Walking the Dock 3/13/2017

Capture

OYSTER OF THE WEEK: ST. ANNES BAY

Born along the innermost stretch of Saint Anne’s Bay, Nova Scotia, tucked in Black Cove, the St. Anne’s are seeded and allowed to grow wild for the first two years of their grow out. The oysters are then moved North East up to Cape Breton, in the open ocean waters outside Skir Dhu Point to finish their flavor profile. These gems are 3 to 3 ¼” with a rounder than average tear drop shape and colored in classic bronze and white. At our tasting, the super deep cups allowed the liquor to present a rich and briny punch that was soon followed by a delicate sweetness. Let’s pair these with a “2014” Vignoles” Penn Shore Vineyards (Northeast, PA). This semi-dry hybrid white is quite complex, yet it yields to a well-balanced finish or a “Red Sky Irish Red” Frankenmuth Brewery (Frankenmuth, MI) a robust and roasted malt with subtle notes of sweet caramel.

 

OYSTER OF THE WEEK: IRISH POINT    

The Points are grown in the pristine waters of Colville Bay, off the coast of Canada’s Prince Edward Island, where the Hunter River meets the Gulf of St. Lawrence. Here the juveniles from the hatchery are placed in floating trays and submerged 14ft below the surface where they will spend three years filtering the abundant nutrients from the Arctic currents. The Irish points are considered “cocktail oysters” (slightly less than three inches) but because of the suspension trays, develop very deep cups and plump meats. The experience starts with a very robust and clean brine, like the sensation of sipping distilled ocean, and quickly turns to a sweet finish. When choosing your half shell selection, it reads like the famous quote “the world is your oyster it’s up to you to find the pearls” Irish Points are definitely the pearls. We will pair these with a 2011 Hanzell Vineyards (Sonoma, CA) “Sebella” Chardonnay, on the palate it’s sharp and tart with apricots, green apples and a Chablis-like minerality which complements the oyster or a Great Lakes Brewing Co. (Cleveland, OH) “Conway’s Irish Ale” this medium amber ale features a highly base with Willamette hops that offer a well-balanced finish to the oyster experience.

 

NORTH SHORE CLAW CRABMEAT    

Well known as the industry leader, the “North Shore Brand” has the lowest shell count available anywhere. Our blue crabs come from the tropical waters of the South Pacific where the ocean is clean, clear and pristine. Only live crabs are steamed and each one is individually inspected on site by our own inspector, no one else offers that “Hand Selected” Care. The claw is known to have the most succulent, sweet flavor, as compared to the other grades of meat obtained from the blue crab. When making crab cakes or crab stuffing and any other recipe where crab is an ingredient, claw is an excellent choice to add all that crab flavor at a third of the cost. The merus sections are hand placed in a flower across the first layer in each package, that’s “Quality in a Can”.

 

BIG ONE MUSSELS:                                 

These mussels are bottom cultured in Narragansett Bay Rhode Island. Here in the East Passage, the beds rest in 50 feet of water. Bivalves are filter feeders and the plankton (microscopic green plants) that they pick up give them a sweet and pungent flavor. During the harvest, the shellfish are placed in a custom designed seawater system that pumps the cool sterilized bay water over the mussels allowing the bivalves to filter out sand, grit and any trace bacteria in a controlled environment. Average size 3”, which for a mussel is quite substantial. If you want to impress your quests with a WOW Factor, try these Jumbo Mussels that are filled to the rim with a plump and sweet meat for your drunken mussel or signature recipe. It’s prime season for mussels with the cold-water temperatures.

 

THIS WEEKS FEATURE: DAYBOAT MONK

This week the boats are still off shore fishing the edge of Hudson’s Canyon working squid, fluke and catching a good amount of monk fish. Located due south of Shinnecock Inlet on the south shore of Long Island, it’s about a 6 to 8-hour steam, depending where you are going to wet your gear. The shelf is tricky to fish because of the steep decline in certain areas. Your gear might not be scratching as the seafloor is not level. After every haul back the Captains will pay special attention that the sweep (weighted bottom of net) and the shoes(bottoms) on the doors (net spreaders) are shining. The So ‘west edge of the canyon drops from 68 to 76 to 160 to 367 then slides down to 627 and finally 1352 fathoms. That range starts at 400 ft. and ends at over 8,000 feet. This week F/V Perception, F/V Tenacity and F/V Caitlin & Mairead with Capt. Dave are working to get you the freshest monk filets for your menu and black board. Let’s support the local fleet of Long Island.

 

ARCTIC CHAR:

Our Char is grown in the village of Vatnsleysa, located in Southwest Iceland. The only freshwater fish that lives naturally in the arctic region, they are grown in closed land based tanks. The fish are rated Best Choice by Monterey Bay. Our char is grown to 2 to 3 lbs. which yield filets from 14 to 15 oz. or two generous portions per fillet. The colors vary from deep salmon red to light peach and the flavor profile is sweeter and creamier than salmon. Char is considered a little secret by food lovers who are inspired by special tastes and light dishes. Perfect for your catch of the day…

Leave a Reply

Be the First to Comment!