Walking the Dock 6/26/2017

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OYSTER OF THE WEEK: CONWAY ROYALS:

The Conway’s are seeded along the western shores of Malpaque Bay, located on the North-Western shore of P.E.I. Canada. They grow naturally along the sea floor, taking in all the native nutrients, minerals and intrinsic flavors of their marine environment. After two years, they are tonged in true artisan fashion by the Jeffrey family and placed in racks inside the Conway Narrows. The swift currents purge them and add a soft pastel green hue to the oysters’ coloration. The four brothers are the third generation of the Jeffrey family to live as watermen. The fourth generation (their sons) are now getting started and learning the family tradition. These 3 1/4” oysters have a deep cup and a well-defined shell that is strong and easily shucked. The meat is full bodied, translucent, with a mild brine. They are clean, ocean breeze fresh, with a sweet finish that hints of lemon zest. The Conway’s are a sexy oyster, very subliminal, with tastes that will seduce your senses. We will pair these with a “Traminette 2012” Vinkolet Winery (Cincinnati, OH) an award-winning wine with a delightful floral nose, an amazing body that drips of sweet honey, simply refreshing, or a “Cloud Trip” Spoonwood Brewing (Pittsburgh, PA) a Jerry Garcia inspired white IPA with coriander, orange zest, amarillo and dry hops, just a drop on your tongue will give you visions of Sugar Magnolias on your palate!

 

THIS WEEKS FEATURE: 10/20 DRY SCALLOPS:

We are seeing good volumes of beautiful dry, short trip scallops, landing in New Bedford this week. L.B. will be receiving hails from F/V Beth Anne and F/V Fearless. The boats are working north this week. A day’s steam will get you to the “Northern Edge” and a few clicks more and you are between German and Browns Bank. Two shoals with a channel that runs 96 to 105 fathoms between them. The Captains will tow the channel here, because the currents keep the scallops swimming all the time. This makes the meats firm and with good glycogen in these waters, making them extra sweet. The increased volume coming in has enabled us to secure a really hot price on the 10/20 size scallop. This is a great light fare item for your summer menu and the sweet flavor will be a treat for your guests enjoy!

 

GRILL GRADE TUNA:

The schooly yellow fin tunas are showing up East to So’ East of Cape May, New Jersey. The long Line Fleet out of Barnegat and the Cape are working about 4 clicks south of Block Canyon. The canyon depths along the southern edge run between 1240 to 1320 fathoms (7,000 to 8,000 ft.). The Captains set the gear along the thermocline where they find the bait and the tunas will follow. We have some nice grill grade loins that are a great value. The loins are skin off, a nice cherry red color and blood line out. These loins will yield excellent for lightly seared steaks or a trendy Poke presentation.

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