We only sell what we catch…
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So whether it’s our live seafood or our food cooked to order, it is guaranteed to be LOCAL & FRESH!
Each boat in our fleet is independently owned. Combined, we catch a variety of lobster, crab, conch and more! (specific types below) At the Shack, you can buy our seafood live (we can pack it to travel up to 24 hours). We can ship it LIVE, overnight, anywhere in the continental US at discounted Fedex rates. Or, we can cook it for you! Picnic here overlooking the harbor, or bring it home!
We also sell our cookbook, The Fisherman’s Table, packed with our tricks for cooking the seafood we catch. And- we sell gift certificates so your family and friends can enjoy our local seafood as a treat!
Live Seafood Prices Our Menu
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Understanding the Lingo
Ever wonder why they call a lobster a chicken? Learn the local species lingo!
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Each boat in our fleet is independently owned. Combined, we catch a variety of lobster, crab, conch and more! (specific types below) At the Shack, you can buy our seafood live (we can pack it to travel up to 24 hours). We can ship it LIVE, overnight, anywhere in the continental US at discounted Fedex rates. Or, we can cook it for you! Picnic here overlooking the harbor, or bring it home!
We also sell our cookbook, The Fisherman’s Table, packed with our tricks for cooking the seafood we catch. And- we sell gift certificates so your family and friends can enjoy our local seafood as a treat!
Live Seafood Prices Our Menu
Reprinted from The Fisherman’s Table cookbook, with permission from Laura Blackwell (author) and Sean Warren (illustrator).
If It’s a Lobster…Why Do They Call It a Chicken?
Local lobsters are all of one species, (Homarus americanus) but there are different kinds. ‘Chickens,’ ‘culls,’ ‘bullets,’ ‘selects,’ and ‘new shells’ are all terms you will hear. The different names refer to size, number of claws, and hardness of shell. ‘Roe’ and ‘tomalley,’ will also come up in conversation. To some they are delicacies. To others, not so much. ‘Sand sacs’ and the ‘dark line running down the middle of the lobster’s tail’ are the only parts that one really shouldn’t eat.
Sand Crab vs. Rock Crab vs Jonah Crab…
Local crabs aren’t ‘Deadliest Catch’ huge. They tend to be between 4-7 inches wide yielding about ¼ cup+ meat each, depending on whether or not you are an experienced ‘picker.’ Sand Crabs, Rock Crabs (aka Jonah Crabs) and Blue Crabs are all edible and reside locally, though Blue Crabs do not exist in significant numbers.
RI Sand Crabs (Cancer irroratus) have coveted sweet meat and smaller claws than their rocky brothers. They are generally no more than 5 inches wide at the carapace (body). On each side of the eyes, there are nine vestigial ‘teeth’ or bumps at the edge of the shell. (See illustration, left.) They are primarily a ‘bay’ or ‘in-shore’ catch.
RI Rock Crabs or Jonah Crabs (Cancer borealis) have meat that is a little less sweet than their sandy brothers, but their claws are big, making for easy picking. They can grow to be larger than 8 inches wide and prefer deeper water. The carapace edge to either side of the eyes is smooth, distinguishing it from a ‘Sand’ crab. (See illustration, left.) Many summer in-shore lobstermen fish these ‘Jonah crabs’ off-shore in winter.
We Have Conch Here?
Surprise – Rhode Island’s waters are filled with conch! Unlike flashier lobster and Striped Bass, conch doesn’t get much room on local restaurant menus. This could be due to the time it takes to cook (a bunch) or because they have only recently begun to be commercially fished. Local conch is important in Italian cooking (known as ‘scungilli’) and in Asian culture, often served raw. It is a chewy, lean meat, similar to the foot of a clam but completely sand free!
Their true name is ‘channel whelk’ (Busycotypus canaliculatus) but everyone calls them conch. True conch or “Queen Conch” are vegetarians and live in warmer waters (think Bahamas and pink shells…). Our ‘conch’ are gray carnivorous little suckers. They live along the bottom of the ocean and show up in lobster traps all the time.