On the Half Shell Shellfish Caviar Service

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ON ICE
Cold

CAVIAR PUFF 1/8 OZ .......................................... 8.00/EA

On the Half Shell

PADDLEFISH CAVIAR, CULTURED CREAM, POTATO, CHIVES
WITH COCKTAIL SAUCE, SHALLOT SAUCE & LEMON

SC YELLOW SQUASH ............................................... 10.00

LEMON VERJUS, HAZELNUT, CURED EGG YOLK
*

DAILY OYSTER FIX 1/2 DOZEN ...............................
17.00

WITH SMOKED DULSE CHIMICHURRI

OCTOPUS ESCABECHE*

.......................................... 15.00

TODAY’S FEATURES
SALINITY

MED

SIZE

MED MED MED MED MED MED SM

PER

2.75 3.00 3.00 2.75 3.00 3.00 1.25

CALABRIAN CHILIES, SQUID INK CHICHARRON, OLIVES
*

AFTERNOON DELIGHTS, RI

MARK’S RED SNAPPER CEVICHE ............................. 14.00

LECHE DE TIGRE, CILANTRO
*

OUTLAWS, FL

HIGH HIGH MED

SMOKED FISH DIP................................................. 14.00

EVERYTHING CRACKERS, CHIVES, ORANGE ZEST
*

LOW CO. CUPS, SC

STONES BAY, NC
ROYAL RED SHRIMP GAZPACHO ............................... 13.00

BRIOCHE, CUCUMBER
*

WELLFLEETS, MA

MED
*

DUKES OF TOPSAIL, NC

HIGH HIGH

SEASONAL GREENS................................................ 12.00

GREEN GODDESS, SC PEARS, PEANUTS

LITTLENECK CLAMS,VA

ADD SHRIMP OR CRABMEAT +8.00

Shellfish

NOt Cold

WITH ACCOMPANIMENTS

GRILLED OYSTERS ................................................ 20.00
BLUE CRAB CLAWS, NC 1/4 LB .................................. 12.00

UNI BUTTER, PERSILLADE, BLACK LIME
MOJO SAUCE, ALEPPO

SALTED FISH BEIGNETS.......................................... 14.00

THYME, HOT SORGHUM, BONITO
*

KOMBU POACHED LOBSTER, ME 1/2 LB..................... 21.00

SC PEAR, THAI BASIL, PEANUTS

PEI MUSSELS........................................................ 16.00

RED PEPPER POT LIKKER, ANDOUILLE, GRILLED SOURDOUGH

PEEL & EAT SHRIMP, SC 1/2 LB.................................. 18.00

115 SEASONING, WHITE BBQ SAUCE

BLISTERED SHISHITO PEPPERS ................................ 11.00

SPLIT CREEK YOGURT, TOGARASHI, LIME
*

YACHT CLUB PLATTER .......................................... 52.00

OYSTERS, CLAMS, BLUE CRAB CLAWS, PEEL & EAT SHRIMP

BLUE CRAB RICE .................................................. 22.00

ADD 1/2 LB LOBSTER +20.00

SOFRITO, SORREL, CRAB ROE BOTTARGA

SPICY WHITE SHRIMP AJILLO .................................. 19.00

GARLIC SAUCE, SHERRY, TORN BREAD

Caviar Service

SCALLOPS .......................................................... 18.00

WITH CORNMEAL BLINI, CULTURED CREAM & CHIVES
BUTTERBEANS, PRESERVED LEMON, COUNTRY HAM

PADDLEFISH, TN 1OZ ............................................ 38.00

SBLT .................................................................. 16.00

LEMON MAYONNAISE, GREEN TOMATO, HOUSE CHIPS
TASTE: SALTED BUTTER, BUTTON MUSHROOM | HIGH SALINITY
*

KALUGA, ASIA 1OZ................................................ 80.00

DAILY CATCH....................................................... 20.00

SWEET POTATO, WATERCRESS, BLACK GARLIC, PINE NUTS
TASTE: LIGHT CREAM, BLACK WALNUT | MED SALINITY
*

GOLDEN OSSETRA, BELGIUM 1OZ ........................... 125.00

TASTE: BRIE CHEESE, PECAN | LOW SALINITY

The Lunch Fix

SANDWICH OF THE DAY.......................................... 15.00

CHOICE OF SHRIMP CHIPS OR SEASONAL GREENS. SERVED WITH ICED TEA

CONSUMING RAW OF UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
THESE ITEMS MAY BE COOKED TO ORDER OR OFFERED UNDERCOOKED.

115 CALHOUN ST., CHARLESTON, SC 29401 | W W W. D E L A N E YOY S T E R H O U S E . C O M
|
@ D E L A N E YOY S T E R H O U S E

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Size at Maturation, Spawning Variability and Fecundity in the Queen Conch, Aliger Gigas

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Monda Y , March 22, 2021

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Missouri's Freshwater Mussels

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Why Should I Buy Farmed Fish and Shellfish Grown in the United States?

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Wildlife Populations: Surf Clam

"Wllf Po latioi Surf C4 Background last fewyears, this intrusion may have caused mortality in larger surf clams. The possible effects of increased water temperature in the mid-Atlantic region Atlantic surf clams, Spisula solidissima, are distributed in the western North may be a gradual northward shift in the distribution of surf clams. This shift may Atlantic from the southern Gulf of St. Lawrence to Cape Hatteras. Commer- have been indicated in the increase in New York's surf clam biomass over the cial concentrations are found primarily off New Jersey, the Delmarva Penin- past few years after several years of good recruitment in the late 1990s. sula, and on Georges Bank. In New Jersey, surf clams are found from the beach zone to a depth of about 60 meters (m). Below 40 m, however, DEP estimated the total surf clam standing stock for 2003, in New Jersey, to be abundance is low.1 between 3.5 and 4.9 million bushels. The estimated standing stock steadily declined from 15.6 million bushels in 2000 to 4.2 million bushels in 2003. This New Jersey's commercial inshore surf clam season begins October 1 and represented a continuation of the downward trend from the maximum of 26.3 extends to May 31 each year. The Commissioner of the Department of million bushels recorded in 1997 (see chart below). Stock estimates are conser- Environmental Protection, with the advice of the Atlantic Coast Section of the vative because they assume 100 percent removal of all size classes of surf New Jersey Shellfisheries Council and the Surf Clam Advisory Committee, clams within the path of the dredge.
Aquaculture Aids the Restoration of Iconic Caribbean Shellfish Queen

9/15/2021 Aquaculture aids the restoration of iconic Caribbean shellfish queen conch - Responsible Seafood Advocate (https://www.globalseafood.org) Responsibility Aquaculture aids the restoration of iconic Caribbean shellsh queen conch 21 June 2021 By Bonnie Waycott Dr. Megan Davis: ‘Our vision is to establish a queen conch farm in every Caribbean nation’ https://www.globalseafood.org/advocate/aquaculture-aids-the-restoration-of-iconic-caribbean-shellfish-queen-conch/?headlessPrint=… 1/6 9/15/2021 Aquaculture aids the restoration of iconic Caribbean shellfish queen conch - Responsible Seafood Advocate A 4-year-old conch with eyes and proboscis showing. Photo by Michiel van Nierop. In the Caribbean Sea, queen conch farming is improving ocean health and supporting livelihoods. The iconic shellsh (Aliger gigas, formerly Strombus gigas), prized for its edible meat and glossy shell, is a vital part of the culture and economy of the Caribbean. But overshing, habitat degradation and hurricane damage have led to declining conch populations in the wild. Several potential safeguarding measures have been proposed, including strengthening sheries regulations and tighter control over exports. But there is considerable interest in farming the species, which might be the best solution yet. Dr. Megan Davis of Florida Atlantic University (FAU) Harbor Branch Oceanographic Institute (https://www.fau.edu/hboi/) has dedicated over four decades of research into growing queen conch. She works with shery communities in the Caribbean to promote aquaculture practices and ensure that the queen conch is available for future shing and food security. “The queen conch is deeply rooted in the way of life of communities across the Caribbean,” Davis told the Advocate.