Walking the Dock 6/5/2017



These oysters are grown on the Eastern Shore of Virginia in the Chesapeake Bay. The seeds are scattered along the bay floor and allowed to grow naturally until they reach 1 ½ inches in length. They are transferred to bottom cages for the remainder of the grow out, taking in the flavors of the Chesapeake. The oysters are tumbled once to give the shell a hard exterior and ease of shuckability. At 3 to 4 inches, the oysters are mature, the Capes are purged and harvested. At our tasting, the oysters offered a fabulous flavor that started as a mild brine (consistent with Virginia oysters), then moved to a buttery and creamy savor that lingered sweet before finishing clean. Let’s pair these gems with a 2014 Dry Creek Vineyards (Sonoma) Chenin Blanc, a crisply acidic white that will add to the lingering sweetness of the oyster or a “Pete’s Strawberry Blonde” (St. Paul MN) a gentle amber ale with a berry finish for the complete compliment.



We are landing some beautiful short trip fish this weekend. Most of the fish are 15 to 18 lb. bulls with that beautiful gold sheen. F/V Capt. Bob and F/V Carly Ann are fishing the Blake Plateau Sou’east along the 330-fathom mark in the Gulf Stream. We are taking the boats out on Saturday and Tuesday. Some awesome fillets for your blackboard this week!!



We are featuring snapper from the Timur Sea which is located between the southernmost Island of Indonesia and The Northern Australian Coast. The scarlet or crimson snapper are actively managed in a Fishery Improvement Program (FIP) to maintain sustainability. The fish are kept meticulously stored and chilled to insure the highest quality. On shore, they are cleaned immediately and frozen in a nitrogen tunnel to lock in that freshness. We filet them stateside. The filets are 12-16 oz. with the skin on. The meat is white and flaky with a very mild flavor profile. A great menu item for grilling, sautéing or baking. When you think of summer it’s hot, white sandy beaches and Snapper.



This week our buyers take us to the Bering Sea where our freshened Northern Rock Sole are harvested. The boats work the deadliest waters of the Bering Sea north of the Alaskan Peninsula, hailing out of Dutch Harbor their home port. The boats do three hour tows with the net in the water before hauling back and tripping the bag on deck. The fish are sent below where they are sorted and sized and frozen at the peak of freshness within hours of coming out the ocean. We bring the whole fish east and process them yielding 5 to 8 oz. delicate filets. The Sole lends itself to any cuisine as broiled, baked, stuffed or sautéed perfect for your menu or weekly feature.

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