How Does It Work?
I work with fishermen from Jonesport to Casco Bay, who fish when weather permits during Maine’s 70-day scallop season. Because of the unpredictability of weather, equipment and Mother Nature, the amount of scallops available will vary. That means I need to work with restaurants on a daily basis, understanding their needs and matching the variable supply with the demand. But I can be flexible: although I work with a core group of fishermen from two main areas of the coast, I can also call on others when necessary. You may even learn you develop a preference for scallops from some areas over others.
I can pay the fishermen a higher price than they’re used to because I give chefs a much better product than they’re used to receiving. That price will depend on market forces, but most restaurants can expect to pay only slightly more for these scallops than they pay for scallops from the federal fishery. Please call or e-mail me (contact info at bottom of page) for more information.
Depending on where we are in the season and what the weather is doing, I’ll likely be able to deliver to your restaurant 2 to 4 times a week. If you’re willing to receive scallops on the evening of the day they’re caught, I can sometimes deliver scallops so fresh they’ll quiver when you touch them. If you let me know your needs, I’ll work with you to make sure they’re met, or even exceeded. If you want to know what I mean by exceeding your expectations, pop one of these raw scallops into your mouth while it’s still quivering….