OYSTER OF THE WEEK: STANDISH SHORE
These oysters are farm raised by the Ben Lloyd family in Duxbury Massachusetts. Here, the cool currents from the Gulf of Maine venture south, providing just the right amount of nutrients to make a simply delicious 2 ¾” oyster. A University of Rhode Island grad that got his start in “Moonstone” cultivating oysters, perfected his craft in Duxbury Bay, by tumbling the Standish three times to get a uniform and hard shell for awesome plate presentations. The oysters are then spread along the sea floor allowing them to develop their own unique flavor profile. At our tasting the shells were a nice smooth sand blasted white and they shucked easily with a twist. The salt blast was typical of Cape Cod oysters, as I bit into the plump meat a wonderful metallic tinge nipped my taste buds and the finish was a briny oyster stew. Let’s pair these with a “2014 Heirloom Chardonnay” Wyandotte Winery (Columbus, OH) with no oak this semi-dry is bright and crisp or I’m headed to Mill Creek Brewing in Erie PA to enjoy an “Old Mother Fletcher Irish Ale” she goes down smooth and sassy like an Irish Lass.
NORTH SHORE” ROPE CULTERED MUSSELS
The cold waters of March are a great time to feature mussels, they are plump with a wonderfully sweet flavor. As an appetizer, or ingredient our mussels are a great way to lower your food cost and not compromise on flavor.
THIS WEEK’S FEATURE: NORTH SHORE FRESH CALAMARI RINGS & TENTACLES
It’s winter time, the boats are off shore fishing the edge of Hudson’s Canyon and that means some of the best Calamari of the year. The flesh is real firm, the taste is unbelievably clean and if you love calamari, this is your catch of the week. We are getting hails from several of our boats, F/V Excalibur, F/V Luke & Sarah and F/V Karen Elizabeth. The boys are on the meat and after two days are topped off and headed home. There is nothing compared to winter time squid as the walls are thicker yet very tender and sweet. Calamari is now in the top three appetizers nationwide for white table cloth restaurants, according to a recent NRA survey. So, join the trend and differentiate your offering with our fresh calamari, so tender, so firm, so right!!
GRILL GRADE TUNA
This week our buyers are looking to Ecuador for some great quality smaller schooly yellowfins. Off the coast of Manta, the hook and line fleet, consisting of vessels up to 48 feet are landing a good volume of smaller fish. The boats head north in the pre-dawn hours to the volcanic shoals. Here the water comes from 200 to 50 fathoms and holds a good abundance of bait. Trolling at dawn the tunas hit hard and fast. The fish are fresh, have good color and the taste is spot on. The steaks are perfect for a sesame crusted light sear on each side with your signature sauce. A great option for your Lenten menu!