$ 6.50
Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast
Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast Lobster, Crab, Shellfish, Finnan Haddie & Dried Seaweed from The Northeast

Stonington, Maine, home of Buxton Day Boat Fresh, is situated on Deer Isle Island and is the # 1 lobster port in the US.  Sue Buxton, whose husband is a licensed sea captain and a master wooden boat builder, started the company 4 years ago after 13 years of managing another similar company on the island, and is dedicated to sustainability in the fishing practices of her fishermen and the freshness and quality of her products. She explained that all her boats are day boats. “There are simply no trip boats here,” she said. “We are on a bridged island. Fishermen go out daily; I pick out the premium of what I need from whatever they’ve caught that day and ship it out by Fed Ex to arrive by Priority overnight.” This has made her operation very popular with chefs around the country.

Lobster. Live Hard Shell Lobster from Stonington Maine - the #1 landing port for lobster. The fishermen have self imposed regulations on sizes and mark and return reproducing females to the ocean to name a few of the sustainable practices. Lobsters are either 1.25 or 1.5 pounds. Minimum of 4 lobsters and sold in increments of two thereafter. Larger lobsters available on request. Just call (720-330-0441) or write us at info@to-table.com. 

Peekytoe Crab. This little crab is so beloved at Restaurant Daniel, Jean Georges, the French Laundry, Spago and other famous eating establishments that the chefs must have this product that has long been routinely discarded. In just a few years, the peekytoe, which weighs less than a pound, has been transformed from a throwaway byproduct of lobster fishing to a star in the culinary firmament. Meticulously shelled and cleaned and delivered in tub filled with sweet meat.

Diver Scallops. 15 to 20 count (per pound ) diver scallops. Shipment includes the name of the fisherman and the port harvest from. These scallops are highly sought after and available only from December to April -

Oysters

Like wine, oysters adopt subtle flavor differences depending on the location that they are grown in. Oyster connoisseurs like to refer to this as “merrior”. Some of the varieties shipped, with the fisherman's choice for what to deliver each day based on best quality at the time (special requests can be delivered depending on availability), in a 100 count bag, include:

Little Island Oysters - Grown in the Bagaduce River

Long Cove Oysters. Like a gulp of the ocean - great bine

Nautilus Island Oysters  - Grown in the Bagaduce estuary where the salt water meets the fresh with a reversing fall entrance thrusting fresh nutrients and oxygen into the cove with each tide

Blue Hill Bay Oysters - started in Salt Pond and then moved to pristine Blue Hill bay to fill out.

Taunton Bay Oysters - Nice salty brine

Farmer Dan's Oysters - the original farmer in the area. Meticulously cared for. Day Boat Fresh has exclusive.

Soft Shell Steamer Clams. Sustainably harvested from out of the island flats by hand. Very labor intensive, and a huge success story in managing a fishery. Diggers must perform 10 hours of community service time annually, bettering the fishery, before purchasing a clam license. As with all of our fisheries, logs are kept of harvest amounts, reseeding is done, and there are rotational closures of areas to allow time for rejuvenation. Sold by the pound or as half gallon shucked.

Bouchot Mussels. Rope Cultured in the pristine Blue Hill Bay

Smoked Haddock (Finnan Haddie). Frozen - brined and cold- smoked haddock. A delicious and versatile product using the Scottish method. Great for breakfast, dinner, mixed with other fish, simple preparations or complex recipes.

Smoked Cod. Cod is the best-known of a large group of predatory fish that are enjoyed for their culinary virtues. Others include haddock, ling, pollock and the freshwater burbot or "eelpout" that's familiar to Midwestern anglers. All have a firm, lean, mild-tasting white flesh that's well suited to curing and smoking.

Dried Seaweed. Both Wakame and Kombu. Used in Asian dishes for the likes of Miso soup but also great in beans and many other preparations.

 

See a description of and recipes for Northeast Lobster, Shellfish, Finnan Haddie and Seaweed in our Recipes Blog.

Special Ordering and Shipping Instructions: Orders placed by Thursday will ship early the following week. Please indicate preferred delivery date in order instructions.

Kyle Mendenhall

Chef Kyle Mendenhall