Recipes

[ultimate-recipe-index]

Smoked Bluefish Pate

 

Smoked Bluefish Pate

Ingredients
  

  • 1/2 lb skinless smoked bluefish
  • 8 ounces softened cream cheese
  • 2 tbsp softened butter
  • 1 tbsp Worcestershire sauce
  • 1 tbsp lemon juice
  • 1/2 medium red onion minced
  • your favorite hot sauce
  • 1/4 cup finely minced chives
  • 1 medium shallot clove finely minced
  • salt and pepper to taste
  • Toasts crackers, or a hearty bread for serving

Instructions
 

  • Flake the bluefish into the bowl of a food processor. Add the cream cheese and butter and pulse to combine. Add the onions, lemon juice, and Worcestershire, then pulse again to combine to a chunky consistency. Season with hot pepper sauce and salt and pepper to taste. Hand mix in shallots and chives. Serve immediately or store in an airtight container for a day or two.
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Tilefish with Lemon

 

Tilefish with Lemon

Ingredients
  

  • 4 6-8 ounce tilefish fillet portions
  • 2 tbsp olive oil
  • 2 tbsp butter
  • salt and pepper to taste
  • flour for dredging, season flour with 1 tsp basil

Lemon Sauce

  • 2 tbsp finely minced shallots
  • 2 tbsp butter
  • 2 tbsp lemon zest
  • 1/4 cup chicken broth
  • 2 tbsp white wine
  • 2 tsp finely chopped parsley
  • flour for dredging, add a tsp of basil to flour if you like

Instructions
 

  • Preheat oven to 350.
  • Pat fillets dry and rub with salt and pepper, to taste.
  • Dredge fillets in flour and basil mixture.
  • Add butter and olive oil to a pan over medium high heat.
  • Place the fillets in the hot pan and sear the fish on both sides, about 3-4 minutes a side.
  • Remove fish from pan and transfer to a baking dish.
  • Place fish into oven and bake for 12-15 minutes, depending on the fillets thickness.

For the Lemon Sauce

  • Add 1 tbsp butter to small saucepan over medium heat.
  • Add the shallots to the pan and cook for a minute. Add chicken broth, wine, and lemon zest and bring to a light boil. Reduce heat to medium low.
  • Add the rest of the butter and whisk, add a bit of flour for desired thickness.
  • Pour lemon sauce over fish straight out of the oven and sprinkle with chopped parsley.
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Miso Marinated Black Cod

Miso Marinated Black Cod

 

Miso Marinated Black Cod

Ingredients
  

  • 1/4 cup red or white miso paste
  • 1/4 cup sake
  • 2 tsp mirin
  • 3 tsp soy sauce
  • 1 tablespoon vegetable oil
  • 1/4 cup sugar
  • 4 black cod fillets 6-8 ounces each

Instructions
 

  • Whisk together miso, sake, mirin, soy sauce, oil, and sugar. Rub mixture over every surface of fish fillets. Transfer to a plastic zipper-lock bag or sealable container. Marinate for about 20-30 minutes.
  • Adjust broiler rack to 4 inches from heat source and preheat to high. Cover a small broiler pan with aluminum foil. Place black cod fillets skin side down on pan. Broil until top surface is well charred and a thin skewer inserted into black cod shows no resistance at all when piercing through layers of flesh, about 10-12 minutes.
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Ilene’s Gefilte Fish

 

Ilene's Gefilte Fish

Ingredients
  

  • 4 pounds fish ground (any firm-fleshed fish, whitefish, pike, carp/trout) reserve the fish racks including heads
  • 3 medium sweet onions quartered
  • 3 carrots cut into 2” pieces
  • 1 teaspoon black pepper
  • 2 teaspoons kosher salt or to taste
  • 2 teaspoons sugar
  • 2 tablespoons matzo meal regular or gluten free up to 1/2 cup for desired consistency
  • 2 eggs lightly beaten
  • 1/2 cup ice water
  • FOR THE STOCK
  • 1 teaspoon kosher salt to taste
  • 1 teaspoon black pepper
  • 1/2 cup sugar optional
  • 3 large carrots cut into 1/4 inch discs
  • 2 stalks celery with leaves
  • 1 large onion cut into quarters
  • reserved fish bones and heads
  • 3 quarts water
  • additional salt and pepper to taste

Instructions
 

  • FOR THE STOCK
  • Place the bones in mesh bags (to avoid having any bones in the fish).
  • In a large stock pot, add the water, fish bones, salt, pepper, sugar, carrots, and onion. Bring the water to a boil and then reduce to simmer. Continue to simmer while preparing the fish.
  • FOR THE FISH
  • Place the fish in a large bowl.
  • Grind the onions in a food processor until coarsely ground. Add the onions to the fish. Without cleaning the processor bowl, grind the carrots until coarsely ground. Add to the fish and onions.
  • Mix in the black pepper, salt, sugar, matzo meal and eggs. If the mixture seems dry, add up to 1/2 cup ice water. Mix until thoroughly combined.
  • Using a large ice cream scoop, scoop out fish mixture then shape into “football” shaped fish portions. Place each piece of shaped fish into the prepared stock.
  • Bring the fish to a boil, then immediately reduce heat to low. Lightly cover the pot, leaving a steam vent. Cook the fish for 1 1/2 hours, then taste a cooked piece to determine if additional seasoning is required in the stock. Add necessary seasoning, then cook fish for an additional 1/2 hour.
  • Remove fish, carrots and onions from the stock, and place in a large container or aluminum pans. Continue to simmer the stock until it is reduced by half. Pour the remaining stock over the fish.
  • Allow the fish to cool, then refrigerate for at least 24 hours.
  • Serve the chilled fish garnished with lettuce and fish carrots.

Notes

Ask your Harbor Fish Market fishmonger to fillet the fish for you and ask to keep the head-on racks. 
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Broiled Mahi-mahi Tacos

Broiled Mahi-mahi Tacos

 

Broiled Mahi-mahi Tacos

Ingredients
  

  • 2 limes, zested, reserve flesh and quarter
  • 1/4 cup canola oil
  • 1 cup cilantro or basil leaves, chopped
  • 1/2 tsp salt
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1 1/2 lbs Mahi-mahi fillets, skinned
  • 8 corn tortillas
  • creme fraiche, for serving

Instructions
 

  • Zest the limes and quarter remaining fruit. Set aside.
  • Turn broiler to high and position rack 6 inches from heat. Place mahi in a flat pan. Combine 3 tbsps oil, salt, smoked paprika and coriander in a small bowl. Drizzle over the fish ensuring all surfaces are coated. Broil until fish is crispy golden brown and just cooked through, ~5-6 minutes. Be sure not to overcook. Keep warm and set aside. Keep broiler on.
  • Lay out tortillas in an even layer on a baking sheet. Toast tortillas in broiler until golden. Flip and toast another minute. Wrap in a towel to keep the tortillas soft.
  • Toss together lime zest, herbs and season with salt to taste. Break fillets into 8 portions, fill tortilla with fish and herb mixture. Serve with creme fraiche and lime wedges. Enjoy!
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Steelhead, Tuscan Style

Steelhead, Tuscan Style

Servings 2 servings

Ingredients
  

  • 1 lb steelhead trout
  • 1 tbsp. olive oil
  • 1 yellow onion
  • ½ cup sun-dried tomatoes chopped
  • 1 tsp tomato paste
  • ½ cup marinated artichokes cut in fourths
  • 8 oz fresh spinach
  • ½ cup heavy cream
  • ¼ vegetable broth
  • 1 tbsp butter
  • 1 tsp pepper
  • 1 tsp salt
  • 1 lemon wedge

Instructions
 

  • Pat fish dry with a paper towel. Season with salt and ground pepper.
  • Add oil to a large cast iron and heat on medium high until shimmering. Place steelhead skin side down and cook for 3-4 minutes. Flip and cook for another 3 minutes or until golden brown.
  • Remove fish from the pan and set aside. Using the same pan, bring heat to low, add butter and chopped onions until translucent.
  • Add chopped sundried-tomatoes, tomato paste, artichokes and spinach. Mix for 1 minute and add vegetable broth. Reduce the heat to simmer and stir until the spinach is wilted. Now stir in the cream and cook for 1 minute more.
  • Carefully return the cooked steelhead to the pan, nestling it into the sauce and place the entire pan in the oven at 350° until heated (~3 minutes).
  • Add salt, pepper and lemon to your taste. Top with chopped parsley.
  • Pour the sauce on top of the fish and serve warm.
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“Brandade” Potato Latkes

 

"Brandade" Potato Latkes

Ingredients
  

  • 2 pounds fresh cod skin and bones removed
  • Sea salt to taste
  • 1/2 cup olive oil
  • 1 cup milk
  • 5 sprigs fresh thyme or 1 teaspoon dried thyme
  • 8 cloves garlic crushed
  • 2 1/2 pounds russet potatoes peeled and halved
  • 1 large egg well beaten
  • 2 cups matzo meal or fine dry bread crumbs, plus more if needed for batter
  • Freshly ground pepper to taste
  • Vegetable oil for frying

Instructions
 

  • Preheat the oven to 300 degrees.
  • Liberally coat each side of the cod with sea salt, about 3 tablespoons in all, and let rest for 15 minutes. Rinse the cod with cold water, and pat dry with paper towels.
  • Place the cod in an 8-by-12-inch baking dish or rimmed jelly-roll pan. Pour the olive oil and the milk over it, and lay the thyme sprigs and garlic on top. Cover with aluminum foil, and cook for 20 minutes, or until the fish is just cooked and begins to flake apart. When the fish has cooked, remove it, reserving the thyme and the cooking liquid; discard the garlic.
  • Meanwhile, put the potatoes in a large pot of cold water and season with 2 tablespoons sea salt. Bring the water to a boil, and cook the potatoes until a knife passes effortlessly through them. Strain in a colander and return to the pot, cooking over very low heat for about 4 minutes to get rid of any excess moisture. Remove from the heat, and mash in the pot until smooth.
  • Lightly beat the egg in a large bowl. Stir the mashed potatoes, little by little, into the egg. Add the leaves of the reserved thyme. Using a fork, flake the cod, and then fold it into the mashed potatoes. If the batter is too stiff, mix 1/4 cup to 1/2 cup of the reserved cod-cooking liquid into the batter. On the other hand, if the batter does not hold together, add up to 1/4 cup matzo meal. Season with salt and freshly ground pepper if needed. Cover and refrigerate for 30 minutes.

Notes

Epicurious, December 9, 2011
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Seafood Lasagna

Seafood Lasagna

Ingredients
  

  • 1 lb lasagna noodles
  • 4 tbsp butter
  • ¼ cup plus 1 tbsp flour
  • 4 cups whole milk
  • 1 cup grated parmesan or Romano cheese
  • ½ tbsp salt adjust if using salted butter
  • ¼ tbsp freshly ground black pepper
  • 1 15 oz container ricotta cheese
  • 1 egg
  • 4 cloves garlic minced
  • 2 ½ cup grated mozzarella cheese divide into 2 bowls
  • ½ cup chopped parsley
  • 1 lb cooked shrimp coarsely chopped
  • 1 lb crabmeat

Instructions
 

  • Cook noodles until slightly undercooked, rinse with cold water and separate.
  • In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off burner and add 1/2 of the grated cheese, salt and pepper.
  • In a bowl combine ricotta cheese, egg, garlic, 2 cups mozzarella, and parsley. Stir to combine.
  • Mix shrimp and crab in a bowl.
  • In a greased 9 x 13 inch pan, layer 1 cup sauce in pan, place 3 noodles side by side, top with ⅓ of the ricotta mixture, top with 1/3 of seafood mixture. Repeat 2 more times topping with remaining sauce, mozzarella and parmesan cheese.
  • Cover and cook in a 350 degree oven for 30 minutes, uncover and cook for additional 10 minutes or until bubbly and golden on top. Allow to rest for 20 minutes to set.
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Cod Cacciatore

 

Cod Cacciatore

Servings 4 servings

Ingredients
  

  • 2 lbs cod loin cut into 3 inch chunks and patted dry
  • 1 red bell pepper julienned
  • 1 yellow bell pepper julienned
  • 1 onion sliced
  • 5 cloves garlic chopped
  • 12 cherry tomatoes halved
  • 2 tbsp tomato paste
  • crushed red pepper flakes to tastepaste
  • 8-10 kalamata olives whole or sliced
  • 2 tbsp capers
  • 1/4 cup dry red wine
  • 1/4 cup fish or chicken broth
  • 1/4 cup fresh chopped basil
  • olive oil
  • salt and pepper to taste

Instructions
 

  • Saute peppers, onions and garlic until onions are transparent.
  • Add tomato paste and crushed red pepper, salt and pepper.
  • Add wine and let it cook down for a minute.
  • Add the tomatoes, capers, olives, broth, and let it simmer til tomatoes begin to shrivel.
  • When sauce has thickened up a bit, nestle the fish in.
  • Simmer 10-15 minutes with a lid ajar. Fish ready when opaque.
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Of course, these are just a few. Our very best recipes, from our family and our entire community, can be found in our cookbook!

FAQ

How many lobsters do I need?
What is the difference between a hard shell lobster and a soft shell lobster?
How long can I keep my lobsters before cooking them?
How do I store my lobsters before I am ready to cook them?
My lobster has only one claw, and there is an unattached claw in the bag, what happened?
Will you cook my lobsters for me?
How should I cook my lobster?
What tools do I need to eat lobster?
What is the green stuff in my lobster?
What is the bright red waxy stuff in my lobster?

How many lobsters do I need?
Of course this depends on a lot of factors. Just as a guideline, you could serve two small (1 lb.) or medium (1¼ lb.) lobsters per adult as a main course. You could serve one large (1½ lb. or larger) lobster as a main course. Or skip the sides and dessert, and add a lobster!

What is the difference between a hard shell lobster and a soft shell lobster?

A soft shell lobster is a lobster that has, as a normal function of its growth, shed its shell. This tends to happen sometime in early- to mid-summer. Most soft shell lobsters have typically become hard shell by November or December. During this period, known as soft shell season, hard shell lobsters are still available (though less plentiful). Soft shell lobsters generally contain less meat per pound than hard shells, though that meat is a bit sweeter and more tender. Soft shells are not recommended for travel, nor can we ship them, as their life expectancy is a much shorter out of water.

How long can I keep my lobsters before cooking them?

It’s always best to get your live lobsters the same day they are going to be cooked. Once out of water, hard shell lobsters have a life expectancy of 24 to 36 hours, and soft shells can live anywhere from 2 to 12 hours. Obviously, these are estimates, not guarantees.

How do I store my lobsters before I am ready to cook them?

The important factor in keeping live lobsters is temperature. We recommend that the lobster be stored in the crisper drawer of your refrigerator. If your lobster was shipped, or packed to travel, you can use some of the seaweed in your package to cushion and cover the lobsters. Optionally, you can add a small damp cotton towel to the drawer to keep the environment moist (not drenched). Under no circumstances should you place the lobsters in standing water of any kind.

My lobster has only one claw, and there is an unattached claw in the bag, what happened?

As a defense mechanism, Lobsters can release or throw their claws (and also grow them back). Most likely, the lobster dropped its claw in transit. You may cook and eat the claw (make sure it has not spoiled) as though it were still attached.

Will you cook my lobsters for me?

Yes, we will happily steam your lobsters for you, at a small additional charge (for orders of a typical quantity). In store, last call for hot pick-up is 5:00 PM. We can also half-cook your lobsters, which will cut down your cooking time and allow you to serve them hot.

How should I cook my lobster?

The most common preparation is to simply steam the lobsters. You’ll find instructions here in our recipe section.

What tools do I need to eat lobster?

At the very least, you’ll need some heavy-duty nutcrackers. We also use specialized tools to get at the meat once the shell is open. We also recommend keeping a mug of broth nearby so you can give the meat a quick rinse before you dunk it in butter or vinegar. You’ll find everything you need in our shop.

What is the green stuff in my lobster?

That is the tomalley, or liver of the lobster, and it’s delicious. If you are not a connoisseur of tomalley, simply rinse it off.

What is the bright red waxy stuff in my lobster?

You have a female lobster that is starting to form eggs (or roe). They are edible and, like the tomalley, are considered a delicacy. If you are not interested in eating them, you can remove them with your fork or simply rinse them away.

Is the fish I’m buying at HFM fresh?
How much fish do I need?
Will there be bones in my fish?
What does PBO mean?
What is scrod?
Does lemon sole taste like lemon?
What’s a good fish for a chowder?
Is there a whitefish that is great for grilling?
What is the difference between steaks and fillets?
Can I freeze my fish?
What does F.R. stand for?
I am never certain how to cook my fish, do you have any suggestions?
What is HACCP?

Is the fish I’m buying at HFM fresh?
When we say it is fresh we mean it, and if it has been frozen we will always identify it as such. We’ve worked hard to gain the trust of our customers, and we’ll never take advantage of it.

How much fish do I need?
Of course, the answer to this depends on the person eating, but we typically recommend about an 8-ounce portion per person.

Will there be bones in my fish?
This depends on the fish you are buying. It’s always a good idea to check any fillet for bones, even ours. We do inspect each fillet thoroughly, but we are only human. Some fillets are cut so that bones are included. The nape and first 3 to 4 inches on most fillets is where you will find bones. Some fish do have pin bones that run down the center of the fillet, and these can be easily removed with tweezers.

What does PBO mean?
PBO is a term that means “pin bones out,” commonly used when talking about salmon fillets. If you catch a fish yourself and fillet it you will find a pair of tweezers useful at getting these bones out without destroying the fillet.

What is scrod?
Scrod is a word that has had many meanings. At Harbor Fish, it simply refers to a smaller fish, usually only used in reference to haddock or cod.

Does lemon sole taste like lemon?
No, it’s simply a name for a particular species of flatfish (Microstomus kitt), like Grey Sole or Dover Sole. In fact, it’s a misnomer, as Lemon Sole is technically not a sole! It’s similiar enough to sole, however, that the name is there to stay.

What’s a good fish for a chowder?
Many fish make an excellent chowder but if you are looking for a fish that doesn’t fall apart and has that mild sweet white fish flavor you should probably try Cusk. Cusk meat has a simliar consistency to a lobster tail, but with a flavor more like haddock or cod.

Is there a whitefish that’s great for grilling?
Yes! Hake is a very good candidate, cusk is another, as are halibut steaks or fillets. There are others, but these species are often more available.

What is the difference between steaks and fillets?
Steaks are made when we cut a whole fish horizontally, creating sections along the fish, bones and all. A fillet is made when we cut the fish from the head to the tail and remove the meat in one long piece.

Can I freeze my fish?
Yes, indeed. All of our fish is fresh, all natural, with no chemicals added, unless specified. If you order a previously frozen product from us, we wouldn’t recommend freezing it again.More storage information.

What does “FR” stand for?
“FR” indicates a fish that was farm-raised, please see our TKTKTK Product Origination information sheet in the recipe section of our web site for further information on farmed-raised fish.

I am never certain how to cook my fish, do you have any suggestions?
Yes we do, we regularly post excellent recipes here on our web site, which will get added to as we grow the site, but for good basic information see ourcooking tips for fish and seafood. You can also purchase our LINK TKcookbook on our online store..

What is HACCP?
Hazard Analysis Critical Control Point is the FDA’s system for preventative food safety, which we follow carefully. For more from the FDA: Here you can define the content that will be placed within the current tab.

What time will my shipment arrive?
Can I get my lobsters delivered on a Saturday?
What if I can’t be there to sign for my package?
Who has to be there to sign for the package?
What if I want to cancel my order?
How soon should I place my order?
Do my Lobsters arrive alive?
How do I pay for my lobster shipment?
How are my lobsters packaged?
What if my package doesn’t arrive in time?
What information will you need from me to place an order?

What time will my shipment arrive?
We ship our fresh seafood using FedEx Priority Overnight service. Most deliveries take place between 8:30 AM & Noon, though in some more remote areas it could be as late as 4:30 PM. You’ll receive tracking information when your order ships.

Can I get my lobsters delivered on a Saturday?
Saturday delivery is available for most customers but not all (typically it’s not available in more remote areas. Please check your address with FedEx to find out if Saturday delivery is available for you). Please note that FedEx places a surcharge on Saturday delivery. If you don’t live in an area that is in a Saturday zone you might be able to go to your nearby FedEx station and pick them up.

What if I can’t be there to sign for my package?
By default, we require a signature on all fresh seafood deliveries. If you would like us to release the FedEx signature requirement for your order, please call us at +1 (207) 775-0251 x 2 to make arrangements. Obviously, having a package left outside your door opens you up to the risk of theft. Also, even with our careful, insulated packaging, we never recommend leaving a package of fresh seafood exposed to the elements. If you release signature, you have no recourse with Harbor Fish Market or FedEx in the case of loss.

Who has to be there to sign for the package?
Anyone answering the door at the delivery address can sign for the delivery as long as they are 18 years of age or older.

What if I want to cancel my order?
Order cancellations must be made at least 24 hours before the shipping date. Please contact the shipping department at +1 (207) 775-0251 x 2.

How soon should I place my order?
We encourage advanced ordering. You can choose a specific delivery date during the order checkout process in our online shop. This allows us to plan our supply and staffing, which is important in the seafood industry, where so much changes from day to day. If you wish to place an order for a date further out than allowed by our online system, please feel free to call us at +1 (207) 775-0251 x 2.

Do my Lobsters arrive alive?
We cannot guarantee the life span of a lobster. However, our hearty hard shell lobsters tend to live an average of 24 to 36 hours out of water, and we always pack lively lobsters for shipment (we want you to have a nice dinner, too!). In the rare case a hard shell lobster dies while in transit, you can still cook and eat it within 12 hours of death, as long as it has been kept refrigerated (Lobsters are kept sufficiently cold in our insulated packaging under normal conditions). We enclose a shipment instruction sheet that will give you more information on how to determine if a lobster has spoiled. It is very rare that a lobster we ship you is not edible.

How do I pay for my lobster shipment?
We accept Visa, MasterCard, American Express and Discover. You can also use a Harbor Fish Market Gift Card.

How are my lobsters packaged?
Your lobsters are packed in expanded polystyrene foam coolers (which don’t contain any ozone-depleting CFC’s), with a corrugated printed box around it. We use gel ice unit(s) and seaweed to maintain temperature and moisture. Please note that during certain periods in the spring, seaweed is spawning and may not be suitable for use. Also, during winter storms, it may become too hazardous to harvest the seaweed.

What if my package doesn’t arrive in time?
We make every effort to contact you ahead of time and reschedule your shipment if we are able to anticipate weather events that will affect your order. Despite our best efforts, sometimes packages don’t arrive as ordered, due to unforeseen circumstances. If the package doesn’t make it to you on time due to an act of God (the most common one being weather), we cannot refund your purchase, nor is there any insurance recourse with FedEx. The shipping of perishables is at the risk of the purchaser. If your package doesn’t arrive due to human error, you would then receive a full refund from Federal Express. In that case, we will place all the necessary paperwork for you and credit your account in full upon receiving reimbursement from Federal Express. Federal Express has the last word in determining the outcome of any claim.

What information will you need from me to place an order?
We will ask you for the recipient’s name, complete street address (no PO boxes), zip code, phone number, your payment information, and product request. It is never a good idea to surprise someone with a gift of live lobsters, as they do need to be cooked the day they are received. We find a gift card works best in this situation allowing your recipient to be surprised by your thoughtfulness but also have the chance to plan their mouthwatering feast.
Additionally, your information is never sold to or used by any other company or group, and your payment information is not stored with us, so even our employees don’t have access to your credit card information.

 

 

How do you prepare the Maine steamer clam?
How long can I keep my seafood before eating it?
What does this type of oyster taste like?
How do you shuck an oyster?
What is meant by “dry,” or “all natural” scallops?

How do you prepare the Maine steamer clam?
Unfortunately, you will never get all the sand out of the Clam. The best way we have found is to place them in your sink, take the spray hose to the outside of the shell using cold water. After you have washed the outside as best you can, fill the sink up with enough cold water to completely cover the clams. Depending on how many steamer you have add a good dose of white vinegar (or red) and occasionally gently swish them around. Let them sit in the sink for about a half hour. This will make them spit up anything in there intestinal track. Drain and spray rinse one more time. Then after cooking them, make sure you serve broth to vigorously dunk them up and down in, to wash off any grit that still may remain.

How long can I keep my seafood before eating it?
Most seafood—if stored in proper conditions—can be held for a couple of days, depending upon the harvest date. This is where it helps to have a good relationship with your seafood dealer, to be sure of the freshness of your fish!

There are several factors that go into the storing of each type of seafood. In general, the best way to keep most seafood is buried in ice with the melt water drained off. If we’re trying to keep fish fresh at home, we typically put the plastic-wrapped (watertight) package in a bowl of ice in the fridge. If we are trying to keep shellfish (such as mussels, clams, oysters, or hard-shell clams) we’ll ring out a wet towel and place it over a bowl containing the shellfish, and put the bowl either in the fridge or packed into a cooler, sitting on a bed of ice. The most important factor is a cold temperature, but it’s also important not to allow the shellfish to sit in fresh water. It also seems to help to allow a bit of airflow around the shellfish, so don’t pack mussels or clams, etc. in airtight plastic.

What does this type of oyster taste like?
We have compiled a list of the types of oyster that we carry from time to time. Please understand that taste is hard to explain and we suggest you make notes for yourself when having a different type of oyster as to what it tasted like to you. (Click here for taste description)

How do you shuck an oyster?
First and most important buy an oyster shucking knife. We have heard of more people using every utensil known, other then the knife designed for the job. Not that using an oyster Knife will keep you from getting injured, its just that it will do a better job then most other instruments, as it was designed with an oyster shell in mind.

  • Step 1: In the hand that is holding the oyster, drape a towel or put on an oven mitt. Hold the oyster firmly in that hand, the knife in the other. Slip the knife blade between the top and bottom shell right by the hinge on the back. Be aware that the ridges on the shell are very sharp and can cause harm as well.
  • Step 2: Run the knife all the way around the oyster until you get to the other side. This is where you need to put some muscle into it, but be careful – this is the point where most injuries occur.
  • Step 3: Using a twisting motion, pry the top and bottom shells apart. Be gentle but have a firm grip so you won’t lose any of the liquor inside.
  • Step 4: Cut the oyster free from the shell. It will be connected by a tough muscle on the underside, slide your knife under, and sever it. Now your oyster is free from it’s shell and ready to be eaten

What is meant by “dry,” or “all natural” scallops?

Because scallops act like a sponge, many processors soak their scallops in water, adding water weight, increasing the size and flattening the taste. Additionally, those processors typically use a solution containing Sodium Tripolyphosphate (STP), which acts as a water retentive agent. Do you want to pay $8.00 to $12.00 a pound for water? Do you want your fresh seafood to have a chemical added to it?

Harbor Fish Market sells you true, all natural, unadulterated scallops which are better flavored and do not shed abnormal amounts of water when you cook them. Of coarse the natural scallop is more expensive, but you are not purchasing water! When you buy scallops in a market or order them in a restaurant, ask if they are processed or soaked.

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Harbor Fish Market • (207) 775-0251 • 9 Custom House Wharf • Portland, Maine 04101

(207) 503-5900• 246 US Route 1, Scarborough, Maine 04074