When the Rimrack is fishing our catch is available off the dock on trip landings or scheduled pick-up times.
Check TRIP UPDATE, facebook or call 603.343.1500
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Currently, the Rimrack is Scallop fishing.
SCALLOPS (shucked) – (Jan-April, July-Dec)
Share with family and friends. Scallops make a unique gift. Scallops freeze EXCEPTIONALLY well!
F/V Rimrack scallops are New Englands best kept secret, ‘Dayboat’ (caught daily) fresh from the sea, shucked with expert quality and personal pride. See and taste the difference that is simply the best of the best! Any fresher scallops are still swimming!
*Free Scallop shells are usually available with your order in warmer weather. Let us know ahead if you want a large amount.
*Some trips are not set up for dock sales, however, larger orders may be accommodated. Please call 603.343.1500 for availability and arrangements.
$17/lb – 5 or more pounds
SHRIMP - (Jan – Feb) – 2014 shrimp season Closure by ASMFC
- 5 Gallon bucket – (approx 28 pounds)
- Orders recommended
- Bring your cooler/containers
- We have buckets for last minute plans
SQUID (Loligo) - (May/early June)
We 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). Information and details.
WHITING - (June – September)
HERRING – (July – September)
GROUNDFISH – variable
SCALLOPS are “day-boat” and “dry”. “Day-boat”vessels return each day rather than many days (up to 10-12) for deep sea scalloping. Those scallops must be frozen or treated with a solution of sodium tripolyphosphate (STP) to avoid spoilage, making them absorb more liquid, and known as “wet”. “Dry” means untreated. When cooking wet scallops, the extra (milky) liquid leaks out making it difficult to sear. When cleaning, rinse scallops, do NOT soak them as that will make them mushy. Our ‘Atlantic sea’ scallop meat runs from 10/20 per pound
Scallops freeze fantastically. We have heard more than once, to use a ‘little’ fresh milk, just enough to fill air pockets when squeezing the air out. We feel that might be great for tougher lobster but not on more tender, fresh ‘off-the-boat’ scallops. We might us a tablespoon or two of water instead. When storing in refrigerator, let the scallops breathe by keeping a loose wet paper towel or top over them and they will keep for DAYS!!! Rinse to clean any loose sand/debris and then pat dry for cooking. We let them warm to room temp if we have time.
Until the ‘Nice guy from Rye’ gets his ‘catch em and cook em’ video made, Capt Mike says Alton Brown is the man and the best on the internet for ‘SEARED’ scallops.… You may want to wait a day or two for searing as our scallops may be ‘too’ fresh to sear right off the boat!
There are a myriad ways to cook scallops found on the internet or from your favorite restaurant. No wonder scallops are one of America’s favorite seafood, but a classic sear in olive or coconut oil and butter on high heat with a squeeze of fresh lemon is hard to top. Lately, we have been cutting the scallops horizontally in half (or more, depending on size!). I think they cook better in many recipes and I get to spread the love twice, haha! Take care to not overcook them!!!
SQUID - 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 at Sanders Fish Market the next morning! Check out some terrific recipes and cleaning video’s.
SHRIMP - To PEEL for meat, shrimp must be soaked/covered with fresh water a minimum of 8 hours!!! UNCOOKED/RAW shrimp meat can then be frozen (small amount of water with air squeezed out - see videos) or refrigerated and used as soon as possible.
When cooking whole, headed or peeled, it is critical to not overcook the sweet and delicate shrimp by removing from heat as soon as shrimps start to curl and change color (60 seconds). Depending on the recipe, we cook the shrimp separately (shrimp release a lot of liquid and cooks so fast) and then add when the recipe is finished. Shrimp off-the-boat has no antibiotics, hormones or additives/preservatives to increase shelf-life. Check out our video on how to process shrimp. We keep our shrimp for a year at a time. They freeze fantastically!
Like farmers, our catch and harvest effort varies by season and can include:
Shrimp, Scallops, Squid, Cod, Haddock, Pollock, Whiting(Silver Hake), Redfish (Ocean Perch), Fluke, Black Sea Bass, Butterfish, Silver Hake, Lobster, and Herring.
We hope this availability will only add to the different ways for consumers to access NH fish while directly supporting, knowing and working with our fishing families, and vendors that partner with us.
1) Improve Price to Fishing Boats.
2) Educate consumers about quality seafood, sustainability, Local NH Fishing Industry & Fishermen.
3) Give back to the community that supports us.