They were used in clam fritters, they were used in clam chowder, they were used in fried clams. But we still love our local whitefish, cod and haddock. Maureen: Do you feel, Andrew, that oysters in the last seven years have had a resurgence for customers? Chubby and Bessie Woodman invented the fried clam back in 1916 Casual, family-friendly atmosphere. Probably the fish on the bottom was getting pounded, and bruised. But for my money, that’s where I’m going. This restaurant is the definition of average. Why does fish smell? Clean fish is extremely important, which is why the commitment Woodman’s makes with North Coast Seafoods is that we have a commitment to this program, which we actually call Naked Seafood, where there is no chemical going into the product. Just give us a call and if we can be of assistance we will. Located in Essex, MA, on the stunning New England coast, we’re open all year round. . I think that if it isn’t fresh, it isn’t legal. These are the people who rate salmon farms or aquaculture farms around the world. Contact us to get started or with any questions and we will get back to you shortly! “We feel Woodman's of Essex has a product that delivers consistency and an experience, excellent customer service, as well as a speedy booking process — all of which we continue to strive for in our catering division,” said Maureen Woodman, director of catering sales. And then of course, making sure that there is proper management of the species through, there are three different levels to maintain that. We put them in this purified water to live for two or three days before they get shipped. The “S” word. The calamari and the scallops, so all those foods are sustainable at Woodman’s. John: Yeah, and that age group is really kind of demanding in terms of what they’re willing to eat, what they don’t want to eat, where their food came from, things like that. So that way, it’s a win-win. Maureen: Yeah, I think that’s really a pretty good question. Savings, Selection, and Service. Thanks for having me. So, there’s no warmer air or ambient air that can get into it. . Shop Online and Pickup in Store. There is a peace of mind that Woodman’s operators and the chefs get when they get oysters from North Coast Seafoods because they are completely naturally pure. Office hours are 9 to 5 Monday through Friday. You can see it in the numbers when the beef and pork and chicken numbers are heading down, and seafood is heading up. His new clambake system gave him the flexibility to travel throughout New England and serve groups of all sizes, allowing more people to experience a traditional New England clambake. John: Sounds good. That’s the fact of it. John: Amazing. It has to be . And I can remember being with my husband and his brother, and we’re like, “Oh my god, we got to get rid of this shrimp.”. WWI was just beginning, Babe Ruth was a rookie for the Red Sox, the fried clam hadn’t been created, and it took all day on a beach to cook a New England clambake. Salmon is a big part of our business. They’re going to get, you know, bruised up, and they’ll become soft. Interested in learning more about Woodman's? It is a very thin piece of fish. John: Right. Check out our cooking video as well as step-by-step instructions so you can fry ’em up like Chubby did! It’s kind of like the clamming industry up here. I think that was in the 90s if I remember correctly. Maureen Woodman is joining the hosts of the Bloomberg Baystate Business radio show to give the "Bloomberg Baystate Business Fried Clam Index" (BBBFCI), a fun indicator of economic activity in Massachusetts as measured by the sale of fried clams at Woodman’s of Essex. Listen or read more to find out about sustainable seafood. Read the full story ». John: Right. Fresh seafood? John: It’s like people being into wine, and knowing exactly what vineyard their wine came from, and the different types of wine. They would come on trucks and they’d be iced down and packed and all this stuff and now, I think what you’re seeing, is things are getting delivered quicker, people don’t want any dyes in there, don’t want any preservatives. Visit our 100th Anniversary page for more information on our anniversary, and links to our historic timeline and upcoming anniversary events. caterers gain revenue despite crowded field, Bloomberg Baystate Business Fried Clam Index (BBBFCI), Maureen Woodman on NorthShore 104.9 Breaking Bread, NorthShore Magazine – Faces & Places: Hidden Treasures of Essex. So, we sort of give codfish a break. But when I’m there, I always get a great piece of fish. The restaurant specializes in fresh seafood and also offers a delivery service for seafood, including live lobsters, to be delivered to customers’ homes. Again, being with this for lobsters and clams, our food’s always been tagged. Maybe they used that for fish chowder, because it wasn’t really the good fish, I bet. Maureen: Yeah, I think that’s pretty good. It’s a wonderful thing. Maureen: Yeah. Listen or read more to find out about fresh and sustainable seafood. When it came to food, and the popularization of going out to eat, where’s my food coming from? And I felt like maybe the 80s and the 90s, the oysters just kind of got a bad rep. Like in the 90s people thought they were going to get sick. We obviously knew how to make shrimp cocktail, that was easy. We know what bed the clams are dug in, we know when they were dug. Woodman’s of Essex Celebrates the 100th Anniversary of the Fried Clam, Woodman's of Essex Celebrates the 100th Anniversary of the Fried Clam. But when you think of New England, Woodman’s is a good example. Your email address will not be published. John: Interesting. Sustainability is a huge word out there these days. We did sole for years. So, two fantastic supply chains for great codfish. 53,497 were here. If you add that to your seafood, it makes it, your protein makes your fish fillet absorb water. Maureen: And so, we went at this and I can remember, again, I’m talking over 35 years ago, I could tell by the way the oyster opened, what kind of quality it was. All Rights Reserved. July 3, 2016 marked the 100th anniversary of the fried clam. This Canadian day boat fishery that’s happening is just unbelievable, fantastic. But he had the most important thing to say, and I say it all the time when I’m talking to younger chefs or even our customers. And Woodman’s benefits greatly like our other restaurant customers whereas that train is going through, and the chef picks up the phone and says, “Can you send me this cod?