Seafood At The Shore
One of the best things about summer in New Jersey is enjoying seafood at the shore. Surprising to many is the fact that New Jersey fishermen account for much of the seafood that actually makes it to the dinner table. In fact, from colonial times to present day, local fishermen have harvested a delicious array of seafood from the waters right off of New Jersey. Our waters provide recreational beauty and bounty for beachgoers, fishermen and diners alike – here are some of the species that are caught off our beautiful shores ~
LOBSTER
At Currents, we don’t subscribe to the theory that you should
save the best for last, so we will start with perhaps the most
popular seafood at the shore…lobster. Once considered peasant
food by colonial settlers, lobsters have become the most sought
after catch in the Mid-Atlantic. Each year, New Jersey fishermen
harvest millions of dollars worth of this delectable crustacean.
Caught primarily in traps or “pots”, lobsters are hauled to the
surface and kept alive for distribution to restaurants and
markets throughout the United States. A true culinary delight,
New Jersey lobsters are often prepared very simply, either
steamed or boiled, with drawn butter. There is something
perfectly succulent about steamed lobster with New Jersey corn
on the side.
STRIPED BASS
Running a close second to lobster in terms of the most delicious
coastal catch is probably the Striped Bass or “Rock Fish”. One
of the problems with making a meal of striped bass is that New
Jersey only allows recreational fishermen to catch and consumer
wild striped bass. What’s available in most restaurants is farm
raised, and not nearly as good as the real deal.
TUNA
The Gulf Stream comes within 40 miles of our coast and brings
with it several months of unbelievable tuna fishing. From a
culinary perspective, tuna is probably as good, if not better
than striped bass. However, unlike the striper, tuna is found on
almost every seafood menu at the shore. The Bluefin, the largest
tuna caught in New Jersey, can easily top 1000 pounds when fully
grown. Yellowfin and Bigeye are smaller, more common species of
tuna, but are just as delicious.
FLUKE
A far cry from tuna, fluke are smaller, inshore fish that
resemble flounder. Very delicious, their firm, white fillets are
always a hit with seafood lovers. Large fluke, known as
“doormats” commonly come to market under a foot and a half in
total length and yield fillets that are the ideal size for a
single meal. Try them stuffed with crabmeat for a true gourmets
delight.
SCALLOPS
Totally under-rated, scallops are easily among the most
delicious dwellers of the deep fished from New Jersey waters.
Strictly a commercial catch, scallops are captured by a
specialized fleet of larger vessels that remain at sea for weeks
at a time. Since the most popular part of the scallop is its
firm, white muscle, scallops are shucked from their shell at sea
and only the meat makes it to shore. Increasingly the egg mass
or “roe” is left attached as such scallops are considered a
delicacy by many diners.
BLUE CRAB
Most people think of the crab as a Chesapeake Bay delicacy and
it certainly is. But New Jersey has some pretty great crabbing
as well. The blue crab is one of the most common marine
invertebrates on our side of the Atlantic. Found everywhere from
New England to Florida, and in salt, fresh and brackish waters,
sizeable crabs can be easily caught throughout our state’s
coastal waters. Wonderful dining hard or soft, crabs are a
summer favorite that everyone can enjoy.
BLUEFISH
Last, but certainly not least, is the Atlantic Bluefish. Often
considered a second class citizen on the dinner table, they are
tons of fun to catch and supply anglers with fishing fun
throughout the spring, summer and fall. Ranging in size from
small “snappers” of under a pound in weight, to giant “slammers”
weighing up to twenty pounds, fresh bluefish can actually be a
great treat.
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