Walking the Dock 8/14/2017



These oysters hail from Westport Massachusetts, at the entrance to Buzzard Bay, just south of Dogfish Ledge. The farm is owned and operated by Kerian Fennelly and his wife Kristin. Kerian lobstered for many years until he started this traditional Irish oyster farm and has perfected the signature process that he holds close to his chest. What he did tell me was the location is pristine, surrounded by protected land, the runoff from two streams and a salt pond combined together with upwelling’s (springs) creates a one of a kind flavor. The Riptides are grown in submerged racks and tumbled semi-aggressively to create a nice cup. The bottom is clean and sandy and the cove has a rip tide of over three knots, which is pretty powerful, flushing and providing nutrients twice daily. At our tasting, the Riptides start with a tart but smooth brine, the meats burst with a robust yet sparkling flavor that ends with a satisfying mineral finish. For the oyster aficionado, a very unique experience. Let’s pair these with a “Raven Wicked White 2014” Raven Glenn Winery (Lafayette, OH) a really nice Ontario White! Smooth, refreshing, a nice sweetness, yet mildly dry with low acidity or a “Five Hole Winter Wheat” Maumee Bay Brewing (Toledo, OH) originally brewed for the Toledo Walleye Team, the soothing effect of caramel and toasted malt flavors calm the nerves when the beer girl cart comes by on the fifth.



This is a great time to offer and create some buzz around your signature scallop recipe. Ever since NMFS opened Area #2, the boats have been landing almost exclusively a large run mix. This means that 80% of the catch are U12’s or larger. This week we have F/V Santa Isabel and later in the week F/V Courageous landing our U/10’s. The boats are working just above the Northern Edge and a little Eastward, two clicks off the Stout Swell. Here between the 106 and 127 fathoms, the boats are locked in on some gorgeous scallops. The tows are about 2 ½ hours and with the cooler weather, they are shucked and off deck before they haul the next dredge. This helps keep the meats firm and full of that natural sweetness. If there was ever a time to run scallops as your feature.



Our mussels are harvested in Savage Bay where the cold Newfoundland current draws down from the North. The grow out process takes approximately a year to get to market size from between 1 ½” to 2” in length. The quality control team will pull a rope and perform a piece count, on a per pound scale to determine the meat fill and readiness for harvest. The mussels are then debearded, purged and cleaned before they are ready to ship. The meats have been really full and in the late summer they are sweeter than any other time of the year due to the abundance of algae. Mussels are a great appetizer or ingredient.

Leave a Reply

Be the First to Comment!