Scallops never share...
We love working with True Fin. Launched as part of the Gulf of Maine Research Institute’s Gulf of Maine Ventures initiative, they work directly with fishermen to get us some of the best seafood we've ever had. And in the same way we love to highlight our producers, they do the same with their fisherfolk, slapping their names and vessels right on the package. Do you know the provenance of that questionable piece of fish at your local grocer? Does the fishmonger? Doubt it...
In addition to being so mission-driven, we also love that they super freeze some of the catch. What the heck is super freezing? Good question! They very quickly freeze the fish down to -60ºC, perfectly preserving the fish. This solves the problem of conventional freezing which creates ice crystals that rupture cells and, upon defrosting, causes moisture loss. That moisture loss translates to an inferior texture and an inferior sear compared to fresh. Super frozen is essentially 1:1 with fresh. Huzzah! This is especially important in things you're gonna wanna sear, like the scallops most of you will be receiving tomorrow. Those scallops were harvested by Vincent Balzano out of Portland, and Kristan Porter (Kristan is seen above) out of Cutler, Maine and immediately super frozen at the peak of freshness.
More from True Fin:
All of our scallops are dayboat scallops bought directly from the boats. Local harvesters are allowed just 135# per day and must fish between sun up and sun down, so everything that comes off the boats is super fresh, just out of the water. What we don’t sell fresh right away, we super freeze, locking in the product’s freshness. True Fin is on a mission to support local, Gulf of Maine fishermen who take care and pride in their catch. Everything we sell is all-natural with no preservatives or additives.
We hope you love these little ocean gems! Bon Appetit!
Spinach, Bacon, Mushroom Quiche - A great make a head breakfast or dinner or lunch or snack is waiting for you!
Seared Scallops with Maitre d' Butter and Potatoes - Delightful and light dinner awaiting you!
Cabbage Ideas - While I love chopping cabbage fine and into a salad or in a stew, there are a million different ways to use cabbage. They are also a versatile way to use up any leftovers! Check out some of these ideas and have fun!
Spinach Apple Salad - Simple but delicious!
Tofu and Mushroom Stir Fry - You can swap spinach for bok choy and ready in 15 but press the tofu for a crispier treat!
Honey Poached Pear with Burrata - Cheese for dessert!
Recipes (ME + NH)
Scallops! Excited to get you all some to ring in the New Year. Dem lil' dudes are NOT cheap which creates some kitchen anxiety but fear not! A little TLC goes a long way. Here're two preparations (raw are pretty outstanding, too... just sayin'):
- Seared Scallops - Once seared, there're a lot of great uses. Not least of which is to toss with some pasta, dress with some salsa verde and crusty bread (Italian on this salsa, not Mexican) or alongside a tasty salad
- Scallop Ceviche - SO. DANG. GOOD. Serve with some aguachile or mango salsa. Or wrap/cup in some of that lovely green leaf lettuce most of you are getting.
Fresh Pasta - Speaking of scallops and pasta, yinz are making fresh pasta at home sometimes, right? It's one of my favorite ways to spend a couple hours in the kitchen.
Italian Mixed Bean Soup - Homey. Warming. Healthy. And not at all a bad way to kick off 2023.
Stuffed Buttercup Squash - Could be a side or a vegetarian entrée and is super riffable. Would definitely use the superior shrooms from Fruit of the Forest instead of the baby bellas, would play around with the grain, the mix of veg... basically a great way to use what's in your fridge.
Budget Baked Chuck Steak Dinner in Foil - I confess... I've been chuck steak-curious for a long time but still haven't cooked. This is what I'm doing with mine. MINI POT ROAST DINNER!