tag:blogger.com,1999:blog-59575403778970473602024-03-19T02:32:45.921-07:00The Edible OceanFishmonger for Black Restaurant Group, MJ Gimbar, publishes posts with helpful insights and intriguing commentary on current seafood issues.Unknownnoreply@blogger.comBlogger186125tag:blogger.com,1999:blog-5957540377897047360.post-37126047059749583952016-05-28T08:52:00.001-07:002016-05-28T08:52:09.254-07:00Seafood Highlight: The Spot PrawnWe are receiving our first shipment of live Spot Prawns today and are very excited. We don't often offer these delicious sea treats due to their prohibitive cost and extremely volatile shelf-life. This holiday weekend though, we decided to take the risk and bring some into BlackSalt to share the exquisite sweetness and silky texture of these rare prawns. They come to us live, which is important because they taste best when prepared from this state. The window of their availability will be very short because we can't keep them alive for long, so if you are interested in tasting one the West Coast's most desirable delicacies, I encourage you to get to BlackSalt right away. Here is a link to the fishermen that harvest our prawns and more information on that process and what the species is about. <a href="http://catalinaop.com/dock-to-dish/meet-the-spot-prawns-fisherman-andy-saraspe/#.V0b8J1eqy00">California Spot Prawn</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LH8Cz56uv0RasOwXRXVj4uYS4UxZ7nwoj4Km3x3Z0d_GFCLz6oWvH7v2QmT9stjEyBa_wC3PIkHyKJA10CgcbhFcBHjGUExmkhiSwD3gLaFGKd2qYJ-pyabmGilF9qbOOW8B-HMHCmSI/s1600/IMG_2195+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7LH8Cz56uv0RasOwXRXVj4uYS4UxZ7nwoj4Km3x3Z0d_GFCLz6oWvH7v2QmT9stjEyBa_wC3PIkHyKJA10CgcbhFcBHjGUExmkhiSwD3gLaFGKd2qYJ-pyabmGilF9qbOOW8B-HMHCmSI/s400/IMG_2195+%25281%2529.jpg" width="400" /></a></div>
<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5957540377897047360.post-12201920730563028242016-05-17T10:54:00.000-07:002016-05-17T10:54:33.210-07:00Get To The HopperSummer shrimping is a thing, if you didn't know, because some of the best tasting, sweetest, freshest shrimp can be had during the summer. You've got white, brown, red, and pink shrimp seasons all opening at one time or another and there just isn't a better time of the year to get your fill of one of the nation's favorite seafood treat. This week I would like to highlight the Florida Pink Shrimp, also known as Hoppers, Spots, or Key West Pinks.<br />
<br />
Pink hopper shrimp are some of the best tasting and sweetest shrimp available, especially when fresh. Most of the supply comes from Florida, where both the Atlantic and Gulf sides combine to produce about 80% of the nation's supply. They do not have a distinct color, but are actually similar to chameleons in that they conform to match the color patterns of their surroundings. This is the reason that they are known in Key West for their extremely pink shells; their color matches the corals found there. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Go2-sHukvKhO3r-GVzRfgXeBMij1dUoZo_yZ4LWZ4c0XiW0FaQ6r3GkRjRhnXSoP69ZsVAPl-OTE1NrkTK5MudsWngnngzh-bO_NqUpx5BgnVcdRR1qNB1d-GXHOlDrkNydA0914ni-q/s1600/IMG_2174.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7Go2-sHukvKhO3r-GVzRfgXeBMij1dUoZo_yZ4LWZ4c0XiW0FaQ6r3GkRjRhnXSoP69ZsVAPl-OTE1NrkTK5MudsWngnngzh-bO_NqUpx5BgnVcdRR1qNB1d-GXHOlDrkNydA0914ni-q/s400/IMG_2174.jpg" width="300" /></a></div>
<br />
Though their color can differ from location to location, a pink hopper can easily be identified by the spot it has located in the center of its body. All hoppers have this spot, no matter if they're caught off the Dry Tortugas or hauled in at St. Joe's Bay. Hoppers always cook to a beautiful pink color and have a distinctively sweet, saccharine flavor. Their meats are firm and give a crisp snap when bitten into. They are famous for making the best tasting peel n' eat shrimp. <br />
<br />
The only drawback to this beautiful and delicious species is that it is often very difficult to get them delivered fresh, even during the season. Most of these goodies get gobbled up in-state, so there is only a small amount of fresh product that makes it out of Florida. We have managed to get a few pounds this week, so I suggest you "hop" on down to the market to get a taste of this delectable fare. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957540377897047360.post-22651074357049337932016-05-04T11:09:00.001-07:002016-05-04T11:09:11.940-07:00Fish For Mom<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoT2p56qY8wMM8F80Rw0a_tiSXUjI90eamXlbdDFOenEEEkg-NusPF4FfqhZAnZ6noLiQCh0BwyZY-_qoEmaCiQtfzSWYSHdolfKrJsPRxnLHr0SU1Fc29fpCy_wDf5wAP2rhfD_YJBRq/s1600/IMG_0588.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtoT2p56qY8wMM8F80Rw0a_tiSXUjI90eamXlbdDFOenEEEkg-NusPF4FfqhZAnZ6noLiQCh0BwyZY-_qoEmaCiQtfzSWYSHdolfKrJsPRxnLHr0SU1Fc29fpCy_wDf5wAP2rhfD_YJBRq/s320/IMG_0588.jpg" width="239" /></a>Moms are the best. And I understand many will scoff at "Hallmark" holidays as corporate ploys to get us to spend our hard earned money on sappy cards but, when it comes to special occasions, no group of people deserve a day of appreciation and acknowledgement more than mothers. I would argue that most moms deserve a whole month of gratitude, let alone a single day. So, in the spirit of giving back to those who have sacrificed so much, I encourage you all to get out there show mom just how special she is, and if you are going to do it with great seafood, this blog is to help guide you to that special meal.<br />
<br />
This week is a great week for eating lobster. Prices are trending downwards as three new areas open up in Northeast Canada. These lobsters are known for being succulent and hard-shelled, so they are packed full of tasty meat.<br />
<br />
Domestic crabmeat is starting to roll in and that is great news because nothing makes mom happier than a delicious crab cake. Fresh domestic, especially local Maryland, crabmeat makes the best cakes and this week the market should be stocked with U.S. blue crab offerings. Speaking of crab, soft shell crab season is underway and this weekend looks like we will have crabs available through Mother's Day. Get your pre-orders in for the softies because they go quickly.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6WEhJzsBVQiI3M4gXsStTaNHQw7G7jIUPvymcWr0hcQmucfRZq4N-PH6dxykkcKDoEBcyhBdc0bLiXdF-BA7BEInq-aIUMVPQg5W-te23Vde437EZKuLgcsLKOKRbOF7Ch0BM8rfxwyy/s1600/2014-12-05+12.21.20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf6WEhJzsBVQiI3M4gXsStTaNHQw7G7jIUPvymcWr0hcQmucfRZq4N-PH6dxykkcKDoEBcyhBdc0bLiXdF-BA7BEInq-aIUMVPQg5W-te23Vde437EZKuLgcsLKOKRbOF7Ch0BM8rfxwyy/s320/2014-12-05+12.21.20.jpg" width="240" /></a>Looking for scallops? Go no further than your own backyard. Ocean city scallops are being harvested right now and arriving to us just 24 hours out of the water. Sometimes they come in still pulsing, and you can't get any fresher than that. The sizing is on the smaller side, but the flavor packs a sweetness bigger scallops can not match. They will be plentiful all week.<br />
<br />
What's more, early shipments of wild king salmon are beginning to trickle in and BlackSalt will have a limited amount available for mom this weekend. These beautiful troll-caught fish are coming from Sitka, Alaska and will be very limited, I advise you to pre-order if salmon is what your mom is pining for.<br />
<br />
Also coming from the west coast, we will have decadent sablefish, also known as black cod, fresh day boat halibut, and live California urchin and uni. These specials will light up your table and mom's face with delight. <br />
<br />
Make this weekend memorable for the ones you love by sourcing the highest quality seafood. Moms are special people and deserve only the best. So, no matter whether you are cooking at home for them or treating them out to a fine meal, make sure that you procure the finest ingredients the ocean has to offer. <br />
<br />
<br />Unknownnoreply@blogger.com7tag:blogger.com,1999:blog-5957540377897047360.post-27354950340025533722016-04-29T13:46:00.000-07:002016-04-29T13:46:54.736-07:00I'll Take The Puffer, Hold The PoisonThings are getting pretty interesting at the market this weekend. We aren't necessarily playing Russian roulette, but it is always exciting to take on a poisonous species like the pufferfish and come out sated and elated...and alive. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZpycUsnCPqSGOlLaQ7fpDo14792VTGAqCMcLs5DT7N8VHAGChvSRmADqltgp-HHy81KdtoFTYkqb2Ms0HTaQ6ho4iyPl5AoQjUpw96zRWywgk9myrf2uNQCCdIUHX7tnv0BOxA0N7LZZ/s1600/IMG_2129.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZpycUsnCPqSGOlLaQ7fpDo14792VTGAqCMcLs5DT7N8VHAGChvSRmADqltgp-HHy81KdtoFTYkqb2Ms0HTaQ6ho4iyPl5AoQjUpw96zRWywgk9myrf2uNQCCdIUHX7tnv0BOxA0N7LZZ/s320/IMG_2129.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3ZpycUsnCPqSGOlLaQ7fpDo14792VTGAqCMcLs5DT7N8VHAGChvSRmADqltgp-HHy81KdtoFTYkqb2Ms0HTaQ6ho4iyPl5AoQjUpw96zRWywgk9myrf2uNQCCdIUHX7tnv0BOxA0N7LZZ/s1600/IMG_2129.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a><br />
<div>
<br /></div>
<div>
This weekend we decided to try Smooth Back Pufferfish, also known in Florida as Rabbitfish. Rabbitfish aren't commercially targeted, they are a by-catch product from snapper, grouper and other fisheries. Properly <a href="https://www.youtube.com/watch?v=fTRQrpUBW5c">cleaning</a> this species before sale is very important. The dorsal fins located on the top of the fish and the poisonous sac located in the belly must be removed to prevent the flesh from being contaminated and potentially dangerous. The bladder and organs are also typically removed before shipment.</div>
<div>
<br /></div>
<div>
Once the poisonous parts are removed for safety, the succulent flesh can be enjoyed sauted, baked, or grilled. It presents gorgeously on a plate and its flavor is sweet and firm, much similar to that of monkfish, but more tender. These fish were brought to us from the fishing vessel Honey Bee and harvested out of John's Pass, located in the Gulf of Mexico. They were a byproduct of the long-line grouper fishery working in the same area. </div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBsBgMjvlA-AD-CgfvuOvKcGb9Q6YPAU4kbHpgPxTGZq8AuQ7hQRvGT3Ev-Ls7atEbTEx-q6vkXSoEiNFxUY4ZrXz8sUgpB5bTd6v4DSu6YIkm-cqPoPPv561Pm77cjo6meK7uQ9rqb_Q/s1600/IMG_2128.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsBsBgMjvlA-AD-CgfvuOvKcGb9Q6YPAU4kbHpgPxTGZq8AuQ7hQRvGT3Ev-Ls7atEbTEx-q6vkXSoEiNFxUY4ZrXz8sUgpB5bTd6v4DSu6YIkm-cqPoPPv561Pm77cjo6meK7uQ9rqb_Q/s320/IMG_2128.jpg" width="320" /></a></div>
<div>
We have a limited availability of Rabbitfish this weekend so, if you are game, swing by the market to get a glimpse and taste of this delightful fish. Its flavor is distinctive, toothsome, and almost worth dying for...but, of course, you have nothing to worry about. </div>
Unknownnoreply@blogger.com189tag:blogger.com,1999:blog-5957540377897047360.post-80014934758926763662016-04-21T07:24:00.003-07:002016-04-21T07:25:26.190-07:00A Tasty Shade Of Blue<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLnfrLVRwrCCEo_4MPYglEKHu8jv255O0zYB9Ox0y2j_ijTneW43sNQ5yizE4YGdrygmqB0Wi71c181sVVrAPbaMCBcLFIEaT7OlhFlqUhJ6b88lCjb7rD071NIPpE8_v6XbJH22tmB_m/s1600/IMG_2250.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMLnfrLVRwrCCEo_4MPYglEKHu8jv255O0zYB9Ox0y2j_ijTneW43sNQ5yizE4YGdrygmqB0Wi71c181sVVrAPbaMCBcLFIEaT7OlhFlqUhJ6b88lCjb7rD071NIPpE8_v6XbJH22tmB_m/s400/IMG_2250.jpg" width="266" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Hand harvested fish</td></tr>
</tbody></table>
I received a call last week from a supplier exclaiming about this brilliant blue fish found only in New Zealand that we "just had to try". They call it blue cod, although it isn't a cod at all but a member of the sandperch family, but nothing new there, colloquial names for fish are often derived from species people are familiar with. My interest was piqued, but I wondered, how blue are we talking here? I mean, there's blue and then there's <i>blue. </i>"You just have to taste it and see it to believe it," he responded coyly. Well, we are always game for something new, delicious, and sustainable, and since this fish checked all the boxes, we decided to give it a go this week.<br />
<br />
The result: the Kiwi aren't exaggerating when they say it's blue and it's delicious. The fish came in pristine, with glistening bright blue skin, the color of light sapphires. If fish could blink, I feel like I would have gotten a cheeky wink, as the blue cod were so fresh that their eyes seemed to sparkle with life. The blue cod's ideal condition can be attributed to the artisans who man the fishing vessels Equinox and Fishheads. Both vessels harvest the blue cod by trapping it with cages. This means the fish are brought aboard still alive where they can be handled with care and shipped immediately to preserve the upmost freshness. Fishing this way also eliminates bycatch and the risk of killing juveniles. <br />
<br />
Behind their cerulean exterior lies a succulent white flesh that tastes sweet like shellfish and cooks firm, yet silky, like tautog or triggerfish. Blue cod feed on the bottom of the ocean, mainly consuming small fish, abalone and other small crustaceans. It is this diet that gives the fish their sweet, heavenly flavor. They are harvested around New Zealand's Chatham Island and are endemic to the country, so it's impossible to get them confused with any other species. <br />
<br />
I encourage you to stop by the market this week to get a look at these beautiful, one-of-a-kind fish. Even if you choose to dine on another species, getting a glimpse of these show stoppers is worth the visit. Blue cod are treasured in New Zealand for their great flavor and beauty, and we are excited to get these sapphires of the sea in our market amongst our local jewels, even if it's<br />
only for a short visit.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBQ1ENPk97P-S0GquICD1nMzE7RFnCABcofW-mzUs0hCrBuahowSZKy1gQfTE8gvf52gXTWEx-02ifUEkOnakwdNY5-iW2iOjP9gUujXV78NCTXXqyYjhQHyZO0y0a0yPjMK3XqjFfYQh/s1600/IMG_2249.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBQ1ENPk97P-S0GquICD1nMzE7RFnCABcofW-mzUs0hCrBuahowSZKy1gQfTE8gvf52gXTWEx-02ifUEkOnakwdNY5-iW2iOjP9gUujXV78NCTXXqyYjhQHyZO0y0a0yPjMK3XqjFfYQh/s400/IMG_2249.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<br />
<br />
<br />Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-5957540377897047360.post-34027218104281978772016-04-15T06:42:00.003-07:002016-04-15T06:44:50.405-07:00Congressional Seafood Gets New Digs<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrciV8B-bnjEAred-ENwXPZQBSGgEFR5GqDti9E9i_m1NsIbKEhzrai_GQuRbduupyG7xDZWi0HWX22enGkHK-I3EzsPydtkhTCfDmkbeS7g_YneowX9q02hv2RJ2jVROu6o7-v8EZ12V4/s1600/IMG_2193.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrciV8B-bnjEAred-ENwXPZQBSGgEFR5GqDti9E9i_m1NsIbKEhzrai_GQuRbduupyG7xDZWi0HWX22enGkHK-I3EzsPydtkhTCfDmkbeS7g_YneowX9q02hv2RJ2jVROu6o7-v8EZ12V4/s200/IMG_2193.jpg" width="150" /></a></div>
Visiting your seafood suppliers is very important to the process of procuring the best product. Meeting the people, checking out the facilities and processes, and understanding the supply chain is key to demystifying the cloud of traceability. So when Congressional Seafood, one of our long time wholesale suppliers, invited us to visit their brand new state-of-the-art warehouse, we jumped at the chance.<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM9K85OwVl_vWzNGzqOmlhutcJP7sprlsTAsomLVYEjcAgsbPcyu2hclXXdxROzQqC8YIKLXhyD6VXjCri61WwXhQYzHnbIUXydb_Umj7tSjMrywwe2Q9s2cUClE8J3jXzWYfTUrpDZDb/s1600/IMG_2194.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkM9K85OwVl_vWzNGzqOmlhutcJP7sprlsTAsomLVYEjcAgsbPcyu2hclXXdxROzQqC8YIKLXhyD6VXjCri61WwXhQYzHnbIUXydb_Umj7tSjMrywwe2Q9s2cUClE8J3jXzWYfTUrpDZDb/s320/IMG_2194.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Renderings that greet you</td></tr>
</tbody></table>
<span style="text-align: center;">Located in Jessup, MD, Congressional serves a big portion of the Mid-Atlantic, including the D.C. metro area, with an emphasis on quality seafood that is both sustainable and traceable. They have promoted these philosophies with </span><a href="http://congressionalseafood.com/resources/press/" style="text-align: center;">efforts</a><span style="text-align: center;"> focused on paving the way for a more transparent supply chain, and are also major advocates for environmental programs such as the </span><a href="http://www.oysterrecovery.org/wp-content/uploads/2012/09/2013-ORP-Media-Packet.pdf" style="text-align: center;">Oyster Recovery Project</a><span style="text-align: center;">. </span><br />
<br />
When you first walk into their new facility, you are greeted with exposed brick and beautiful renditions of old school fish market scenes that evoke feelings of nostalgia for the once-open Fulton Fish Market, which has since been uprooted to a warehouse in the Bronx. The paintings are beautifully done and give visitors the impression that they have just been transported a few hundred miles up the coast to some New Bedford maritime museum, where the history of the seafood industry is about to unfold right around the corner. <br />
<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZYl8yJX2r1uawlYnwjnAJ5eViFrO4seO0mb6OF_MViKITCix1QUiJsTXz4lTv1o3Q-0b1JjDDTJK4_BsST_SO3jja7YBl7j5IO_ev6QTFZUaBEEup0Mp8wyhNIObLaDVB_tGdvfhbTsy/s1600/IMG_2195.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdZYl8yJX2r1uawlYnwjnAJ5eViFrO4seO0mb6OF_MViKITCix1QUiJsTXz4lTv1o3Q-0b1JjDDTJK4_BsST_SO3jja7YBl7j5IO_ev6QTFZUaBEEup0Mp8wyhNIObLaDVB_tGdvfhbTsy/s320/IMG_2195.jpg" width="320" /></a><br />
Instead, it is the future that greets them in the form of hairnets, boots, gloves, and slickers in a sterile changing room. Before going onto the production floor, we changed into the industrial garb in order to protect the sanitation of the environment. The duds aren't for our protection; they are for the protection of the integrity of the warehouse. <br />
<br />
We entered the production floor and were greeted with a myriad of workers cleaning and putting fish away for the day. Morning deliveries, including those headed to Jeff Black restaurants, had just gone out the door. It was nice to see how clean the facility was, top to bottom. Passing from room to room there was a sanitizing spray coming from the doorway entrances so that you couldn't track in any unwanted hitchhikers. <br />
<br />
Each area of seafood is separated from the other. There is a large state-of-the-art lobster tank filtering hundreds of gallons of "sea water" daily, though most of its inhabitants' stays last less than 48 hours. There is a room just for tuna, where whole fish are broken down and graded to customers specifications. There are walls of crabmeat, a shellfish room full with bi-valves of all kinds. In the fin-fish room boxes sit quietly, concealing their delicious contents. Upon opening, one is greeted with glistening, pristine fish gleaming as if at this facility it is Christmas.<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9F-tw9A1TTTaN5ZRoIqPuMZJ0eIo6woCOdWTXbM_VmZOlvjZvNqBfG2q0DX_9E_oJ9L52Ql6WAcNgeZrLisfDOvxuQGPLiQQEay9lyO_Da0GVU8L8ySaqf5dbC3ikciwJxpq3FvwHsrED/s1600/IMG_2200.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9F-tw9A1TTTaN5ZRoIqPuMZJ0eIo6woCOdWTXbM_VmZOlvjZvNqBfG2q0DX_9E_oJ9L52Ql6WAcNgeZrLisfDOvxuQGPLiQQEay9lyO_Da0GVU8L8ySaqf5dbC3ikciwJxpq3FvwHsrED/s400/IMG_2200.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lobster tank</td></tr>
</tbody></table>
Two of the most impressive contraptions we saw were the giant ice machines and the catfish conveyor. The ice machines' enormity surpasses all my expectations, producing giant mountains of ice to secure temperatures for hundreds of customers' deliveries daily. I guess if you are going to deliver fresh fish, and take care of it properly, you're going to need a lot of ice. The catfish conveyor is a filleting system consisting of fish cutters who hand-cut the invasive wild blue catfish as they come down one end of the conveyor and send the fillets and waste separately on two other conveyors, each reaching their proper destinations. It was awesome to witness how much wild blue catfish Congressional helps take out of our local waters. Even with this tremendous amount, there's still more work to be done. <br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkybB7zUWQFG5trMU3UfxhKCsVaMCZLMJI9yjWrqtiPG7Ki1sHkBkuGkagpeou3P8AE11r3yAEMOW_KiBW2ULL_Skv3fLe7EW0ECN_4M5akgqgpvLQUzN9p565yskip0xnGqSlkFoYxll/s1600/IMG_2198.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSkybB7zUWQFG5trMU3UfxhKCsVaMCZLMJI9yjWrqtiPG7Ki1sHkBkuGkagpeou3P8AE11r3yAEMOW_KiBW2ULL_Skv3fLe7EW0ECN_4M5akgqgpvLQUzN9p565yskip0xnGqSlkFoYxll/s320/IMG_2198.jpg" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">The Ice House, there's two of them</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh-iVZOwRrZLyJO-HBYvntlLnCiQK_pkIp1WczNloRViFaVVRNtk20LuffTQd0ApyLiB8VZ2GEmyAalAwvezHLn5UW6uvUVrDXTGME5JjiUrJJ4V-Z6ksMbi86IGuoC7RCoDR55ACzefO/s1600/IMG_2212.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyh-iVZOwRrZLyJO-HBYvntlLnCiQK_pkIp1WczNloRViFaVVRNtk20LuffTQd0ApyLiB8VZ2GEmyAalAwvezHLn5UW6uvUVrDXTGME5JjiUrJJ4V-Z6ksMbi86IGuoC7RCoDR55ACzefO/s320/IMG_2212.jpg" width="240" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2R25oRpLHMSsjteyfrz_2t_aid6xmhyihtsCE1VU2b1x8_NrD5ffhbYWZanIvq0ZcrKE4lhLq1h8Var6v-o4AkHf-iHAtMIKOAr7UMKaicL_QKZA1-BkRII1wh3JnHkX6tApapwBx-Bs-/s1600/IMG_2213.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2R25oRpLHMSsjteyfrz_2t_aid6xmhyihtsCE1VU2b1x8_NrD5ffhbYWZanIvq0ZcrKE4lhLq1h8Var6v-o4AkHf-iHAtMIKOAr7UMKaicL_QKZA1-BkRII1wh3JnHkX6tApapwBx-Bs-/s320/IMG_2213.jpg" width="240" /></a></div>
<br />
We ended our tour with trips to the offices, where both buyers and sellers are closely situated to one another so that information is easily passed between departments. There is an adequate kitchen set up for testing products, exotic and familiar alike, and an area where chefs and customers can be hosted and well fed.<br />
<br />
We thank the great people at Congressional for hosting us and opening the doors to their beautiful facility for us to get an idea of the hard work that goes into getting our properly chilled and immaculate fish to us. We are proud to buy seafood from companies like Congressional, who are on the cutting edge of providing seafood in a traceable, safe and sustainable way.<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtMvcmZCBmxlKyv4apUzVnq4EJwiaDqRx9rzeK8EI3hY83GQo89Zxpgnt-q5pCFHbF6Xh3dwy0sFhFb8_KBUkyR_gg2DgDuFKuYdQ6d_w-jGRVxL-kWP-ATFlrM6LAl_a49YEU7WMuimP/s1600/IMG_2210.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMtMvcmZCBmxlKyv4apUzVnq4EJwiaDqRx9rzeK8EI3hY83GQo89Zxpgnt-q5pCFHbF6Xh3dwy0sFhFb8_KBUkyR_gg2DgDuFKuYdQ6d_w-jGRVxL-kWP-ATFlrM6LAl_a49YEU7WMuimP/s400/IMG_2210.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Fresh scallops, Ocean City, MD</td></tr>
</tbody></table>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6mWJEdDCs4Ny8PrycqieFx3_MjqCv5RmXWDskWJoukw4_ZDWHPi_nnfLkzZKETVvdEWbgP5kA1DylRSGUXZ86ps1EG9XNoJZliJOuD2dV0WdyaoVU-Xl_4H6-MYUXLNc6YrI8tcZemVj/s1600/IMG_2211.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhM6mWJEdDCs4Ny8PrycqieFx3_MjqCv5RmXWDskWJoukw4_ZDWHPi_nnfLkzZKETVvdEWbgP5kA1DylRSGUXZ86ps1EG9XNoJZliJOuD2dV0WdyaoVU-Xl_4H6-MYUXLNc6YrI8tcZemVj/s400/IMG_2211.jpg" width="300" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Grading tunas; part aesthetics, part science, all expertise</td></tr>
</tbody></table>
<br />
<br />Unknownnoreply@blogger.com6tag:blogger.com,1999:blog-5957540377897047360.post-34260574816190790792016-04-07T14:00:00.001-07:002016-04-07T14:01:40.694-07:00Scaling, Gutting, The Whole Fish StoryMost seafood purchases consist of a nicely wrapped, pre-portioned, de-boned, ready to cook piece of fish. It makes sense to buy this way, as it cuts down prep time and leaves the home chef with much less clean up. But what happens when you decide to buy the whole fish and bring it home, scales and all? What do you do with a fish you catch when you want to throw it on the grill? Here's a step-by-step process on how to prepare a whole fish for the grill. We are going to use a sheepshead as an example due to the fact that it is one of the harder fish to scale because of its armor-like exterior.<br />
<br />
So you caught a sheepshead, or some other delicious scaly fish, that you want to prepare at home, whole fish style. Go ahead, give your best primitive YAWLP! and get the fire going. Begin by setting up your station. If you are in the kitchen, it's best to place a perforated pan under the fish or line the sink with an open plastic bag to catch the scales. Doing this task beach side is even better, as long as you have a fresh water source handy. Scales go everywhere, and when I say everywhere I mean it. You could be finding scales weeks later in places you didn't know existed (just ask my wife) and they don't easily go down the drain. Sometimes doing this task outside makes for a much cleaner kitchen. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JwVo1lyKbr2bhrPbxELkzmlttxOZXIBK6KCyRbg7_Xz7zID3APWAZixSltCbq1fpLZ6Hh9sFgLPUo61PoGQyw_oy9SGjPwRvWVrpoS_unSr8bNl8ADymEzkJr1O72KHE5V6_r-h41zS6/s1600/IMG_2170.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-JwVo1lyKbr2bhrPbxELkzmlttxOZXIBK6KCyRbg7_Xz7zID3APWAZixSltCbq1fpLZ6Hh9sFgLPUo61PoGQyw_oy9SGjPwRvWVrpoS_unSr8bNl8ADymEzkJr1O72KHE5V6_r-h41zS6/s200/IMG_2170.jpg" width="200" /></a></div>
<br />
You're also going to need a scaler, you can pick these up in most big box stores or local tackle joints, although a heavy duty serrated knife will work in a pinch. It's also good to have a sharp fillet knife and scissors handy, as well as a trashcan.<br />
<br />
Place the fish in the sink or table you are using, holding on tightly to the head with your opposing hand. With your strong hand, use the scaler, teeth on the fish with a firm force, and work it going against the scales horizontally. They should "pop" off like little kernels of popcorn. This works for most scaled fish, but for sheepshead and other larger scaled fish, you actually have to work the scaler vertically, slowly, moving across the fish's body. Picture going down the fish, row by row, like a farmer pulling weeds. When working with a sheepshead, it's important to remember that going across the sheepshead's body with the scaler like you would most fish will get you nowhere fast.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2OoBbZr5Rb9a5RRmsrByVCh_6S2H1Jd4K26AnVrCBPIoHtbhHuzs_E-iVus9_U1FUpErw_Oe2bd6Ceuaz6Bt2mBla2jQojd8gMUwRS4In0BMuOkjmXYs2ZniQOF4a6brNUKxAlv2F4R8/s1600/IMG_2171.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia2OoBbZr5Rb9a5RRmsrByVCh_6S2H1Jd4K26AnVrCBPIoHtbhHuzs_E-iVus9_U1FUpErw_Oe2bd6Ceuaz6Bt2mBla2jQojd8gMUwRS4In0BMuOkjmXYs2ZniQOF4a6brNUKxAlv2F4R8/s320/IMG_2171.jpg" width="320" /></a></div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK47uEBEDvXhrR-obAtWG2KBLd9eMVqArSFClX_Gdfh33ZyYh1Z8_NQmhi4ydbaNi36C5nFJwtZ9sFF5gvR_C4ldj9zRi8hbu00eT-0IoOp0eIrFe50AI5xbh8HgT_Xx6hDNyLfepS2c3a/s1600/IMG_2181.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiK47uEBEDvXhrR-obAtWG2KBLd9eMVqArSFClX_Gdfh33ZyYh1Z8_NQmhi4ydbaNi36C5nFJwtZ9sFF5gvR_C4ldj9zRi8hbu00eT-0IoOp0eIrFe50AI5xbh8HgT_Xx6hDNyLfepS2c3a/s400/IMG_2181.jpg" width="300" /></a><br />
Once most of the scales have been removed, rinse the fish and go back over the spots you missed, since there will always be some. Also, now is a good time to get the underside of the fish. This task is more tedious as you do not want to puncture the belly, so you have to be a tad more delicate with your movements in this area. Now flip the fish and repeat, until the fish is clear of scales. Rinse.<br />
<br />
Now we gill. With strong hands, lift the gill flaps so that the gills present themselves in all their bloody glory. Fresh blood is a great sign, it means fresh fish. Dig your fingers to the base of the red gills and remove them from the fish. If you can't quite get in there, feel free to take the scissors and cut them out, using the tips. After they are removed, you want to slide your finger tips in the area where the gills once were and scrape any remaining residue. To get a better grip on the fish, you might want to use a towel to hold the back of the fish. Be careful of the back spines of the fish, they are very sharp and can teach you a valuable lesson very quickly. Some people cut these spines and fins off before working with the fish to avoid getting stabbed. I recommend doing what's best for you, and being safe is always better than being sorry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnfMm8G_XeIHs9PG_08pS5kGXtNyS3qypMyTokN07N4KttgrSQBD0ix-xGSTzCHJKohU_25neOtKeGfReDT57V4XmEGagezNX0JLksAz2XD8tvSoj-10VV32EhnpSNuXfirFOvu430huZ/s1600/IMG_2178.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnfMm8G_XeIHs9PG_08pS5kGXtNyS3qypMyTokN07N4KttgrSQBD0ix-xGSTzCHJKohU_25neOtKeGfReDT57V4XmEGagezNX0JLksAz2XD8tvSoj-10VV32EhnpSNuXfirFOvu430huZ/s400/IMG_2178.jpg" width="300" /></a></div>
Onto the guts, our favorite part. Here is where we are going to find out whether or not you scaled properly on the belly side, because if you didn't, it's going to be difficult to get that knife going. Turn your fish over so that the belly is facing you. You will notice a small opening on the bottom of the fish. This is where we start. With the tip of the knife, and without going too deep, run the blade up to the collar - you will know when you get there by the presence of two fins. You don't want to goo too deep. If you do you will puncture the belly and send all that bile into the flesh of the fish. It won't ruin the fish if you do this, but it may cause some off flavors in the belly meat. It's not the end of the world or your meal if this happens.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-LOe_6GsAShHZ9OnpV29jq734veVq034Q5LMvUMhtCuAB4cLNtQOwHXDwDk9CIBHku8FhGkumN0B6vs_wrWhn9bHvqK5L4IyTearNrZ0rzXr2rggn8pfW-T0d_aKxXr_H-425cUZVS3m/s1600/IMG_2180.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhh-LOe_6GsAShHZ9OnpV29jq734veVq034Q5LMvUMhtCuAB4cLNtQOwHXDwDk9CIBHku8FhGkumN0B6vs_wrWhn9bHvqK5L4IyTearNrZ0rzXr2rggn8pfW-T0d_aKxXr_H-425cUZVS3m/s400/IMG_2180.jpg" width="300" /></a> Once you've made the incision, squeeze your fingers into the cavity and, starting towards the front of the fish, grip and pull the guts away from the fish. You are going to want to get your fingers around the base of where they start, so make sure your fingers are right against the top of the collar when you grip. Try to pull everything out in one motion. Be on the lookout for roe, as this can be a tasty dinner snack or a really good breakfast when fried. Roe is usually contained in orangish to yellowish sacks with small, visible veins. <br />
<br />
All that is left is to make sure that you scrape the cavity to rid the fish of any gut remnants with your fingers, then rinse the cavity and fish thoroughly with fresh water. Score each side of the fish by lightly breaking the skin with your blade. Season both sides generally with oil and seasonings and feel free to stuff the cavity with lemon, fresh herbs, and garlic. Get your YAWLP! ready, fishing season is on!<br />
<br />
<br />Unknownnoreply@blogger.com12tag:blogger.com,1999:blog-5957540377897047360.post-263778647391673782016-03-25T06:53:00.002-07:002016-03-25T15:54:51.113-07:00Your Holiday Tradition<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS63y6dPf4ehpGZGkWnyhto6kIrhU1FqkcawwVUqeTq1ofDUsYfY8XWSppPkK8BXupXnI-0hVhzn95lWDwM5FEJVzrm7a9f_zAb_aJ3GWafNB7H4h-_-x732P8SA5yi6GrdiNOIjogIGH8/s1600/2015-04-18+08.35.51.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgS63y6dPf4ehpGZGkWnyhto6kIrhU1FqkcawwVUqeTq1ofDUsYfY8XWSppPkK8BXupXnI-0hVhzn95lWDwM5FEJVzrm7a9f_zAb_aJ3GWafNB7H4h-_-x732P8SA5yi6GrdiNOIjogIGH8/s320/2015-04-18+08.35.51.jpg" width="240" /></a>Easter is a holiday with deep religious roots. It's a holiday with many important familial traditions, bringing families together in the name of hope, love, and gratitude. In many families, all of these aspects are celebrated in the same way, over a joyous table of good food. That's why one of the most popular family traditions is the Easter brunch. For those of you celebrating this year's holiday with seafood, here are some items you should seek out at the market and restaurant.<br />
<br />
<br />
Soft shell crabs are beginning to pop up now, coming straight out of Florida. I understand that some Marylanders will balk at the idea of eating softies from anywhere but their home state, yet I also realize that others crave these harbingers of spring so eagerly that they can't wait until the local stuff gets here in May, and they need their fix today!<br />
<br />
West coast halibut and sable seasons just started and we should be seeing fish in by the weekend holiday. King salmon season really doesn't get revved up until May, but we do have beautiful, sustainable, New Zealand farm raised Ora King salmon in house. These fish are sushi grade flavor pleasures and can be utilized in numerous dishes. <br />
<br />
Crab season is underway domestically and, although it's early, we will have beautiful lumps of domestic crab for all your benedicts. Crabmeat is a terrific accompaniment to any brunch special and dining on crab this time of year really gets you excited for the pleasant weather and spring to come. <br />
<br />
Gulf and fresh shrimp will also be on the menu this weekend. Look for shrimp po'boys and shrimp and grits as go-tos for all members of the family. Don't get too caught up in the size of your shrimp because, if you see rock shrimp on the menu, it's a must have. Rock shrimp are tiny, bitesize shrimp that are as sweet as lobster and give the mouth a pleasurable snap when bitten into. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn60Hae7BA2epy89_rA63_DeI642DgpjPEVmmXTDesorytJjdpwBJg8uB-hM-PobIljmfL6WxszxjWlj1CldNkTWVQjnB7bCR4G9bvBhCrx4kHZ0lKpbxFfYOXvEcxYOcPqkOt7-yX98dk/s1600/IMG_0599.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjn60Hae7BA2epy89_rA63_DeI642DgpjPEVmmXTDesorytJjdpwBJg8uB-hM-PobIljmfL6WxszxjWlj1CldNkTWVQjnB7bCR4G9bvBhCrx4kHZ0lKpbxFfYOXvEcxYOcPqkOt7-yX98dk/s320/IMG_0599.JPG" width="320" /></a>Yellowtail and red snappers are sweet tasting whitefish with crispy skin and should be considered on any Easter menu. The small yellowtails are especially delicious. Striped bass, also known as rockfish, will be all around this weekend. Prices will be at a low, so I advise picking up some local bass. I expect these prices to climb dramatically over the next coming weeks, with fish disappearing at the end of April due to seasonal closures. <br />
<br />
Other delicacies include Mahi Mahi from South America, Rhode Island fluke and black bass, and Massachusetts golden tilefish. For those with adventurous hearts, I recommend trying invasive species such as snakehead and blue catfish, or even some spring run bluefish and mackerel. Whatever your holiday tradition may be, however your family normally celebrates, I am certain food will be involved in some capacity. I recommend choosing food that's not only good for you and your family, but also good for the environment. Eating better food is a promise for better days to come, it's a way of spreading the hope of a healthier world. <br />
<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5957540377897047360.post-84283870887075514342016-03-18T12:10:00.000-07:002016-03-18T12:15:37.475-07:00Serving The SnakeheadIt has the face of a fearsome python, but with bigger, sharper teeth. It swims and is considered a fish, but it can also breathe out of water. It feeds on frogs, fish, reptiles, crustaceans, and sometimes even small mammals and birds. Meet the <a href="http://www.chesapeakebay.net/fieldguide/critter/northern_snakehead">snakehead</a>, coming soon to a fish market near you.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH3IEg_-wspY9YYyxtTbAQazDkznQXZ_EpYKCNYuMe6Sq-j_-UldpLkRkuvxyaQwO_xNtDWkhdkJQV_dQAjD842pxk6SPz9vf3QjEBPfSbsf8dQCnz35HS99mkG88NdM0BFACJIv8HvuP/s1600/IMG_2121.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLH3IEg_-wspY9YYyxtTbAQazDkznQXZ_EpYKCNYuMe6Sq-j_-UldpLkRkuvxyaQwO_xNtDWkhdkJQV_dQAjD842pxk6SPz9vf3QjEBPfSbsf8dQCnz35HS99mkG88NdM0BFACJIv8HvuP/s320/IMG_2121.jpg" width="320" /></a></div>
Snakeheads have made headlines over the last year as an invasive species bearing down on our local rivers with nightmarish results. They have no natural predators and outcompete many native species for prey. There was recently a rallying call from the Maryland Department of Natural Resources and the Chesapeake Bay Program to "eat more snakehead", their flesh being a delectable mix of firm white meat and fatty, rich flavor. There was an issue, though: Catching the snakehead proved to be an exhaustive and problematic enterprise. Most went after the fish with bow and arrow or hook and line, meaning that harvesting the fish commercially was a slow, expensive process. In turn, the market prices for snakehead were often too high for anyone to take a chance on a non-recognizable species. <br />
<br />
That is, until now. Fishermen targeting another invasive species, the wild blue catfish, have been hauling in snakehead with their catch. Think of it as two very bad birds with one stone, or in this case I should say hoop net. Hoop nets are stationary nets set to the bottom of a body of water with bait at the tail end of the net. The fish swim in but don't swim out. It's an ancient, but efficient, way to catch fish, especially in Maryland. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XZ040DxPYwQN72aIvX0EdXclAT53oWidxL-aWDQYdn5vfPPkFj-kYtbzZNniGD1GjILOcpmaD2HYzAzkaJj2jDQ95w5ckRz2aTNuY9Wa_srIS9DfzADI9edBRId6d54hM9Ao2zmjzjNq/s1600/IMG_2120.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="180" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7XZ040DxPYwQN72aIvX0EdXclAT53oWidxL-aWDQYdn5vfPPkFj-kYtbzZNniGD1GjILOcpmaD2HYzAzkaJj2jDQ95w5ckRz2aTNuY9Wa_srIS9DfzADI9edBRId6d54hM9Ao2zmjzjNq/s320/IMG_2120.jpg" width="320" /></a>With the impending influx of snakehead into the market, prices have decreased by over 50%, making this juicy fiend affordable at the restaurant and dinner table. Their firm meat can be grilled, sautéed, fried, or baked and it has a tendency not to dry out. You most likely will want to take the skin off and I recommend a curry, creole or spicy flair to your seasoning. <br />
<br />
The name and face of these creatures can be unappealing, but I foresee that once the juicy white meat is presented in fillet form, many will have no reservations considering the toothsome snakehead for dinner. The world of seafood isn't known for its beauty contests. That's a main reason why you may be hard pressed to see whole fish displays adorning your local market. However, many of the most delicious bites come from the ugliest sources. If you are in the market for some healthy, sustainable, delicious seafood, help out your local waters and give snakehead a try. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-29581710241092396352016-03-16T06:44:00.001-07:002016-03-16T06:44:57.957-07:00Marching InThe river is green in Chicago. Soon, you'll be able to find loose beads from broken, cheaply made necklaces and empty, oversized decorative beer mugs scattered in the gutters of Boston thoroughfares. We have already lost an hour, but the days are getting longer. It must be March. As our social schedules fill faster than the sun becomes brighter, it's a good time to take a look at what's happening in the seafood biz in the next few weeks.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-BMQCpwyxdMSk3JB4rlw4hTuypekLc-yRFNB5Waow3an3uyG5W-WwGL38mAn0jJbMWdktjaoNVwa5_UxtriuA2584ISFqmyyu-tClgfR2RfAbbrE-qJcw6p63EyVLKut_nKzEt4q71Ft/s1600/IMG_0330.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil-BMQCpwyxdMSk3JB4rlw4hTuypekLc-yRFNB5Waow3an3uyG5W-WwGL38mAn0jJbMWdktjaoNVwa5_UxtriuA2584ISFqmyyu-tClgfR2RfAbbrE-qJcw6p63EyVLKut_nKzEt4q71Ft/s320/IMG_0330.JPG" width="320" /></a></div>
<br />
<br />
Wild salmon are already appearing sporadically in the market as folks are getting geared up for the oncoming season, which usually gets going in April and then revs up in May. What's more exciting is that these early fish aren't as cost prohibitive as they have been in the past, so that could be a sign of good things to come. That's great news considering that the farmed salmon market is about to take a turn for the worse. Chile, which is the second largest producer of farmed salmon in the world, took a big hit this year when they lost over 24 million fish due to a toxic algal bloom killing over a quarter of their fish. This hole in the supply chain will cause farmed salmon prices to continue to rise for the rest of the year, especially spiking in the next few weeks as doom and gloom speculation takes hold and Lent draws to an end. <br />
<br />
Maryland crab season opens in just a couple of weeks and I think we could be seeing soft-shell crabs from the southern states even sooner. The Gulf season is underway and domestic meat is beginning to trickle in. Expect soft-shell crabs to really get going in May and domestic crab meat to be readily available even sooner.<br />
<br />
Both halibut and sable (black cod) seasons open this week on the west coast. Fish should be hitting eastern markets by the weekend. Get your forks ready, but don't jump on the first fish you see. Pricing usually starts out strong but relaxes after the first week or so. Remember, the seasons are open until November, so you have plenty of time.<br />
<br />
Our local striped bass season is open, but will be closing soon. This is a fish you should be gobbling up pronto. By the end of April you will have a really hard time finding our beloved wild rockfish in any shape or form until the summer months. You have been warned.<br />
<br />
Domestic mahi season opens in May but, in the meantime, there is some really nice fish coming from Central and South America. Prices will fluctuate until April/May, but this fish should remain affordable for the next couple of months.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbngIpwdDKPav2tz5SgnuSUg950eVWsAFUgLtSRwW6r1ttSE42BeU1Zbp8E7J6TYM0Vl49W5S5lYkXZmD4Flsx6hzC5u2WkY7V5DDfzqIgH2EYiq0DoIllwn-RQYPWldRau9tK-NBhOzh/s1600/IMG_0605.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihbngIpwdDKPav2tz5SgnuSUg950eVWsAFUgLtSRwW6r1ttSE42BeU1Zbp8E7J6TYM0Vl49W5S5lYkXZmD4Flsx6hzC5u2WkY7V5DDfzqIgH2EYiq0DoIllwn-RQYPWldRau9tK-NBhOzh/s320/IMG_0605.JPG" width="320" /></a>Shad roe runs continue to make their way north, going from state to state. This season has a few more weeks and recently the sets have been coming out of Georgia and South Carolina. North Carolina product will be here before you know it.<br />
<br />
Be on the lookout for some great warm weather selections such as Spanish mackerel, amberjack, fluke, tilefish, snapper, black bass, albacore, wahoo, john dory, bluefish and triggerfish. These fish should be hitting the ice as waters warm up and the boats drop lines. Their availability can be sporadic at times, but each offers an excellent opportunity to enjoy a unique experience. Eat domestically all summer long and get the most out of what our robust waters have to offer. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-80549028265527827442016-03-03T10:32:00.000-08:002016-03-03T10:32:02.683-08:00The Fish With Our Chips BlackSalt restaurant recently switched out the tilapia in our fish n'chips for a fish that swims wild and closer to our home, the Atlantic Pollack. Our chefs wanted to utilize an underappreciated wild fish that was closer in flavor to the traditionally used cod. Domestic cod stocks are a far cry from what they once were, so we decided to go with cod's unheralded cousin, the Atlantic Pollack, and it's turned out to be a delicious decision. <br />
<br />
Atlantic Pollack were once overexploited, the stocks crashing in 1994, but today they are thriving due to proper management and the fact that, since being rebuilt, their stocks have mostly been ignored. Curiously the Pollack fishery isn't getting the attention that the flounder, cod, and haddock fisheries are receiving, and it's apparent that today domestic Atlantic Pollack is considered a sustainable, yet underutilized, species. <br />
<br />
Pollack are mild but sweet in flavor, and are great sources of protein, vitamin B12, and selenium, all while being low in saturated fat. Dining on Atlantic Pollack relieves fishing pressure on other taxed species and helps keep our North East fishermen in business. The next time you visit us at BlackSalt for a quick bite I recommend you try our fish n'chips or fish tacos to get a taste of how delicious the unsung Pollack can be. It's the perfect way to enjoy a great tasting fish, while being able to walk away knowing what you ate and feeling great about it. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957540377897047360.post-18145471049973307592016-02-24T07:57:00.001-08:002016-02-24T07:57:48.099-08:00Spring Is Coming, Roe With ItI know spring, and its promise of better climes, is coming soon. Can you guess how I know? Let's just say the porcupine fish told me so. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilj7V-GjNgRTV3LfDnRGV4tAlw1gu0QccWYbNPY7NhrWsU4Kzqlg7p_BFI8bCLSOq09CGDldzq_g93BzyGj35nUN80vuTMNsfpLgmfKvPbiHJywDnVugd71Tg0EE_7daxWr5cQSjzcc2Os/s1600/IMG_2088.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilj7V-GjNgRTV3LfDnRGV4tAlw1gu0QccWYbNPY7NhrWsU4Kzqlg7p_BFI8bCLSOq09CGDldzq_g93BzyGj35nUN80vuTMNsfpLgmfKvPbiHJywDnVugd71Tg0EE_7daxWr5cQSjzcc2Os/s320/IMG_2088.jpg" width="320" /></a>Long ago, before Columbus sailed the ocean blue, the Micmac, Mohican, Algonquin and many other tribes native to this coast relied on the bountiful spring shad runs to sustain their diets and buttress their exhausted stores. They called shad "the porcupine fish". According to folklore, the porcupine wanted a different station in life, so when it complained to the Great Spirit, it ended up turned inside out and thrown into the water, becoming the shad fish. This legend explains why the shad is so bony. This fact is a big turn-off for many chefs and home gourmands, and one could say that breaking down a whole shad into usable, boneless fillets is a lost art. Fewer and fewer fishmongers are taking this fish to task and the skill and precision needed to successfully make this bony fish palatable is not being transferred to younger generations.<br />
<br />
But it's not just the meat that these fish are known for. In fact, it's not their flesh at all, but instead their roe (eggs) that stir the interest of many who still adhere to the natural, cyclical diet of the seasonal feast. Shad roe appears every year around this time, when the shad begin their spawning migrations up the rivers of our East Coast. Roe sets start popping up in markets and, state-by-state they make their way onto restaurant boards and dinner tables. Some say the younger generation has no taste for the full flavored, decadent viand, and that it's an ancient food only truly appreciated by older, more educated tastes. However, I believe there's a renaissance happening in which people are turning back to forgotten foods, especially seasonal and local ones with histories as rich as the shad's flavor. <br />
<br />
Some say the shad helped win the Revolutionary War by sustaining General Washington and his troops at Valley Forge when food had disappeared and all seemed lost. After decades of plenty, shad later became a trapping of the wealthy, when only the rich could afford to savor the rich roe sets. Now, as fewer and fewer people venture too far from the salmon, shrimp, tuna, and snapper options on the market stand, the bright, striking roe sets stand out like phantasms of a delicious, but lost, culture. Maybe people will once again tune in to what nature is offering, on her terms of course. There's something promising about the shad returning. It's another spring, another chance, to get it right. It's a fish rich in flavor and rich in history. Eating and enjoying shad is a way to shake hands with the past, while facing a brave, yet familiar, frontier.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-64212765649343526202016-02-11T09:12:00.002-08:002016-02-11T09:14:31.686-08:00Oysters Make Great Lovers<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHRSuMx2wFH2j0FwvnBuIAkl2DWvuQUNxihwzknAuUcNS6JyLCaQsALlgSAoutY_4ABHCIt5U91y-WnzbT44ZcwxfC8ioqZ0xYZj6CDZQWdoPn5yxOYgf5hVQwMnu_eVrE33qRW6egYss/s1600/IMG_1057.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdHRSuMx2wFH2j0FwvnBuIAkl2DWvuQUNxihwzknAuUcNS6JyLCaQsALlgSAoutY_4ABHCIt5U91y-WnzbT44ZcwxfC8ioqZ0xYZj6CDZQWdoPn5yxOYgf5hVQwMnu_eVrE33qRW6egYss/s320/IMG_1057.jpg" width="239" /></a>Oysters are for lovers. Lovers are for oysters. <br />
<br />
Looking to make your Valentine's Day meal something special? I recommend cozying up to the nearest oyster bar and sharing the primal experience of slurping down some gorgeous bi-valves. Oysters are known to get the libido going and, on a night in which you definitely want to set the mood, indulging in a dozen can set your date off on the right foot. Here are some recommendations for getting it right.<br />
<br />
You're a beginner. So where to start when there are so many varieties? Start small. I recommend smaller oysters with pleasant, not too intrusive flavors. Beau Soleil, Fancy Sweet, Kumamoto, Kusshi, and Barren Island oysters are the perfect place to begin your journey to ecstasy. These oysters are flavorful, but not intrusive, and they offer delicious sweet, subtle notes in a small package.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASjhAAMQch_kCH0ruXMFWCxO76w3DKIFSmxdXoBxXNWfz4QvTJ_hfZHQ9VQZI4kker7N69bjD17xhIpc8RiYgUqgxE9uoasBt8kyxBR6ndMjqLA5ECtISGE4f9bT2PF0cg-Rnvf5lOqGh/s1600/IMG_0339.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiASjhAAMQch_kCH0ruXMFWCxO76w3DKIFSmxdXoBxXNWfz4QvTJ_hfZHQ9VQZI4kker7N69bjD17xhIpc8RiYgUqgxE9uoasBt8kyxBR6ndMjqLA5ECtISGE4f9bT2PF0cg-Rnvf5lOqGh/s320/IMG_0339.jpg" width="238" /></a><br />
You're a sauce hog. No matter the oyster, you love your toppings, be it horseradish, cocktail sauce, or tabasco, you feel the need to pile it on. Chicoteagues, War Shore, 38 Degree, Kegotank, and Beavertail oysters are perfect vehicles for your garnishes. They are known to be big and meaty and able to stand up to your experimental tastes.<br />
<br />
You're a pro. Well, if you're a seasoned vet, you probably already have a favorite oyster. Nonetheless, here are some flavor bomb varieties I can recommend that you may not have yet visited. For you salt kings out there, try Old Black Salt (our signature oysters), Fisher Island, Salt Pond, Pemaquid, and Block Island. If you're into that West Coast funk and prefer some algal notes with your melon rind, try Chelsea Gem, Hama Hama, Skookum and Akadia. These are George Clinton certified to funk it up. If you are a hard core mineral head there's no other option like a Maine-raised Belon. These can come off like sucking on a penny, but with a simple squeeze of lemon you can open the door to unimagined flavor complexities. Just be sure to warn your date.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigSG1x8DC5akQLyfLLV1EB_iw1Yxya_71NLGiORYIZSHeyraxns-WGYEBZahrZdqTAJHaJUUAeJ9iRUaN5tRAnYfZlkP0nCW7vGaXnZfIE-HziuKGmc0s7tZnH64lnKRsouRo-_emCgCn/s1600/IMG_0784.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjigSG1x8DC5akQLyfLLV1EB_iw1Yxya_71NLGiORYIZSHeyraxns-WGYEBZahrZdqTAJHaJUUAeJ9iRUaN5tRAnYfZlkP0nCW7vGaXnZfIE-HziuKGmc0s7tZnH64lnKRsouRo-_emCgCn/s320/IMG_0784.jpg" width="239" /></a>Eating and enjoying oysters is a trip, a journey into the exotic nakedness of natural flavor. When you share oysters with someone, especially with someone you love, it's like a playful dance. There's trepidation, you never know what to expect because each oyster is it's own signature, and there's trust. Trust in the communal event taking place between the lips that whatever comes next, you and your partner are on this primitive road together. It's a beautiful bond and it's easy to get caught up in the moment. But isn't that what Valentine's Day is all about?<br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-90035011233633317712016-02-05T06:33:00.001-08:002016-02-05T06:33:35.445-08:00Lobster In A Bowl<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m_PkmMYoDpSBn8xIEzeoc-wD8P1heA0RuC5Hv_rjxFGpvSdWVGihIbvWtj72P5Qr8SBDm2MVXPmb8f5LoRIJMcER_EdCIhfriiBXy7mICP7S3uKRU_BH3bSR4bwhE35R-nEjtwryElMA/s1600/IMG_0588.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-m_PkmMYoDpSBn8xIEzeoc-wD8P1heA0RuC5Hv_rjxFGpvSdWVGihIbvWtj72P5Qr8SBDm2MVXPmb8f5LoRIJMcER_EdCIhfriiBXy7mICP7S3uKRU_BH3bSR4bwhE35R-nEjtwryElMA/s320/IMG_0588.jpg" width="239" /></a></div>
Valentine's Day is a day on which we celebrate love and lobsters. They sort of go hand in hand, call it a fashionable tradition. Recent history tells us consumer buying habits prove that on the day when we all show our love, culinarily speaking, no seafood item proves you care for your loved one as much as lobsters do. Unfortunately, seafood suppliers have caught on to this and have reacted like any intelligent enterprisers would, by keeping prices at a premium while demand booms. Instead of detracting buyers from purchasing these "bugs", the rising costs have only propelled the mystique of acquiring such a delicious, luxurious gift. <br />
<br />
<br />
If you are going to prove your true love by purchasing lobster this holiday, here are some ways you can stretch your dollar without looking like you are skimping on the extravagant crustacean.<br />
<br />
Incorporate lobster into the meal. Just because you want to serve lobster doesn't mean you have to emblazon the plate with it. Think lobster mac n' cheese, lobster with tagliatelle or lobster ravioli. Lobster meat is a rich and flavorful additive that really shines with good pasta. You can purchase fresh, cooked lobster meat and only need about half a pound to three quarters for two people. Simply warming it up in butter with a squeeze of lemon and adding it to nice pasta makes an incredible dish that will leave your bellies full and your cravings sated.<br />
<br />
Turn it into an appetizer. I get that you want to serve something a little more "white tablecloth" than lobster rolls, but starting a meal with a nice lobster salad is a great way to get the evening going. You can purchase fresh meat, about 4 ounces should do for two, or purchase just one lobster and cook it and extract the meat yourself. Adding a little mayo, onion, lemon zest, or celery can really stretch your dollar and have you coming off like a truly accomplished epicurean. <br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHahSMcr6Z5IFy7FwPisHkODi_EcPLLqRlpoPBDDFUHAa9LyZdg3V9bzhTkQo-Yc0OCsCNYTY8oGSkqXvuqmc9Mom0s1d43PwFDabqD7XdRFO3lEfn-qO26U0yxmDoGh4u5WJLhx583p92/s1600/IMG_0589.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHahSMcr6Z5IFy7FwPisHkODi_EcPLLqRlpoPBDDFUHAa9LyZdg3V9bzhTkQo-Yc0OCsCNYTY8oGSkqXvuqmc9Mom0s1d43PwFDabqD7XdRFO3lEfn-qO26U0yxmDoGh4u5WJLhx583p92/s320/IMG_0589.JPG" width="320" /></a>Stuff your lobster. You can get away with only needing to purchase one lobster by splitting the lobster in half, cleaning the head cavity, and stuffing it with a variety of selections that cater to your tastebuds. Some like to stuff it with crab, in this case purchasing a crab cake and splitting it may work, and others like to use clams, bread crumbs, and seasoning. In either case you will need a larger lobster, think something close to 2 lbs, but be sure to have a game plan for your stuffing <i>before</i> buying the lobster. Simply baking or broiling the split lobster will suffice. Your prep and cook time will be minimal, giving you more time for your more important planned activities (wink, wink...). <br />
<br />
Make a bisque. Chefs all around the world use soups and bisques as profit generators, usually taking scraps worth pennies and turning them into delightful experiences worth dollars. It's a sure fire way to exhibit the elegance of what good lobster flavor can be without breaking your bank or having to do a lot of extraneous cooking. Bisques seem complicated, but they really just take a little planning and foresight. For those of you who think it's out of your wheelhouse, I have added a recipe below from our BlackSalt Fish Market. My advice is to make it a few days ahead so that flavor can set into the dish. This will also give you more time to set the mood on that important day without fussing over your dinner. <br />
<br />
If you do decide to stay in and cook for your loved one this Valentine's Day, I recommend calling ahead and reserving your fare from your favorite fish market. Demand sometimes gets out of hand, especially with items such as lobsters, of which supply can be slippery. Whatever you choose to dine on this year, let me just share a little tip: exquisite seafood awakens the imagination and pleases the mouth without leaving the body heavy or belly bursting. This Valentine's Day, dress your plate in lobster, minus the cost.<br />
<br />
<br />
<div class="DefaultTextCxSpFirst">
<span style="font-family: Garamond; font-size: 20.0pt; mso-bidi-font-size: 10.0pt;">Lobster Bisque <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">This is a true bisque in that it is thickened with
rice. This will serve about 7-8 portions as a main course lunch. <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<br /></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">MAKES: 3-4 cups of bisque base, 7 cups of finished
bisque<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<br /></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Ingredients:<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 pound of Lobster Shells or 1 Lobsters, 1 ½# - 2#<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1.5 tablespoons vegetable oil<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">2 cloves garlic, sliced <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 shallot, sliced<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 small leek, white only, washed and minced, about
1/4 cup<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 onion, diced, about 3/4 cup<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 stalk celery, diced, about 1/4 cup<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/8 teaspoon red pepper flakes<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 level teaspoon kosher salt<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 bay leaf<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">5 tablespoons butter <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 cup Arborio rice<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 tablespoon tomato paste<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/4 cup cream sherry<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">4 cups lobster stock (If not available you can use
shellfish stock or water)<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 tablespoons lemon juice<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1/2 teaspoon Worcestershire<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">3 drops Tabasco<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 1/2 cups half and half<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">2 cups heavy cream<span style="mso-tab-count: 1;"> </span><o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 scallion, sliced thin on a bias<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">1 teaspoon picked chervil leaves<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-tab-count: 2;"> </span><o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Method:<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<br /></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">Cut the lobsters in half if using fresh lobsters.
Remove lobster roe and coral. If using lobster shells make sure they are
drained of all liquid. <span style="mso-spacerun: yes;"> </span>In a brazier pan
over medium high heat add the vegetable oil, garlic and shallots and cook 1
minute. Add the leeks, onion, and celery and 2 tablespoons butter and sweat
until the onions are transparent. Add the salt, red chile flakes, bay leaf and
Arborio rice and cook 2-3 more minutes. Add the tomato paste, and lobster or
shells. Cook for two minutes until the lobsters turn red. Deglaze with the
sherry and flame if possible with a match or lighter. Let flames subside (about
30 seconds) Add the lobster stock. Bring to a boil and then lower heat to a
simmer. Let simmer for 5 minutes. (Remove the lobsters, let cool about 15
minutes, crack knuckles and claws, and remove all of the meat) Add the shells
back to the soup base and reduce liquid by half stirring frequently, about 25
minutes. Puree all in a blender and pass through a fine sieve. You should have
about 3.5 cups of base. Chop the lobster knuckle meat, slice the tail meat in
medallions and the claws in three pieces. <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">This base can be made a day or two in advance.<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<br /></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;">To finish the Bisque:<o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<span style="font-family: Garamond; font-size: 14.0pt; mso-bidi-font-size: 10.0pt;"><span style="mso-spacerun: yes;"> </span>Add the
bisque base to a one gallon sauce pan and add the remaining sherry, lemon
juice, half and half, heavy cream, Worcestershire, and Tabasco. Bring to a simmer
and whisk in the remaining whole butter, lobster coral and roe. <o:p></o:p></span></div>
<div class="DefaultTextCxSpMiddle">
<br /></div>
<!--[if gte mso 9]><xml>
<o:DocumentProperties>
<o:Revision>0</o:Revision>
<o:TotalTime>0</o:TotalTime>
<o:Pages>1</o:Pages>
<o:Words>638</o:Words>
<o:Characters>2006</o:Characters>
<o:Company>Virginia Tech</o:Company>
<o:Lines>401</o:Lines>
<o:Paragraphs>114</o:Paragraphs>
<o:CharactersWithSpaces>2530</o:CharactersWithSpaces>
<o:Version>14.0</o:Version>
</o:DocumentProperties>
<o:OfficeDocumentSettings>
<o:RelyOnVML/>
<o:AllowPNG/>
</o:OfficeDocumentSettings>
</xml><![endif]-->
<!--[if gte mso 9]><xml>
<w:WordDocument>
<w:View>Normal</w:View>
<w:Zoom>0</w:Zoom>
<w:TrackMoves/>
<w:TrackFormatting/>
<w:PunctuationKerning/>
<w:ValidateAgainstSchemas/>
<w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid>
<w:IgnoreMixedContent>false</w:IgnoreMixedContent>
<w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText>
<w:DoNotPromoteQF/>
<w:LidThemeOther>EN-US</w:LidThemeOther>
<w:LidThemeAsian>JA</w:LidThemeAsian>
<w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript>
<w:Compatibility>
<w:BreakWrappedTables/>
<w:SnapToGridInCell/>
<w:WrapTextWithPunct/>
<w:UseAsianBreakRules/>
<w:DontGrowAutofit/>
<w:SplitPgBreakAndParaMark/>
<w:EnableOpenTypeKerning/>
<w:DontFlipMirrorIndents/>
<w:OverrideTableStyleHps/>
</w:Compatibility>
<m:mathPr>
<m:mathFont m:val="Cambria Math"/>
<m:brkBin m:val="before"/>
<m:brkBinSub m:val="--"/>
<m:smallFrac m:val="off"/>
<m:dispDef/>
<m:lMargin m:val="0"/>
<m:rMargin m:val="0"/>
<m:defJc m:val="centerGroup"/>
<m:wrapIndent m:val="1440"/>
<m:intLim m:val="subSup"/>
<m:naryLim m:val="undOvr"/>
</m:mathPr></w:WordDocument>
</xml><![endif]--><!--[if gte mso 9]><xml>
<w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
DefSemiHidden="true" DefQFormat="false" DefPriority="99"
LatentStyleCount="276">
<w:LsdException Locked="false" Priority="0" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Normal"/>
<w:LsdException Locked="false" Priority="9" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="heading 1"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 2"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 3"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 4"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 5"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 6"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 7"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 8"/>
<w:LsdException Locked="false" Priority="9" QFormat="true" Name="heading 9"/>
<w:LsdException Locked="false" Priority="39" Name="toc 1"/>
<w:LsdException Locked="false" Priority="39" Name="toc 2"/>
<w:LsdException Locked="false" Priority="39" Name="toc 3"/>
<w:LsdException Locked="false" Priority="39" Name="toc 4"/>
<w:LsdException Locked="false" Priority="39" Name="toc 5"/>
<w:LsdException Locked="false" Priority="39" Name="toc 6"/>
<w:LsdException Locked="false" Priority="39" Name="toc 7"/>
<w:LsdException Locked="false" Priority="39" Name="toc 8"/>
<w:LsdException Locked="false" Priority="39" Name="toc 9"/>
<w:LsdException Locked="false" Priority="35" QFormat="true" Name="caption"/>
<w:LsdException Locked="false" Priority="10" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Title"/>
<w:LsdException Locked="false" Priority="1" Name="Default Paragraph Font"/>
<w:LsdException Locked="false" Priority="11" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtitle"/>
<w:LsdException Locked="false" Priority="22" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Strong"/>
<w:LsdException Locked="false" Priority="20" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Emphasis"/>
<w:LsdException Locked="false" Priority="59" SemiHidden="false"
UnhideWhenUsed="false" Name="Table Grid"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Placeholder Text"/>
<w:LsdException Locked="false" Priority="1" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="No Spacing"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 1"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 1"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 1"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 1"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 1"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 1"/>
<w:LsdException Locked="false" UnhideWhenUsed="false" Name="Revision"/>
<w:LsdException Locked="false" Priority="34" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="List Paragraph"/>
<w:LsdException Locked="false" Priority="29" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Quote"/>
<w:LsdException Locked="false" Priority="30" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Quote"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 1"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 1"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 1"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 1"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 1"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 1"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 1"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 1"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 2"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 2"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 2"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 2"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 2"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 2"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 2"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 2"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 2"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 2"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 2"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 2"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 2"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 2"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 3"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 3"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 3"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 3"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 3"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 3"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 3"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 3"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 3"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 3"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 3"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 3"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 3"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 3"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 4"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 4"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 4"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 4"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 4"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 4"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 4"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 4"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 4"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 4"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 4"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 4"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 4"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 4"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 5"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 5"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 5"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 5"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 5"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 5"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 5"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 5"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 5"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 5"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 5"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 5"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 5"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 5"/>
<w:LsdException Locked="false" Priority="60" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Shading Accent 6"/>
<w:LsdException Locked="false" Priority="61" SemiHidden="false"
UnhideWhenUsed="false" Name="Light List Accent 6"/>
<w:LsdException Locked="false" Priority="62" SemiHidden="false"
UnhideWhenUsed="false" Name="Light Grid Accent 6"/>
<w:LsdException Locked="false" Priority="63" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 1 Accent 6"/>
<w:LsdException Locked="false" Priority="64" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Shading 2 Accent 6"/>
<w:LsdException Locked="false" Priority="65" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 1 Accent 6"/>
<w:LsdException Locked="false" Priority="66" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium List 2 Accent 6"/>
<w:LsdException Locked="false" Priority="67" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 1 Accent 6"/>
<w:LsdException Locked="false" Priority="68" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 2 Accent 6"/>
<w:LsdException Locked="false" Priority="69" SemiHidden="false"
UnhideWhenUsed="false" Name="Medium Grid 3 Accent 6"/>
<w:LsdException Locked="false" Priority="70" SemiHidden="false"
UnhideWhenUsed="false" Name="Dark List Accent 6"/>
<w:LsdException Locked="false" Priority="71" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Shading Accent 6"/>
<w:LsdException Locked="false" Priority="72" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful List Accent 6"/>
<w:LsdException Locked="false" Priority="73" SemiHidden="false"
UnhideWhenUsed="false" Name="Colorful Grid Accent 6"/>
<w:LsdException Locked="false" Priority="19" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Emphasis"/>
<w:LsdException Locked="false" Priority="21" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Emphasis"/>
<w:LsdException Locked="false" Priority="31" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Subtle Reference"/>
<w:LsdException Locked="false" Priority="32" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Intense Reference"/>
<w:LsdException Locked="false" Priority="33" SemiHidden="false"
UnhideWhenUsed="false" QFormat="true" Name="Book Title"/>
<w:LsdException Locked="false" Priority="37" Name="Bibliography"/>
<w:LsdException Locked="false" Priority="39" QFormat="true" Name="TOC Heading"/>
</w:LatentStyles>
</xml><![endif]-->
<!--[if gte mso 10]>
<style>
/* Style Definitions */
table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
mso-style-priority:99;
mso-style-parent:"";
mso-padding-alt:0in 5.4pt 0in 5.4pt;
mso-para-margin-top:0in;
mso-para-margin-right:0in;
mso-para-margin-bottom:8.0pt;
mso-para-margin-left:0in;
line-height:107%;
mso-pagination:widow-orphan;
font-size:11.0pt;
font-family:Calibri;
mso-ascii-font-family:Calibri;
mso-ascii-theme-font:minor-latin;
mso-hansi-font-family:Calibri;
mso-hansi-theme-font:minor-latin;}
</style>
<![endif]-->
<!--StartFragment-->
<!--EndFragment--><br />
<div class="DefaultTextCxSpLast">
<span style="font-family: Garamond; font-size: medium;">To Serve: We recommend serving with nice store
bought pasta of </span><span style="font-family: Garamond;"><span style="font-size: 19px;">your</span></span><span style="font-family: Garamond; font-size: medium;"> liking such as ravioli or agnolotti.</span><span style="font-family: Garamond; font-size: 14pt;">
</span><span style="font-family: Garamond; font-size: medium;">Place an equal amount of lobster in each bowl you are serving and pour
the hot bisque over the lobster. Garnish with the scallions and fresh chervil
leaves. Serve immediately. <o:p></o:p></span></div>
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-485596249243568742016-01-21T06:40:00.001-08:002016-01-21T06:40:54.554-08:00Another Bay, Another WayWith the winter wrath in full tilt and Nantucket and New Hampshire Bay scallops nowhere to be found, we have yet another player coming through in the bay scallop game. This week, and hopefully going forward, Black Restaurant Group is happy to welcome back <a href="http://www.thefishsite.com/fishnews/27038/peruvian-acuapesca-farmed-scallops-certified-sustainable/">Peruvian Bay Scallops</a>. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp1Mn_NGh6Lai2ds_zdEybR7Qbh5OYp8hC4BmzZ_076Vs4dOWRitXzEAZ5y7LPgoVPG_j8n4cPGFX1k8gvUUrNJBfox3BLva_Igx_tIcKNSTikWEo3jJsyEgRJPPjl-ccp11m6JtpVk6F/s1600/IMG_1980.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYp1Mn_NGh6Lai2ds_zdEybR7Qbh5OYp8hC4BmzZ_076Vs4dOWRitXzEAZ5y7LPgoVPG_j8n4cPGFX1k8gvUUrNJBfox3BLva_Igx_tIcKNSTikWEo3jJsyEgRJPPjl-ccp11m6JtpVk6F/s320/IMG_1980.jpg" width="240" /></a></div>
<br />
Peruvian bay scallops are sustainably farm-raised in Sechura Bay, Peru. Divers gather these scallops from the sea floor, causing no damage to the environment and with no by-catch of other unwanted species. Sechura Bay lies at the edge of the Northern Peruvian Upwelling System (NPUS). This area is a transition zone where tropical and upwelling currents intermingle to cause a swell of nutrients upon which the scallops feed heavily. They are a different species of bay scallop, but are very similar in size and flavor to our native Nantucket and New Hampshire bi-valves. Peruvian Bays are harvested, hand shucked, and shipped the same day, delivering to our doors sashimi grade product of a very high quality.<br />
<br />
Don't let the winter lock you in before you get to taste these South American candies. We may not be able to get our homegrown treats during the frosty season, but it's nice to know that these sustainable, Friend of The Sea certified, precious morsels are available to allay our craving for sugar-coated seafood. Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957540377897047360.post-33733551082187076282016-01-14T11:25:00.000-08:002016-01-14T11:25:04.522-08:00The Future Is Farmed<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIEYEQmGDWDAe7U8u9Y_5xzwHSBK6Mf6IzdIXS1pHp0lQRu_BQbV7TPeXj1xBOlTZfelB7QoNp34biFCV2svy8fh1_40Pb13u-RzNH4rJjvDTExcFC4joY3SFVx7uqsFehZAecMjtSgOt/s1600/IMG_0333.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrIEYEQmGDWDAe7U8u9Y_5xzwHSBK6Mf6IzdIXS1pHp0lQRu_BQbV7TPeXj1xBOlTZfelB7QoNp34biFCV2svy8fh1_40Pb13u-RzNH4rJjvDTExcFC4joY3SFVx7uqsFehZAecMjtSgOt/s320/IMG_0333.jpg" width="239" /></a>Predicting the future is never easy. If it were, many of us would already be Powerball champions. But even though most outlooks are hazy at best, there is one trend that looks to have staying power: Farmed seafood is the future of seafood. I just don't think there is any way around this truth. <br />
<br />
Wild seafood resources are either at their maximum harvests or are rapidly approaching those levels. Stocks that are not being reliably managed and harvested are either being rebuilt or are overfished, and are not optimal choices for feeding the masses for any extended period of time. Factor in the appalling amount of waste that gets swept under the seafood industry's proverbial rug with a growing population and growing demand, and we have a vast, gaping hole left in the supply chain. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a0sdazqCzPRA3CoJI7utdZ8-IzD9jPOLitBbIE9CxzUpOqt6gSdaTwc68cSjMOtkIuDPuFCDIQ6ayK2DWxqp8pTNiadZBPT2xpknZgL1vlMWpOrrpCtfuMCelpEv5wTxMdJJND_wxbF_/s1600/IMG_0377.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a0sdazqCzPRA3CoJI7utdZ8-IzD9jPOLitBbIE9CxzUpOqt6gSdaTwc68cSjMOtkIuDPuFCDIQ6ayK2DWxqp8pTNiadZBPT2xpknZgL1vlMWpOrrpCtfuMCelpEv5wTxMdJJND_wxbF_/s320/IMG_0377.jpg" width="240" /></a></div>
Responsible aquaculture (seafood farming) fills this void with high quality, nutritional products that meet the highest standards. Aquaculture is the fastest growing product segment of the seafood industry. Recently the National Oceanic and Atmospheric Administration (NOAA) opened waters in the Gulf of Mexico to large-scale, sustainable aquaculture. Similar efforts are being made in northeastern states.<br />
<br />
If you think about it, this only makes sense. The U.S. owns 4.4 million miles of operable and exclusive coastline, which is by far the most of any nation in the world. This geographical clout provides the U.S. with the opportunity to not only furnish citizens (out of work fishermen and life long watermen especially) with vital jobs in the aquaculture field, but also equips our country with the power and resources to become a leading nation in providing the world with healthy, sustainably farmed seafood. The U.S. has the opportunity to lead by example, creating the blueprint of how resources can be managed in a responsible way, ensuring that future generations will have safe seafood to eat and that our oceans and their inhabitants will remain healthy and intact. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxz15uJ8-ahwX4aww8LD1BvLzmhO19jMolJV4lUaqR5XV_lytRmAf3Lp1JJh9XTfgdBHa6Fi-ZIFMhOchJpCEV8umLNZhJErLY9-f2kh7QQZMtrrqcLo4L5n3h6h8g3I-CYGXASDXXNhjN/s1600/IMG_1165.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxz15uJ8-ahwX4aww8LD1BvLzmhO19jMolJV4lUaqR5XV_lytRmAf3Lp1JJh9XTfgdBHa6Fi-ZIFMhOchJpCEV8umLNZhJErLY9-f2kh7QQZMtrrqcLo4L5n3h6h8g3I-CYGXASDXXNhjN/s320/IMG_1165.JPG" width="240" /></a></div>
Farmed seafood is slowly gaining notoriety and acceptance from consumers and critics. The Monterey Bay Aquarium recently added many farmed seafood choices to their "green" list. Many farms are working towards and receiving sustainable merits delegated by third party auditors. Farmed fish is winning over chefs around the world, taking first prize in blind taste tests and making its way onto menus in the finest dinning establishments. Farmed seafood often gets to your plate much sooner and fresher than wild alternatives. The fish are harvested to order and shipped right away and they are also "safer" to eat considering they grow in a controlled environment without the worry of parasites or infection. <i>If</i> farming in this country stays the course - that is, if we continue to promote the growth of farms that sustainably manage their operations, from product, to feed, to the environment and resources in which they use - then feeding our nation and our world sustainably with seafood appears to be not only a reachable goal, but a prosperous endeavor. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-81613479165603652112016-01-09T12:47:00.001-08:002016-01-09T12:47:38.861-08:00King Of The OffseasonWild King Salmon season is now closed for the next few months and seafood customers who are conscientious of what they eat are scrambling to find a suitable salmon alternative. If you have picked up a newspaper or scoped the online press in the last few months, you couldn't have missed reading about the farmed 'Frankenfish' that will soon be "invading" a seafood market near you. 'Frankenfish' is the inciting moniker given to the salmon created by AquaBounty that can grow faster and reach market size sooner than traditional salmon. These fish acquire these traits by undergoing a genetic modification in which three different species are cross-bred in order to create a new species. Without getting into the debate, I comment only to point out that the news has put many customers on edge. Knowing and understanding what we are eating is an important priority for many. Right or wrong, many guests are now hesitant to purchase farmed salmon due to the possibility of a boogeyman that goes by the initials GMO that could be lurking behind their salmon's label.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7e7GknzutVAhoEKCe2K2bB-ooHS3_vHpw8AX-_G21eanNGz0Qh3XbZEo8BxQVoDrnzl-T7Bl2HyZlSdq-jBH5DnyWGCzMgGBlaOrAWt2-52L9GSBfwEMG8oLISId6YkLTeeEZSJte8dj/s1600/IMG_1072.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN7e7GknzutVAhoEKCe2K2bB-ooHS3_vHpw8AX-_G21eanNGz0Qh3XbZEo8BxQVoDrnzl-T7Bl2HyZlSdq-jBH5DnyWGCzMgGBlaOrAWt2-52L9GSBfwEMG8oLISId6YkLTeeEZSJte8dj/s320/IMG_1072.jpg" width="239" /></a></div>
<br />
Insert solution here: meet the Ora King Salmon. <a href="http://orakingsalmon.co.nz/">Ora King</a> is a brand, actually a bloodline, of king salmon that is farmed in the Marlborough Sounds of New Zealand. In this sanctuary, fish that have been selectively bred and are fully traceable grow with ample room to live. The stocking densities are extremely low, allowing the salmon to develop in a more natural way. The diet consists of a mix containing only 10% fish meal, which is sourced from sustainable pelagic fisheries and is approved by the <a href="http://orakingsalmon.co.nz/our-commitment/2/#diet">World Wildlife Fund</a> for its use in aquaculture feed. Did I mention that these fish have received a "Best Choice" rating from the renowned Monterey Bay Aquarium's Seafood Watch? Not too bad.<br />
<br />
So Ora King Salmon is good for the environment, but what does it taste like? Well, it has been compared to Wagyu beef by the company's CEO and many chefs who have tried it have expounded profusely on the merits of its exquisite, natural flavor and perfect texture. It only makes sense, seeing that the fish have literally been bred and selected for this excellence. Ora's innovative selective breeding program employs traditional husbandry techniques in an extreme effort to produce the best possible product for all discerning chefs. The result is a delicious, environmentally friendly selection that gives us all an option when choosing what to eat during the offseason. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-69366956478143073222015-12-13T06:15:00.000-08:002015-12-13T06:15:22.644-08:00"New" Hampshire Bay ScallopsO.K., O.K. I know you foodies who crave great seafood have been severely neglected this year when it comes to bay scallops. Your opportunities to savor the delicious morsels this year have been slim to none. The market right now is a Nantucket Bay scallop wasteland. A desert of flavor, bay scallop speaking at least. There are several impostors out there, claiming fame but delivering disappointment. <br />
<br />
There is good news. We have found a solution, thanks to Tom Robinson of <a href="http://theedibleocean.blogspot.com/2015/07/new-hampshire-oysters.html">Taylor Lobster Company</a>. Tom reached out to me a few weeks ago and offered a "New" Hampshire alternative to my Nantucket Bay scallop problem; "Try my New Hampshire Bay scallops, you might really like them." So we did, and I have to say "really like" is the understatement of the year. These bay scallops came in freshly shucked, some felt like they were still pulsating from the icy cold waters of Great Bay, New Hampshire. They were meaty, sweet and succulent, everything Nantucket Bay scallops promise to be. They sear perfectly and eating them raw is an exercise in flavor divinity.<br />
<br />
The New Hampshire Bay scallop fishery is a very small one. Our scallops are harvested by Jeremy Davis of the fishing vessel Karen-Lynn. It's a one man fishery which makes supply limited, but the quality and attention to detail when it comes to handling the product is unmatched when compared to the larger industrial sized fisheries. <br />
<br />
I am not sure when we will be able to procure another shipment of Nantucket Bay scallops. I have documented their <a href="http://theedibleocean.blogspot.com/2015/11/the-bad-news-bays.html">plight</a> previously and since then not much has changed. The market is infiltrated right now with many different retreaded bay scallops that bear no resemblance to the famed scallops that represent the Nantucket legacy. New Hampshire bay scallops have arrived to fill the void that has been created and are beginning to establish their own following. Their quality and unsurpassed flavor rivals the Nantucket bay scallop in every way and in a not so distant future I envision a gold rush-like clamoring for these delicious bivalves. The fish market always has an open space for another mouthwatering seafood selection. <br />
<br />
Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-5957540377897047360.post-37283575589586934142015-11-16T11:30:00.000-08:002015-11-16T11:30:27.608-08:00The Bad News BaysIn my last post I waxed poetically about how maybe we were in the middle of the best week of the year, considering that we had both Nantucket Bay scallops and fresh king crab legs available. That week has come and gone and I may have been more on point than I initially thought, because, unfortunately, it doesn't look like we will be having either back in our market any time soon. Fresh king crabs traditionally have been difficult to find, so their scarcity is nothing new. What is troubling is that since that glorious week of decadence, I have heard nothing but the disturbing sound of crickets coming from our guy Jeff in Nantucket bay. The scallops are missing, and that is not something normal, especially for this time of year. <br />
<div>
<br /></div>
<div>
Word is the eel grass is gone and fishermen are working double just trying to produce a pound of scallops. The eel grass is vital habitat for the scallops, no grass, no scallops. Fishermen are postulating that nitrogen run-off has decimated the beds. It can't help that water temperatures are much warmer than in recent years. The combined effect has made scalloping an exercise in futility. Out of the 12 boats that work with Jeff, 3 have already called it quits for the year. We could have the worst Nantucket Bay scallop season since 1995, a year in which you had a better chance of finding Wonka's golden ticket than procuring a pound of the "sea candy". </div>
<div>
<br /></div>
<div>
Just because you see tiny scallops labeled as Nantucket Bays, be warned, it doesn't necessarily mean they are. There are several bay scallops on the market such as Calicos, Peconics and Martha's Vineyard bay scallops. They are delicious in their own right, but they are not nannys. I would only purchase the bay scallops from purveyors that you trust to tell you the truth. Unfortunately, this year the truth is not pleasant. An item that was already precious has just become that much more scarce. </div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-70702688450210843282015-11-03T12:03:00.002-08:002015-11-03T12:03:42.776-08:00The Best Week Ever?<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttXnJ2EHFXdZRRkED79JgwRkQfP5KYXSJD5_q34wtCOMjjakixCcRJ2CG0gVQoeGn_K6_Yg-nEO7xFoieEo747bdPEPYIZ8efcl5oYwaMS9ofn02fU7rTCHdzt7Ao9FmGvIcJd-rhwMjw/s1600/IMG_0465.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjttXnJ2EHFXdZRRkED79JgwRkQfP5KYXSJD5_q34wtCOMjjakixCcRJ2CG0gVQoeGn_K6_Yg-nEO7xFoieEo747bdPEPYIZ8efcl5oYwaMS9ofn02fU7rTCHdzt7Ao9FmGvIcJd-rhwMjw/s320/IMG_0465.jpg" width="239" /></a>Nantucket Bay scallop season opened November 1st and, as early as Wednesday November 3rd, we will be seeing our first shipment. Receiving the ocean candy this early is no small feat considering that our guy <a href="http://theedibleocean.blogspot.com/2015/01/the-fisherman-behind-winter-candy.html">Captain Jeff</a> had a waiting list with more names on it than Santa's naughty child roll call. Coinciding with the start of Nantucket Bay scallop season is the fact that we are in the middle of Alaskan king crab season. This week BlackSalt will also be welcoming our first, and possibly only, shipment of fresh, never frozen <a href="http://theedibleocean.blogspot.com/2012/11/whats-your-favorite.html">Alaskan king crab</a> on Thursday, November 5th.<br />
<br />
Take that in for a moment...boom... Mind. Blown. Two of the most delicious and most seasonal items in the seafood world available in the same week. For people who love the best food on earth, this week quite possibly may be the nexus of flavor and fortune. <br />
<br />
There are many scallops in the market year round such as sea scallops, calico bay scallops, and Chinese bay scallops, but none offer the full flavor, sugary sweetness that Nantucket Bay scallops deliver. Some say it's the crisp, pristine waters, others say it's the copious eel grass beds, but, whatever it is, there is no denying that something separates "nanny bays" from all other scallops. Our nanny bays are shucked in the morning and shipped the same day, reaching us full of the flavorful sugar that nature bequeaths. There is no adulteration of the product and no need for it. Trying them raw could change your life.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVPJAqKuF_BrcdskLjDUmjmQXMikXKWcb2JOowaVeec0epsQ0xpS2egMLIPnMMOZnK_qSu9ot6dHaW-McdO6NyBC0x7rG36hlhId9ctmd5p3vLFNYocHy_P-qytVLt16GrFczkrVQA-0T/s1600/IMG_0512.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVPJAqKuF_BrcdskLjDUmjmQXMikXKWcb2JOowaVeec0epsQ0xpS2egMLIPnMMOZnK_qSu9ot6dHaW-McdO6NyBC0x7rG36hlhId9ctmd5p3vLFNYocHy_P-qytVLt16GrFczkrVQA-0T/s320/IMG_0512.jpg" width="239" /></a>About 99% of the Alaskan king crabs available in the U.S. market are previously frozen. Freezing causes the crabs to lose their natural sweetness and dulls the complexity of their flavor. Only during the season are we able to get our hands on fresh, never frozen product, and this window can be quite tiny. The season opens in October and closes when the quota is met. This could mean only a couple of weeks of harvest and availability in some scenarios. The crabs are harvested, cooked, and shipped the same day. Shelf life is short, making timing extremely important and quality a premium. This could be our only shipment of the season.<br />
<br />
If I were looking for a week to splurge on deliciousness, this would be it. Grabbing these two items in the same week is like taking your taste buds to the top of Everest. It's a bit of a hike to get there, but once you've reached the top, the rest of the world rests below you. <br />
<br />
<br />Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-47615187656003242192015-10-16T08:40:00.001-07:002015-10-16T08:40:30.837-07:00The Science Of Flavor<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WHU_pxZjpfOnxT9cTTJLEmTR9xh1z8aCWDixh67t2Wyl57gF8eXZCP9Lcuq1OL2x4bRwbouNIv43X50TlwbTlM1IPy1MkGK9UwxRQKNAVymEFXHo_SUpAc4oEPswI-f8uxiPNufG1315/s1600/IMG_1689.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6WHU_pxZjpfOnxT9cTTJLEmTR9xh1z8aCWDixh67t2Wyl57gF8eXZCP9Lcuq1OL2x4bRwbouNIv43X50TlwbTlM1IPy1MkGK9UwxRQKNAVymEFXHo_SUpAc4oEPswI-f8uxiPNufG1315/s320/IMG_1689.JPG" width="240" /></a>Here's a good question to get things going: which tastes better, a saltwater fish you catch and eat on the boat, minutes after it is caught, or one you catch and eat a couple of days later? The answer is all about flavor, when it happens, when it peaks, and why. <br />
<br />
First, let's get some science out of the way. Every one understands that fish flesh is built differently than terrestrial animal flesh, and a lot of it has to due with the fact that fish don't have to fight gravity in the water. Saltwater fish, however, load their muscles with free amine oxides and amino acids to counter balance the osmotic pressure of living in the ocean. Without this balance, they would surely collapse in on themselves, not a pretty picture! These free amino acids include the tasty compounds inosine monophosphate (IMP), glutamate and glycine. IMP is a result of the breakdown of adenosine triphosphate (ATP) and is what gives many seafood items that savory dashi flavor. Glutamate is the key flavor of umami, that savory bite that triggers our fifth sense of taste which lies somewhere between savory and heaven. Glycine is mostly associated with sweetness and is predominately associated with delicious shellfish. <br />
<br />
<br />
Ok, if you are still with me, we are going to jump into the meat of the question to get our answer. These flavorful amino acids are found in much larger concentrations in fish than they are in land animals. They are what make saltwater fish tasty and desirable, but they don't reach their peak flavor until the muscles begin to break down. Directly after a fish is killed, its muscles are still bound together and have yet to disassemble into tasty amino acids. The muscles will lock into place, a state called rigor mortis, and must be given time to continue to break down and develop into smaller compounds. Fish flesh ages more rapidly than beef and it usually takes about 24 hours for fish to develop the mouthwatering qualities of IMP and glutamate. Some fish, such as tuna, actually don't reach peak flavor until days later. The bigger, oilier fish usually take longer. If aging fish seems like a foreign concept, don't worry. Most people think the closer the fish is out of the water the better it tastes, and for the most part they are generally right, but there are instances where a fish can be "too fresh" to enjoy. Chefs, especially sushi chefs, wrestle with this dance after death at every serving, agonizing over the artful balance of flavor and time. <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfoBBsOeF1qiSutQxoVQNCQBaeTa4mhOurz88F6bal_eA2z5bmLN5bjBdVAtc2-RNJo3muHgx4TINYlwVCCTLca5-SbixEmdUWeg3BDjxnGIiBqDUTbejntQwLCvLu3ua_XkJJAaC3pmS/s1600/2014-12-11+22.22.03.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbfoBBsOeF1qiSutQxoVQNCQBaeTa4mhOurz88F6bal_eA2z5bmLN5bjBdVAtc2-RNJo3muHgx4TINYlwVCCTLca5-SbixEmdUWeg3BDjxnGIiBqDUTbejntQwLCvLu3ua_XkJJAaC3pmS/s320/2014-12-11+22.22.03.jpg" width="240" /></a><br />
To give perspective, amino acids in beef break down at a much slower rate, meaning beef usually takes a couple of weeks to reach peak flavor. Some companies age it even longer to allow more IMP to develop. If it's all about getting the most flavor out of your catch, it makes the most sense to prepare your haul soon after it has come out of rigor mortis, but not before. In the case of tuna, you might be better off waiting a couple of days. Fresh and flavor usually run synonymous around the fish business, but there's a great deal of science happening under the flesh that makes that equation an incredibly difficult one to balance correctly. I suggest we just leave this problem solving for the professional chefs, while we reap the pleasure of the outcomes. <br />
<br />
<br />Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-5957540377897047360.post-58920711558738310232015-10-08T08:34:00.005-07:002015-10-08T08:34:42.340-07:00Outstanding In The Field<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgb0MaCmWDdncUYJf3RL8o0ks9UPUSuN2CHEoCDAOVIFaJ9NN6NRAIVy8g4G0Jl8aT6OP-n2039ucU6Z7f5LzxdySuQ5K1A4Hepnm-FGAr1ZPpw2dG6tMMiaJiDuoYs2qwXJOWeeT40Ww/s1600/IMG_0803.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwgb0MaCmWDdncUYJf3RL8o0ks9UPUSuN2CHEoCDAOVIFaJ9NN6NRAIVy8g4G0Jl8aT6OP-n2039ucU6Z7f5LzxdySuQ5K1A4Hepnm-FGAr1ZPpw2dG6tMMiaJiDuoYs2qwXJOWeeT40Ww/s320/IMG_0803.jpg" width="212" /></a><a href="http://www.outstandinginthefield.com/about">Outstanding In The Field</a> (OITF) is a traveling feast that organizes farmers, chefs, ranchers, cheese makers, fishermen, winemakers, foragers, and the people they sustain around a communal meal in order to celebrate and better understand the group effort required to produce a quality dinning experience. OITF has been at it for over 15 years now, visiting all 50 states and organizing more than 600 dinners, each one focusing on a particular farm and locale.<br />
<br />
Recently OITF visited <a href="http://theedibleocean.blogspot.com/2013/04/even-star-farms-with-purpose.html">Even Star Farm</a>, where our friend Bret Grohsgal helped host a lucky bunch of diners who had the chance to check out his beautiful farm and then dine in the tranquil landscape. Black Restaurant Group Chef Mallory Buford and Chef Danny Wells of Takoma Park restaurant favorite, Republic, lead the way in the pop-up kitchen producing savory meals using local ingredients like wild bluefish, War Shore Clams, and a bevy of Bret's most delectable produce. Local producers such as Chapel Hill Farms, Pipe Dreams Fromage, Black Ankle Vineyards, One Eight Distilling, Denizens, 38 Degree Oysters, Black Rock Orchard, and Locust Grove also pitched in to make the evening under the dimming sun one to relish. If you missed this event, you can follow up with OITF through their <a href="http://outstandinginthefield.ticketmob.com/eventList.cfm">website</a> to find out more information about future events. If you want to taste more of Bret's produce, you can visit Republic restaurant in Takoma Park, MD, where Danny can take you on a virtual tour of the Chesapeake in just a few delicious plates. <br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqC6XZOfT3kJ8tXD5jqdaGN3d0n_y0WiR86EZDWxmdBHWybSBsO152czFWOYMwv4DuejXAAb6zI6CadMxQU1qzjnhWPWTXSQrEHoaDCfN9Ad34praGk-ytjb84csMk4e4hZVuHZR_GqFu/s1600/IMG_0802.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGqC6XZOfT3kJ8tXD5jqdaGN3d0n_y0WiR86EZDWxmdBHWybSBsO152czFWOYMwv4DuejXAAb6zI6CadMxQU1qzjnhWPWTXSQrEHoaDCfN9Ad34praGk-ytjb84csMk4e4hZVuHZR_GqFu/s400/IMG_0802.jpg" width="266" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wzTIAu787sISuY-c2puL6FFzFfbXOEdtdFvWeVkhcrW1dOq3zp7ZrJS0VSLf9_-FDPnhno8Wu398E3VwRP9bzxJdX0zsH0GKBEz6qCgAR7oiopzq-42DmuvTZU74w0WbHwlxthSk4m_h/s1600/IMG_1725.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7wzTIAu787sISuY-c2puL6FFzFfbXOEdtdFvWeVkhcrW1dOq3zp7ZrJS0VSLf9_-FDPnhno8Wu398E3VwRP9bzxJdX0zsH0GKBEz6qCgAR7oiopzq-42DmuvTZU74w0WbHwlxthSk4m_h/s400/IMG_1725.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VgCC2X3yiOaX89hQ9Gilr7T3NvrFv-DE2CLHq7oKT1m6ZR1N7vHda_6fEVQ0S12jtZ5CSQsOB9sbtyAaA8NYPZxCWRj1pVOKUa0scKsG4RNcKz53ZWWUJLiSfmN-hc33UFfxoO_moAm/s1600/IMG_1723.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim-VgCC2X3yiOaX89hQ9Gilr7T3NvrFv-DE2CLHq7oKT1m6ZR1N7vHda_6fEVQ0S12jtZ5CSQsOB9sbtyAaA8NYPZxCWRj1pVOKUa0scKsG4RNcKz53ZWWUJLiSfmN-hc33UFfxoO_moAm/s400/IMG_1723.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDb3zObfsiHwdtBX1lcSYJVboGXqunlbjj0liL3nsxEmUgGMMcDgQ57eQBOBx4be6qVBlLDSP73bfXmRqL_3aOId8X1bMXKvJEjLrWckMZ-9O9pBYCVS9LPQt0cxyouLgUEoVpd8i0prQ/s1600/IMG_0972.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSDb3zObfsiHwdtBX1lcSYJVboGXqunlbjj0liL3nsxEmUgGMMcDgQ57eQBOBx4be6qVBlLDSP73bfXmRqL_3aOId8X1bMXKvJEjLrWckMZ-9O9pBYCVS9LPQt0cxyouLgUEoVpd8i0prQ/s400/IMG_0972.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZLX82uw9sYuFvOlhMPvgeZaCbWB9tXk9e0bcpSEKGdaLS7jrFwxUOl2O5JrWjJbaMujT0VlHqyyqzFcjy5mI2WQBE_FDSoaQj2n3Z0OSqJJiwyr7AZs1GyXdRQ3CbhlQuwq9Mi3kruj3/s1600/oitf.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoZLX82uw9sYuFvOlhMPvgeZaCbWB9tXk9e0bcpSEKGdaLS7jrFwxUOl2O5JrWjJbaMujT0VlHqyyqzFcjy5mI2WQBE_FDSoaQj2n3Z0OSqJJiwyr7AZs1GyXdRQ3CbhlQuwq9Mi3kruj3/s400/oitf.jpg" width="300" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9BTTU3U9QJmRI1uJ2RNsfgZJ35ye5z5_b-YRffziy2QzOPknZnVMdRzeD9yY160O6kyZE_UeYDfTafrS2WtWTROMxUQDSkdfam1NCQd5-tChnGI1RNuEw8Pjm14XYiGeWPZcLT_jwoYJ/s1600/IMG_0964.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiI9BTTU3U9QJmRI1uJ2RNsfgZJ35ye5z5_b-YRffziy2QzOPknZnVMdRzeD9yY160O6kyZE_UeYDfTafrS2WtWTROMxUQDSkdfam1NCQd5-tChnGI1RNuEw8Pjm14XYiGeWPZcLT_jwoYJ/s400/IMG_0964.jpg" width="300" /></a></div>
<br />
<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-10467769418983559912015-10-03T07:25:00.000-07:002015-10-03T07:25:06.323-07:00Don't Give Up On SalmonRecently, a market patron presented me with an idea he received from his doctor: that there was no nutritional value to eating farmed salmon. Perplexed as to why a doctor would prescribe this nonsense, I was taken aback. Being a simple fishmonger, it was difficult, nay, impossible to change this gentleman's mind at the time. I mean, the advice came from a doctor. Cleary a professional's opinion, one who's spent years understanding the human body and its needs, is going to outweigh the advice from a guy with fish guts on his shoes.<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEA2diZU4Wlb44h61FUe2gO8G7tpW2dBEryvtXAUnY8sXW4-ESCAUGDZ_4LkJdq-zYK9PGnZyB0Pd5RZ4RPQqIuwLO4Pu3aIND4pPBGrDF8JYDOf4uYj7TxMC2vbyFPKv3WymlSmlL9czd/s1600/IMG_1064.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEA2diZU4Wlb44h61FUe2gO8G7tpW2dBEryvtXAUnY8sXW4-ESCAUGDZ_4LkJdq-zYK9PGnZyB0Pd5RZ4RPQqIuwLO4Pu3aIND4pPBGrDF8JYDOf4uYj7TxMC2vbyFPKv3WymlSmlL9czd/s320/IMG_1064.JPG" width="240" /></a></div>
<br />
That being said, I thought this blog would be the appropriate forum for a few points on the benefits of eating high-quality farmed salmon, seeing as wild salmon season is shortly coming to an end in the upcoming weeks. Wild salmon is a terrific choice but, soon, when the season ends, it will only be found frozen in our local markets. In the case of fresh fish versus frozen, I am always going to advocate for fresh, and when the wild salmon season ends, I recommend trying our fresh farmed salmon. Here's why.<br />
<br />
Farmed salmon is good for you. Farmed Atlantic Salmon traditionally has more heart healthy omega-3 fatty acids than their wild counterparts. While farmed salmon also typically contains more saturated fat than wild salmon, that level of saturated fat is still much lower than other land-based protein choices.<br />
<br />
Contaminants have historically been an issue with farmed salmon as a result of the salmon's feed. You can still find these studies circulating the web, and often I have entertained arguments from customers using these outdated studies as "proof". Look carefully though and you will realize that the majority of the contamination arguments quote studies that were conducted in 2002 or earlier. Much in the way of feed improvement has happened in the last 13 years. Salmon aquaculture (that is, farming) has greatly improved the feed recipes, eliminating the high levels of PCB's (Polychlorinate biphenyl, which is the organic pollutant historically associated with salmon farming) and other contaminants. Today strict rules regulate the levels of contaminants that can be found in fish feed ingredients. Now organic contaminants in farmed salmon are found at similar levels as those found in wild salmon, both at very low levels.<br />
<br />
Salmon farming practices are getting better. In the late 90's and early 2000's salmon farming came under intense fire for polluting their surrounding environments and harming the local wild populations of fish. Efforts were made and there has been much success in fighting these issues. Farms like Skuna Bay in British Columbia have reduced stocking densities, which has assisted with lowering the outbreak of disease, without the use of antibiotics. Farms only stock sterile fish and pen technology has reduced the chance of escapees. Many salmon farms practice crop rotation, moving open pens so that surrounding ocean environments can replenish and recover naturally. It should also be noted that all reputable salmon farms such as Northern Harvest and True North have eliminated the use of dyes, hormones, and antibiotics in the farming process. Land based salmon farming is in its infancy, but I predict by 2018 you will begin seeing fish reared on land being available to the domestic market. <br />
<br />
Salmon, farmed and wild, is a healthy option when it comes to the question of what to eat. The nutritional benefits of eating farmed salmon are numerous. They contain healthy fatty acids, minerals, and vitamins that are not found at such high levels in other proteins. I am no doctor, so I recommend you do the research and figure out what is best for you and your diet. However, when quoting a study, it's just like purchasing the egg salad on special: it's best to check the date.<br />
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-36262966742573702222015-09-22T12:07:00.002-07:002015-09-22T12:07:16.237-07:00The BlobHalloween is over a month away, but October is just around the corner, so if you are like me, that's enough just cause to start talking scary things. Creatures that are spawned from the depths of dark minds like Stephen King can keep you up at night, but truly, nothing is more frightening than real "monsters", and what's taking place in the Pacific Ocean off of our West Coast right now could warrant it's own feature film. <br />
<br />
They call it the <a href="http://www.thefishsite.com/fishnews/26302/alaska-fish-factor-warm-water-causing-freakish-happenings-on-west-coast/">blob</a>. It's an ever-changing surface ridge that is comprised of unusually warm water resulting from a rare weather pattern that occurred two years ago. It spreads 1,000 miles in each direction and runs about 300 feet deep. The blob negatively affects the ocean's natural water circulation by not allowing nutrient rich colder water to reach the surface and, correspondingly, limits the amount of much needed oxygen available. This changes the composition of the water and retards the growth and proliferation of the keystone food chain link, phytoplankton. Phytoplankton is a necessary microscopic food source that supports many vital ocean species. Without phytoplankton the entire food web is threatened. <br />
<br />
The blob is striking real fear into marine biologists, fishermen, and oyster farmers alike. It is thought to be a contributing factor to the devastating drought occurring in California and the cause of the damaging algal blooms that have shut down many West Coast oyster farms this summer. It is believed that the blob is here to stay and that increasing water temperatures are an immediate threat to hundreds of species in both traditionally warm and cold water regions. The blob of the movies was a slow stalker, an immutable force that slowly swallowed whole anything and anyone that got near it. The real blob is much more subtle, but if it continues to hang around, it could prove to be a more significant problem. Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-5957540377897047360.post-16006571706952184672015-09-08T10:57:00.001-07:002015-09-08T10:57:38.487-07:00Try Them RawOn my recent excursion to Japan, I came across some things that stuck with me. The grand scale of the Tsukiji market awed me, while the solitude and peacefulness of the temples and culture humbled me. The food, especially the beef and seafood, inspired me, so much so, that I wanted dearly to bring some items and ideas back with me, to implement them into our market. <br />
<br />
One of the best things I ate while in Japan was raw shrimp. The sushi piece completely changed my mind about what shrimp could be. My American palate was accustomed to shrimp many ways, but even the character Bubba from the movie Forrest Gump left off raw preparation in his exhaustive account. I had to bring these flavors back with me, to share them with our market and our customers.<br />
<br />
Though I was served live shrimp that were prepared in front of me in Japan, I don't think the majority of our at home chefs and dinner guests on this side of the Pacific are quite ready for the execution of the plate so to speak. So, I looked for the closest product I could find that would give everyone an opportunity to experience the exquisite flavor of great shrimp, without moving the needle on their gag reflexes. What I found was the New Caledonian Blue Prawn. <br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVwARu8Ux37_zLp_a3csbxBk5sNDDGty5NfZHiiNErd9Bw2xRm5JTkFfWfgFMhPR_qXQk1PRFGHZlT-Jh2b9UIOVGt08p3IxnL5WohcFmDa0NgHfTEH6JCA7BRcFnoH8S-U6VIVTXlbK/s1600/IMG_1754.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkJVwARu8Ux37_zLp_a3csbxBk5sNDDGty5NfZHiiNErd9Bw2xRm5JTkFfWfgFMhPR_qXQk1PRFGHZlT-Jh2b9UIOVGt08p3IxnL5WohcFmDa0NgHfTEH6JCA7BRcFnoH8S-U6VIVTXlbK/s320/IMG_1754.jpg" width="240" /></a></div>
<br />
<a href="http://www.sopac-nc.com/en/index.htm">New Caledonian Shrimp</a> are a rare blue shrimp that are native to Latin America, but grown by SOPAC off of the coast of New Caledonia. For those of you who are not familiar with the world of Oceania, the French island of New Caledonia is located between Australia and Tahiti. I understand that many of you will immediately turn your nose up to farmed shrimp, but these are not your typical farmed shrimp. New Caledonian Shrimp are grown without the use of antibiotics and pesticides in a preserved ocean environment. Production is very small, with a focus on sustainability and quality. The shrimp are not readily available in the U.S., and much of the production goes to Japan for the sashimi market. The French product has been awarded many accolades for its elevated flavor and quality. <br />
<br />
We choose to offer New Caledonian Shrimp because their flavor is unparalleled. It is a frozen product, so it is easy to have on hand for our guests, and when eaten raw I feel as though it can transport one to that eye-opening, whimsical world that only great food can unlock. When enjoyed raw, they have a creamy mouthfeel without losing the integrity of their firm texture. It's a paradox of bite, I know, but somehow they are forgiving and substantial at the same time. The sweetness of their flavor is unlike any cooked shrimp, which is our reason for sourcing this product and insisting that you try it raw. These shrimp have a clean balance of sugar and brine and a simple twist of lime or sprinkle of salt can elevate them from a mere experience to cosmic event. We can't force you to step out of your shrimp comfort zone - that step you will have to take yourself. We can promise you though, if you do, an ethereal world awaits. One that will open the eyes of your palate, excite the emotions of your appetite, and change what you think of when you think of shrimp. Unknownnoreply@blogger.com0