OYSTER OF THE WEEK: INDIAN SUMMER
With such a welcome name this time of year, I was happy the oyster met all my expectations. The summers are grown in Mashpee, Cape Cod, Massachusetts. You can see the farm from the Martha’s Vineyard ferry headed into Oak Bluffs, very beautiful piece of real estate owned by the Wampanoag Indians. The flats are tribal exclusive and the oysters reflect their heritage of caring for and protecting nature. The oysters are consistent, 3 1/2” shells, medium cups, no feather lips or turned down hinges, every oyster is the same. At our tasting, the Summers started with that clean Cape Cod brine, medium – not overbearing, the translucent meats were full and solid, almost a crunch at first bite. What I found unique about this oyster, the nose was more kelpy than salt and the savor reflected that with a subtle sweetness and earthy mushroom finish. Let’s pair these with a bottle of “White Lies” from Courtyard Vineyards (Northeast, PA) a unique blend with Geisenheim, Traminette and Vidal grapes, ever so sweet and she will hold your secrets or a “Miss Michigan Pale Ale” Black Lotus Brewery (Clawson, MI) she’s light, crispy with shakin hops. When the head settles … she’s pure Michigan!
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.
STEAK READY SWORD
The boats are on the meat, working on the outside of Hudson’s Canyon. They will fish deeper and follow the receding Gulf Streams warm currents as Autumn has begun. The shelves lay down from 598 to 1104 fathoms (which is over 6,500 ft.), the predators cruise along the ledges in search of their dinner. Lucky for us F/V Miss Roxanne and F/V Eagle Eye II had wet lines to bring in some nice fish. Our cutters have trimmed all the bloodline and feathering to make these loins ready to slice your perfect steak with 100% yield.