New England Fishermen's Platter - Seafood Sampler Kit
New England Fishermen's Platter - Seafood Sampler Kit
Intershell’s one and only Fisherman's Platter Seafood Kit is perfect to send as a gift to friends and family for the Holidays or special occasions. Recipe & Instructions are included!
Intershell is bringing the nostalgic New England seafood cuisine to your home – the most famous one being the New England Fisherman’s Platter. This dish is only served and eaten at restaurants in the North East, by New England natives or tourists. In 15 minutes or less, you will soon reminisce and savor the seafood delicacies of New England right at home.
Includes:
8 Oz of Intershell Seafood Breading
8 Oz French Fries
4 Oz Haddock
4 Oz Scallops
4 Oz Whole Belly Frying Clams
4 Oz Clam Strips
Made in Gloucester, Massachusetts
This product ships frozen with dry ice if all other items in your order are also frozen items. If you order this item with any fresh or live seafood, gel packs will be used instead - meaning the product may partially thaw in transit.
CATCH INFORMATION
Haddock (Melanogrammus aeglefinus)
Haddock is a ground fish that is found in the North Atlantic Ocean, prominently on Georges Bank and the Gulf of Maine and are sourced by the local fishermen in Gloucester, MA. At Intershell, all haddock is brought in as whole fish straight off the boat, filleted, and then each fillet is carefully weighed and packaged. Haddock is a member of the cod family, and it is a popular whitefish that many people prefer to eat because of its lean, delicate, and sweet flavor. Haddock is a very versatile fish that can be used in any cuisine or any style meal, but in Gloucester, it is commonly deep fried and served Fish N’ Chips style.
North Atlantic Day Boat Scallops (Placopecten magellanicus)
Intershell’s scallop boats harvest North Atlantic scallops in the waters from the Gulf of Maine to east of Cape Cod. Intershell’s scallops are landed live within their shells, hand shucked, carefully graded by size, and packaged. Scallops are a popular item that you can find at any restaurant around the world in many kinds of cuisines. Scallops can either be deep fried, pan seared, or eaten as crudo. Primarily, Intershell’s scallops are sold and shipped nationwide to the Japanese & American markets.
Clam Strips (Spisula solidissima)
Intershell’s surf clam boats harvest North Atlantic Surf Clams from the waters of the Gulf of Maine to Cape Cod, to the Mid Atlantic region of the ocean. The surf clams are landed alive within their shells and then hand-shucked at our facility, the siphon & mantle are used to make Chopped Clams, the foot (tongue) is used to make Sliced Clams, and the juice is captured and pasteurized to make Clam Juice Stock. All parts of the surf clam are used as a key staple ingredient in many different types of famous New England cuisine dishes: the chopped clams and clam juice are used for Clam Chowder, and the clam strips are used for Fried Clams.
Whole Belly Clams (Mya arenaria)
Intershell’s Whole Belly Clams are sourced from local clam harvesters who “hand scratch” Steamers (a.k.a. Soft-Shell Clams) fresh from sand flats off the coast of Gloucester, Essex, and Ipswich in Massachusetts. The Steamers are hand shucked at Intershell, cleaned of all sand, and separated by size. Whole Belly Clams are battered, deep fried, and served traditionally only in New England style restaurants. The differentiating aspect about Fried Whole Belly Clams are the bellies attached to the clam, which can only be found specifically on Steamers (Soft Shell Clams) – the bellies give this clam its own unique flavor profile different than any other fried clam.
