Liz Swain 4:24 p.m., May 24
“Good sex?” says John. “Oysters, not clams. But these clams are deliciously briney.”
John and Angie run this first mobile food truck dedicated to fresh seafood that I’ve seen.
And it’s not just fish and chips. Hey, it’s not even fish and chips. The board reads like a fish joint’s specials in La Jolla. Starting with steamed Maine lobster (up near the $25 mark)...
...dropping to sautéed calamari ($8), oysters on the half-shell ($2 each), and littleneck clams ($1.50).
Then they have fuller plates like orange ginger halibut ($12, with “cobbettes” – half cobs of corn - and slaw), and stone crab salad ($12). All from a food truck!
I’ve come across this husband and wife team here...
...at the Third Friday food truck event that 57 Degrees (1735 Hancock Street, Middletown-Mission Hills, near Washington Street Blue Line trolley station; 619-234-5757) sponsors every month ($2 to get in).
Their Ocean Beach Seafood truck has its side panels, where you usually get your salt and pepper and Cholula sauces, turned into an iced seafood display, with everything from oysters and cockles and mussels and squid to one big yellowtail tuna, along with live lobsters awaiting their fate (no, let’s not think about that).
“And everything is sustainably raised,” he says. “I come from Seattle. We’re pretty green up there.”
“We started this because when we came down we were quite surprised at the lack of good seafood,” Angie says. “We live in OB and OB sustains us. We love it.”
And yes, except with salmon (which they can’t always control), they guarantee there are no hormones or antibiotics in their fish.
So to promote my sex life and get that briney flavor I love, I order two oysters and two clams. John shucks them then and there. He has a wedge of lemon and that’s that.
But it’s enough.
“We don’t like to drown our seafood in sauces or batter,” says John. “They screw up the natural flavors.”
Actually they do have a cocktail sauce you can put on the oysters. “It’s made from tomato sauce, horseradish, lemon and garlic,” says John. “The rest’s secret.”
Whatever, just tangy enough.
“And clams should have garlic and butter,” adds Angie.
Next time I’ll have something more serious. Like that orange ginger halibut.
Right now people are taking their lobster and halibuts and stone crab salads back up to the 57 Degree lounge. It’s fine to eat in there, listen to the live band, so long as you glug a glass of their wine or beer, I guess.
Whatever, oyster, clam or just for the halibut (heh heh), I leave feeling a little fuller and a lot friskier.
Hope they’ll be back next month.