Posts by Ann Kane Rheault
Members: Get Listed on Our “Buy Shellfish” Search Page
As a service to our members, many of whom have been hit hard by restaurant closures, ECSGA is beefing up its Buy Shellfish page with information about growers who offer products and services direct to consumers. If you’re a member and you want to be listed, head over to the Farm Sign-Up page and fill…
Read MoreAssistance For Small Businesses
An Update from NAA Executive Director Paul Zajicek Assistance for Small Businesses The Paycheck Protection Program prioritizes millions of Americans employed by small businesses by authorizing up to $349 billion toward job retention and certain other expenses. Small businesses and eligible nonprofit organizations, Veterans organizations, and Tribal businesses described in the Small Business Act, as…
Read MoreR.I. Judge Rules Cultured Oysters Are Livestock
On December 26, 2019, a Rhode Island Superior Court judge upheld a local zoning board’s decision allowing oyster grower and restaurateur Perry Raso to continue using a portion of land on the salt pond where he grows his oysters to support his aquaculture operation. In making his ruling, the judge accepted that shellfish farming meets…
Read MoreOysters With Raspberry Mignonette Granite
Stuffed Clams
Sour Orange Mignonette Sauce for Oysters
A bright sauce to bring out the best in any oven-roasted or grilled oyster.
Read MoreMilford Oyster Festival Shucking Contest Results
The results of the shucking contest held at the Milford Oyster Festival on August 18, 2018 are: First Place ($1,000 prize): Honor Allen of Hunt’s Oyster Bar in Panama City, Fla., with a final time of 153 seconds. Second Place ($500 prize): Max Dawson of Hunt’s Oyster Bar in Panama City, Fla., with a final…
Read MoreRoasted Clams with Garlic, Lemon and Red Pepper
Bread crumbs, garlic, red pepper and lemon slices are roasted around the clams instead of stuffed in them, yielding much brighter flavors and crisp textures. Added bonus: no need to shuck the clams.
Read MoreSpaghetti with Lemon, Basil and Scallops
This flavorful but simple spaghetti dinner combines a creamy vinaigrette packed with bright, lemony flavor with tender bay scallops (or shrimp).
Read MoreRoasted Oysters with Shallots & Herbs
These oysters are topped with little spoonfuls of a shallot-white wine-butter sauce, which mixes with the oyster juices and reduces in the oven while the shallots get crisp.
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