Recipes

[ultimate-recipe-index]

Alex C.’s Shrimp Rangoon

 

Alex C.'s Shrimp Rangoon

Ingredients
  

  • 1 package square wonton wrappers usually frozen and will need to be thawed
  • 1 pound peeled deveined raw shrimp 26/30 size
  • 16 oz cream cheese softened
  • 1 bunch scallions
  • 1 tbsp butter
  • 1.5 tbsp Old Bay seasoning
  • Couple dashes of Salt pepper garlic seasoning
  • Kosher salt
  • Hot sauce Mild like Cholula, or whatever you prefer
  • Olive oil
  • Frying oil peanut oil or vegetable oil
  • 2 ~ tbsp Cornstarch

Instructions
 

  • Pull tails off the shrimp if needed and cut them into small pieces. About 5-6 pieces per shrimp, set aside and sprinkle with a couple pinches of kosher salt.
  • Cut cream cheese blocks into even pieces to help it soften and will be easier to mix later.
  • Slice scallions into even pieces.
  • In a large skillet, add a couple glugs of olive oil, add the butter over medium heat. Add shrimp and cook stirring frequently to cook all shrimp evenly.
  • When the shrimp no longer have the raw look to them, remove from heat and place in a large mixing bowl along with some of the oil and melted butter in the skillet.
  • Add cream cheese, scallions, SPG seasoning, Old Bay and a few dashes of hot sauce to the mixing bowl along with shrimp. The heat from the shrimp will help to soften the cream cheese more.
  • Stir carefully to make a smooth cheesy mixture.
  • In a high walled pot add around 1.5 inches of oil and heat to 375° F.
  • In a small bowl or ramekin, add a cup or so of water along with the cornstarch and stir.
  • As the oil heats, start assembling the rangoons. With wontons, rangoon mix and cornstarch slurry at hand, add a small to medium size dollop of mix to the center of a wonton. Dip 2 fingertips into cornstarch and coat the edges of the wonton in the cornstarch slurry. Bring two opposite corners together and pinch press them together then the other corners and pinch them all together. While trying to remove most of the air, pinch each of the four new corners and seams until it is all sealed and set aside on a plate. (This can take some practice and there are a variety of shapes you can make your rangoons into)
  • Once you’ve assembled 6-8, carefully place into the hot oil and fry until the corner edges are nicely browned. Remove them from oil with a spider strainer (or tongs, just be careful not to drop them) set aside to cool a bit on a wire rack in a baking sheet.
  • Working in batches, assembling more as others fry, this recipe can make around 56 rangoons.

Notes

Alex C. is one of our employees who works at both the Portland location as a fish cutter and at our Scarborough store!
Tried this recipe?Let us know how it was!

Mike A.’s Ginger Soy (GF) Marinade

 

Mike A.'s Soy Ginger (GF) Marinade

Ingredients
  

  • 1/2 cup low sodium Tamari
  • 2 tbsp toasted sesame oil
  • 2 tbsp brown sugar you can use less
  • 1 scallion chopped
  • 2 tbsp grated fresh ginger more or less to taste
  • 2 large garlic cloves finely chopped, more or less to taste
  • fresh lime juice to taste, up to 1 lime
  • 1 tsp sriracha or red pepper paste or your choice optional

Instructions
 

  • Combine all ingredients. Mix well.
  • Marinate fish no more than 1/2 hour.
  • Store in refrigerator up to 1 week.

Notes

Excellent on sword, tuna, halibut and salmon.  Great on meat too!  You can marinate overnight for chicken, pork or beef.
Tried this recipe?Let us know how it was!
Laura V.’s Cod Cakes

Laura V.’s Cod Cakes

 

Employee Recipe! Laura V.'s Cod Cakes

Ingredients
  

For the Cod Cakes

  • ½ cup milk
  • 1 bay leaf
  • 1 pound cod cut into 1-inch pieces
  • salt and freshly ground black pepper to taste
  • 12 ounces russet potato peeled and quartered
  • 1 pinch cayenne pepper
  • 1 tbsp finely chopped Italian parsley
  • 1 tbsp sliced fresh chives
  • 1 tsp finely grated lime zest

For the Tartar Sauce

  • ½ cup mayonnaise
  • 2 tbsp capers drained and chopped
  • 1 tbsp finely chopped shallots
  • 1 tbsp finely chopped Italian parsley
  • 2 tsp prepared horseradish
  • 1 tsp Stone ground mustard
  • 1 pinch cayenne pepper

For the Breading

  • cup all-purpose flour
  • 1 large egg beaten
  • 1 cup panko bread crumbs or as needed
  • ¼ cup vegetable oil or as needed

Instructions
 

  • Mix mayonnaise, capers, shallot, parsley, horseradish, mustard, and cayenne together in a bowl for tartar sauce and refrigerate until needed.
  • Add milk and bay leaf to a saucepan and place the pieces of fish over the top. Season with salt. Bring to a simmer over medium heat, and cook for about 2 minutes, stirring occasionally. As soon as the fish firms up, but before it starts to flake apart, turn off the heat and cover. Let sit for 5 minutes before draining. Let cool, about 10 minutes. Refrigerate until needed.
  • Meanwhile, bring a pot of lightly salted water to a boil. Add russet potato and boil until tender but not falling apart.
  • Drain and mash potato in a bowl. Season with salt, black pepper, and cayenne. Add parsley, chives, and lime zest; add 1 tablespoon tartar sauce mixture. Mix until combined.
  • Flake chilled fish over the top. Mix until combined.
  • Scoop out ¼ of the mixture and form into a patty. Repeat with remaining mixture.
  • Dust cakes with flour on both sides. Brush both sides of cakes with beaten egg. Coat in bread crumbs.
  • Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  • Heat oil in a skillet over medium heat. Pan-fry patties in the hot oil until golden brown and heated through, 3 to 4 minutes per side.
  • Serve with tartar sauce and enjoy!

Notes

Spice it up a bit by adding some Atlantic Sea Farms "Sea-Chi" on the side!
Tried this recipe?Let us know how it was!
Chef Chris’ Scallop Grenobloise

Chef Chris’ Scallop Grenobloise

 

Chef Chris' Scallop Grenobloise

5 from 1 vote

Ingredients
  

  • 1 small red bell pepper finely diced
  • 1 jalapeno pepper finely diced
  • 1 lemon, cut in half 1/2 pithed, 1/2 for squeezing
  • 2 tbsp capers
  • 1/4 cup leeks minced
  • 1/2 bunch parsley minced
  • 3-4 tbsp butter
  • 1/4 cup dry white wine
  • 3/4-1 lb medium sized scallops

Instructions
 

  • Sear scallops in a pan on both sides with a little oil. While scallops are cooking in a separate pan melt the butter. Add jalapeño, leeks, bell pepper and start to soften. Add capers, lemon pith and lemon juice and white wine and reduce. Add chopped parsley. Spoon sauce over the seared scallops and enjoy!

Notes

This recipe can also be used on cod cheeks, black cod or any of your favorite white fish.  
Tried this recipe?Let us know how it was!

Calamari Fra Diavolo

 

Calamari Fra Diabolo

Servings 4 servings

Ingredients
  

  • 3 Tbs. extra virgin olive oil
  • 2 1/2 lb. cleaned squid bodies cut into rings and tentacles coarsely chopped
  • 1 medium Vidalla onion chopped
  • 5 garlic cloves minced
  • 1 can whole peeled tomatoes preferably San Marzano
  • 1/2 cup fish or clam stock
  • 1/2 cup dry red wine
  • 1-2 tsp. dried oregano to taste
  • 1/2 -1 tsp. red pepper flakes to taste
  • 1/3 cup chopped fresh basil
  • Salt and freshly ground pepper
  • serve with baguette or pasta

Instructions
 

  • Heat olive oil in a medium saucepan. Add the onion and sauté until lightly browned, about 6 minutes. Add the garlic and stir in for about 3 minutes. Hand crush the tomatoes and add with their juice to pan. Next, add broth, wine, oregano and red pepper. Reduce the heat to medium-low and cook, uncovered, until the sauce is slightly thickened, ~15 - 20 minutes.
  • Turn heat to low, add the squid, cover and simmer until calamari is tender, about 25- 30 minutes. Add chopped fresh basil. Season with salt and pepper and serve immediately with either pasta or a fresh crusty bread.
Tried this recipe?Let us know how it was!

Chris’ “Twin Light” Finnan Haddie Chowder

 

Chris' "Twin Light" Finnan Haddie Chowder

Servings 6 servings

Ingredients
  

  • 4 strips bacon
  • 1 onion diced
  • 1 large carrot cut into rounds
  • 4 stalks celery, stalks and leaves sliced
  • 4 medium potatoes peeled and diced
  • 3 cloves garlic finely chopped
  • 2 8 oz pkgs Twin Lights Finnan Haddie cut into bite sized pieces
  • 1 cup corn
  • 1 stick butter
  • 2 quarts chicken stock
  • 2 cups heavy cream
  • 1 8 oz fillet of fresh haddock optional
  • 1 tbsp thyme
  • 1 tbsp rosemary
  • 1 tbsp fresh parsley chopped
  • 1 bunch scallions chopped
  • salt and pepper to taste

Instructions
 

  • In large stock pot cook bacon till rendered, add celery, carrot, onion, garlic and butter. Cook until onions are soft.
  • Add chicken stock and 1 cup of water. Add herbs and season to taste with salt and pepper.
  • Bring to boil, add potatoes and corn. Continue to cook until potatoes are soft. Add finnan haddie. If using additional fresh haddock add whole fillet (it will break apart as you stir it). Slowly simmer for 5 minutes and add heavy cream.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!

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.
Tried this recipe?Let us know how it was!
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.
Tried this recipe?Let us know how it was!

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