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
  • RecipesMore>>

  • Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Spicy Poached Eggs in Tomato Sauce, 8/27/14

    Wednesday, August 27 2014 11:49 AM EDT2014-08-27 15:49:39 GMT
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
    Gary DukeAlley Oops4 tomatoes, chopped2 tablespoon olive oil1/2 onion, sliced thinlysalt, black pepper, crushed red pepper and garlic to taste4 eggsfresh mozzarella cheese, cubedparmesan cheesefresh basilbread slices1. In a sauce pan, cook the onions in the olive oil for a few minutes, add the tomatoes and seasoning to mixture and bring to a boil. Reduce heat and cover, simmer for an additional 15 or 20 minutes.2. Uncover sauce and gentle crack the eggs evenly around your tomato sauce. Place ...More >>
  • Summer Shrimp Salad, 8/25/14

    Summer Shrimp Salad, 8/25/14

    Monday, August 25 2014 8:49 AM EDT2014-08-25 12:49:13 GMT
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
    Capi PeckTrio'sServes 41 1/4 lbs. large Gulf shrimp in the shell2 ears corn on the cobs, steamed, grilled or roasted/ kernels removedFor the dressing:2 cloves garlic, smashed1 1/2 t. cumin1 t. paprika1/2 t. cayenne pepper1/2 c. lime juice1c. olive oil1/2 c. cilantro leavessalt to tasteCombine all dressing ingredients in bowl or jar. Whisk or shake well to combine. Set aside.2 Haas avocados, sliced1/2 c. cilantro leaves8 cups arugula or other greens of your choice?1 half Vidalia or sweet onion...More >>
  • Tuscan Grilled Chicken Pasta, 8/22/14

    Tuscan Grilled Chicken Pasta, 8/22/14

    Friday, August 22 2014 12:20 PM EDT2014-08-22 16:20:29 GMT
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>
    Brandon DouglasServes 4· ½ cup grilled Chicken· 5 slices Salami· ½ cup sliced Grape tomato· ½ cup Spinach rough chop· 2 cups uncooked small pasta shells, orzo or macaroni· 3 to 4 garlic cloves, minced· ¼ cup olive Oil or butter· 1/4 cup grated Parmesan cheese· 2 tablespoons fresh basil chiffonade· 1/4 teaspoon salt· 1/8 teaspoon fresh cracked pepperDirections1. Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in olive oil. Remove from the heat. Drain pa...More >>

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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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