Lobster

Lobster By: Deborah Reid Nephropidae Homaris (North Atlantic) American lobster Lobsters were once so prolific on the East Coast of North America they were considered lowly food for the poor. Fast forward a couple of hundred years, and now they enjoy luxury status. Live they run 25 to 50 cm (10–20 in.) in length, and weigh 450 g to 1.4 kg (1 to 3 lbs.). Their colour varies from olive to bluish-green with orange patches and black spots, and the two claws differ in size—the crusher is big and powerful, and the pincer is smaller. When buying live, allow 450 to 700 g (1 to 1-1/2 lbs.) per person and use immediately, or store in an open container in the refrigerator under a moist layer of damp paper towel or newspaper, ideally for no more than 24 hours. Before cooking, carefully remove the rubber bands around the claws, so the rubber flavour doesn’t permeate the delicate meat. When cooked the lobster shell turns a bright reddish-orange, and the shucked red and white meat is tender,...

Hokkaido Scallops

HOKKAIDO SCALLOPS By: Deborah Reid Patinopecten yessoensis Giant Ezo scallop, Yesso scallop, Japanese scallop Considered the best in the world, these premium scallops are prized for their fresh, sweet ocean flavour and firm yet meltingly tender texture. Hand-graded to ensure consistency in size, they are classified as a dry scallop and have a natural 83% moisture content. (Poorer quality scallops are injected or plumped with preservatives or water to get a better price.) Their shells are mottled greyish-beige with pink hues, and must be a minimum 82 mm (3 in.) or more in length to harvest. We sell them by count on our counter, indicating the number of scallops per pound. Master sushi chefs worldwide prefer U10s (under 10 per pound), and their sweet, succulent flavour and creamy texture is ideal for sashimi or ceviche. In Japan they are traditionally eaten in curried soups or cooked on the half shell over a charcoal brazier. Skewer and grill over charcoal, and lightly baste with...

Ruisseau Oysters

Ruisseau Oysters By: Deborah Reid Crassostrea virginica Eastern oyster, Wellfleet oyster, Atlantic oyster, Virginia oyster, American oyster A highly prized oyster in Canada and considered one of the finest produced on the East Coast. The meat is plump, has a medium-firm texture, and ivory colour, with an excellent briny flavour with mineral notes, and a sweet, grassy finish. The shell is thick, flat, and varies in shape from round to oval with concentric rings, averaging 6 to 7.5 cm (2.5 to 3 in.). The colour is dirty white to grey while the interior is bright white with a deep purple or red-brown muscle scar. Available year round, but particularly delicious in the cold months. It’s the perfect oyster for serving on the half shell with a classic sauce mignonette, lemon wedges, or grated fresh horseradish. They’re just as delicious cooked on the grill and topped with compound herb butter, baked for Oysters Rockefeller, or shucked, breaded and deep fried with sauce...

Nova Scotia Lobster

NOVA SCOTIA LOBSTER Nova Scotia, Canada East Coast Canadian Lobster is a world treasure. Sweet, salty, meaty and fun to eat. Cooking Methods: Steeping, poaching, grilling whole Information: The Nova Scotia lobster fishery operates year round, moving to different fishing zones every 6 weeks to 3 months. The lobster stocks are abundant, mainly due to the poor state of the cod fishery in Atlantic Canada. Lobster are trap caught: fishers go out in the wee hours, bait their traps and drop them. Later that same day, the traps get hauled into the boat, lobsters get sized and are then banded (elastics applied to the claws) or thrown back if over or under sized. There is little to no bycatch in the lobster fishery. Most lobster is sold through one big processor and then held in tanks for months until sold. We at Hooked prefer to buy directly from a lobster fisherman. Our lobster arrives fresh and live Fridays, having only been held a day or two in tank. It’s worth it: the fisher gets...

Selva Shrimp

SELVA TIGER SHRIMP Mekong Delta, Vietnam Firm, sweet and clean are the defining characteristics of this shrimp success story. Cooking Methods: Pan frying, poaching, grilling, brining, Information: Tiger shrimp at Hooked? You bet. This is one of the greatest success stories in modern aquaculture. These shrimp live and grow naturally in the mangroves of southern Vietnam. Mangroves are a natural nursery and breeding grounds for many species. While the destruction of the vital mangroves has been rampant, the Selva company has a reforestation plan in place. The shrimp are not fed at all, and so are free of anything not naturally occurring in the ocean. Once the shrimp have reached a mature size, they naturally head out to sea. At this point, the ‘farmers’ harvest the shrimp using hand nets between the mangroves and the open ocean. The shrimp are iced, cleaned and frozen within 24 hours of harvest. Both farmers and processing plant workers are paid a fair wage for their...