“Fresh Pond on the Label Is Quality on Your Table”

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“Fresh Pond on the Label Is Quality on Your Table”

Winner ~ 2004 Best Fish Market Hours Monday ~ Friday 9:00 ~ 8:00 Saturday 9:00 ~ 8:00 Luncheon Specials Sunday 10:00 ~ 7:00 Everyday 11am - 3pm Take-out from 11 am daily 1. Haddock Plate $11.99 2. Haddock Sandwich $11.99 “Fresh Pond on the Label is 3. Fried Clam Plate $16.99 Quality on Your Table” 4. Fried Shrimp Plate $10.99 All luncheon specials come with fries and choice of small clam Before placing your order chowder please inform your server if a person in your party has a food allergy. We accept all major credit cards Phone: 781.777.1784 75 Summer Street Gift Cards available Visit us at: freshpondseafood.com Arlington, MA PLATES BOXES Med Lg All plates include French Fries & Cole Slaw SOUP Med Lg Fried Whole Belly Clam $22.99 $29.99 Clam Chowder $3.99 $5.99 *Fisherman’s Platter $27.99 Fried Whole Belly Clams, Scallops, Shrimp Fish Chowder $3.99 $5.99 & Haddock Fried Scallops $19.99 $27.99 $ Fried Whole Belly Clam $27.99 Fried Shrimp $17.99 $25.99 Quart 16.99 Fresh Maine fried clams Fried Clam Strips $14.99 $19.99 Fried Scallop $22.99 Native George’s Banks sea scallops Fried Calamari $10.99 $16.99 BEVERAGES Fried Shrimp $19.99 Tender shrimp battered and fried Chicken Fingers $6.99 $9.99 Pepsi $1.35 Diet Pepsi Chicken Finger $11.99 Onion Rings $4.49 $5.99 Coke Diet Coke French Fries $3.49 $4.99 Ginger Ale Fried Haddock $17.99 Root Beer Native Atlantic Haddock **Cheese Burger $8.99 6oz. Fresh angus beef Orange Soda *724 Special $19.99 Combo plate of Whole Belly Clams & ROLLS Chicken Fingers. All rolls include fries Lobster Roll $28.99 CONDIMENTS: Fried Clam Strip $17.99 Mouth watering fresh Maine lobster meat on No bellies here grilled roll Extra Cole Slaw .50 Extra Tartar Sauce .50 Fried Whole Belly Clam Crab Cakes $16.99 $19.99 Succulent clams served on a grilled roll Fresh Maryland Crab Cakes Extra Piece of Haddock $7.50 Fried Scallop $17.99 Calamari $15.99 Plump fried scallops on a grilled roll Fried golden, rings and tentacles Fried Shrimp $14.99 * No substitutions Tender fried shrimp on a grilled roll **Consuming raw, cooked to order or under- cooked meats, poultry, seafood, shellfish or Fried Haddock $13.99 BROILED eggs may increase your risk of foodborne Served on a bun with cheese, lettuce, illness, especially if you have certain medical tomato, and tarter sauce Served with Yellow Rice & Cole Slaw conditions. Thoroughly cooking meats, poultry, seafood, shellfish or eggs reduces the risk Salmon Dinner $16.99 + tax Fried Clam Strip Roll $14.99 of foodborne illnesses. Delicious clam strips served on a Swordfish Dinner $17.99 + tax grilled roll For more information about foodborne illness please refer to www.fda.gov or www.cdc.gov Prices subject to change. Prices do not include 7% Meals tax. .

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Circular 162. the Soft-Shell Clam
HE OFT iHELL 'LAM UNITED STATES DEPARTMENT 8F THE INTERIOR FISH AND WILDLIFE SERVICE BUREAU OF COMMERCIAL FISHERIES Circular 162 CONTENTS Page 1 Intr oduc tion. • • • . 2 Natural history • . ~ . 2 Distribution. 3 Taxonomy. · . Anatomy. • • • •• . · . 3 4 Life cycle. • • • • • . • •• Predators, diseases, and parasites . 7 Fishery - methods and management .•••.••• • 9 New England area. • • • • • . • • • • • . .. 9 Chesapeake area . ........... 1 1 Special problem s of paralytic shellfish poisoning and pollution . .............. 13 Summary . .... 14 Acknowledgment s •••• · . 14 Selected bibliography •••••• 15 ABSTRACT Describes the soft- shell cla.1n industry of the Atlantic coast; reviewing past and present economic importance, fishery methods, fishery management programs, and special problems associated with shellfish culture and marketing. Provides a summary of soft- shell clam natural history in- eluding distribution, taxonomy, anatomy, and life cycle. l THE SOFT -SHELL CLAM by Robert W. Hanks Bureau of Commercial Fisheries Biological Labor ator y U.S. Fish and Wildlife Serv i c e Boothbay Harbor, Maine INTRODUCTION for s a lted c l a m s used as bait by cod fishermen on t he G r and Bank. For the next The soft-shell clam, Myaarenaria L., has 2 5 years this was the most important outlet played an important role in the history and for cla ms a nd was a sour ce of wealth to economy of the eastern coast of our country . some coastal communities . Many of the Long before the first explorers reached digg ers e a rne d up t o $10 per day in this our shores, clams were important in the busin ess during October to March, when diet of some American Indian tribes.
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32A DECEMBER 12 - 18, 2018 TO ADVERTISE CALL: 516-747-8282 LONGISLANDWEEKLY.COM LONGISLANDWEEKLY.COM TO ADVERTISE CALL: 516-747-8282 DECEMBER 12 - 18, 2018 33A DINING A Clam Fresh Blue Point oysters are shucked once a month. For All Seasons DJ’s Clam Shack keeps it fresh all winter long BY STEVE MOSCO brave the cold, diminishing returns and remain [email protected] open. One local eatery keeping their lines in the water during the so-called down season is DJ’s o one knows for sure how it hap- Clam Shack in Wantagh—an oasis of fresh seafood pened or who did it, but somewhere making a strong case that this cuisine should be Blackened Mahi Mahi taco along the way it was decided that enjoyed all year round. seafood is strictly summertime eats. Deep diving into New England and Southern- have created a family atmosphere on Sunrise Across the south and north shores style seafood, DJ’s slings lobster rolls, fried clams, Highway. Sit in the restaurant for no less than five Nof Long Island, restaurants that specialize in ocean crab cakes, fish tacos and much more. And even minutes and you’ll witness customers enthusi- fare either close for the gray winter season or beyond the food, owner Paul Riggio and his team astically greet Riggio and his team as if they were longtime friends. “The town is just fantastic to us,” said Wall Street escapee Riggio in the diminutive, laid-back eatery. DJs Clam Shack owner Paul Riggio (center) with his crew. “We have a neighborhood vibe and we look to treat people right the first time they come in.” And when they come in, customers are greeted with an immediate whiff from the up-front grill, The luscious, warm and where manager Anthony Gentile can be found buttery lobster roll.
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