OYSTER OF THE WEEK: PLEASANT BAY
These Cape Cod Oysters are grown on the ocean side of the cape in the town of Orleans. The seed stock is rack and bag reared in the nutrient rich estuaries of the name sake bay where a rip like tide cleanses the oysters twice daily on the clean sandy bottom. The Pleasants are 3 ½” and picked through by hand regularly to produce a uniform shape, size and shell hardness. The rigid shell makes shucking a breeze with a twist of the wrist the oyster pops open. These treasures of the outer Cape, which seem to grow only one oyster “Great “, offer the classic Atlantic brininess, a crisp clean flavor with a buttery texture and sweet finish. Pair the Pleasants with a “Cherry Wine” by Obstbaum Orchards (Northville, MI) located just north of Ann Arbor this “Blush”, deep chilled, breathes like a tart cherry pie. Cherry wine may sound off-beat but the fusion of opposites creates an awesome flavor blast, the ultimate pairing or a “ManBearPig” Voodoo Brewing Co. (Meadville, PA) an imperial stout aged in barrels that previously held honey, maple syrup and Bourbon.
THIS WEEKS FEATURE: RED DRUM FILETS
Also known as Redfish, drum is a longtime favorite at fine restaurants anywhere across the deep south. Reds were made famous by New Orleans Chef Paul Prudhomme with his Cajun-spiced recipe which later became known as blackened redfish. The fish are raised in ponds adjacent to the Gulf of Mexico. The exact same water that they live naturally in the wild is used through a system of dams and levees to flush the water at intermittent cycles. This produces a beautiful translucent filet that turns white after cooking. The light white meat is mild but not bland. The filets start firm in the raw state and become flakey like a snapper when cooked. The versatile texture adapts well to many cooking styles such as grilled, poached, baked, pan-seared and perfect for ceviche. This is a great change of pace for your blackboard, with an incredible flavor and priced at a value.
10/20 DRY SEA SCALLOPS:
This week we are receiving hails from a few boats that will hit the port of New Bedford Massachusetts throughout the week. Starting out we have F/V Generation early week followed by F/V Wisdom and F/V Weatherly mid and late week. The boats are working just inside the “Northern edge”, between the 47 and 59 fathom contour lines where it’s pretty rocky. There is a sizable gap between the seamounts that with a good plotter you won’t lose a ten-thousand-dollar dredge. These veterans are all members of the “hard bottom” club. The scallops are beautiful and very firm, some colored some not, but the flavor up north is simply the best! So, as the dredge hits the deck and the captain yells shell in the air… meaning have at it… time to treat your guests to some of the Northeast’s finest treasures, Enjoy!
NEW ITEM: GREENLAND TURBOT:
These fish are also known as Greenland Halibut for their close similarity in both taste and physical appearance to the namesake fish. We are purchasing fish from a small port on the So ‘west part of the country named Nuuk. The season for under 65’ vessels has opened in the NAFO Division 2 and 3 K areas located just to the south, at the mouth of Baffin Bay. This is an inshore fishery; the boats leave before dawn and will wet 3 -5 one mile sets of long-line gear and return to port in the early afternoon. The fish are headed and gutted and immediately frozen. We thaw the product and filet stateside. The filets range from 16 to 24 ounces and are a brilliant white in color. The flesh is delicate and reasonably thick. The flavor profile is mild yet distinctive and very conducive to a light seasoning or a mild sauce. North Shore will be stocking this light selection through the spring and summer seasons and is very menuable. A great alternative option to put some money in your pocket this summer!
NEW ITEM! MAINE PEEKYTOE CRABMEAT:
We are starting to bring in handpicked Peekytoe meat from Bar Harbor Maine this week. Peekytoe earned its name from old time Mainers saying their legs are “picked” (a Maine colloquialism meaning curved inward). Lobstermen have complained about crabs steeling the bait from their traps up until about 1997 when a small outfit in Portland started picking and buying the crabs and the rest is history. Lobster traps consist of a few compartments labeled appropriately. The entrance leads in to the kitchen which is open and welcomes all the new arrivals with a hearty meal of bunker, mackerel or any oily fish that can be sensed from a far distance. After dinner, the traps offer a parlor for the lobsters and crabs to rest after their meal. Lobsters move backwards and crabs move sideways up the incline of the hand-woven twine funnel and drop down into the parlor. There is a short escape hatch for the smaller bugs to return to the wild and all other guests, well, let’s talk Peekytoe crabmeat. The meat is a mix of the Merus from the legs and the lump from the leg joints. The flavor is amazingly sweet and can stand alone or accent any dish you want to add Flavor with a capital F. We will have the new addition at our food show in the coming weeks, so be sure to stop by our North Shore booth and taste this delicacy from the clear, crisp and cool waters of Bar Harbor. Be well!!