Captain Marden’s SeafoodsĪt $14, and served with two from a list including French fries, coleslaw, rice, baked potato (after 4 p.m.) vegetable, and lettuce and tomato, Captain Marden’s fish ‘n’ chips is a good deal. The lobster roll at New England Seafood at the New England Sports Center in Marlborough, March 2, 2022.
Other fish options include fried bay scallops, grilled or baked haddock and baked stuffed shrimp. Its fish and chips dinner is $22.99, and all of its dinners include cheese and crackers, homemade breads, choice of salad, potato, rice, or pasta and a vegetable. New England Steak & Seafood has been around since 1956, and fish and chips can’t get any more traditional. Growing up Catholic: 'Unto the Altar of God': Westborough author's memoir recalls years at a boys' seminary New England Steak & Seafood Local musicians and events like trivia nights make this a fun spot, too. Originally opened in Framingham, owner Vince Loscerbo moved the business to Milford in 2010, and of course they have great pizza if someone in your party doesn’t like fish. The fish ‘n’ chips here is battered and golden fried, served with french fries, coleslaw and tartar for $18.49. Tuesday through Thursday noon to 9:30 Friday and Saturday and noon to 8 p.m. Baked haddock, haddock tacos and salmon with shrimp are other seafood selections on the menu. Prezo’s fish ‘n’ chips Is made with haddock, its menu says, and is served with fries, coleslaw and tartar sauce for $20 at dinner. We are very grateful for the amazing support we get from our customers, and are proud of all people that have worked very hard for us over the last 50 years.Fish ’n chips at Firehouse Seafood in Hudson, March 2, 2022. The Golden Galleon also underwent a full refurbishment. In 2016, both the Aldeburgh Fish & Chip Shop and The Golden Galleon had 6-pan High Efficiency ranges installed with Active Triple Filtration by Florigo, to produce the highest quality fish and chips. Our traditional methods have remained unchanged for 50 years, although technology has improved over time. Horace worked up to his death in 1998, never leaving the business, and we lost Celia, known as “mother” to many who worked at the fish and chip shop in 2015. Each has had family work in our shops, extending the meaning of “family run” business. Likewise, Jane Smith, Katy Curling and Alison Bailey joined with the opening of the Golden Galleon in ’97, with Tania Jamieson joining in ’98. Committed to serving fish and chips, we are open everyday except Christmas Day (even then we’re asked to open).īrenda Wells and Susan Burns have been with us since 19 and are still frying today. In difficult circumstances, we remained open the next day. Susan sadly died the same year, the day before Aldeburgh Carnival. Their son Alan and his wife Zuzana joined in 2010 after finishing University. Peter’s wife Susan joined in 1977, helping to run the business.
After leaving school at 16, he went on to filleting fish and frying. Peter started in the shop as a boy, taking money and giving the change.
We started with 3 employees, today we have over 30. We opened The Golden Galleon in 1997, then The Upper Deck in 2000. Eventually the only way to expand was to get another shop.
We started with a 2-pan range and have since upgraded to a 4, then 5 and now 6 pan ranges. Trade grew rapidly causing the shop to get bigger and living accommodation smaller. Mr Cooper, originally from Yorkshire, taught them to fry in beef dripping. Horace and Celia Cooney bought the fish and chip shop from Mr Cooper in 1967.
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