Jersey Shore Delicacies

Local Jersey Shore Delicacies

del-i-cacy - noun
plural: del-i-ca-cies 

1: something pleasing to eat that is considered rare or luxurious

2: the quality or state of being a: luxurious b: indulgent 

3: a: the quality or state of being fine b: dainty c: frail 

4: fineness or subtle experssoins of touch (as in painting or music) 

5: a: precise or refined perception b: discrimination c: extreme sensitivity d: precision 

6: refined sensibility in feeling or conduct; being squeamish 

7: the quality or state of requiring delicate handling 

You can’t get any better than here.

They say a delicacy is something pleasing to eat, yet rare, requiring delicate handling, and someone who appreciates such delicacies has precise and refined perception and discrimination.

While Russian caviar is usually the first thing someone mentions as a good example of a delicacy, every area of the globe has its own unique attributes and delicacies, including the Jersey Shore, which has many.

I was going to have a contest to see what people think but instead I made up my own list of the top 10 plus local delicacies you can get at the Jersey Shore, and I’ll tell you where you can get them.

The number one local delicacy is, without question, a fish – striped bass to be precise. Because it is regulated by law, and cannot be caught or sold commercially, the striper is hard to find except in the ocean, bays and sometimes up river. But if you catch one, or know someone who catches one (of legal size), then you are lucky enough to get a chance to try eating a filet – which is the filet mingnon of fish. It has a very distinct and unbelieveable taste, especially when cooked fresh, never frozen – grilled in butter is good enough for me. There are farm bred striper bass available but they pale in comparison to the real thing and don’t count.

To get a striper filet you have to fish for it, or hang out where the fishermen are – along the beaches – especially Island Beach State Park or any of the inlets, or the bait and tackle shops where they have scales to weight the fish in. Sometimes the fishermen will share their catch, and give away some filets that can be frozen and cooked later on. Or if you’re really lucky and are at the Tight End Club at Gregory’s when someone brings in a keeper striper, they sometimes cook it up right away and share it with whose ever at the bar.