Walking the Dock 7/18/2017



Grown in the famous Bedeque Bay on the south side (summerside) of Prince Edward Island Canada. These 3.5” oysters are bottom grown on the red marine clay and rocks amidst the swift currents of the Conway Narrows. This area has an elevated glycogen presence which is accented in their flavor. They are harvested by the bay men using old fashioned tongs and then cleaned and purged. At our tasting, the Summers were moderately briny like the Malpeque but bigger, deeper cupped and more satisfying. Their distinct buttery flavor and texture gave rise to a soft sweet finish with a kick. Let’s pair these with a “Guilty Pleasures” from Wooden Door Winery (Kensington, PA), a wonderful blend of Riesling with apple undertones and a splash of Catawba, what a perfect name or a “Down by the River” from Flying Bison Brewery (Buffalo, NY), a Belgian IPA, a pilsner with caramel malts creating a nice balanced malty sweetness.



We have started adding to our selection of oysters each week and now in addition to our normal options we will be bringing in one new variety from the Giga family on the west coast along with two additional from the East Coast. This week: Compass Point – Samish Bay, Wash – 3 ½”  Pink Moon – New London Bay, PEI – 2 ¾” Taylor Bay – Buzzards Bay, Mass – 3 ½”



The perch we are bringing in this week are Ohio size (Minimum 5”) butterflied filets from the MSC Certified Sustainable fishery. Hailed as “the ultimate pan fish” it is one of the most popular fish on U.S. menus. This week we will see landings from F/V Fan C III and F/V Merri-Gale II. These true day boats will throw lines at 4:00am in the morning so they will have their gear all wet by sunrise when the perch start to move. The morning hours are best as the fish move from the shallows and surface to the ledges as the sun warms the water temperature. A good set off the bottom on a down slope can catch a boatload of perch on their way for cooler waters. These fish are considered by some, to be the best kept secret from America’s third coast. A perfect light, fresh and healthy choice for your summer black board.



This week LB has secured a sleeper from the Baja California, on the inside. Out of the small Puebla of Santa Rosalia, on the Sea of Cortez, the small artisanal fleet leaves at dusk each evening to set their Simbras (nets) as the schools of bass troll the coast in search of bait fish rising to the surface in the moon light. As the sun breaks in the morning the pangas line up along the beach with the nights catch as the take-out truck weighs them in. The filets are 3 to 4lbs each. The texture is firm yet flakey, the same as wild striped bass only much sweeter like a good snapper. Enjoy!!

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