It’s Time for Oysters
October 06, 2014
The story of Mac’s is forever intertwined with our hometown’s most famous bivalve – the Wellfleet Oyster. One of my fondest memories is learning how to shuck an oyster with my grandfather (a tradition passed on to my daughters Bella and Lili as soon as they could confidently hold a shucking knife.) Later, when we opened our first location at the Pier, our customers couldn’t get enough of them. So much so that we opened an online shop to meet off season demand. Two restaurants and three seafood markets later, the story is the same. Raw, smoked, fried or grilled. In a slider, stew or cocktail shooter. Served with mignonette or cocktail sauce (or just a squeeze of lemon.) The distinct taste of the Wellfleet Oyster can complement most any dish - or simply stand alone. Earthy and plump, resting in a perfectly balanced brine. The mouthfeel is creamy, sweet and mild. The finish is crisp, clean and satisfying. There really is nothing like a fresh Wellfleet Oyster.
Keeping your Oysters Fresh
The key is to keep oysters cold and moist. Place the oysters in a colander or bowl, cover with a wet dish towel and store in the bottom of the fridge (they'll last unopened for about a week.) Do not put oysters directly in water or in a closed plastic bag. Keep them really cold until you are ready to shuck and eat. If you are serving raw oysters on the half shell, make sure they are resting on a bed of ice until consumed.
Hog Wash (aka Mac's Famous Oyster Mignonette Sauce)
¾ cup Seasoned Rice Wine Vinegar*
¾ cup Unseasoned Rice Wine Vinegar
½ cup Jalapeño Pepper, finely diced (about 2 peppers)
½ cup Red Fresno Chili, finely diced* (about 2 peppers)
¼ cup shallot, finely diced
¼ cup of cilantro, chopped
½ tsp. fresh ground pepper
Remove the seeds and core from the Jalapeño Pepper and Red Fresno Chili and cut into a small dice. Finely chop the cilantro, dice the shallots, and zest and juice the lime. Mix all ingredients together in a bowl with the seasoned and unseasoned rice wine vinegars, and pepper. Let the sauce rest for 30 minutes if you can wait – the flavors really bloom.
Grab a spoon and splash atop a freshly shucked Wellfleet Oyster.
- Seasoned Rice Wine Vinegar is made by adding sugar and salt (or sometimes sake) to plain white rice vinegar. The bottle is clearly labeled as “seasoned” and is available in most markets where regular rice wine vinegar is sold.
- Red Fresno Chilies are nice and hot – and in season right now. A Serrano Pepper is a decent substitution.
- Store any leftover sauce in a sealed container in the fridge. Hog Wash only gets better with age.
- August 08, 2019
The New York Times Loves Mac’s Shack!
- April 12, 2019
The Shack is Back!
- March 08, 2019
A Taste of South Africa Wine Dinner March 13
- February 14, 2019
A Taste of Italy Wine Dinner Feb 27
- January 28, 2019
A Taste of Mexico Wine Dinner Feb 6
- January 10, 2019
A Taste of France Wine Dinner Jan 16
- December 18, 2018
New Year’s Eve at Mac’s
- August 22, 2018
Book your next event at Mac’s Fish House in Provincetown
- May 29, 2018
Wellfleet Restaurant Week at Mac’s Shack
- January 10, 2018
Mac’s Winter to Spring Wine Dinners
- January 03, 2017
Mac’s Fish House Provincetown Winter to Spring Dinner Series
- September 19, 2016
New Year’s Eve Dinner & Live Music at Mac’s Fish House Provincetown
- June 28, 2016
Story of a Fishing Family
- January 04, 2016
All You Can Eat Fish & Chips $15 Every Thurs at Mac’s
- December 16, 2015
New Year’s Eve Menu + Other Holiday Happenings at Mac’s
- November 06, 2015
Get Your Thanksgiving To Go at Mac’s
- October 23, 2015
Support our local Fishermen at the Dish On Fish Benefit - Mac’s Ptown - Nov 4
- October 19, 2015
Devil’s Purse Beer Dinner Oct 21 at Mac’s Ptown - RESERVE TODAY!
- September 29, 2015
Wine & Swine Dinner Oct 7 in Ptown - Reserve today!
- September 23, 2015
Fall Dinner Series at Mac’s Fish House Provincetown - RESERVE TODAY!
- July 17, 2015
Introducing our Small Batch Label - a new way to try a little taste of Mac’s
- June 25, 2015
Happy 4th! Free Shipping on Online Orders Over $100
- March 27, 2015
- February 05, 2015
Sweet Specials for Valentine’s Day
- December 19, 2014
Mac’s Provincetown New Year’s Eve Tasting Menu
- November 22, 2014
Smokin’ Good Oyster Sausage Stuffing
- November 04, 2014
Taking Orders Now! THANKSGIVING TO GO at Mac’s Markets
- October 16, 2014
OysterFest Weekend at the Shack
- October 06, 2014
It’s Time for Oysters
- September 29, 2014
Mac’s On the Pier Open Thru Oct 5
- October 09, 2018
Wine Dinner Series at Mac’s Fish House
- December 16, 2013
‘Tis the Season for Whole-Roasted Monkfish
- October 02, 2013
- July 02, 2013
- June 14, 2013
Alex’s Dogfish Sandwich
- April 12, 2013
Salmon for Between the Seasons
- February 12, 2013
Won’t You Be Mine?
- January 08, 2013
My Holiday Hangover Cure: Flounder
- December 06, 2012
The Perfect Sear
- November 23, 2012
The Once and Future Cod