What Makes These Scallops So Special?
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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 brings them to me. I sort through them that night and pack them in containers bound for you. Containers are marked with the date and location of harvest as well as the fisherman’s name and the name of his vessel so you know who’s responsible for providing these delicious scallops. They’re shipped the night they’re caught or the next day, or I bring them to you personally within 48 hours.
Having worked in the restaurant industry for almost 20 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 the scallops he caught 4 hours ago was generally set by the much larger offshore fishery, comprised of boats that often stay at sea well over a week. 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.
Want to elevate your raw bar to a whole new level?
Serve Maine Dayboat Scallops on the half shell.
What Are You Buying?
Maine’s scallop season lasts only 70 days, so 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.