Gaylord Clark of Two Oceans Seafood is quite an interesting guy. In addition to being a farmer on a 82-acre farm north of Baltimore, Gaylord also specializes in sustainably fished and farmed species. He has decades of experience and extensive knowledge of fish handling and fisheries management in the Pacific, the Atlantic, and the Chesapeake Bay. In the 1980s, Gaylord worked on the very first frozen-at-sea vessel to work the Atlantic waters. He maintains his own boat, the Jack of Hearts, for fishing wild salmon in Alaska during the summers.
Based in Stevenson, Maryland, the Clark family takes great pride in offering seafood sourced from strictly managed commercial fisheries, many of whom have earned Marine Stewardship Council certifications for sustainability. Their recent re-association with the commercial fisheries of the East Coast has provided opportunities to draw from local fisheries whose management systems and stocks allow for sustainable harvests. Two Oceans offers seasonally available wild seafood as well as some aquaculture-based seafood which meets their high standards for product quality and environmental stewardship.
Gaylord tells us that they are awaiting a seafood shipment from the West coast which should arrive today, so if all goes well, they'll have Sockeye salmon fillets, Coho salmon portions, Keta salmon portions, Mahi-Mahi portions, smoked salmon, and Halibut portions. From the farm, they'l l have fresh eggs. Chickens from our first flock of the season should be available at the beginning of June.
Pick up some amazing fish and eggs this Saturday at the Market. You'll be ready for the best cookout you've ever had!
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