View allAll Photos Tagged shellfish
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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The Shellfish Management Plan was the focus of the successful 12th Annual Ronald C. Baird Sea Grant Science Symposium, “The Future of Shellfish in Rhode Island: Providing sustainable seafood, economic opportunities, and ecosystem benefits,” on November 14-15. At the event, the public came together with academia, industry members, and advocacy groups to discuss the latest science concerning economic, environmental and societal aspects of shellfishing – both traditional harvest and aquaculture.