Maine's latest seafood star - KATV - Breaking News, Weather and Razorback Sports

Maine's latest seafood star

Updated: Jul 10, 2014 04:03 PM
© William Hereford / Bonnier © William Hereford / Bonnier
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  • Watermelon salad with goat cheese, 7/31/14

    Watermelon salad with goat cheese, 7/31/14

    Thursday, July 31 2014 12:44 PM EDT2014-07-31 16:44:18 GMT
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
    Peter BraveBrave New RestaurantIngredients· 1 cup cubed watermelon· 3 tbsp crumbled goat cheese· 1 tsp julienned mint· 2 tbsp micro greens· 1 tbsp minted vinaigrette· 1 tsp toasted pine nuts· Salt pepper to tasteVinaigrette ingredients· 1 tbsp Dijon mustard· 3 tbsp white balsamic vinegar· 1/4 cup extra virgin olive oil· 1 tbsp Crème de Menthe liqueur· 1 tbsp honey· Salt pepper to tasteVinaigrette Preparation1. Combine all ingredients except olive oil2. Whisk in the olive oil slowly3. Adjust...More >>
  • Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Edamame-Chicken Stir-Fry over Brown Rice, 7/29/14

    Tuesday, July 29 2014 8:00 AM EDT2014-07-29 12:00:36 GMT
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
    Keith Cleek Leigh Bullington2014 Arkansas Rice ExpoIngredients8 ounces of skinless, boneless chicken breast3 tablespoons of bottled hoisin sauce1 tablespoon of rice vinegar1 tablespoon of reduced-sodium soy sauce1/4 teaspoon of crushed red pepper3 teaspoons of olive oil or canola oil2 teaspoons of grated fresh ginger1 cup of bias-sliced carrots (2 medium)2 cups of broccoli florets1 cup of ready-to-eat fresh or frozen, thawed, shelled sweet soybeans (edamame)2 cups of cooked whole grain brown...More >>
  • Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Gluten Free, Reduced Carbohydrate Chocolate Cobbler, 7/24/14

    Monday, July 28 2014 3:41 PM EDT2014-07-28 19:41:01 GMT
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate CobblerMore >>
    Brandon Douglas: Gluten Free, Reduced Carbohydrate Chocolate Cobbler
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In Maine, cold is good for a lot of things: wood stoves, snow, lobster, and, as it turns out, oysters all year long. As traditional growing areas to the South peter out, this clean, remote corner of the country is generating a plethora of delicious options for oyster lovers, from big, creamy, coppery Belons (a European transplant that took) to a buttery Maine original from Tauntin Bay north of Acadia National Park.

Yes, oysters taste like the ocean, but the range in flavor produced by unique aquacultures up and down this stretch of coast is a wonderful thing; this is never more clear to me than when I’m eating at Portland’s Eventide Oyster Co., with a craft cocktail in hand, and an icy platter of a dozen Maine oysters before me. After one such recent adventure, I found myself particularly excited by the five varieties below. Many can be shipped right to your door, but of course I recommend experiencing these briny beauties stateside. Portland’s Eventide Oyster Co., Three Tides in Belfast, and Aragosta in Stonington are standout eateries you can count on to serve the best of the best.

MAINE OYSTERS TO TRY


Bagaduce
Beautiful from the inside out, these smaller, creamy oysters have a fresh seaweed taste, and a nice balance of sweet and salt. Harvested downeast, they make regular appearances on the menu at Aragosta.

Basket Island
These small, exceptionally sweet treats can be enjoyed at Eventide, just blocks up from Casco Bay where they’re harvested. If you’re new to oysters, they make for a great first kiss of ocean.

Glidden Point
People have been feasting on oysters from the Damariscotta River for thousands of years, and at Glidden Point there are the ancient shell middens to prove it. Reliable, succulent—they are a Maine gold standard.

Pemaquid
Also harvested from the fabled Damariscotta River, Pemaquids have a wonderfully clean, balanced flavor that is practically emblematic of the Maine oyster. Enjoy at Three Tides, washed down with Marshall Wharf Brewing Co.’s oyster-inspired stout.

Winter Point
This crisp, briny variety from the southern midcoast ends on just the right, slightly sweet note. A specialty at Eventide Oyster Co., they’re perfect raw, but if you’re tempted to try the fried version on a Chinese-style steam bun with tartar and pickles, for the love of Maine, please do.
 

WHERE TO GET THEM


Eventide Oyster Co.
86 Middle Street
Portland, ME 04101
207/774-8538


Three Tides
40 Marshall Wharf
Belfast, ME 04915
207/338-1707


Aragosta
27 Main Street
Stonington, ME 04681
207/367-5500

 

See more stories about the food of Maine in SAVEUR's Essential Maine guide »



Sophie Nelson is a contributing writer for Maine and Maine Home+Design magazines and a fiction student in the Stonecoast MFA program.





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