries. You'll drive yourself crazy trying to please our different tastes...If I was crazy enough to try and sell cooked food, I'd make the way that I would want it to taste.