Category: Seafood Specials

KING CRAB ALERT! The Alaskan King Crab is back at the House of Shells for the next 6 weeks or so.  But although they are Alaskan in species ( Paralithodes camtschaticus), the crabs today are actually coming from the Barents Sea, which is north of the Norway-Russian border. Didn’t know those two countries touched? Neither…

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Well, we survived another busy December, we survived an ice storm, frigid temperatures, and we’re all still here. Plumbing still working.  It’s 2014. A New Year. We at the House have some big things coming up in the next 12 months – starting with new floors over the next 10 days, and growing from there….

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The Alaskan “Golden” King Crab has survived its journey from the Bering Sea to the Tanks at the Oyster House, and is now enthusiastically waiting to be eaten. Demand is already very high, and we never know when this fishery will close (the Kings are fished on a ‘quota’ basis, and once the maximum weight…

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The Brown King Crab Fishery up in the Bering Sea opened on February 17th. We should see them in the House very soon. We aim for crabs in the 6-10lb range, so bring your boss, your wife, your parents or your expense account, and share one.  As always, they won’t be cheap, but they will…

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Amazingly, the summer is drawing to an end.  The Montreal Oyster Festival on Labour Day and the Charlottown International later in September are the last two major Canadian shucking events, before we buckle down and get back to the business of Urban Oystering (not that it ever stops). From Rodney’s, Canadian Shucking champ Eamon Clark…

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To celebrate the opening of the St. Lawrence Lobster Fishery, we will be holding our annual ‘Lobster Week’ from May 28 to June 2, 2012. Lobster-themed specials all week, and of course, we have our Gala Lobster Boil and Supper to kick things off on Tuesday the 29th.  We’ll be boiling lobsters in the Garden,…

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  It’s well and truly the New Year once Valentine’s Day is upon us.  A twelfth of the way through 2012 already.  Wow.  V-Day is on a Tuesday night this year, so plan to call in sick on the 15th, come down with someone you care about, and let us set you up to get lucky….

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Well, King Crab season is winding down – the shipments should cut off any time. But that means it’s time to start thinking about your Christmas Oyster Needs.  As you know, every year Rodney’s provides Holiday Oysters to hundreds of our guests for at-home eating, and this year, we’ve got another option to get you…

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We lament the alarming trend of The Styrofoam Lunch Container and Plastic Fork, carried into the corporate cubicle for something called “lunch.” This has led Rodney’s No.1 Head Cook Rodrigo to create and implement The Galley Lunch –  7 + offerings falling under the $10.00 mark. We are all hoping this renews the Urban core of worker bees’ interest…

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The Gulf of St. Lawrence Lobster Season begins May first. Fishermen from Quebec, Newfoundland, New Brunswick, Nova Scotia and PEI all get their traps out. Though fished (ie hunted for), the trapped lobsters are held in cages and released to market over time, ensuring a steady supply on the plate.  Canada fishes more lobster than…

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