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SPADE "S" STEEL
for catamaran one size above
Boat Size
Model
Lbs.
Surface Sq. cm
Price
 
SPADE STEEL
boat <21ft <2,200lbs
S 40
12
400
$270.00
 
 
SPADE STEEL
boat <24ft<4,850lbs
S 60
21
600
$425.25
 
SPADE STEEL
boat <41ft < 14,330lbs
S 80
33
800
$628.00
 
 
SPADE STEEL
boat < 52ft <26,450lbs
S100
44
1000
$756.00
 
 
SPADE STEEL
boat < 59ft <35,270lbs
S120
55
1200
$999.00
 
 
SPADE STEEL
boat < 65ft <44,000lbs
S140
66
1400
$1,175.00
 
 
SPADE STEEL
boat < 75ft <50,700lbs
S160
77
1600
$1,390.00
 
SPADE STEEL
boat < 75ft <57,300lbs
S180
99
1800
$1,670.00
Contact Us for Shipping Costs
 
SPADE STEEL
boat <82ft <66,130lbs
S200
121
2000
$1,819.40
 
SPADE "SQ" HIGH RESISTANCE SPECIFIC STEEL
SPADE STEEL
boat <98ft <88,180lbs
SQ240
165
2400
$3,469.50
Contact Us for Shipping Costs
 
SPADE STEEL
boat 121,330 - 330,900 lbs
SQ380
243
3800
$5,606.55
 
SPADE " A" ALUMINUM
for catamaran one size above
SPADE ALU
boat <21ft <2,200lbs
A 40
6
400
$387.45
 
 
SPADE ALU
boat <24ft<4,850lbs
A 60
10
600
$535.11
 
 
SPADE ALU
boat <34ft < 9,920lbs
A 80
15
800
$721.74
 
 
SPADE ALU
boat < 52ft<26,450lbs
A100
26
1000
$1,109.19
 
 
SPADE ALU
boat < 65 <44,000lbs
A140
41
1400
$1,520.27
 
 
SPADE ALU
boat <82ft <66,000lbs
A200
57
2000
$2,063.64
Contact Us for Shipping Costs
SPADE "X" STAINLESS STEEL
for catamaran one size above
SPADE STAINLESS STEEL
boat <21ft <2,200lbs
X 40
12
400
$646.04
 
 

SPADE STAINLESS STEEL
boat <24ft<4,850lbs

X 60
21
600
$1,005.72
 
SPADE STAINLESS STEEL
boat <41ft < 14,330lbs
X 80
33
800
$1,533.06
 
SPADE STAINLESS STEEL
boat < 52ft <26,450lbs
X100
44
1000
$1,976.91
 
SPADE STAINLESS STEEL
boat < 59ft <35,270lbs
X120
55
1200
$2,488.12
 
SPADE STAINLESS STEEL
boat < 65ft <44,000lbs
X140
66
1400
$2,763.21
 
SPADE STAINLESS STEEL
boat < 75ft <50,700lbs
X160
77
1600
$3,234.33
SPADE STAINLESS STEEL
boat < 75ft <57,300lbs
X180
110
1800
$3,777.84
Contact Us for Shipping Costs
SPADE STAINLESS STEEL
boat <82ft <66,130lbs
X200
121
2000
$4,544.10
SPADE "XHR" SUPER STAINLESS STEEL
SPADE STAINLESS STEEL
boat <98ft <88,180lbs
XHR240
165
2400
$8,601.49
Contact Us for Shipping Costs






 Click above for a short video (Funny).

If you have VHF radio(s) on your boat, then you should have a Maritime Mobile Service Identity (MMSI) number, and it should be entered into your radio(s) and connected to your Global Positioning System (GPS). Should a distress call ever be necessary, properly registered, entered and GPS-connected MMSI numbers in your VHF radio(s) automatically provide push button, “goof proof” information about the boat, position, safety equipment onboard, the operator, as well as contact information so folks know your whereabouts.

 



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  Oysters Sazerac

This recipe was created at the long-lost Flagons by chef Kevin Curran, who noticed how well the flavor of anise and oysters go together (in oysters Rockefeller, for example). He thought that the anise-flavored Sazerac cocktail might have possibilities as a sauce. He flamed the cocktail over some double-battered fried oysters, napped them with a little butter sauce, and it turned out to be wonderful.

  • 1 cup flour
  • 1 tsp. salt
  • 1/2 tsp. white pepper
  • Pinch cayenne
  • 2 egg yolks
  • 1/4 cup milk
  • Seasoned bread crumbs
  • 24 large, fresh oysters
  • 3 oz. 86-proof whiskey
  • 2 Tbs. Herbsaint
  • 1 tsp. Peychaud's bitters
  • 1 tsp. Angostura bitters
  • 3 Tbs. butter
  • 3 Tbs. chopped green onion tops
  • Beurre blanc:
  • 1 Tbs. whipping cream
  • 2 sticks butter
  • 1 Tbs. lemon juice
  • 1/4 tsp. white pepper

1. Sift together the flour, salt, pepper, and cayenne into a broad bowl.

2. Separate eggs and combine the egg yolks and the milk in a small bowl.

3. Mix the whiskey, the Herbsaint, and both bitters in a glass to make a Sazerac in the rough (the finished cocktail would be sweetened with simple syrup and shaken with ice).

4. Heat the butter in a skillet.

5. Coat the oysters with the seasoned flour mixture, then dip them into the egg wash. Coat them again with the bread crumbs.

6. Saute the oysters in the butter until lightly browned. Then pour the Sazerac into the skillet and carefully touch flame to it. Let the flames die out and most of the liquid evaporate.

7. Serve the oysters topped with the green onions and moistened, if you like, with beurre blanc.

8. To make the beurre blanc, heat the cream over low heat in a saucepan until it comes to a boil. Cut in, bit by bit, all of the butter, whisking all the while. Remove from heat and whisk in lemon juice and pepper.

Serves six.


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