A Scallop’s Journey

A Georges Bank Scallops Journey:  From Ocean to Table

Chicago and Naperville are located in the middle of the United States so when you eat at Catch 35, Fresh Seafood & Premium Steaks, you might be wondering how did that fresh seafood get here? That’s a great question and we at Catch 35 will answer that for you.   This will be the first of a series of blogs where we will take a closer look at where Catch 35 gets our fresh seafood:

How is that fresh seafood transported to Chicago/Naperville?
And then what happens to that ocean delicacy when it gets to the restaurant?

Our first journey will be of the Georges Bank Scallop.  Our chef Eddie Sweeney had the opportunity to travel to Boston to see how these sweet succulent crustaceans are fished, packed, and transported.  Here are some pictures of the Georges Bank Scallop being fished. Catch 35 entrusts Boston’s Foley fish to deliver Chicagoans and Naperville residents the sweet tender George’s Bank Scallop!

foleyfishboat
Foley Fish takes fishery management very seriously participating on both the National Marine Fisheries Northeast Groundfish Advisory Panel and the Highly Migratory Species Panel. Foley Fish purchases fish 100% in compliance with fishery management regulations. Foley Fish is an all natural processor.

New England fish stock status:  Sea Scallops are very abundant and no overfishing is occurring.

A very important job that may at times be easily overlooked is the shipping of the Sea scallops to Catch 35 in Chicago/Naperville.  To ensure the freshest possible product, our scallops are flown in daily!

seascallopsfoley
But the Buck doesn’t stop there.  When the shipment of Fresh Georges Bank scallops arrives at the restaurant.  Our chefs begin their preparation to your plate.  Click below to see how Chef Eddie prepares the Georges Bank scallop in one of Catch 35’s signature appetizers with a Szechwan glaze & chive pot sticker. Sweet, Salty, Spicy pan-seared to perfection!

Wait there’s more! Check out Catch 35’s Satisfyingly, Rich, Decadent version of Georges Bank scallop with braised short rib soon to be a favorite comfort food of yours.  Trust Me!

braisedribseascallops

Always a great question to ask is how did my food get to my plate.  Catch 35 is proud to bring fresh quality seasonal ingredients to the diners of the Chicago Loop, Chicago’s Financial and Theater districts, Naperville downtown visitors and residents alike!!!  Reserve your table today to devour some of the ocean’s finest seafood!   www.catch35.com Want to learn more?  Keep a lookout for upcoming blogs about the journey of Tuna, Grouper, Lobster, Mahi, Chilean Sea Bass, and so forth to your plate at Catch 35, Downtown Chicago and Naperville Fresh Seafood and Premium Steak restaurants!

Black pepper aioli recipe

Ingredients
1/2 teaspoon dried peppercorns (black, green, or pink)
1/2 cup mayonnaise.
1/2 teaspoon minced garlic.
3/4 teaspoon grated lemon peel.
1 tablespoon lemon juice.

Coarsely grind or crush 1/2 teaspoon dried peppercorns (black, green, or pink). In a bowl, mix crushed peppercorns, 1/2 cup mayonnaise, 1/2 teaspoon minced garlic, 3/4 teaspoon grated lemon peel, and 1 tablespoon lemon juice. Cover and chill until used.

~Use on burgers, seafood, steaks, and veggies~

See you soon!