View allAll Photos Tagged shellfish
Surveying for Invasive Spartina in Baynes Sound with Ducks Unlimited, Washington State Department of Agriculture reps and BCMAFF Invasive Species Coordinator -
Chiloé's famous curanto. And no, I didn't manage to eat all of it.
From Wikipedia:
"The ingredients consist of shellfish, meat, potatoes, potato bread, chapaleles, and vegetables (sometimes including also specific types of fish). The quantities are not fixed; the idea is that there should be a little of everything. Each layer of ingredients is covered with nalca (Chilean rhubarb) leaves, or in their absence, with fig leaves or white cabbage leaves. All this is covered with wet sacks, and then with dirt and grass chunks, creating the effect of a giant pressure cooker in which the food cooks for approximately one hour."
My long time friend, Nancy Kamei, her son Thomas and a good friend, enjoyed this at Willi's Seafood. I loved this presentation, too!
October 22, 2017
Shellfishermen and women worked the early morning low tide in Brewster today. Shellfishing license holders in the town of Brewster benefit from the town's "put and take" oyster program, which is open on occasional days during the late Fall months.
Brewster, Massachusetts
Cape Cod - USA
Photo by brucetopher
© Bruce Christopher 2017
All Rights Reserved
...always learning - critiques welcome.
Tools: Canon 7D & iPhone 6s.
No use without permission.
Please email for usage info.
Full fathom five thy father lies;
Of his bones are coral made;
Those are pearls that were his eyes;
Nothing of him that doth fade;
But doth suffer a sea-change
into something rich and strange.
From "The Tempest"
Grilled Scallops on Kipfler Potatoes - Winterhaven Restaurant.
Flavoursome scallops, nicely done.
Winterhaven Restaurant
Slalom St Falls Creek 3699
(03) 5758 3888
lyn@winterhavenrestaurant.com.au
Shellfish Stew
Collard greens & pot likker. ($33)
La Petite Grocery
New Orleans, Louisiana
(February 12, 2019)
the ulterior epicure | Twitter | Instagram | Facebook | Bonjwing Photography
Photographer: Meredith Haas
A peek inside a bag of quahogs dug at one of the Clamming 101 classes sponsored by Rhode Island Sea Grant and other partners as part of the development of the state's first shellfish management plan. One goal during the plan's development was to help Rhode Islanders better understand and appreciate their state's shellfish resources, which any Rhode Islander is free to harvest recreationally.
Steven Harrington takes a photo of aquaculture, mussel farming at Taylor Shellfish Hatchery on Dabob Bay. Part of a leadership training program.
clams, mussels, langoustines, lobster, crab claws, razor clams and scallop.
Read more at www.ross-eats.co.uk/2012/07/ondine-edinburgh/
BC Wild Spot Prawns are in season. Serving suggestions on the blog: shortcook.tumblr.com/post/51600969976/spot-prawn-head-meat
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