Shad and Weekend Specialties 3.12.15 March 11 2015 Posted in

In the seafood world, there is no better bellwether of spring than the start of the Shad season along the east coast.  Similar to wild salmon, Shad are most prized during the period of time before their spawn when their flesh has a higher fat content.  As the weather warms, Shad make their way up the east coast from Florida to Labrador during spring, lasting until right before June.  After June, shad become too oily and mushy.  While most fanatics prize Shad for their roe, the fillets are quite desirable as well, with sweet, delicate flesh, similar to silver-green herring.  Shad roe on the other hand is rich in flavor, with a firm, delicate texture.  Some call it the foie gras of the sea, but we’ll let you decide.   

Now onto the good stuff …

Specialty Items 

Haddock, Gulf of Maine, ME

Jonah Crab (Live), ME

Madai, Japan

Pompano, FL

Razor Clams, MA

Sea Urchin, Santa Barbara, CA

Shad, VA

Shad Roe, VA

Skrei (Cod), Norway

Oyster Lineup

Beau Soleil, Miramichi Bay, NB

Lover’s River, Little Shemogue Bay, NB

Dune Shadow, Little Shemogue Bay, NB

St Simon, St Simon Bay, NB

Tatamagouche, Tatamagouche Bay, NS

Wiley Point, Damariscotta River, ME

Pemaquid, Damariscotta River, ME

Pleasant Bay, Little Pleasant Bay, MA

Standish Shore, Duxbury Bay, MA

Watch Hill, Winnapaug Pond, RI

Fishers Island, Block Island Sound, NY

Montauk Pearl, Lake Montauk, NY

Broadwater, Occahannock Creek, VA

Wild Cat Cove, Little Skookum Inlet, WA

Hammersley, Hammersley 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.



The Lobster Place