johnnyd

Now that you mention it, it does appear a bit early for eggs, but in the ten years I've followed the fishery it's not weird enough to violate any "rule" that I know of. Last year when I visited the Auction I learned that there are at least four species out there so some boats could be setting their nets a little deeper, or shallower, and harvest a swarm that's well into propagating while others aren't at that stage yet. Beyond that, it could be water temperature fooling their hormones into thinking it's March... Maine Shrimp Season is indeed a winter-only harvest. The seasons were determined annually at different lengths to regulate fishing effort on the shrimp. One year's season was only two weeks. The problem that arose was one of planning for processing. If the season is only two or four weeks long, how can a processor justify fitting equipment and labor for processing shrimp with so little time to harvest product? And then how long is next year's season going to be? The ROI was way off. But this year, the Dept. of Marine Resources set the season from December to April for two years in a row so processors can bank on five months of product and get loans for the gear to handle it. The DMR determined that the fishery has rebounded nicely enough to plan two years out. But then there's the issue of markets...

rapture on a plate...

Beyond the possible regional discrepancies, I think handling and storage after harvest is probably to blame. Also, if they are left in a cornmeal bath with fresh water instead of seawater or salted water, that could ruin the flavor. Fresh water is not a storage medium for shellfish, it will kill the animals, pronto.

Exactly. The rub, however, is that few are close enough or hale enough sometimes, to acquire seawater (If one lives within a mile of ocean, go to the nearest pier and lower a roped bucket into the water and transfer to a water jug). Otherwise, fresh water with a healthy dose (1 cup/gallon) of seasalt will do the trick. Cornmeal works best as mentioned, but I don't know about 12-24 hrs, I've had good results with just three, but that could be attributed to the freshness of the product. When making fried clams yourself, it's easier to steam them open and remove from their shells rather than shucking them from their brittle shells before battering. If you can dig it out from under the ice and snow, gather a couple handfuls of rockweed to add to the pot so the clams sit on top of it while they steam. I've never known a batch of clams bought without at least one broken critter. I tried clamming for a couple days. It's back-breaking work, but if your just collecting them for a big meal it's a blast. Dress appropriately, expect to get mud and muck everywhere and have your permits up-to-date and in your posession. In the State of Maine you can take up to ½ bushel a day for your own personal use without a state commercial shellfish license, however, you must contact the town where you intend to harvest the clams to find out whether or not you need a town license. Areas closed to harvesting can be found here.

Fabulous Oysters, John! I can just taste it from here. I have prepared the same but oysters shucked first, and a dash of Pernod. I like the way they are packed in local seaweed too. Thanks for a wonderful week, John

I met Ms Lovich once. She had black nail polish. But Frank! Will you at least call any vegatable by name?

WaWhaWHAAT??? I beg you to reconsider!

Damn... that is depressing. Local TV news story said basically the same thing. Prices fell to ten cents a pound last week. Portland Fish Exchange consigned 12,066lbs of northern shrimp for auction but had no bids. No bids, no sale. Things are so bad they can't even go to the birds!

Actually, I did mean headless and cleaned of roe, which this afternoon, cost $3.99 at our local supermarket, which is in sight of the docks at Portland Fish Exchange. Another reason why boats aren't leaving port: Who wants to fish in that kind of weather for thirty cents a pound? These ain't King Crab!

Thanks for posting that article guys. It echoes the plight of people who would process here in Maine but wouldn't without a sense of how long the seasons last - thus justifying the costs to set up equipment, hire, etc. Now that there are two years' seasons set up, processing shrimp is viable. I'm just upset that there appears to be too much trouble in distributing fresh northern shrimp to tri-state area markets - even with wholesale prices so freakin' low: Portland Fish Exchange Shrimp Auction - December 31, 2005 thru January 6, 2006: 31062 lbs consigned 11479 lbs sold $0.28 - low bid $0.31 - average $0.35 - high bid Now if people in jersey are paying $6/lb for shelled fresh shrimp, and you buy 'em whole for a thirty-five cents a pound, why is this not a money-maker??? The only way the boats will go out is if there's a consumer market where they can sell 'em for a buck a pound. Even the delivery truck will make money here. So who's got a big truck?!

bwaaaaa-hhaaa-hhaa-hahahahaaaaaah!!! Over my dead, vibrio-vulnificied body!

...no, wait! how about: "Maine-ly Marzipan" - featuring lighthouses and lobsters "Brass, Brass and Faux Brass"... "Cap'n Finestkind's House of Kitsch"...

The Portland Green Grocer on Commercial Street is closing it's doors for good next Friday the 20th. Wines are 10 - 20% off. Other goods sold at regular retail. "It's been a good run, but it's time do something else." said the voice on the phone this morning.

It's really the crowd that we ran with in Brasil. Cut 'em small and leave the peels so the oil gels with everything else. Smaller sizes mean less time to marinate and less wait before the resulting nectar reached our lips. Here is a link to the Caipirinha thread in the Fine Spirits forum. There is a mindset among us that feel de-skinning and de-pithing the limes is best, but I disagree. The muddler was brought from Brasil in 1972 and will probably be making caipirinhas for my grand-kids! Thank you! eG has been my home of sorts for almost 2yrs. Now that you have joined, you are just as able as I and the rest of the crew to post your own musings and opinion on what strikes you as interesting in our little corner of epicurea. welcome!

Welcome to foodblog, John. Your posts have been a highlight here at eG. Cheers!

I saw a tapa recipe once that had chorizo packed in dates with... possibly an almond - 15min in a hot oven. I believe a spicy heat would be called for to offset the date's sweetness. And how about a wrap of somekind?

[jumps up & down] [/jumps up& down] Welcome to Portland, Jack! I've only found PITU cachaça for sale at RSVP on Forest Ave. Pete, the owner says it is the only brand allowed to be sold at the moment and it's a waste at $25 or so. What I'm seeing here is that there is not enough demand on the waterfront to stock the stuff but I bet that could change. Una is a place that prides itself on precision cocktailing and I've found a couple good Poire Eau de vie there. As you apparently know, making caipirinhas take a little time and no one around here knows enough about them to take the plunge. However, esme mentions that it is not available to her through her approved distributor and is therefore probably out of reach to anyone including Una. In the mean time, we'll just have to manage at home. PM me when you are ready and I'll start cutting up a few limes!

Fishmongers will expand on live-delivery of their products. Last year a Maine fisherman built a fully aerated fishtank in his delivery truck and delivered live fish to New York restaurants at a premium. The tough part is convincing boat captains to build aerated tanks on board fishing vessels to accomodate the trend.

Interesting. Wolf fish are found here along the coast of Maine, but I don't see it for sale. When I was diving for sea urchins, the talk was about how wolf fish dens were identifiable by the piles of crab, lobster and urchin shells in front of a small underwater cave at a depth of 35 feet or so. They were to be avoided at all costs since they lunge out of their caves and clamp on to a diver's arm and do not let go. Check out those teeth in Adams link!

Local TV channel featured roadside shrimp vendors this morning. One guy, a lobsterman during summer, has been doing it 17 years. Lively interviews on the road from Rockland to Bucksport. They are having trouble getting product because boats will not go out to fish if the prices are low. Prices appear to be about $1.69/lb, whole shrimp only. What do they do when it's slow? Read books and harass each other by cell phone.

Just lookin' after my bread and butter!

Whole chorizo is sometimes added to feijoada a half-hour before serving, casing pricked.

"When I arrived at the party everybody was baked..."

Picked up two pounds of whole shrimp this afternoon for about three dollars. There were a handful of really small, say, one inch long, shrimpies with which I decided to try bigwino's al ajillo method. Heated a sliced clove of garlic in peanut oil, added small shrimp, and sprinkled paprika all over. They became an ultra-crispy side to a little tuna loin I also picked up: A wee bit out of focus but you get the idea. A nice lunch for a rainy day off work.

Extra special when harvested by family. Nice!