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Day Boat Sea Scallops a Cape Cod Seafood Treasure

Atlantic Sea Scallops cooked on a plate3
Day Boat Scallops from Provincetown, MA
This time of Summer the Cape Cod “Day Boat” fishermen are arriving back in port each day carrying their precious catch of seafood treasure:  the tender, sweet Cape sea scallop.  All summer these small commercial vessels – or Day Boats – harvest from Cape Cod and Nantucket Bay the precious Cape sea scallop that locals love.
Chef’s all over New England prize the delicate, Cape sea scallop for its exceptional delicious flavor and plumpness.  The day boat scallops are a true renowned delicacy.  No where else in the world can these clean, sweet, succulent scallops be found.

Cape Cod Scallops a Treasure of Delicacy

From June or July through early Fall the day boats will harvest the wild-caught scallops from the pristine Cape Cod and Nantucket bay waters and sell them straight to local buyers where the scallops are processed and sent out to fine restaurants and seafood retailers. As popular as Maine Lobster this time of year, the scallops are so prized by locals, that most Cape sea scallops never get the chance to leave New England.  Cape Cod and Boston restaurants have a long standing tradition of offering freshly caught Cape sea scallops.
Scallops can be prepared in a pan, fried, broiled or used to make the best Maine bake stuffed lobster ever.  Fresh scallops used in the stuffing is a real lobster lover treat!

Order Atlantic Scallops Online


So what is the solution for those seafood lovers that can’t get to Cape Cod this summer?
  
Thanks to a seafood online delivery services  fresh day boat Cape scallops can now be ordered and shipped overnight anywhere in the country.
The Lobsters-Online.Com fulfillment facility — located in Bourne, Massachusetts on Cape Cod — processes the day boat scallops by hand.
“Our sea scallops are true “day boats” sourced daily from Provincetown Harbor on Cape Cod,” said Dan Brandt, the Lobster Trap Company domestic seafood buying manager.  “The scallops are all natural, shipped dry and chemical free. They are hand shucked and shipped within 24 hours.  Our scallops are never processed, treated, or frozen ensuring they are as fresh as if you caught them yourself!”

Scallop Recipe Require Few Ingredients

These sea scallops are so flavorful on their own that local chefs will tell you that if you add more than two ingredients to your recipe, “it’s too much.”  Cape scallops can be baked, broiled, sautéed or fried.  Many folks simply use a hot pan with a bit of butter. Just pat the scallops dry and drop them in a hot pan and let them sizzle for a minute. (Careful: the scallops cook really fast.) 
Indeed, the day boat scallops are so highly prized by locals that they are celebrated each September at the Cape Cod Scallop Fest on Cape Cod.   This year’s event begins Sept. 22, 2017 and will be held at the East Falmouth Fair Grounds. More than 55,000 people are expected to partake in sea scallop dinners, raw bars, craft shows and non stop music. 
© Wayne Howe 2017

 

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Great Eats: Atlantic Harpoon Swordfish Are Here

roaster swordfish on a plate
Roasted Swordfish
Great Eats: This time of summer the  Atlantic Harpoon swordfish are in season.  New England fishermen call it “harpoon” season.  The fisherman, or “strikers,” head out to the Western Atlantic Ocean in small fishing boats and actually hunt the ocean surface for the swordfish. When one is spotted near the surface the striker harpoons the big fish by hand.  A fish caught this way can range from 150 to 600 pounds.

Striker Fisherman Goes After a Swordfish

 
A striker goes after swordfish on a calm day
A striker goes after a Swordfish on a calm day.
Each day the daily catch is brought in and sold to local markets, and the Swordfish steaks usually end up on someone’s plate in less than 24 hours, creating an incredible New England seafood experience for enlightened connoisseurs.
The practice of harpooning swordfish predates industrial scale fishing or “long line fishing” where thousands of baited hooks hang on floated lines that can be more than 30 miles long. The long-line hooks do not discriminate between the type and size of fish caught and experts say the practice in the past has depleted swordfish stocks in some places.  International laws are now in place now to limit the catch of the long lines, and these fishermen are closely monitored.
Harpoon swordfish hunters, or “strikers,” take their catch at a much slower, more selective rate.  The strikers only go after the large fish that are well past breeding age and avoid baby swordfish in the breeding grounds.  The fish are then delivered fresh daily to markets and restaurants in New England. The selective practice presents no threat to swordfish stocks.

Swordfish Season Begins in Summer

While swordfish are found worldwide they are only in season in New England during the summer when the water is warmer.   According to research, the big fish tend to congregate where ocean waters have sharp temperature breaks (above 58°F) and where strong ocean currents meet.  This creates a turbulent environment where there is abundant food.  Along with the strikers, sport fishermen also ply these waters with rod and tackle seeking the big Swordfish.
 
Whether broiled, baked, grilled or on a kabob, fresh from the ocean swordfish is a favorite of first-time seafood initiates as well as seafood connoisseurs. Swordfish has a meaty texture and mild flavor.  Swordfish also offers a low-fat, low-calorie healthy choice for all seafood lovers.  Fresh swordfish is also rich in omega-3 fatty acids and other vitamins and minerals that are good for the heart.
Atlantic Harpoon Swordfish, fresh off the dock, is among the most popular Boston and Cape Cod seafood treats. This time of summer, many downtown restaurants feature day-boat swordfish steaks. In fact, the delicious fish is almost as popular as a specialty steak in Boston steakhouses. ​
 
The most popular fresh summer swordfish recipe  is also the simplest. Marinated and grilled.

Try This Delicious Swordfish Recipe

Here is a great recipe for a one-pound, 1 ½ -inch thick fresh swordfish steak.
 
Mix in a bowl:
  • a teaspoon of fresh chopped basil,
  •  ½ cup of olive oil,
  •  a small clove of chopped fresh garlic,
  •  fresh ground pepper to taste.
  •  If desired, a dash of fresh lime or lemon juice may be added.
Coat the steak and let marinate for one to two hours.  Cook on a medium-high grill for four minutes on each side, or until firm to the touch.  Only flip the steak once.  Do not overcook as the swordfish will get dry very quickly.  Remove from the grill and let stand for one minute before partitioning. Leave the skin on when grilling to help keep the fish moist but remove to partition and serve.
Today fresh Atlantic swordfish can be shipped overnight by a Cape Cod online seafood retailer anywhere in the United States.  This means anyone – from Florida to Kansas – can enjoy delicious swordfish that only 24 hours earlier were swimming in the clean, crisp ocean waters off Cape Cod.
Is it dinner time yet?
© Wayne Howe 2018

 

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Enjoy a Traditional Steamer Clam Recipe From Cape Cod

Now is the time to take the party outdoors and enjoy a traditional steamer clam recipe from Cape Cod.

The Maine lobster clambake with freshly harvested steamer clams is one of those wonderful summertime dinners that locals enjoy up and down the New England coast. But for many people, a basket of freshly cooked steamers can be a fabulous dock-side lunch or dinner all by themselves.

The steamer is a soft shell clam known by many names. Steamers can be called the Ipswich clam, the long neck clam, the belly clam, the fried clam and other not so flattering terms. The shell is soft enough to break with your fingers. Steamers are readily identified because the long neck, or snout, stick out of the shell. They are harvested from saltwater sandbars and saltwater mud flats. The clams live in the sand just below the surface and are famous for “squirting” water when people walk by, making them easy to find.

Freshly cooked steamer clams on a plate
Fresh soft shell steamer clams

The best soft shell clams are still harvested by hand and are usually available year round, except when the flats freeze. They are sold daily to markets and stored in mesh bags in large, airy coolers. Although easy to prepare, it is important to follow some basic steps.

Ipswich Steamer Clams Recipe Popular in Boston and Cape Cod

Traditional soft shell steamer clam recipe serving two to four people

Cleaning the Clams:

At least one hour before cooking, place the clams in a clean sink (no soap or other residue) and just cover the clams with cold water. Add two drops of white vinegar to the water to help the clams expel any sand they have in their shells. Stir the clams gently and let soak for 10 minutes. Drain the sink flushing any sand residue. This time without vinegar, cover the clams with cold water again, gently stir, and let soak for five minutes. Drain. Discard any clams with broken shells.

Popular style steamer kettle for lobster and clams
Traditional kettle for steaming clams

Ingredients:

White vinegar
Four pounds of freshly dug steamer clams
2 large stalks of fresh celery
2 medium yellow onions
1 stick salted butter
1 fresh lemon

Steamer Clam Preparation:

Clean steamer clams with white vinegar as described
Cut celery stalks into two inch pieces
Cut onions into two inch quarters
Cut lemon into ¼ size wedges
Melt butter and place in ramekins
Add water to large steaming kettle or lobster pot 1/4th of the way up

Cooking Steamers:

Bring to roiling boil
Place steamers, onions and celery into pot at the same time and cover
Gently stir clams twice
Cook for 12 minutes until the clam shells open (do not overcook)

Serving:

Drain broth from the kettle into ramekins.
Squeeze lemon wedges into melted butter
Remove clams from kettle and discard any unopened shells
Serve immediately

Note: Dip to wash clam in broth and then use the fingers to remove the membrane covering the neck. Most people will eat the entire clam, while some leave the neck. Dip clam in the melted butter and enjoy.  As an aside, don’t forget that day boat scallops are now in season and can be ordered for home delivery.

Recipe courtesy Aimee C. Nichols, private chef.

© Wayne Howe 2019