-
Species Name
Scallops
-
Latin Name
Argopectin irradians
-
Origin
Nantucket Harbor, Great Point
-
Harvest Method
Hand Cultivated
-
Range & Habitat
North Atlantic & New England
-
Producer
Range & Habitat
“This is the freshest salmon I’ve worked with, and the guests loved how it turned out.”
-
Spotlighting
Michael LaScola, Owner & Executive Chef
-
Restaurant
The Proprietors Bar & Table, Nantucket, Massachusetts
-
Dish
Sweet & Tender Nantucket Bay Scallops
Sweet, Flakey, Subtle, Moist
Pink Snapper or Crimson Jobfish boasts the most popularity in the South Pacific snapper market. One of the largest of the group, the Opakapaka fillet is very appealing to center of the plate presentations. These S&G Fish are hand selected at the United Fishing Agency Auction in Honolulu, and when properly treated will have a very long shelf life. Treat your guests to a beautiful Snapper.
Tender, Sweet
Stone Claws are traditionally served chilled, cracked and exposed. The Meat of the Stone Claw is very tender and one of the sweetest in the sea. They also boast a beautiful "Ocean" flavor that compliments their sweetness.
Claw meat is obviously taken from claws but also includes leg meat. It is the cheapest because the meat is small and has the least integrity. Special crabmeat is meat taken from front of the body. Again, a little bigger, more integrity. Jumbo Lump crab meat is from the back of the body. It has the most integrity and is the largest meat on the crab due to propelling those powerful swimming fins. Finally, Backfin meat is essentially broken pieces of Jumbo Lump crab.