Tautog

Sow Hake have a close resemblance to Cod and Haddock with a larger flake and "Fluffier" texture. They inhabit extremely deep waters and rise to mid depth at night to feed. The Sow Hake are harvested during this time by Hook and Line "Jig" Day Boat Operators. Sow Hake are a delicate "softer" flesh than other New England Round Fish. They are, indeed, a highly sought species by "Local" minded New England Chefs. They contain high levels of fish "fat" to regulate body temperature. This translates to incredible moisture levels in the prepared flesh. The culinary application is vast. Think it and Hake will handle it. Poach, Saute, Broil, Grill, Salt-Cure, Smoke.

Hand Gathered Chocolate Clams from Magdalena Bay, offer a rare opportunity to treat your guests to the Clams that Rick Bayless treats his. Gathering of the Clams have been, until recently, prohibited. Upon the latest biomass evaluation, populations are recorded as very strong and are now available for distribution. Chocolate Clams have a complex Pacific brine that finishes sweet and buttery. Best served raw, but will tolerate light cooking. Seviche, Sashimi, Crudo, Lightly Steamed, Lightly Saute, Stuffed.

The "Roe" is the edible part of the Urchin, which is actually the reproductive structure of the animal. It has a light yellow color and a brilliant light "Sea" Flavor. The Uni can be eaten Raw, or lightly cooked for flavoring of other seafood dishes, sauces, custards, and even ice cream. A culinary favorite of Sushi and Asiatic Cuisine. Raw, Sushi, Creamed for Sauces.