As a child, I spent a lot of time with my dad on his oyster farm in Edgartown. I didn’t enjoy oysters as much as steamers or quahogs, but I slurped them down with everyone else until they finally grew on me. Fresh, local oysters, mussels, clams, and fish were something I took for granted until college, when I found myself landlocked in a place where canned tuna and frozen shrimp were the only seafood around. Since returning to the Vineyard, I make sure to take advantage of our abundant, locally harvested seafood whenever I get the chance.
There are many healthy and tasty ways to prepare shellfish. Click here to check out our info poster. As an alternative to fried fish, dip filets in egg and whole wheat breadcrumbs and bake for 15 minutes. Oysters can be opened and left on the half shell, dotted with a teaspoon of pesto, and baked at a low temperature. Mussels are delicious steamed in some water mixed with white wine, garlic, and onion, then served with toasted French bread. Scallops can be a great addition to a vegetable stir-fry, served over rice or pasta. And of course, all shellfish is delicious simply steamed until the shells pop open, and dipped in a little butter. Try our featured recipe of the month, simple fish ceviche!
Click here to read IGI Board President, Randi Baird's, most recent blog post!
Written by Ava Castro