What Makes These Scallops So Special?
These scallops are caught by small boats fishing day trips (leaving and returning the same day) within three miles of Maine’s rocky coast. The boat’s crew shucks the scallops, rinses them with sea water to remove bits of shell or sand, and packs them in containers marked with the date, time and location of harvest. Each afternoon, I meet the fishermen at the dock to take over custody of the scallops. They’re delivered to you the next day.
Having worked in the restaurant industry for 15 years, I appreciate the supremacy of a truly fresh product. Having managed Maine’s scallop fishery for four years, I came to realize the price paid to a Maine fisherman for his 4 hour-old product was generally set by the much larger offshore fishery, comprised of boats that stay at sea an average of over 10 days. This impacts the resource, as Maine’s fishermen are hesitant to further reduce harvest levels in the face of an uncertain price.
It doesn’t have to be this way: bringing scallops directly from fisherman to chef could benefit restaurants, fishermen, consumers, and the resource. So I quit my job managing scallops and began marketing them.
Try these scallops. You’ll taste the difference a day makes.
Offering traditional Maine scallops AND scallops on the shell!
What Are You Buying?
Maine’s scallop season lasts only 70 days, and fishermen need to make the most of it. You should too.
Why Work with Togue Brawn?
As a chef, you need to feel good about what you’re serving. Maine Dayboat Scallops will help you do that.