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Species Name
Scallops
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Latin Name
Argopectin irradians
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Origin
Nantucket Harbor, Great Point
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Harvest Method
Hand Cultivated
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Range & Habitat
North Atlantic & New England
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Producer
Range & Habitat
“This is the freshest salmon I’ve worked with, and the guests loved how it turned out.”
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Spotlighting
Michael LaScola, Owner & Executive Chef
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Restaurant
The Proprietors Bar & Table, Nantucket, Massachusetts
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Dish
Sweet & Tender Nantucket Bay Scallops
Lean, Flakey, Firm, Clean
Lane Snapper is exactly what you would expect from a Florida Snapper. Its Clean and Light flavor profile can seduce even the novice seafood eater. The Firmness and Flake of a Lane Snapper can rival the American Red with ease. Lanes are slightly less forgiving to long cook times, so choose speedy methods of preparation to achieve the best quality dish.
Claw meat is obviously taken from claws but also includes leg meat. It is the cheapest because the meat is small and has the least integrity. Special crabmeat is meat taken from front of the body. Again, a little bigger, more integrity. Jumbo Lump crab meat is from the back of the body. It has the most integrity and is the largest meat on the crab due to propelling those powerful swimming fins. Finally, Backfin meat is essentially broken pieces of Jumbo Lump crab.
Creamy, Delicate, Moist
This fish is not related to the Warehou species or other members of the Centrolophidae family which are called Butterfish in Japan. It is also not related to Walu or Escolar that is sometimes marketed as Butterfish in Hawaii. This is the real Butterfish, truly worthy of its name. Very Rich and Delicate! Poach, Saute, Broil, Steam.