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Wednesday
Aug202014

Oyster Ponds and Weekend Specialties 8.21.14

After a long hiatus to build up inventory, Oyster Ponds (formerly known as Race Rocks) are finally back and will be served up on the half shell this weekend.  You may remember Oyster Ponds from their green mantle, which is a unique characteristic you’ll only find with oysters grown in the Orient Oyster Ponds located on the tip of the North Fork of Long Island.  The Oyster ponds are blessed with daily tides that can reach 6 knots of speed at a time, bringing in nutrient rich water from the Peconic Bay.  Not only does this exceptionally fast tide help grow out these beauties; it also helps promote cup definition and strong shells by gently tumbling the oysters in their natural state.  Rather than use an upweller (a commonly used device to bring nutrient rich water to seeds in an effort to promote growth) for new seed, the folks at Oyster Pond Shellfish Company simply hang the seed off the dock and let the tides do the work.  After a couple of months, the seed are big enough to be transferred to ADPI bags that rest on the bottom of the Oyster Ponds (see pic above).  In 15 months’ time, their ready for market and transferred from the water to a refrigerated truck every Thursday for delivery.  It doesn’t get any fresher than that! 

Now onto the good stuff…

Specialty Items 

Albacore, Pacific

Blackfish, RI

Bonito, FL

Dover Sole, Spain

King Salmon, Troll Caught, AK

Kona Kanpachi, HI

Mahogany Clams, ME

Opah Belly, HI

Razor Clams, MA

Live Scallops, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

La St. Simon, Saint Simon Bay, NB

Fire Lake, Cape Jouriman, NB

Caraquete, Northumberland Strait, NB

Pickle Point, Hope River, PEI

Pemaquid, Damariscotta River, ME

Flying Point, Maquoit Bay, ME

Cotuit, Cotuit Bay, MA

Onset, Buzzards Bay, MA

Sunken Meadow, Cape Cod Bay, MA

Standish Shore, Duxbury Bay, MA

Cedar Island, North Point Judith Pond, RI

Moonstone, Point Judith Pond, RI

Watch Hill, Winapaug Pond, RI

Cape May Salt, Deleware Bay, NJ

Kumomoto, Humboldt Bay, CA

Calm Cove, Hood Canal, WA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Sincerely,

The Lobster Place

Wednesday
Aug132014

Dover Sole and Weekend Specialties 8.14.14

Here's something you won't see too often in the states:  Fresh Dover Sole, flown straight in from Spain.  Typically any Dover Sole we see is either frozen or previously frozen.  These fish pictured above are in rigor when they hit our loading dock and are truly special.  For those of you who don't know, Dover Sole is the only true species of sole.  The "sole" varieties such as lemon and gray that we have in American waters aren't actually sole, but right eyed flounder.  Dover Sole have a wonderfully pleasing mild, sweet flavor and go great with rich sauces and best cooked on the bone.

 

Now onto the good stuff…

 

Specialty Items 

Albacore, NJ

Blackfish, RI

Cod Cheeks, MA

Dover Sole, Spain

Escolar, Gulf of Mexico

King Salmon, Bristol Bay, AK

Kona Kanpachi, HI

Blue Marlin, HI

Monchong, HI

Opah Belly, HI

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Golden Tilefish, NJ

Wahoo, Hawaii

 

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

La St. Simon, Saint Simon Bay, NB

Cooke’s Cocktail, Malpeque Bay, PEI

Pickle Point, Hope River, PEI

Taunton Bay, Taunton Bay, ME

Weskeag, Weskeag River, ME

Flying Point, Maquoit Bay, ME

Thatch Island, Barnstable Harbor, MA

Onset, Buzzards Bay, MA

Sunken Meadow, Cape Cod Bay, MA

Standish Shore, Duxbury Bay, MA

East Beach Blonde, Charlestown Salt Pond, RI

Watch Hill, Winapaug Pond, RI

Montauk Pearl, Lake Montauk, NY

Cape May Salt, Deleware Bay, NJ

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

 

Sincerely,

The Lobster Place

 

Wednesday
Aug062014

Celebrating Finfish and Weekend Specialties 8.7.14

Another great finfish weekend as local fisheries are in full swing for the summer.  In addition to some great local tilefish and blackfish we have some pristine Wahoo coming up from the Gulf.  Wahoo has a meaty texture, moderate flavor and holds up well with stronger marinades and high heat on the grill.  In Hawaii they call it Ono, which means good to eat.  Need we say more?

Now onto the good stuff…

Specialty Items 

Blackfish, RI

Barracuda, Gulf of Mexico

Diver Scallops (live), MA

John Dory, MA

King Salmon, Bristol Bay, AK

Kona Kanpachi, HI

Mako, NJ

Opah Belly, HI

Pompano, FL

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Golden Tilefish, NJ

Wahoo, Gulf of Mexico

 

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Caraquete, Northumberland Strait, NB

Lady Chatterley, Northumberland Strait, NB

Indian Creek, Malpeque Bay, PEI

Pemaquid, Damariscotta River, ME

Flying Point, Maquoit Bay, ME

Cotuit, Cotuit Bay, MA

Sunken Meadow, Cape Cod Bay, MA

Mayflower, Cape Cod Bay, MA

Standish Shore, Duxbury Bay, MA

Hog Neck, Hog Neck Bay, NY

Cape May Salt, Deleware Bay, NJ

Broadwater, Occahannock Creek, VA

Shooting Point Salt, Little Machipongo Inlet, VA

Kusshi, Deep Bay, BC

Hammersle, Hammersley Inlet, WA

Pickering, Pickering Passage, WA

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Sincerely,

The Lobster Place

Wednesday
Jul302014

Nunavut Arctic Char and Weekend Specialties 7.31.14

As summer hits full stride, there's some exciting availability on the seafood front, starting with Wild Arctic Char out of the Nunavut region in Canada. Supplies are naturally limited given the 3 week annual migration and we have a great batch in house for this week.  Based out of Cambridge Bay, home to only 1500 people, Intuit fisherman capture these chars as they have for thousands of years.  Using gil nets and weir nets, they wade into the river to trap the chars which are then carefully cleaned, processed and immediately packed for shipping. The result is a flavor unlike any char you have ever tasted.  They have a high fat content that brings out an amazing richness in flavor and a delicate buttery texture. If you're looking for the perfect way to prepare this fish, check out this seared arctic char recipe from our blog. 

Now onto the good stuff…

Specialty Items 

Wild Arctic Char, Cambridge Bay, Canada

Blackfish, NY

King Salmon, Bristol Bay, AK

Razor Clams, MA

Sockeye, Aleutian Islands, AK

Soft Shells, MD

Striped Bass, NY

Golden Tilefish, NY

Triggerfish, MD

Wreckfish, SC

 

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Caraquete, Northumberland Strait, NB

Lady Chatterly, Northumberland Strait, NB

Fire Lake, Cape Jouriman, NB

Daisy Bay, Hunter River, PEI

Wiley Point, Damariscotta River, ME

Weskeag, Weskeag River, ME

Onset, Buzzards Bay, MA

Cotuit, Cotuit Bay, MA

Sunken Meadow, Cape Cod Bay, MA

Thatch Island, Barnstable Harbor, MA

Standish Shore, Duxbury Bay, MA

Watch Hill, Winapaug Pond, RI

Mystic, Long Island Sound, CT

Montauk Pearl, Lake Montauk, NY

Hog Neck, Hog Neck Bay, NY

Broadwater, Occahannock Creek, VA

Kusshi, Deep Bay, BC

Barron Point, Little Skookum Inlet, WA

Wild Cat Cove, Little Skookum Inlet, WA

Kumomoto, Humboldt Bay, CA

We hope you'll stop by this weekend and take advantage!  Stay tuned next Thursday for another edition of specialty items.  Please note that occasionally items listed will not make it to our store due to weather or unforeseen supply issues.

Wednesday
Jul232014

Split-Grilled Lobsters w/ Tarragon Butter

There are few things tastier than a split-grilled lobster. The trick to perfecting this method is to first par-steam the lobster. Fill a large pot with 1 to 2 inches of water and bring it to a boil. Add the lobsters and cover with a tight-fitting lid. Allow the lobsters to steam for approximately 5 minutes, so the meat cooks to a medium-rare. Pull the lobsters from the pot and allow them to cool for a few minutes. Once cooled, lay the lobster on its back and split it down the middle. Crack each of the claws with the backside of a chef’s knife (trying to leave them intact on the body if possible).

Preheat your grill to medium. While the grill is heating, melt 12 tablespoons of butter in a saucepan. Add one teaspoon of lemon zest, juice from a whole lemon, a tablespoon of chopped tarragon, and a pinch of salt and pepper. Once melted, brush the interior of the lobster with the lemon-tarragon butter and then lay each half meat-side-down on the grill. Cook for two minutes, until the meat is slightly charred and then turn over. Baste the lobster again with the lemon-tarragon butter and finish grilling until the meat is completely opaque and cooked through (another 1 to 2 minutes). Remove from the grill and dig in.