Chorizo brings the heat, and pineapple sweetens the deal.
seafood
Posted inFood, Green Plate Special, Source
Floating the idea of more Maine shellfish, everywhere
As regional and global markets clamor for cold water shellfish, the state’s producers look to expand their market base.
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Posted inSource
Are littleneck clams the next frontier in aquaculture?
Jordan Kramer is trying them out on his West Bath fish farm and so far, so good.
Posted inLife & Culture, Restaurant reviews
Dine Out Maine: BlueFin leaves diner feeling blue … and much lighter in the wallet
Portland may be one of the East Coast’s ultimate foodie towns, but a great foodie restaurant, this is not.
Posted inGreen Plate Special, Source
With oysters, beauty is in the mmm of the beholder
A wonky, uninviting exterior has nothing to do with the delicious prize concealed inside.
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.
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.