J B Kelly Seafood Connection

HISTORY/PROFILE OF J.B.KELLYSEAFOODCONNECTION
Just before the birth of my son in 2003, I was looking to go on a pre-fatherhood solo adventure that involved nothing more than a long drive with my canoe, paddle, backpack and fishing/camping equipment. Without a destination, I went to the local paddle shop in Marysville (Blue Mountain Outfitters) to inquire about possible “off the beaten path” paddling areas. Once there, I chose three atlas’s and did a simple process of elimination (Eeny, meeny, miny, moe to be exact) in order to pick out my basic direction of travel. My three choices were Michigan, Minnesota and Maine. It was just a coincidence that they all began with the letter M. As you would have guessed by now, Maine was the random winner. So after I had the State picked out, I just needed to come up with a final area of destination. To do this, I turned the atlas over and threw a dart at the map with my opposite throwing hand. The dart landed in the mid-coast area of Maine near where the mighty Kennebec River dumps into the Atlantic Ocean. A pristine area well known for its great paddling and fishing!!!
So I loaded all my gear in my Subaru Forester and headed North with no itinerary. Everything I had for the week fit into a medium sized backpack. As far as a timeline, I figured I would give myself 8 days to explore the area. It was an exciting “go with the flow” adventure that brought lots of great fishing, hiking, paddling and solitude. I met a lot of the local fisherman while paddling my canoe along the rugged coastline in search of striped bass on ultra-light tackle. They knew right away that I wasn’t a local and inquired what brought me there. My simple answer was always “the fishing”. In the years to follow, I found myself longing to be in Maine anytime I had time to travel.
Being a teacher at a local private school by trade, I had the entire Summer off and found myself up in Maine 3-4 times a year. Each trip up, I would bring enough seafood home for friends and family to offset the cost of gas and other expenses. Soon I found the need to buy more coolers and even a trailer to keep up with the demand of fresh caught Maine seafood. Upon realizing that the seafood business was what I wanted to do for a living, I left my teaching gig for greener pastures. In the last year I acquired all the certifications, permits, licenses and insurances needed to run a full-time seafood business. It was the best decision I’ve ever made. We now run to Maine 22 times a year and provide wharf fresh seafood at three rotating local farmers markets and a growing number of seafood loving customers in the Central PA area.

J.B.Kelly Lobster and Quahog Connection:
“Our Mission Statement”
Our goal is to bring you the freshest, highest quality and low cost seafood direct from the wharfs of Maine to your dinner plate. We currently have over 22 seafood hauls planned for the 2014 season, covering every major Holiday weekend. We operate rotational venue sites, which include several local farmers markets, seasonal festivals, area wineries and our home base, The Nook Bar and grill. We are licensed, insured and food service certified. You can’t find seafood any fresher in our area than at J.B.Kelly Lobster and Quahog Connection.
The key to our freshness and low cost seafood is that we drive directly up to Maine and buy directly from the fishermen. This way we have your orders back to you with in 12-18 hours out of the Atlantic Ocean. By doing this, we cut out “the middleman”, which keeps your seafood fresher and more affordable. With adequate notice, we can accommodate all of your seafood orders, no matter how large or small. Ask us about catering your special event or a seafood dinner/fundraiser for your charity or group.
Thank you for reading, John, Sue and Byrner
(717-571-7698)
Jbkellyseafoodconnection.com


ADDITIONAL INFORMATION ABOUT THE PRODUCTS WE CARRY AT J.B. KELLY LOBSTER AND QUAHOG CONNNECTION

OUR MISSION STATEMENT:
‘Our goal is to bring the freshest, highest quality and low cost seafood from the wharfs of Maine to your dinner plate’

OUR MOTTO
“Freshest is Bestest”

ABOUT OUR MAINE LOBSTERS:
You can't find lobsters any fresher and sweeter than this!!! They were literally swimming in the Gulf of Maine, 24 hours before you get them. Our Lobstering friends in Phippsburg, Maine do all the trapping/hauling and we load them up at the local wharf only 12 hours before you receive them!!! Our lobsters always have two claws and are soft/new shelled "shedders" in late Spring, Summer and early Fall. Hard/old shelled in Late Fall, Winter and early Spring. Shedders are sweeter and easier to pick, while hard shells are packed full of meat. Average Lobster weighs 1.25 Lbs. Leftovers are delicious re-steamed, eaten cold, made into lobster salad, made into bisque, scampi or cooked on the grill. We’ll even steam your lobsters in fresh Atlantic Ocean water, free of charge!!!

ABOUT OUR MAINE QUAHOG CLAMS:
Quahogs are North Atlantic Hard Shelled Clams. Our friends rake your clams out of Merry meeting Bay the day before we head back to Pennsylvania. We can pack your clams in 50, 100 or 200 count bags. They steam up with zero sand/grit and will keep for up to 14 days in a cold cooler or fridge. We carry both Littleneck and Cherrystone sized Quahog clams. There are Approximately 100 clams in a 10 pound bag of Littlenecks and 50 clams in a 10 pound bag of Cherrystones. Note: Clam availability can be affected by summer algae blooms or red tide, but we’ll surely know if we can get them before leaving for each planned haul.

ABOUT OUR BLUE MUSSELS:
We carry PEI Mussels. The Prince Edward Island mussel industry is Canada’s top producer and exporter of rope cultured blue mussels. PEI blue mussels grow naturally in the nutrient-rich waters, and are self-sustained with no feed or additives. Using the long line system, the farming process consists of naturally collected mussel seed being placed in mesh sleeves which are suspended in the water column. This long line system provides PEI mussels with: Greater access to natural plankton, their natural food source, Cleaner shells and grit-free flesh and Protection from bottom-dwelling predators. After 12 to 24 months, the mussels have grown to around (2") and are ready for harvest. They are immediately transported to federally-inspected processing plants where they are stripped, de-clumped, washed and graded. The result is a mussel renowned worldwide for its superior flavor and consistent high quality.

ABOUT OUR FRESH DRY SEA SCALLOPS
For everyone who wonders what a Fresh Dry Sea Scallop actually is?
When you’re at the fish counter, you’ll often see sea scallops labeled two ways—“dry” and “wet.” (If they’re not marked, ask.) Whenever you can, choose the dry scallops. “Wet” scallops have been treated with a solution called STP (sodium tripolyphosphate), which helps the scallops maintain their moisture (they’re made up of about 75% water when fresh). The STP solution gives scallops a longer shelf life; they don’t dry out or lose their plump appearance. As a result, you’ll not only pay for the added water weight (and often get scallops that are less than fresh), but you’ll also have trouble browning these scallops—no matter how hot your pan or oven—because of all that excess moisture. The STP solution can also give scallops a rubbery texture and cloud the mollusk’s sweet, delicate flavor. Our Sea scallops are always "Dry Scallops"

ABOUT OUR FRESH FISH
Our fish is always fresh and never frozen. We carry various types of North Atlantic fish species that are harvested legally and sustainably. If you’re looking for a specific kind of fish, let me know. I have access to Cod, Haddock, Hake, Pollock, Sole, Redfish, Mackerel, Swordfish, Tuna, Shark and Monkfish. Availability and price is usually based on supply/demand and the season.

INSTRUCTIONS FOR STEAMING LOBSTER:
Using a large pot, bring 4-5 inches of moderately salted water to a full boil. Place your Lobsters in the pot or steaming basket and cover with a lid. Steam your Lobsters for 10-12 minutes. When Lobsters turn bright orange/red, they’re done. Make sure you let your Lobsters sit for at least 10 minutes before eating because they’ll still be full of boiling hot water.
Note: Larger lobsters and larger batches take a little longer to steam, so be careful not to overcook. Overcooked lobsters tend to get rubbery in texture. We’ll have our jet boiler on site for those who want their lobsters cooked at time of pick-up. Just let me know.
*The GREEN stuff inside your lobsters is edible. It’s called the “tamale” and is the lobsters liver. You may even get lucky and find bright red eggs inside your lobster tail. These eggs are called “red bread” and are also very delicious! Tamale and red bread are often spread on bread or a cracker. Sometimes tamale and red bread may be black or darker green after your lobster is steamed.
Thanks for reading, John, Sue and Byrner