Aug 2nd off-the-boat dock scallops!!


Now taking orders for Rimrack Fish off-the-boat scallops for this Saturday.

Reserve you order – 603.343.1500 for Saturday pickup at Rye Harbor dock at either 12noon OR 5pm.

Share with family and friends for a truly special seafood treat !! You have not had a scallop unless it’s a RimrackFish scallop ‘kissed by the sea’.

Saturday Orders are sold out :(

Please stay tuned for next scheduled off-the-boat scallops on August 2

Scallops off-the-boat dock sales – Saturday July 26th

Fri scallops


Now taking orders for Rimrack Fish off-the-boat scallops for this Saturday pickup (July 26) at Rye Harbor.

Call 603.343.1500 to reserve.

Pickups at either 12noon or 5pm.

Saturday orders now closed

Today’s scallops catch have been sold out for Saturday, July 19th (tomorrow).

Next off-the-dock scallops currently scheduled for  Saturday July 26th.

Stay tuned for updates during the upcoming week for any changes or added trips.

Get Ready! Scallops off-the-boat Dock Sales – Sat. July 19th!!!


F/V Rimrack has returned from the Cape after a productive squid season. We are looking forward to some scallop and herring fishing into this fall. Be sure to share New England’s best kept secret of the freshest scallops available anywhere! Any fresher scallops are still swimming!

As a reminder, we encourage pre-orders on days that dock sales are scheduled.
Reserve your order for SATURDAY 12noon or 5pm pick-up by calling 603.343.1500.
Any Extra availability is First come, first serve :)
Make sure you have enough to freeze as scallops freeze exceptionally well.

We appreciate the support of our communities to help us continue to do what we love doing….fishing  !


Squid Bag Video – Nantucket Sound.


Brian dropping Rimrack Fish Squid bag - Can’t wait to cook some up!


F/V Rimrack mammoth tooth now on display

Tooth 1

After more than a year of research and fossil stabilization, the Rye Public Library now has the mammoth tooth on display. The tooth was brought up in a Rimrack Fish scallop tow last year!

Check out WMUR’s story Fisherman reels in possible mammoth tooth”.

We are still waiting on the return of the mastadon tooth we found a few months later, and plan on displaying that at the Rye Public Library as well.

Five-Spice Crisp-Fried Squid – NY Times


 In most Chinese restaurants, so-called “Salt and Pepper-Style” shrimp or squid usually contain other spices too. A good dose of 5-spice mixture makes these fried squid especially tasty, and dusting them with cornstarch before frying keeps them delicately crisp. Maintain the oil temperature at 375 degrees, and don’t try to fry too many pieces at once.



  • 1 1/2 pounds cleaned squid, bodies cut crosswise into 1-inch pieces, tentacles halved
  • Vegetable oil, for frying
  • 1 cup cornstarch
  • 1/8 teaspoon cayenne
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon five-spice powder
  • 1 or 2 serrano chiles, split lengthwise and sliced thinly crosswise
  • Cilantro sprigs, for garnish
  • Lime wedges, for serving


1.Rinse squid well in cold water, then drain well and pat dry with kitchen towels.
2.Heat 2 inches of vegetable oil in a wok or cast-iron pan. Adjust heat to maintain 375 degrees.
3.In a medium bowl, stir together cornstarch, cayenne, salt, black pepper and five-spice powder. Set bowl near stove.
4.Dip squid pieces into cornstarch mixture, one by one, and immediately slip carefully into hot oil. Let fry, making sure not to crowd the pan. (Use 2 pans… Continue reading

Roasted Squid With Chorizo and Pimentón – NY Times

07KITCH2-articleLargeEveryone knows about fried calamari, but pan-roasted is a different beast entirely. This easy technique begins on the stovetop and finishes in a hot oven. In less than 10 minutes, you have savory roasted whole-body squid, made spicy with Spanish chorizo and a dash of pimentón, crisp on the outside and juicy and tender in the middle. Eat with a knife and fork or slice into rings for a warm salad.




  • 2 pounds small yellow-fleshed potatoes, preferably Yukon Gold
  • Salt and pepper
  • 1 1/2 pounds cleaned squid, both bodies and tentacles
  • Extra-virgin olive oil
  • 4 ounces Spanish chorizo, diced (about 3/4 cup)
  • Pinch of red pepper flakes
  • 8 ounces arugula, baby spinach or tender dandelion leaves (4 large handfuls)
  • Pimentón (Spanish paprika) for dusting
  • 3 tablespoons chopped Italian parsley



1.Put potatoes in a pot of well-salted water and bring to a simmer. Let simmer until tender, about 20 minutes. Drain; keep warm.
2.Place oven rack in the top position and heat oven to 475 degrees. Rinse squid inside and out, then drain and pat dry. Cut tentacles in half if large, but leave squid bodies whole. Season on both sides with salt… Continue reading

Fresh off-the-boat Loligo Squid has arrived!

IMG_1265.JPGWe are happy to announce that we are working with Sanders Fish Market to bring RimrackFish Loligo Squid (calamari) from Nantucket Sound to Portsmouth for our short squid season (most likely until early June). Three cheers for Sanders putting out this great effort to make this happen for such an exceptional seafood product.


Sanders is planning to sell by order for pick-up on Fridays and/or Saturdays for the next few weeks, all depending on weather, landing days etc. Call Sanders Fish Market at (603) 436-4568, leave your name, number and order. Be sure to check back in with them for updates the day before.


Believe it or not, fresh Loligo squid is almost impossible to find in New England, even though it is the most sought after in the world!!  Most squid has been frozen ‘at least’ once! Our Rimrack squid is saltwater rinsed available directly from the ocean, unprocessed and not cleaned (aka “dirty”). (Squid and Scallops (we include shrimps too) are probably the best seafoods to freeze). We understand many people freeze squid either way – cleaned, or dirty and cleaned after defrosted. F/V Rimrack unloads late at night and the squid will be… Continue reading

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