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Species Name
Scallops
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Latin Name
Argopectin irradians
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Origin
Nantucket Harbor, Great Point
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Harvest Method
Hand Cultivated
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Range & Habitat
North Atlantic & New England
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Producer
Range & Habitat
“This is the freshest salmon I’ve worked with, and the guests loved how it turned out.”
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Spotlighting
Michael LaScola, Owner & Executive Chef
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Restaurant
The Proprietors Bar & Table, Nantucket, Massachusetts
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Dish
Sweet & Tender Nantucket Bay Scallops
Light, Clean, Tender, Silky
The Alfonsino is a distant Cousin to the Sumatra Fighting Fish, a salt water Beta. They are more closely related to Hawaiian Ehu. The Fish are 5-7 lbs at their largest. Alfonsino have been described as "Melt in Your Mouth".
Creamy, Delicate, Moist
This fish is not related to the Warehou species or other members of the Centrolophidae family which are called Butterfish in Japan. It is also not related to Walu or Escolar that is sometimes marketed as Butterfish in Hawaii. This is the real Butterfish, truly worthy of its name. Very Rich and Delicate! Poach, Saute, Broil, Steam.
Creamy, Earthy, Succulent
Smelts are very seasonal and a phenomenal Whole Presentation. When properly prepared, Smelts are a true delicacy and can be eaten bones and all. These are a fish lovers' fish. Great flavor with complex ocean and earthy tones. An abundance of oils give the smelt a "melt in your mouth" texture. Treat Smelts in culinary applications similar to large Anchovy and Sardine. Roast, Smoke, Pickle, Broil