Live Seafood

The Dorothy Lane Market Seafood Department always has a great assortment of seasonal live seafood. Some of the items that are always available are lobsters from Maine, Island Blue Mussels from Prince Edward Island, Littleneck Clams from Cherrystone Aqua Farms, and live trout from Freshwater Farms in Urbana, Ohio.

Two items relatively new to the DLM Seafood Department are Littleneck Clams from Cherrystone Aqua Farms and Island Blue Cultured Mussels from Prince Edward Island. The director is Dr. Michael Peirson, Ph. D. in Marine Biology from North Carolina State University. He has built on the pioneering work of the Virginia Institute of Marine Science to develop the consistent quality of Cherrystone Aqua Farms littleneck clams. Their clams are grown in high-salinity, ocean-flushed waters in the lower Chesapeake Bay. The Virginia Department of Health, Bureau of Shellfish Sanitation inspects growing waters and packing facilities.

Farm Raised Clams
These clams are carefully handled immediately refrigerated after packing and shipped fresh. Stored properly, they should have a shelf life of seven days. "Littleneck" refers to the size of the most popular grade of clam. They usually measure 7/8" to 1" thick and are best suited for appetizers and entrees. Cherrystone Aqua Farms produces only littleneck clams.

Clams have a shelf life of seven days if you remember four important handling tips. The most important thing is to keep the clams cool. They are best kept at 40-45 degrees. CLAMS DO NOT LIKE DIRECT CONTACT WITH ICE. Insulate from ice using butcher paper, seaweed, basket or container. Secondly, drain all melted ice or liquid around the clams. Clams can drown unless you drain the liquid around them, and do not overwrap the clams. The clams also need to breathe, so don't suffocate them by enclosing them in a plastic bag. The last important point is to avoid sudden changes in temperature. Try to keep them at a constant temperature until they are cooked. Note: A clam that is open does not indicate that the clam is dead. Tap the shell of the clam gently and if it closes the clam is still alive.

Island Blue Cultured Mussels
Dorothy Lane Market now offers Island Blue Cultured Mussels. Island Blue Mussels are cultivated in the clear waters off of Prince Edward Island. Island Blue Mussels have a sweet, delicate taste. They are more tender and plumper then regular mussels because of the way they are cultivated and harvested. Mussels are high in nutrients and low in fat, and they are an excellent source of protein, vitamins, and minerals.

Mussels are usually 2-3 inches in length. Mussels are a bivalve shellfish and a member of the clam family. After harvesting and storage, exposure to air will start to open their shells, but this does not mean that they are dead. A light tap on the top of the shell will cause the mussel to close its shell. Mussels can last for one week in the refrigerator. Mussels can drown in melted ice or their own liquid, so make sure that they have adequate ventilation.

To steam mussels, first rinse them under cool water. For two pounds of mussels, steam the mussels in 1/2 cup of water in a covered pot for 7-10 minutes. For extra flavor and decoration, add carrots, celery, or onion to the pot. Wine can also be added to the water for extra flavor. Mussels can also be microwaved. Place the mussels in a shallow pan, add 1/4 cup of hot water and cook on high for 4-5 minutes.

Serve the mussels in the shell with a little butter, or remove the meat and serve in a dish. Island Blue Mussels can also be a substitute for clams and oysters in recipes. Mussels with orange meat are females, and the mussels with paler meat are the males. There is no difference in taste, tenderness, or quality. For recipes for the Island Blue Mussels, check out the DLM Recipe Archive.

Maine Lobsters
Maine Lobsters are one of the most popular live seafood items we offer. The lobsters are shipped live and arrive in our store around 12 hours after being caught. The lobsters weigh 1 lb to 1 1/4 lb apiece. Some fishermen consider steaming the best way to cook a lobster, but boiling is also popular. Lobsters can be steamed free of charge in our Seafood Department.