Scallop fishermen have caught a little over 60% of the 2019 quota. Much of the catch lately has been smaller sizes, so there is pressure on U-15 and larger scallops. Prices will be going up on these gradually over the next few weeks.
Not much has changed on the lake this week. Walleye production has improved but not yet to full fall season stride. Expect good Walleye supply going forward. Yellow Perch supply is still at summertime levels, but fall production is expected to be good. Yellow Perch at this time of the year is at its best. The fish have been feeding all summer and are fattening up nicely. As the Lake waters cool the fish will feed more rapidly to fatten up even more for the long winter ahead. We will have fresh Yellow Perch from now until quota is met which should happen in the next month. We will have frozen Yellow Perch until freezer stocks are depleted late winter or early spring.
North Atlantic Swordfish:
We expect the fall Swordfish season to pick up and continue well into October. The Sword fleets from Maritime Canada, Gloucester and Boston target the migrating fish as arrive at their furthest North feeding location (near the Flemish Cap in the North Atlantic).The fleets target the years’ best Swordfish for the short fall season before the fish start their migration South into warmer waters for the winter. These are short trip high fat content Swordfish. Usually a good run of landings will take place within 7 to 10 days after a full moon and continue for a week or so and then pick back up with the next full moon. The September full moon was on the 14th and the next will be October 13th.
Featured Specialty Seafood:
New Zealand Greenshell Mussels
Product Of: New Zealand (pictured top)
Catch Method: Farmed, Bottom Culture
Sustainability Rating: Best Choice
Native to New Zealand, Greenshell Mussels thrive in the cold, clean waters where they are grown using a sophisticated suspension technique. The mussels take roughly 12-18 months to mature to market size, and in that time they can filter up to 200 liters of water per day. The shells are 3-4 inches and dark green in color with streaks of yellow, red and brown throughout. Greenshell Mussels are plump and rich in flavor, and a bit fattier and more tender than wild mussels. Very versatile in preparation, they can be served both hot or cold and are great for baking, grilling, sauteing, or frying.
Jumbo Black Bass
Product Of: MA, USA
Catch Method: Handlines
Sustainability: Best Choice
Along the Atlantic Coast, the Black Sea Bass Fishery has made an immense comeback within the last 20 years after being declared over fished. Thanks to improved reproduction/ growth rates and strict regulations, the fishery has completely recovered and is now deemed sustainable.
Now is the time to enjoy it as Black Bass is not always available. Black bass has a medium flake, mild/ delicate flavor and a tender, yet firm texture. It is extremely versatile and often used in whole fish preparations. Cooking preparations include baking, broiling, grilling, poaching, sauteing and steaming.
Product Of: USA
Sustainability: Good Alternative
Summer Flounder, also known as Fluke, are hook and line caught along the east coast. The fishery is heavily regulated in the US, and each state follows its own regulations in regards to how and when the fish can be caught. Fluke is pure white in color when cooked with small flakes and a firm texture. It is sweet and mild in flavor, and is best when cooked with wine, sauce or other liquids to keep it from drying out. Fillets are delicate, so keep preparation simple. Cooking methods include baking, broiling, frying or sauteing.
Product Of: Mauritius Island
Catch Method: Farmed
Sustainability: Not Rated
Red Drum are native to the Atlantic Coast, northern South America and the Gulf of Mexico. Known as the best tasting drum species, its reputation was almost its downfall. Overfishing in the past led to closures of most US fisheries, so today most available redfish are farmed.
In marine pens just offshore of Mauritius (Indian Ocean), the fish grow out in spacious conditions with low stocking densities. Divers inspect the nets daily to maintain net integrity and monitor stock health, while maintaining the highest animal welfare standards and preservation of the environment.
Its white flesh is delicate enough to fry and firm enough to grill, and is well suited for raw dishes. Its mild flavor makes it a perfect option for strong flavors and bold spices.
Specialty Seafood Availability:
- Blue Hole Trout | Ohio
- Kampachi | Mexico
- Arctic Char | Iceland
- Wild King Salmon | USA
- Wild Coho Salmon | USA
- Jumbo Black Bass | USA
- Jumbo Fluke | USA
- Cod Loin, Wild | Iceland
- Boston Pollock/ Blue Cod | USA
- Haddock | USA
- Monkfish | USA
- Wolffish | Norway
- Pacifico Striped Bass | Mexico
- Bronzini, Whole or Butterfly | Greece
- Barramundi Fillets| Singapore
- Whole Scorpion Fish | USA
- Mong Chong Fillet | USA
- Greenshell Mussels | New Zealand
- Redfish | Farmed, Mauritius Island
- Mahi Mahi | Ecuador
- Yellowfin Tuna | USA
- Pompano | USA
- Golden Tilefish | USA
- Kingklip | Costa Rica
- Black Grouper |Mexico
- Gulf Wild American Red Snapper | USA
- Caribbean Red Snapper | Mexico
- Pacific Lane Snapper
Harvest Location: Damariscotta River, ME
The Story: Named after the nearby Whaleback Shell Midden which is a shell dump, consisting primarily of oyster shells located on the east side of the Damariscotta River. It is preserved as a Maine state historic site. The “middens” (or shell dumps) in this area were formed over 1,000 years between 200 BC to AD 1000 suggesting that native Americans enjoyed slurping a good oyster as much as we do today!
Harvest Location: Grown in floating surface equipment in Blackstone Narrows- Maine’s most revered oyster region–where the current howls through and the temps are warm.
Flavor Profile: A rugged brine, followed by hefty midtones and an abrupt clean finish.
East Coast Oyster Availability:
2.5″-3″/ Shells are light in color with a clean crisp flavor
- Fat Baby
Long Island, NY
Extremely deep cups that are hand washed and graded, meats are VERY salty
- Great White
3.5″/ Moderate salt content with prolonged sweet ocean finish
Quahog Bay Harpswell, ME
3-4.5″/ Strong brine with intense copper finish
- Washburn Island
3.75″/ Very full meats with an amazing salty and creamy flavor
Cape Cod Bay, MA
3″/ Medium-high salinity and a bright, crisp finish
- Hurricane Harbour
Northumberland Strait, PEI
3″ / High salinity with firm, crisp meats and a sweet finish
- Cape Cod Oysters
- Damariscotta River, ME
Rugged brine, followed by hefty midtones and an abrubt clean finish
- Misty Point
3”/ High salinity up front finishing sweet with a hint of celery and grass
West Shores of Malpeque Bay – PEI, Canada
3.25″/ Medium salt with a buttery, full-bodied finish
Damariscotta River, ME
Very briny with a sweet finish
Deep cupped, large meats
- Pink Ribbon
Long Island Sound
Uniformly cleaned and graded by hand- unique briny flavor with a crisp, meaty texture and a sweet finish with lingering brine (25% net revenue of every oyster is donated to the Breast Cancer Research Foundation.)
Harvest Location: North Dabob Bay, Washington
Size: 2.5 – 3 Inches
Flavor Profile: Crisp and salty with fresh, grassy green notes.
Description: Beach raised; strong shells, medium depth cups with generous meat.
West Coast Oyster Availability:
- Rock Point
North Dabob Bay, WA
2.75″/ Crisp and salty with fresh, grassy green notes
- Fanny Bay
Baynes Sound, British Columbia, Canada
2.75”/ Plump meats with full brine and a sweet mineral finish
- Big Cove
Southern South Puget Sound, WA
Mildly salty & very sweet with a fruity, melon like finish
2″ /Mild brine with creamy meats and a honeydew finish
- Midnight Bay
Hood Canal, WA
4”/ Full meats, excellent on the half shell and perfect for grilling