We now have an Etsy store!

Remember those new designs we unveiled at the festival in Cedarburg? Well we've had such a positive response that we've decided to offer them to our online friends as well. That's right, the new designs are available online!  We haven't worked out all the kinks at the moment, in terms of where and how we're going to make them available, but for now, you can check them out at our new Etsy store, appropriately named FishFaceGoods. Because it's a simpler format for uploading new designs, we'll be experimenting with a more artistic style of shirts, and we'll soon be offering men's designs as well, so please stay tuned! The Etsy store is another component of our attempt to reach a wider audience through the internet, one that doesn't require quite so much traveling. If you have any advice, we'd love to hear your comments! And if you have any friends who you think may enjoy our work, please help spread the word!

Cocktail of the Week: Summer Sangria

I came across this interesting article earlier today, on pairing fish and wine. (Sneak peak: it's not all white wines, and it's not all salmon!) While looking through the extensive list of pairings, I started to get thirsty. Really thirsty. But not for a glass of wine. My hankering was for something cold. And sweet. As the pieces came together in my minds eye: wine, cold, sweet, the cocktail of the week snapped in to focus: Summer Sangria! It's fruity, refreshing, and since it's mixed the night before, it'll be ready as soon as you get home from work!
Ingredients:
1 orange, sliced into wedges
1 lemon, sliced into wedges
2 limes, sliced into wedges
1 apple, sliced into wedges
1 cup fresh pineapple chunks
1 cup rum
1 bottle dry red wine
1 can lemon-lime soda (to taste)
1 cup orange juice (to taste)

Method:
Mix the orange, lemon, limes, apple, and pineapple together, with the cup of rum. Let it sit at least between 2 and 24 hours in the fridge.
Gently smash the fruits with a spoon, and stir in the red wine, lemon-lime soda, and orange juice. Stir gently and taste. Add more wine, rum, orange juice, or soda, depending on taste. Don't drink it too quickly, this one will sneak up on you!

Food of the Week: The Perfect Summer Fish Sandwich

 I have a tendency to eat a lot of sandwiches in the summer , as I'm sure many of you do. They're great cold, they're light, they're filling, and they're quick, so you can get back to enjoying those summer activities!

I'm always looking for new combinations and new concoctions, and when it comes to sandwiches (and not just sandwiches) there are millions of great pairings. This was a fun combination centered around pickled red onion, which we happened to have in the fridge. It's sort of a spin off of the Veitnamese Banh Mi, but with some extra cream to smooth it out for the summer. Here it is:

Ingredients:
peanut oil, for frying
4 or more fish fillets (what ever's biting that day)
1 1/2 tablespoons seafood seasoning
2 cups all-purpose flour
2 cups panko bread crumbs (for best results, make sure they're panko style bread crumbs)
2 eggs beaten
1 jar pickled red onion (you can make your own here)
cillantro
thinly sliced jalapeno peppers
thinly cut carrot sticks
thinly cut cucumber sticks
ranch dressing
sourdough or french bread

Method
Preheat oil in a frying pan. Wash off fillets and pat dry with a towel. Lightly sprinkle with seafood seasoning on both sides. In 3 separate bowls, place flour mixed with seafood seasoning, panko, and beaten eggs. Dip fillets in flour, egg, then panko. Fry the breaded fillets in oil until golden brown, about 3 minutes on each side. Remove and set on a paper towel to soak up excess oil.

Spread ranch dressing on bread, lay fish on, spread pickled red onions on, followed by jalapenos, carrots, cucumber, and top with cilantro.

What's your favorite sandwich combination? We'd love to know your different versions!