So while local blue claw crabs can frequently be fickle this time of year, 2015 is off to a historically bad start. Our crabber is blaming the ultra freeze of jan/feb on massive death tolls throughout the local bays. In early spring dredging he said that large amount of dead crabs under the mud were all he was finding. Hopefully the warmer weather will start to show signs of life but the baymen are less than optimistic.
What does this mean for us? Unfortunately it means sourcing crabs from down south (North Carolina and Maryland). Which will ultimately lead to less product at a higher price. But hang tight, Mother Nature tends to throw curve balls so hopefully we’ll see a change in the near future!
One lonely crab out of 30 pots this past week –
(I did this last September and never published – better late than never)
A few days ago I took the opportunity to take my daughter down to the 14 th street docks in Barnegat light – she’s 9 years old now and I thought she might get something out of seeing how a good portion of the fish that comes to mud city reaches land – Rob at Cassidy’s in Viking village runs the fish market and acts as a wholesaler to a good deal of area restaurants – we have been dealing with rob for 20 years or so – he took over the business from Marty Cassidy ( happens to be my partners father ) who ran the market for years prior – lots of history in the BL fish business – I called rob up to find out if there was any tuna and sword in and he told me The Juliann was about to pack out –
Hadley and I got there just in time to see capt Craig and crew off loading part of 6,500 lbs of tuna and sword – the Julianne was on a 7 day trip with great weather and plenty of fish – these guys long line fish which means they set out a 25 mile line of 700 baited hooks let it set for 6-10 hours and then haul it in – the fish that are caught are headed, gutted and packed in the ice hold on the spot – the crew will run 5 “sets” to fill the ice hold before steaming back to the dock – Craig tells me that after the boat is packed out cleaned, re-outfitted and fueled they will head out again tomorrow – the moon is full and the bite is on so he needs to take advantage of the conditions – no time for rest –
As the fish comes off the boat each one is rolled up to the scale, weighed and graded and then packed into individual ice boxes to be shipped off to multiple wholesalers and restaurants –
Tuna is graded on a number system #2 – 2+ – 1 – #1 being true sushi grade 2+ Is excellent as well but may lack some of the fat or color required of a #1 – the tail is cut off and samples are taken from the fish to determine the fat content and color in order to grade the tuna
As the fish come into the dock house rob stands by and hand picks fish for himself and his customers (myself included) – from there rob butchers the whole fish into loins and drives them to the back door of mud city and a handful of other restaurants ( black whale, ship bottom shellfish)- and we in turn put it on a plate for you!
Come get your mud city fix before we close for the season! We are open Thursday-Monday at 11am until our last day on November 30, 2014.
Gift certificates can be purchased online for Mud City throughout the winter. Consider giving the gift of Mud City this holiday season.
Yeah, I know my last and only post was in early may or so but… It’s turned out to be a very busy summer – The storm didn’t keep to many people away from the beach it seem (at least it didn’t keep em away from mud city) and we are very thankful for all your support – here at the restaurant and in the area in general –
A couple new things here at the restaurant this year – most exciting is that we now have a liquor license – we acquired the license for our new project next door (more on that later) and it turned out we were able to cover both properties with one license – we have been offering a light menu for our customers as an option – featuring Narragansett beers on tap, a light wine list of 5 varieties and four cocktails for you to choose from –
We also added some really cool lights on the patio and have been serving lunch out there as well as our appetizer menu on the patio at night ( although these hours will get cut down as fall unfolds) – we’ve been doing live patio music on Sundays and will probably have a few more before it gets too cold – ill keep you posted — or so I say 😉.
About the blog: Now I’m really not much of a blogger or writer in my daily life but I thought this might be a good way to involve you all in our “mud city culture”. I plan on using this as a forum to bring you various information / goings on/ recipes/ ideas/ fish culture and whatever else pops into my head that may or may not be relative to anything. If you have some questions or ideas that would interest you or others feel free to chime in. I hope we can make this work. However, bear with me, as I said, I’m no writer/blogger so if I slack please forgive me – sometimes I’m a little busy! Thanks for looking!.
With renovations almost complete, The Mud City Crab House is now ready for the Summer of 2013. We’re looking forward to seeing all of our friends!.
And what a winter it was. I don’t think much more needs to be said about “super storm” Sandy. She shook up the lives of many of our friends and neighbors and many of us still have a ways to go. Fortunately here at mud city we were able to get everything rebuilt right on time to open just about when we normally do. We had about a foot of water all throughout the restaurant- doesn’t sound so bad but we’ve learned that 3″ or 3 ft pretty much means that all the drywall comes out to the 4 ft line. So, anyways, after a long trying winter we are all ship shape w new carpets, new tile and some new paint! We look forward to being here all summer and for years to come to serve you and your seafood cravings. Come help us wear in the new carpet!!
Mud City is fantastic. We have never had a bad meal there, and every Summer, it’s well worth the drive(Over two hours for us) to go a few times. You will most likely have to wait to be seated, but the waiting area is outside at picnic tables, where you can sample appetizers and enjoy your favorite beverage
Best kept secret on the island. Good food at reasonable price. Service is the best. BYOB if you wish too. Very busy place. Don’t be surprised if you have to wait to be seated. For those impatient types, I highly recomend being wise enogh to call ahead and see how long the wait is. A busy place must mean something good is happening..
Although most of the fish, scallops, crabs, shrimp and mussels served at the MUD CITY CRAB CAKE CO. is freshly caught right here by the Jersey Shore, some of it comes from NYC. This makes a perceptible difference, because all the seafood is prepared cleanly and lightly, letting the natural flavor speak for itself. Try the Maryland-style hot crabs, grilled swordfish with rosemary butter or the cheeky blackened mahi-mahi in plumtomato salsa. All of this, plus the friendly, unpretentious atmosphere has made the Crab House a great success since it opened in 1998. during the peak season, people flock here from all around, sporting leathery pematans, with children in tow. they camp out in the sun at the outdoor tables and wait two to three hours for a table inside – it’s that good, and the restaurant takes no reservations. The staff will serve you hors d’oeuvres while you wait, and if you grow impatient, all the seafood is for sale to go at the counter –
The cuts of fresh fish gleam in the summer sun, arranged in beautiful rows of seafoodie goodness every morning next to stacks of clams, shrimp and mussels. Unless your last name is Hemmingway, don’t trust your own fishing acumen to deliver a bounty to the dinner table this summer..