I happened to be in Petach Tikvah last week for work when I stumbled upon the Landau Fish factory store.
While looking in the “vitrina” (display case), I saw all kinds of fish and meat products such as these:
where if I didn’t see the kosher signs and the obviously religious people working in the store, I would have thought that I was in pork sausage heaven.
One thing I did find that made me quite happy was a product I have not seen in Israel that I have been sorely missing from the US:
This product has been an essential part of our sushi and many other dishes; as you can see, it is fully cooked, gluten free, fat free, has low cholesterol and no preservatives (it is sold frozen). It comes in shrimp, lobster and scallop flavor. I did not get the price at the time but you can always call the store before shlepping there.
The Dyna Sea web site does not have a lot of information but they do have a Facebook page in Hebrew and English, where I found a whole bunch of stores that are carrying Dyna Sea products! Here is the list:
- Landau Dagim, HaSadna 1 Pinat Gispin, Petach Tikvah, 039247724
- Landau Dagim, 20 Yosef Hachmei Street (Mahane Yehuda), Jerusalem
- Landau Dagim, Sderot Menachem Begin, Mercaz Kalaniot Rova Chet, Ashdod
- Ronen and Yossi Dagim, 125 Weizman Street, Kfar Saba, 097660936
- Mamlechet HaDagim, 100 Weizman Street, Kfar Saba, 097667564
- Dubi Dagim, 8/7 Nachal Nitzanim, Ramat Beit Shemesh, 029990703
- Okianus Dagim, 35 Balfour Street, Bat Yam
- Mekor HaDagim, 8 Borokhov Street, Raanana, 097439430
- Super Dag, 34 Motzkin Street, Raanana, 097714389
- Pal Dagim, 63 HaYarkon Street, Bnei Brak
- Avigdor HaDayag Anshei Breishit, Bnai Tzion
I wasn’t able to buy any when I was in Petach Tikvah, but when I do get some, this is what I will be making:
Rigatoni with Shrimp in Tomato and Feta Sauce
1/2 cup finely chopped onion
1 garlic clove, minced
6 tablespoons olive oil
1/2 cup dry white wine
three 14- to 16-ounce cans plum tomatoes including the juice, chopped coarse
2 tablespoons finely chopped fresh parsley leaves (preferably flat-leafed)
1/2 teaspoon dried basil, crumbled
1/2 teaspoon dried oregano, crumbled
3/4 teaspoon salt
dried hot red pepper flakes to taste if desired
1 1/2 pounds medium shrimp (about 34)
1 pound dried rigatoni or other tubular pasta
1/2 pound Feta, crumbled (I use bulgarit)
In a kettle cook the onion and garlic in the oil over moderately low heat, stirring occasionally, until they are softened, add the wine, and boil the mixtures for 1 minute. Stir in the tomatoes with the juice, 1 tablespoon of the parsley, the basil, the oregano, the salt, and the red pepper flakes and boil the mixture, stirring occasionally, for 5 minutes, or until it is thickened. Add the shrimp and cook the mixture over moderate heat, stirring, for 4 to 5 minutes, or until the shrimp are defrosted and warm.
In a large kettle of boiling water cook the rigatoni until it is just al dente, drain it well, and stir it into the shrimp mixture. Stir in 6 ounces of the Feta and salt and pepper to taste, transfer the mixture to a lightly oiled 4-quart glass shallow baking dish, and sprinkle the top with the remaining 1 tablespoon of parsley and the remaining 2 ounces of Feta. Bake the pasta in the middle of a preheated 220C oven for 20 minutes, or until the Feta is bubbling and the top is slightly crusty.