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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
Tender, Sweet
Stone Claws are traditionally served chilled, cracked and exposed. The Meat of the Stone Claw is very tender and one of the sweetest in the sea. They also boast a beautiful "Ocean" flavor that compliments their sweetness.
Sweet, Flakey, Subtle, Moist
Pink Snapper or Crimson Jobfish boasts the most popularity in the South Pacific snapper market. One of the largest of the group, the Opakapaka fillet is very appealing to center of the plate presentations. These S&G Fish are hand selected at the United Fishing Agency Auction in Honolulu, and when properly treated will have a very long shelf life. Treat your guests to a beautiful Snapper.
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.