American Shad — Delicacy & Mystery
The arrival of American Shad (Alosa sapidissima) on the seafood scene is an annual harbinger of spring. These highly migratory fish have a long history in Maryland as an important food source. George Washington was the most prominent shad fisherman in our region, landing thousands of pounds on the Potomac River. Shad are “anadromous fish”, meaning they live in salt water and spawn in fresh water. You would marvel at the sight of these magnificent fish running up Deer Creek (a tributary of the Susquehanna) in the rolling hills of northern Maryland, after having swam thousands of miles to get there. They are genetically programmed to return to the very spot they were born. Adult American shad live in the ocean for approximately five years before returning to their “natal river” to reproduce. They winter off of North Carolina and summer off the Bay of Fundy in Maine. In the five years an American shad spends in the ocean before returning to their home stream, a fish will swim almost 12,000 miles!!
Depending on their geographical location, American shad may spawn once and die, or they may survive to make several spawning runs per lifetime. This “repeat” spawning in American shad differs according to latitude. Shad that spawn in more northerly rivers may survive to spawn several times; however, most American shad native to rivers south of Cape Fear, North Carolina, die after spawning. In Maryland, repeat spawning adult American shad account for 22-45% of the migrating adults. Spawning American shad females will release almost 500,000 eggs each time.
Commercial and recreational fishing in Maryland for American shad has been closed since 1980. The stock has rebounded slowly. A fish ladder was built over the Conowingo Dam on the Susquehanna River above Harve De Grace Maryland. Over 130,000 shad pass over the ladder every year now! There is a catch and release fishery below the Conowingo and it is not unusual for anglers to catch and release 100 shad per day. After spawning, adult American shad return to the sea and migrate northward to their summer feeding grounds near the Gulf of Maine. Fertilized eggs are carried by river currents and hatch within 7-10 days. Larvae drift with the current until they mature into juveniles which remain in nursery areas, feeding on zooplankton and terrestrial insects.
There is a small window of opportunity for these great swimmers. They are available for about the next six weeks, through the end of March. Current prices on roe sets are reasonable. As spring weather moves north, the shad will “run” in almost all major river systems along the Atlantic coast, including the Potomac, Nanticoke, Delaware River, Hudson River, Connecticut River and many more. Put this local delicacy on your menu today. You can almost taste the history behind this storied fish.
What a crowd pleaser. Created little more than a decade ago, Cabricharme already feels like a cheese-counter mainstay. Who can resist this Belgian goat’s-milk charmer? The rind is gorgeous, the interior luscious and supple and the aroma off the charts.
The producer is a 30-year-old cooperative that works exclusively with organic raw milk—both cow’s and goat’s milk. Gotta like that. Cabricharme, like the other cheeses from this creamery, comes from the milk of a single farmer. So the members’ milk isn’t pooled, as you might expect a co-op would do. This precaution makes traceability possible, a priority at modern creameries.
(SOURCE: Janet Fletcher's Planet Cheese)
Fine cheeses from Belgium have made inroads in the Bay Area in recent years, and I've been happy with almost every one I've tried. For years we had only Chimay to represent what Belgian cheesemakers could do. Now we are seeing beauties like the blue-veined Grevenbroecker, which I have written about in the past, and my latest infatuation, the goat's milk Cabricharme.(SOURCE: SFGATE)
* OUR RECIPE DATES BACK TO 1906 *
CERASUM IS A BITTER APERITIVO CREATED FOLLOWING A TRADITIONAL ITALIAN RECIPE.
OUR APERITIVO IS BASED ON AN INFUSION OF 3 DIFFERENT KINDS OF CHERRIES, SAKURA BLOSSOMS AND 10 SELECTED ROOTS AND HERBS.
THE MEDIUM TART BITTERNESS WAS DESIGNED TO CRAFT SPRITZS, NEGRONIS, TIKI COCKTAILS & MANY MORE REFRESHING DRINKS.
23% ALC. BY VOL.
Prime Tomahawk Steak
Celebrate Dad with a Great Steak!
Gastronomic beer made with rosemary and rosemary honey. Triple malt, double fermentation, without added gas, without filtering or pasteurized. Beer that continues to ripen inside the bottle and with residual yeast in the bottom of the bottle necessary for its evolution.
content : 6º Temperature of consumption: 7-8ºC
We work with these formats in both the HORECA and the Gran Consumo channels.
Format 33 cl
Format 75 cl
Disposable 30-liter barrels.
Remember a Bockbier-style beer, without the smell of alcohol. Remarkable freshness There is also a very discreet touch of wood, possibly due to the yeast. It is very evident and dominates the whole profile of rosemary with its smells of toasted bread and wet bread crust. In the third tasting, notes of cherry, caramel, pear and black pepper appear. Discreet bitterness. Just and correct effervescence. Remarkable persistence of the profile of toasted malts in the sweet slope. Slow and persistent return of dryness. Beer of very high quality with a profile of malt very careful and therefore well achieved. Very interesting in "hot" tasting and nice "fresh" tasting. Balanced although the profile of rosemary is the most important.
Pairings: Hams, pates, vegetables, pork, grilled meats and very tasty fish. A dish that is perfectly paired with it is a coca of figs and foie, rice of all kinds, in addition to the Valencian paella with its aromas of rosemary.
Wensleydale with Cranberries
Wensleydale with Cranberries is a hand-made Yorkshire cheese that is sold fresh & young at only three weeks old. The cheese has a sweet flavor of the fruity succulence of juicy cranberries with honeyed undertones.
The flavor of southern hospitality. America's original artisan ham can only be cured within the Smithfield town limits (as decreed by law)! And the traditional handcrafting process has never changed – resulting in a superior lean ham, rich in color and robust in flavor.
Copper & King American Brandy
A blend of superb exclusively copper pot-distilled brandy with real character and depth of flavor mingled in a unique, modern American style. Small batch distillation of superior, highly aromatic wine selected for exceptional quality.
Dogfish Pennsylvania Tuxedo
A spruce-infused pale ale, Pennsylvania Tuxedo pays homage to the flannel-suited hunters and gatherers who dwell deep in the backcountry of north-central PA.
Brewed in collaboration with family-run outdoor clothing company Woolrich, Pennsylvania Tuxedo is a sessionable concoction with a grassy citrus kick complemented by the resinous conifer notes of fresh green spruce tips. We went into the forests of north-central Pennsylvania and Georgetown, Del., to pick these fresh tips ourselves.
A dry yet doughy malt backbone lets the hops and spruce shine while still balancing out the bitterness, making this one an easy sipper.
The classic Gaffel Koelsch is a particularly fresh speciality beer from Cologne, brewed according to a time-honoured family recipe and the German Purity Law of 1516 with water, malt, hops, and hops extract.
The delicately bitter, pleasant, slightly hopsy taste is characteristic for this traditional product and clearly distinguishes Gaffel Koelsch from all other Koelsch brands.
Single Vineyard Reserva Vina Lanciano Rioja
Deep brilliant black cherry-red color. Intense aromas of black and red fruits with balsamic and spicy notes. Tasty, wide and very harmonic.
Jambon de Bayonne is a dry cured or smoked ham that may or may not be further cured in red wine and given its name from the region in which it originates. Both are sometimes identified as French Jambon ham.
Morbier is a semi-soft cows' milk cheese of France named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the thin black layer separating it horizontally in the middle. It has a rind that is yellowish, moist, and leathery.
Traditionally, the cheese consists of a layer of morning milk and a layer of evening milk. When making Comté (cheese), cheesemakers would end the day with leftover curd that was not enough for an entire cheese. Thus, they would press the remaining evening curd into a mold, and spread ash over it to protect it overnight. The following morning, the cheese would be topped up with morning milk. The aroma of Morbier is strong, but the flavor is rich and creamy, with a slightly bitter aftertaste.