Top 10 reasons to eat oysters on the half shell.

1)      They are scientifically proven give you an extra zing in your swing. Consume prior to getting busy with your hunny on a Friday night and relish in the affect.

2)      They are crisp and firm during the fall and winter months. Reow! Oyster season is upon us. I recommend Wellfleets from Cape Cod, MA and Pemaquids from Damariscotta River, ME.

3)      Their unique taste is a perfect example of “umami”, the sixth taste (after sweet, salty, sour, bitter and spicy), aka they taste like the sea.

4)      Because you are an adult and it’s about freakin’ time you started acting like one. Man up and eat an oyster for cryin’ out loud.

5)      Oysters are high in magnesium, zinc and other minerals, they are also NOT FATTENING AT ALL. You would literally have to eat 276 oysters per day to get enough calories to sustain life purely from oyster consumption (Rowan Jacobson, The Oyster Guide).

6) Fresh, briny oysters will knock any hangover out on its ass. The salty liquor is the oral equivalent of jumping bare-ass naked into the cold ocean.

7)Because eating them shucked right out the shell is wayyyyy cooler than eating them out of some fancy lame soup spoon.

8) Mignonette is so mouthwatering and oysters are the perfect way to enjoy mignonette without looking crazy as you drink it straight.

9)Historically speakin', New York City is the oyster capital of the country! During the 1920's if you told your folks you were going to a visit to NYC they would tell you to be safe and enjoy the oysters (Mark Kurlansky, The Big Oyster).

10) Oysters are good for the environment. Those of you who want to eat a "sustainable" harvest should tune in. Oysters are bi-valve filter feeders that naturally purify the waters.

If you love oysters, check this blog out: two more oyster loving fish babes.

Cahoon Oysters

WIANNO OYSTERS

WIANNO OYSTERS: They hail from the land of the Wampanoag on the south shore of Cape Cod. Sweet, briny, and deep cupped, the rest you can read all about on their website if you dare:

http://r20.rs6.net/tn.jsp?llr=qllwv4dab&et=1107293560271&s=1&e=0015ui52gxaQ524zK2gtgAsLVeHq4cvEyRvuDbXLGN3DTQ-BcN-cqzyAENxX2DwgSILiZ7DTqmFeF1oUkDRUO7v4Hu2qT2OEXcMXYn9KlLOJYgEddkd0hdiOlJJT2CS65-Koz0Pvsv2MAs= 

Trips and Dips - OYSTERS

Turns out that when the old hags were squabbling on about eating oysters exclusively during the months that end in R, they were actually onto something.

Oysters go dormant during the cold winter; the time of year when they are the firmest, fattest, most translucent and most palatable. Upon awaking from their long frozen coma they like to get down to business and spawn (sometime between May and September in the northern hemisphere). Consequentially, raw bars across the land are left relatively high and dry for significant stretch of time.

Human beings by nature are both curious and demanding, which is why we have once again manipulated the PACHA MAMA and created the amazing, albeit very strange, triploid oyster.

"Mildred, Good Grief! If you don't believe me then look it up! They call 'em TRIPLOIDS!!"

Triploids have an extra chromosome and are created by breeding 4n chromosome tetraploid Pacific oysters with regular 2n chromosome diploid Pacific oysters. The result is a veritable eunuch of an oyster with small genitals that don't work. Cool!

Cool or not for the oyster, this keeps our stocks of Eagle Rock (British Columbia) and Barron Point (Little Skookum Inlet, Washington State) oysters at full force when it's hot and bothersome outside.

When even a triploid doesn't cut it for your standard of oyster firmness you may resort to the world famous Kumomoto oysters raised in Humbolt, California. Kumos are warm water oysters living in a cold dark world. They stay firm and plump all year and they never "do it" because they are simply too cold up there in NorCal.

"Duuuudddeee these Kumos would go AWESOME with some potato chips, and maybe some Funyuns and one of those weird rice crispy treat thingys the dude on the couch always makes, yeaa haha..."

Nobody ever told you that summertime was oystertime, but if you must indulge, save yourself a gross experience and rip into a trip or a dip.

Oyster Crabs: WTF??

You crack open a sweet and salty James River oyster from the southernmost river of the Cheasapeake. Detaching the adductor muscle and slurping up the still-alive animal you are surprised to feel a weird, crunchy and skiddish creature running laps around your tongue. You instantly freak your deak! Little do you know that this little hitchhiker is an oyster crab and it is a DELICACY in the south. So congratu-freakin-lations, you just had an oyster crab.

Tyler Morris, a former chef of The Breslin NYC and loyal Pierless client recently left the city to try his hand opening Rye, his own restaurant in Louisville, Kentucky. He brought these peculiar oyster crabs to my attention yesterday saying that in fact, his friend had encountered one in his James River oyster. With a little research we found out that indeed these mini crabs are an "epicures delight".

Read the facts on oyster crabs in this very short but interesting old article from the New York Times ca. 1913...

http://query.nytimes.com/gst/abstract.html?res=F00D14F7385B13738DDDA00894D9415B838DF1D3


Rye is set to open Fall 2011. Knowing Tyler, Rye will be an amazing place to wine and dine, and if your lucky, oyster crab.

ummm.....yum?

John Dory, Beausoliel Oysters, Pemaquid Oysters11/16/10

John Dory Story of Glory:

"Zeus Faber" was an ambitious John Dory that lived off the coast of New Zealand. He was always easily distinguishable with his minute sharp scales and a large black dot on the side of its head. All of the other fish made fun of Zeus because of his pathetic swimming capabilities and his funny scientifical name.  The only thing he really had going for him was his olive green camouflage coloring, sharp spiny fins for defense against predators and long expandable snout used to capture his prey. One day Zeus was meandering around his favorite reef munching on sardines, cuttlefish and the occasional squid when BAM! He was caught, packed into a box on ice and shipped off to New York City. When he arrived he was pronounced dead as a doornail, in a state of rigor mortis.  From fish heaven his soul peered down upon his lifeless mortal cadaver. Instead of feeling depressed about leaving this world, he was thoroughly psyched about having ended up at the market. At first he was a little worried that whoever tried to fillet and cook his delicate flesh would screw up, forever foiling his fish legacy. However, upon reminding himself that all chefs who buy his species are highly capable of such a feat, he calmed down. Finally he could "rest in peace" knowing that he would be forever canonized as a prized and beloved morsel. Breaded and lightly seared, plated next to diver scallops and organic asparagus, his body ended its stint on this earth. He was then served to an overworked and underpaid female attorney on the Upper East Side attending a slightly awkward first date with a dude she met on Match.com.


Pemaquid Oysters: Another brilliant oyster from the deepest holes of the Damariscotta River, Maine.
This briny and lemony delight of an oyster is sure to turn heads this season as it struts its stuff down the runway. Have you been looking for a exciting East Coast oyster that will leave your patrons saying "HUZZAH!"?  Well, here it is.

Beausoliel Oysters: New Brunswick, Canada
The so-called "pinnacle of perfection" among oysters. This East Coast bi-valve can't really be blamed for constantly one-upping its brethren. Chicks dig the perfectly formed, adorable little shell of the beausoliel. The firm, not-too-briny and not-too-sweet meat of this oyster tastes so balanced and harmonious that after only one, you will find yourself living in a world of underwater nirvana.

Nantucket Bay Scallops, Hama Hama Oysters, Monkfish 11/09/10

Nantucket Bay Scallops in House.

Harvest season has officially begun for this native delicacy. Don't wait until it's too cold out to get your fill. Once air temperatures hit freezing the animals go into shock when they are removed from the sea. I love the Cape and Islands so much I might shed a tear, or try to memorize the first 20 pages of Moby Dick tonight when I get home. Read my poem:

The King of Nantucket

By Gabe Stommel

Friends he has a plenty;
Yacht club privileges are many.
Won't find him at the Chicken Box.
Knows where to dig for clam crops.
Accounts for every flower and fauna
Making his patronage to the Pacha Mama.
Bobbing and diving amidst the surf
Reigning over his sovereign turf.
From Madaket to Third Point, hear his roar
A sky of phosphorescence to explore.
Humanity perched atop his shoulder
Every day its cries sound bolder.
Seemingly his greatest dread
Fulfilling legends of the dead.
And he can't help but stop and think
Just in time to lift his drink
And raise his glass to history told
From the darkest corners of the ship's strong hold.
His ancestors whispering in his ear
Reminding him of prophecies near.
They tell him "Don't forget your roots!"
You still have time to fill those boots.
Now take a breath and watch the waves
Say a prayer for the good old days.
From the finest island in the sea,
He's real Nantucket Royalty.




Either way your customers know it's that time of year. Go to the market or go get a rake, some waders and a plane ticket to Nantucket.
http://www.flycapeair.com/ -> flights JFK to ACK
http://www.cabelas.com/ -> scalloping gear
Also, let's not forget the simple pleasures of the Holiday season: Nantay Bays are the best kind of scallops ever to wrap in bacon. 


In Other News: 

Although I like to consider myself a staunch North Easterner I will curmudgeonly admit that a couple of west coast oysters have caught my attention recently.

Barron Points: These oysters are sweet enough to make the remaining Kennedys want to try thier luck out west. Just Kidding! Who would ever leave this?

The Barron Point Oyster hails from Little Skookum Inlet, Washington State. The water here is not too salty, resulting in a mildly salty and sweet fatty oyster to be enjoyed by all! They are "Intertidally Grown" oysters raised in a low density environment both in grow out bags and in the sand on the beach. When you purchase these hearty bi-valves you are supporting a small family run operation.

Hama Hama: I once ate a raw, foot-long Hama Hama in one gulp. It was crazy but so worth it because now I have a segway into my Hama Hama spiel. Lucky for you and your customers, the ones we send you are not that big.
Hama Hama's are thick shelled, beach-grown oysters raised at the mouth of the Hama Hama River in Hood Canal, Washington State. They are grown from a mixture of hatchery raised and naturally collected spat that is seeded on the farm's beds. They take about two years to reach market size.  The slow growth factor adds to their amazing flavor: delicate with a mild, fruity aftertaste and only mildly salty.

CORRECTION: 

If I managed to befuddle you on the sustainability of Monkfish during last week's email, I apologize. The Monk is NOT being overfished.  Click on this link for proof:
http://www.nmfs.noaa.gov/fishwatch/species/monkfish.htm
Also, FYI this is a great website to procure information regarding the sustainability of different fish species. Over and Out.

Pierless: News from the Yard 11/02/10

News from the Yard 11/02/10

Liver La Vida Loca: Ankimo (Monk Liver)

I would like to commence this week's newsletter by sending a shout out to Julia Child (R.I.P.) and other Real American Chefs who don't let fear get in the way of crossing borders and trying new things. I always love a good pioneer. Who cares what anyone else thinks, right? Because of these culinary pioneers, monkfish, once considered a disgrace in this country, has become hotter than Ricky Martin during the salsa segment of "So You Think You Can Dance".

   

Monking Around



Monk lover, I mean liver.

So you think you are "monk worthy"?"' I challenge you to a duel. Are you monk enough to buy Ankimo (monk liver) from Pierless?

Seasonally speaking, November marks the beginning of winter. It is during this time of year when the monk liver reaches its prime state of existence. Plump and velvety, this manila folder colored vital organ of the fish is about to reach its peak in texture, flavor, and color. 3 gold medals for the monkster!

If you are worried that monkfish is overfished I invite you to look at the situation from this point of view: If you are eating the liver, you are eating a byproduct of monkfish fishery. You are eating various parts of the animal instead of throwing them to the wayside. You are doing a good job. Congratulations.

Also in full swing this season at Pierless are the other less scary parts of the Monk including the tail and sometimes even cheeks. Ask and you shall receive.

...............................................................................................................

In other breaking news, we have Salt Pond Oysters in stock!

Wait a second...

Go Ricky, GO Ricky, Go Go Go RICKY!!!!!!!!!



Sorry, can't help myself. WHAT A SHOT!

Wow. Alrighty then.

Yes, back to the Salt Pond Oysters. Hailing from Point Judith Pond in Rhode Island (smallest state in the Union) these free range oysters are WICKED AWESOME.
What is a free range oyster? Well as the kind owner of Salt Pond Oysters pointed out to me, this means that the oyster seeds are planted in their natural habitat "on the bottom" and no cages are used. Also, you can rest easy knowing that these animals are "tumbled" before they are sent to our warehouse. This process ensures a deeper cup, firmer and more delicious meat, and a stronger shell. 'Tis the season (cold months of fall and winter) for hearty oysters, slurp 'em up while the gettins good. WELL SHUCKS IMMA BOUT TO BUY ME SUM SALT PONDS! Hardy har har.

What? Since when does he have twins?




RICKY OVERLOAD! Shake ur bon bon.





Everything is Bonito.

Summertime Bonito: Get them now or wait a year.

If you grew up in Long Island you may have caught a few of these feisty animals in the summertime. Or maybe you weren't so lucky. Either way, the Bonito are back! They make their annual appearance in our local waters during mid to late summer. Followers of the warm Gulf Stream currents, bonito bang a u-turn up near Cape Cod  before  heading back south for the winter. These migrating patterns make for a brief season not to be missed.

Bonito are a delicious part of the "jack" family of mackeral and tuna. When fresh, like the ones in house, they are great eaten raw or cooked very lightly.

Buy them now. It's a no-brainer at only 5.95/lb. You will be a seasonal genius!

Spawning West Coast Oysters:

Yes, even oysters do it. Unfortunately for us that means no Kusshis and no Fanny Bays for the next two weeks. Don't get mad, get even!

In the mean time, order some Barron Point Triploid Oysters. They are from Little Skookum Inlet, Washington State. Sweet and musky, these oysters will be enough to excite even your most well-behaved customer!