johnnyd

Here is a 6oz portion, frozen. Not very exciting at this point. Before I prepare them I will ask a few chefs in town how they use them. Again, if there is anyone with ideas, please post. I can get some more to try a variety if there is any interest in doing so. Further, Tolof has agreed to a tour of his facility. Could be interesting. We can speculate, Torakris, that the kelp you are used to is of a different consistency and flavor. From the linked article: I suppose we'll find out!

A colleague of mine in the sea urchin business received a grant from the Maine Technology Institute to develop a Kelp Noodle product. He experimented for a decade and is ready to ramp up production. Story here - today's Portland Press Herald I have a bag in my freezer and I'm ready to give them a once-over, with pics. My question to fellow eG members is, with what shall I prepare them? My natural inclination is seafood. Shrimp season is upon us, so that's a strong possibility. Please weigh in with your votes.

In an effort to see if SouthEast Mass. has any Gulf of Maine shrimp available for Timh or anybody else, I put a few calls in to the area. 1-Do you carry fresh, whole gulf of Maine shrimp? 2-Have you ever carried gulf of Maine shrimp? 3-Do you plan to ever carry gulf of Maine shrimp? Results: Bourne: Royal Greenland - no/no/no Harvester - no/no/no New Bedford: Eastern - no/no/no Atlantic - scallops only Tokai - no/yes/maybe The fellow from Tokai International said they did some buying years ago then decided to invest in a small processing outfit in Bristol Maine in the late 90s. "That was back when they cost three times what they are now," said he. The seasons were very short and things didn't go as well as hoped so they shut it down. Noticing the current price, they looked into doing it again but haven't made a decision. He (never got his name) gave me the name of an outfit in Rockland, ME called Oak Island Seafood. I chatted with Director of Sales, Todd Mooers, for a bit. I asked if they were doing anything with gulf of Maine shrimp these days and I'm pleased to report they were indeed. His take on the market was that Maine product was larger (70-90/kg) and much more flavorful than similar shrimp currently for sale (approx 120/kg). The Oak Island operation handles high-quality processing serving an international clientele from a 25,000 sq/ft facility. They move about 4 million pounds of seafood per year. Todd says they have buyers in China and Europe of a carefully cooked, head-on, and tails-on Maine shrimp. They are aiming for processing 20k/kg per day and seem to be hitting the mark. We had a fascinating conversation and I am happy to report that there is hope for world-wide recognition for this delicacy thanks to folks like Oak Island. The problem remains: How do we ship fresh shrimp to New York City and beyond?

Absolutely the best. I've been using this for years when I came across the same non-performance issues from Saran's product. Pros: extra clingy - industrial strength - twice the yardage Cons: You have to set up the serrated edge yourself - a bit cumbersome but worth it.

Not to worry: The technique is for raw and cooked. Cooked ones are easier because of their firmness. When raw, a gentler hand is recommended but the motions are the same. I find when the shrimp is smaller or damaged, I just bag it and put them into the shrimp-for-stock pile. Somebody is making some money here I hope. I saw $0.79/lb for 5lbs+ the other day. Shit, I should fill up my coolers and start driving south...

WGME ch13 news had a segment on the Shrimp Situation this evening. - Longer season, major landings - no maine-based buyers, low prices. - Customers featured at fish store: "It's the best bargain in the state". - One fellow drove from Mass. to buy five pounds - was that you Timh? - Host showed bag of farm-raised, Thai shrimp for 15 bucks and compared to local fresh product at $4 "Pretty soon, these foreign shrimp will be all we have available". - Guy at a seafood wholesaler says, "If it weren't for the huge volume of harvest, there'd be no point in leaving the harbor for shrimp" Missed the segment but Mrs. johnnyd was on top of things as usual.

Boston Marathon, perhaps? I see a traditional pre-marathon, carbo-load with pasta smothered in fresh shrimp in your future. That chowder-lite looks tasty, Diane. Guaranteed, thanks to that recipe Timh! Thanks a lot - I'm trying it this week. Say, what place in Plymouth do you work for?

outstanding! Thank you Reefpimp - I'm laughing my ass off. I'd work the line with you anytime!

Holding the tail acts as an anchor so that you can "unwrap" the body. After that, pinch the tail. If I'm reading this right, you are pinching the tail first. Another variation (a bit faster too) is to aim your thumbnail at the legs and pull to the right (right-handed people) and around the back. This unwraps the shrimp quite neatly - especially when cooked because then you can pop it in your mouth just before pinching it out of the tail section. Works well for larger shrimp. 925: That's a bargain price. I'd estimate about fifty to the pound. How are you serving them? Ellie: Cod cheeks and tongues were at Harbor Fish Mkt for $3.99. Honestly though, that chowder was something I'd serve at Halloween: The cod was kinda gelatinous in places and looked like eyeballs; the shrimp looked like some kind of bug or grub-like creature and the blue potato was just bizarre - turned the chowder a weird color too. Little thyme leaves could have been ants... maybe the arctic blasts are warping my brain a bit!

Johnny St. Laurent, owner of Uncle Billy's stayed up all night last February to make a killer gumbo for the WMPG Mardi Gras party, He knows what he's doing, I'll wager! Can't wait to drop in on the new place

Busted!!! I think the advent of passionate on-line culinary discussion like those on eGullet is really the story. I can't count the members here who have shown me extraordinary things from far corners of the globe. They inspired me to raise my hand and talk about Maine's seafood, with which I have had an intimate relationship for some years. But I can't possibly match the knowledge of so many around me on this coast - some of whom have given there lives so others can enjoy the bounty of the oceans - we are all in their debt. Downeast Magazine is published in Rockport Maine. I was contacted in December and apparently my three year old Gulf of Maine Shrimp thread (okay, Odyssey!)was respected enough to include me in this excellent article by Mr. Joshua Moore available for a very limited time here. Two recipes appear in this issue from Bar Lola's Josh Potocki and Guy Hernandez [100 Congress St]. One is Shrimp on a Shingle (topped with a fried egg), and the other is Fava with Maine Shrimp, Oregano, and Ouzo, both look delicious. Added within the recipes are more reflections by yours truly about how Maine shrimp's tiny size are well-suited for the current trend in micro-cuisine such as those championed at Alinea. Hey, I was on a roll!

Lately I've been making a ponzu-style sauce that goes really well with canadian oysters we get here in Maine sometimes. They tend to arrive here out of their waters for a longer period then the local varieties and don't stand up alone or with lemon in my view. 1 part each (1/3 cup, say) of: -Dark soy -Fresh lemon juice -Rice wine vinegar -Mirin -Bonito flakes ...and a tablespoon of tamari, two-inch bit of konbu Let sit for at least three days, refrigerated. Strain. Lasts six months.

Outstanding knife collection - and the block is extra cool. I just put some chicken to marinate in an attempt to prepare your Vietnamese chicken with Jasmine Rice. Just before leaving the store I ran to get a cucumber. What the hey?! Thanks for blogging this week. Well done!

Paul, thanks for that recipe. Outstanding. I've had this before and not known the name.

Today's New York Times features an article on the changing shape of coastal Maine's fishing industry as reported from Stonington, "Sea Sends Distress Call in One-Note Chowders." (link available for a limited time) Being in the Dining section, there is a couple chowder recipes. The one for lobster, which looks pretty robust I must say, ends with this, The other day, I made the weirdest-looking chowder. I used cod cheeks and tongues, maine shrimp and blue potatoes. Sure was tasty. Can someone post a shrimp bisque recipe? Thanks!

That does sound good. I saw five skinned eels at my fishmonger Tuesday for $3.99 each. They were about 14 or so inches long. I couldn't think of how to prepare them at the time. Now I do.

After you clean the slime off your digital camera, into the pot go the shrimp! thirty seconds later, into the collander. Steamy indeed. These are hot. Closer look? Well, okay! I can't resist these things.

So the first thing you do is snap the head off at a right angle to the body... Be careful not to the move the camera out of focus while you click the shutter with your nose. Hold the be-headed shrimp thusly: ...and thusly (side view), as this "anchoring" enables the next two steps. Now, here is where it gets a bit difficult, especially if you have to let go of the shrimp at it's tail to take the picture. Notice my thumbnail: I dug it behind the carapace on the right (for right-handed people) with the intention of "unwrapping" the little beastie, right around the body. Kind of like this except I had to push the shutter button with my nose again, thus making a total hash out of this whole idea! It's clear I'll have to get Mrs. johnnyd's help next time. At this time, just squeeze or pinch the tail, and the luscious little meat slides right out! ...right into your ceviche,

So I got some shrimp for lunch today... Harbor Fish had them on sale for $1.09/lb, or 79 cents a pound if you bought 5lbs or more. While I got the water to a rolling boil, I decided to peel a few for ceviche. I popped a few out of their shells and into my limejuice-garlic, and then thought I could document the proper way to quickly shell Maine shrimp for those at eGullet who are interested. Sounds simple... doesn't it?!

Outstanding. mmm... porkfat smoothies!

I've heard for a long time that finer Portland restaurants were supplied by Laughing Stock Farm in Freeport. I googled them and discovered this website that hasn't been updated since April 2005. I hope they are so busy they don't have time for it. I started rooting around and saw the "Winter" season page of the operation, then there is the "Energy Project", where it seems a grant was used to fund the adaptation of commercially available multi-fuel waste energy oil burners to allow use of restaurant waste vegetable oil for greenhouse heating. (if you are an alternative energy geek, see Final Report) Fascinating, but I still don't know what's up over there today. Might have to check it out. Otherwise, we're all going to wait a few weeks then come visit you in your 4'x8' cold frame greenhouse. Ellie can distract you while fatdeko and johnnyd pluck those ripe tomatos...

I'm a little peeved at 10 un-numbered pages of "Saveur Special Section" on specialty coffees. Reminds me of the endless NYT magazine "special" sections on various health problems with cures, or travel + real estate in Florida or someplace, complete with appropriate advertising. I like the coffee timeline (I never knew a goatherd put 2&2 together while watching his goats get wired chewing coffee leaves and berries in 600AD), but I don't buy the rest. Had trouble reading it as a result - doesn't feel like it belongs there. I don't recall Saveur doing that before but I could be wrong.

Okay, I still have a week off for vacation. I have to make some calls and find out what logic is prevailing in the marketplace. I know the boats went out last week cause I saw them leave port myself. I also saw fresh shrimp at my usual fishmonger last week cause I bought some. This week is different, So no one is fishing today.... I hope.

Prices seem to be dropping a bit in Portland. For whole, head-on, I saw 79 cents at Fisherman's Net, 10 pound minimum. I was sold some shitty fish there once so I don't ever go in. Went to Harbor Fish on the waterfront and bought two pounds, head-on, for $1.19/lb. Heads-off are steady at $3.99 and shells-off at $5.99 - $6.99. Also chatted with Chef Karl Ronhave at Cafe At Pat's, Stevens Ave, and he served a Maine Shrimp Bisque app and a paella w/whole Maine shrimp this week. I couldn't find any auction prices on the Portland Fish Exchange.

Welcome John. July is my favorite month here. Very laid back, good weather, astonishing scenery... I could go on, but check out my foodblog: dining downeast for a look around Cape Elizabeth and Casco Bay near Portland. The cabin you see in it rented for $3k/month - that's typical. Let me know if you have trouble finding a rental or PM me on offered locations if you want. Do it soon. I don't go anywhere without my favorite oyster knife, but there are some good ones here if you decide to leave yours at home. Then you can check out Mook Sea Farm, an oyster aquacultural specialist, smack on the Damariscotta river: Mook Sea Farm, Inc Bill Mook 321 State Route 129 Walpole, ME 04573 Ph 207-586-1456 It's about two thirds of the way to Rockland from Portland, and not far off route one, the main drag. I haven't been there in ages, but it's not too hard to find. Don't be put off by the lack of commercial adornment - they are wholesalers - but they are happy to sell you a half bushel at about a buck apiece. The third week of July the town of Yarmouth hosts a Clam Festival that lasts three days and features bands, parades, local crafts and, of course, major fried clam action. It's a good time. Also check out the Best Fried Clams thread although it encompasses all of New England.