Grocery Stores in North Andover, MA

“I'm a Fedex Express driver. My route is in North Andover. The last couple of years I've been coming here for my chicken and meats and they are amongst the best I've ever had. Would highly recommend this market for sure”

“I love market basket and was thrilled when I saw there was one right off the highway here. I left with a fresh branzini which the gentleman at the seafood counter cleaned for me, fresh haddock fillets for dinner tomorrow night, some of the most beautiful pork you've ever seen, and a delightful selection of Mexican and Central American foods, some of which I've never seen before. I bought unsweetened mango pulp for $2.59 and unsweetened mamey pulp for the same price, as well as frozen/ pre-cooked fried sweet plantain. Additionally, had a wide selection of Albanian smoked sausage, and a surprisingly broad selection of tropical fruits and vegetables including yucca flowers and some other type of flowers that are in season right now from plants I've never heard of, breadfruit,, galangal, etc They have dandelion greens, banana flowers and two different kinds of bitter melon. Their meat selection was, as always inspiring and incredibly well priced and I almost bought some liverwurst but, I was too excited about the green corn tamales to buy more lunch supplies just now. I was tempted to buy the stewing chicken as I've never seen one in a grocery store before and, I bet it makes an incredibly flavorful and rich broth. Until I buy the rabbit or the beef cheeks that I bought from them on my last visit, however, I'm not buying anything else to put in the freezer ?
The way to cook a branzini like the fish the gentleman cleaned for me is this:
Ask the person you're buying it from to cut off the head, clean it, and ideally scale it for you because that part's messy. (If they don't scale it for you, you will want to do it yourself. It's not hard but, the scales do tend to fly everywhere. So, with that in mind, I like to put on an apron and do it outside)
Hold the fish as firmly as you can by the tail and, from tail toward the head, use the side of a metal spatula to scrape the fish. Continue scraping against the scales until the spatula slides smoothly and no longer catches.
Then, rub your fingers over the skin and, if nothing catches them, you are good to go.
Use scissors to cut off the fins.
Use a sharp knife to cut several slits in the side of the fish from spine toward belly making sure to cut all the way to the bone.
Then, dust both sides with flour.
Preheat a pan on HIGH
Then, immediately before adding the fish, put in a few tablespoons of olive oil.
Fry the fish on high heat, shaking the pan occasionally to ensure even coverage, for 3 minutes per side.
At that point, I like to lift the cooked filet off the top side, and place it skin side up on a plate so it stays crispy. Then I lift up the cooked bones, using my fingers to check up by where the fish's head was especially and place the second filet skin side up on its plate. In the picture shown, I've put the entire fish on the plate and have pulled part of the first fillet off. You can see how juicy it is. I decided to save the second fillet for breakfast. It keeps well overnight when cooked like that”

“The store is bright and clean. Most of the prices are very high but keep an eye out for the sales. Tara who works behind the fish counter is an incredible employer. She is friendly, engaging and beyond helpful.”