Monday, April 23, 2012

Fish last Friday

Stockton Market in Stockton, New Jersey, on the Delaware.


and came home with a few savories for dinner.

This is why I always save shrimp shells in my freezer.

This may be overkill, but sometimes you just have to go for it.
3 1/2 inch Cotuit oysters on the halfshell with uni from Maine
and wasabi.  Briny, creamy, pungent, and ultra-fresh.

The beginning of softshell season.  
I absolutely could not pass these up.

Freshly shucked Maine diver scallops, seared and served
on top of roasted fingerlings, and asparagus from New Egypt.
That shrimp stock was reduced and mounted with some 
whole butter.  It's nice that the back patio herbs are here again.

1 comment:

  1. True food porn...I loved every photo...thank you for honoring the treasures of the briny deep