Walking the Dock 10/17/2016

OYSTER OF THE WEEK: PEMAQUID        The Dodge Cove Oyster Farm raises these Maine favorites, up down east of Booth Bay Harbor in the famous Damariscotta Estuary, recognized as one of the cleanest in the entire North East. The seed are started in floating bags and then hand planted on the sea floor amongst the rocks…Read More

Walking the Dock 10/3/2016

OYSTER OF THE WEEK: CAPE CHARLES These oysters are grown on the Eastern Shore of Virginia in the Chesapeake Bay. The seeds are scattered along the bay floor and allowed to grow naturally until they reach 1 ½ inches in length. They are transferred to bottom cages for the remainder of the grow out, taking…Read More

Walking the Dock 9/5/2016

OYSTER OF THE WEEK: TATAMAGOUCHE Which means meeting of the waters in local Micmac dialect, are wild harvested oysters from the charming little fishing village with same name. Hand tonged where the French & Waugh rivers meet, in Nova Scotia, Canada. These choice ivory colored shells are elongated like a shoe horn and average 4”…Read More

Walking the Dock 08/29/2016

OYSTER OF THE WEEK: UMAMI               The word Umami which has Asian origins, depicts one of the five basic senses of taste  (sweet, sour, bitter, salty) and Umami the fifth, stimulating a feeling of smoothness, pleasant, savory and delicious. These 2 1/2 “to 3” pearls are cultured in the east passage, leading into the shellfish rich…Read More