OYSTER OF THE WEEK: CENTERFOLD
These gems are raised in the famous Wellfleet region of Cape Cod Massachusetts. On the lee side of the hook, Blackfish Creek flows into the sanctuary preserve where master grower Capt. Andrew Cummings devotes all his time to grow the perfect oyster …easy on the eye with a stripe running down her back, perfect body and succulent taste. These 2 ¾ oysters are anything but petite, the Capt. hand tumbles and turns them repeatedly to ensure very deep cups filled with voluptuous meats. At our tasting, I was entranced with the amazing flavor of this oyster. Unlike your typical Cape oyster, the brine was very mild which I thought allowed the savor of the oyster meat to bloom on your palate. The flavor was a combination of butter sweetness with a mushroom umami experience. This is a standout oyster, and the newest member of my top ten oyster experiences. Let’s pair these with a “Luccia 2014” Michael Stephen Kavic Winery (Carnegie, PA) a delightful semi-sweet grape, light on the palate with a spicy twang perfect to share with your centerfold or a “Weelunk Blonde Ale” Wheeling Brewing Company (Wheeling, WV) a refreshingly light bodied blonde with fruit, citrus and honey combined with wheat malts, leaves your taste buds exhausted.
THIS WEEKS FEATURE: PATAGONIAN RED SHRIMP
This is the newest member in the North Shore family of flavor. The reds are harvested in the cold South Atlantic Ocean currents in the Patagonian Region off the Falkland Islands. The boats land in the port of Bahia Thetis which is a few clicks east of Cape Horn, one of the most dangerous passages in the world. The small inshore fleet uses beam trawls to harvest the Langoustines (the local name) from the rocky bottom. Using a beam along the sweep or bottom of the net, acts like a rock hopper and allows the boats to hug the bottom without ripping up the trawl. The Reds are chef ready in a 10lb. 100% drain weight plastic tub. The flavor is all shrimp without the Iodine found in the Gulf. The size is a 31-40 totally peeled, deveined and tail off. The Reds are raw even though they look cooked. Taste these cold-water shrimp the way Mother Nature made them.
DAY BOAT MONK FILETS:
The Point Judith Rhode Island fleet are following the squid as they start their fall migration out of the bays and inlets. As part of the haul we are seeing an abundance of nice large monk south of Block Island feeding on the squid. This week we have F/V Atlantic Queen and F/V Travis & Natalie working for us. The tails have been averaging 3 to 4 lbs. and pristine quality yielding filets between 14 to 18 ounces. We will cut filets, Roasts or Ossobuco per your specifications. Monk is a great change of pace and allows you to create something special.