A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
seafood
Posted inFood
Shucking school shows you the right way to open an oyster
Take a lesson from the folks at The Shop, the new oyster bar and store on Washington Avenue in Portland.
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Posted inMeet, Source
Maine native Cooper Van Vranken is studying fisheries in Denmark
There might be a lesson about Maine shrimp in data about its cousins in the North Sea.
Posted inGreen Plate Special, Recipes, Source
Mussels are shells of their former selves, but with so much to offer
Here are a few ideas for repurposing the empty shells for dinner.
Posted inFood, Green Plate Special, Recipes, Source
Why don’t we apply the principles of nose-to-tail eating to scallops?
It’s lost on many diners that half of the scallop is tossed out at sea even though it’s perfectly edible.
Posted inEditorials, Opinion
Another View: Let scientists, not wealthy landowners, set limits on Maine’s rockweed harvest
The seaweed is a sustainable, underdeveloped coastal industry that belongs in the public trust.
Posted inGreen Plate Special, Source
No Maine shrimp, but there are other domestic sources to choose from
The most sustainable options for a favorite seafood are caught in the Gulf of Mexico or farmed in this country.
Posted inFood
Chef/author Barton Seaver takes deep dive into seafood, from A to almost Z
His seventh book, “American Seafood,” offers facts about myriad fish, recipes and his opinion about the finest kind of lobster.
Posted inBusiness, Food
Loss of Maine shrimp deprives chefs, clam shacks of a delicacy
Many are turning to Canadian or farm-raised alternatives from far afield, but for some local restaurateurs, it’s: ‘Sorry, no substitutes.’
Posted inBusiness, Maine, News, Source
Maine’s mussel harvest in 2016 was worst in 40 years
One factor behind the decline is toxins such as the one created by last month’s algae bloom Down East.