Posted on October 28th, 2010
Mollusk Busters: You are what you eat.
If you like the taste of clams and other mollusks then you will LOVE this week’s variety of locally sourced mollusk crunchers. Sheepshead, tautog and triggerfish are headlining, if you will, on the fillet tables of our warehouse. Below I have inserted what I am referring to as a brief product identification you may or may not be interested in viewing.
Horrifying sheep-like mug. Sweeter than clams (its primary food source). Nice white fatty fillets. Reppin’ the shores of North Carolina. 2-5# each.
Need I repeat myself on how I feel about these deliciously ugly monsters? Charleston Bump, Carolinas. Don’t eat the skin. 2-4# each. Tautog a.k.a Blackfish: Once there was a man from Cape Cod who caught himself a monstrous Tautog out in Buzzards Bay. He brought the fish home to his baby momma, causing her to lick and smack her lips in delight. He sizzled up the skillet and filleted the fish. He threw the flesh into the pan and dumped the head and attached skeletal system in a bucket on the floor. They sat down and began to feast. Then, all of a sudden, their ears perked up to the sound of the fish slapping around in the bucket. STILL ALIVE! Doesn’t get much fresher than that. 3-6# each.
Pike it out!
Wild Walleye Pike is the flagship fish of the North American Fresh Water Fishery. Pike is also known as the PREMIERE sport and commercial fish of the mighty Great Lakes. It puts up a fight and it’s white flaky flesh won’t break the bank. 4-6# each.
So now that you are in the “know” about how ridiculously awesome Pike is, you have two and only two very simple options:
- Buy some Pike from the market this week.
- Sign up for a week at Wally’s Walleye Kingdom in Ontario Canada. See below for details.
Wally’s Kingdom important information straight from their website:
So, you are going to leave me with a fishing pole in the middle of nowhere Canada with killer female caribou that run fast? Sign me up!