Walking the Dock 8/21/2017



The oysters are grown on the inside of Cape Cod Bay, east of Dennis Massachusetts, along the sheltered side of Quivet Shores. The trays are attached to sunken poles allowing them to rise and fall with the tides. For two years, the oysters thrive on the nutrient rich currents that bring them food twice daily. They are tumbled regularly to give the Quivets very deep cups and are easily shucked. At our tasting, the 3” shells gave rise to a translucent meat that glistened brightly for great eye appeal. The first taste on your tongue was that Cape Cod strong crisp brine, that eventually yielded to a supple, quintessential blend of sweetness that finishes perfect. I was impressed. If salt is not your friend, simply pour some of the liquor out and the unique sweetness will tantalize your taste buds. Let’s pair these gems with a classic Chardonnay from Old Mill Winery (Geneva, OH) this complex white with just a hint of oak is a wonderful compliment or a Pint of “Belgian Dubbel” Empire Brewing (Syracuse, NY) a dark ruby color with a full malt, toffee, fig and plums that leads to a subtle tart finish, refreshing!



This week we have boats hailing from a few ports up and down the East Coast. They are finding pods of fish East between Hudson and Block Canyons. The squid have started to move out of the L.I. Sound and Cape Cod and heading offshore. The sword will cruise along the drop-offs and shelves in search of dinner. The depths here start at 1288 Fm. (2,500 ft.) and will rise up to 362 Fm. When you find the right thermocline, you are on the meat. The fish we are receiving are being landed in Boston as well as Cape May, NJ. The bloodlines are a beautiful rose red, double A fish with just the perfect amount of fat. The last days of August are hot and humid and scream for some grilled swordfish steaks. Treat your guests to the late summer/ early fall run on local sword 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 stored meticulously 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.

Leave a Reply

Be the First to Comment!