OYSTER OF THE WEEK: BARLEY NECK
Here is another oyster selection from the famous Cape Cod region of Massachusetts. The owner Peter Orcutt is an old-time bay man, even though he’s close to Boston, he doesn’t steal his signals from other farms, he has perfected his craft through hard work. The bay has a riptide along a clean sandy bottom, so minus an abundant amount of vegetation, these oysters offer a clean ocean flavor. The rack and bag grow out system and tumbling help develop their deep cups with great meat fill. At our tasting, the 3 ½” shells were uniform with a nice white sandblasted look. The translucent meats were a good indication of more salt than creaminess and the Barley’s did not disappoint me. The clean ocean salt blast faded into a subtle sweetness that ended with a tartness much like the lip of a margarita glass. One word here … refreshing!! Let’s pair these with a bottle of “2015 Fathom 107” Wagner Vineyards (Lodi, NY) a Riesling and Gewurstraminer blend that shows off it’s big aromatics with a nose that’s both intensely floral and fruity or stopping in to Otto’s Pub & Brewery (State College, PA) for a “Double D IPA” a big Imperial IPA packed with Columbus and Simcoe hops. While I’m there I’ll add on a crab cake loaded with North Shore Jumbo Lump Crabmeat … it doesn’t get any better than that…
THIS WEEKS FEATURE: AUKRA FRESH
This week we have our premier salmon filets that are raised off the small island of Aukra, in the North-Western region of Norway. Aukra is a small seaside community steeped in the century old tradition of living as one with the sea. These Super D-Trim filets will yield 91% to skinless boneless portions. This superior cut not only trims the liner off of the nape or belly of the filet, which all other salmon companies offer, we take 75% of the nape off also to make your in-house portioning and plate presentations consistent and profitable. Our Aukra Fresh premium salmon has all the sustainable attributes you search for in your signature salmon with a very mild, very clean, ocean freshness, that is unparalleled.
U/10 DRY SEA SCALLOPS:
This week L.B. received a call from the docks of New Bedford Massachusetts with word that the Nantucket Lightship grounds just opened and the Jumbo scallops are gorgeous. The Light ship WLV-612 marked the dangerous shoals Sou’east of the Island where depths as shallow as 4 feet have been the demise of many vessels throughout the years. In fact, over 100 shipwrecks were documented before 1850. The boats are working outside Phelps Banks in the Asia Rip in 28 fathoms of water. Two of the boats landing this week are F/V Sharon K and F/V Santa Isabel. These gems will start to rise in price from now until Christmas so take advantage today and savor the Nantucket Experience!!