Jes Hathaway is the editor in chief of National Fisherman magazine and NationalFisherman.com.
Friday, 13 February 2009
I gave my husband a copy of the Savoring Maine calendar for Christmas. Each month has a recipe with locally grown (and readily available) ingredients for that time of year. (Kind of a big deal when there's a crust of ice over everything, including Casco Bay.)
January's recipe was Bloody Mary Oysters, but oysters are perfect anytime, and especially Valentine's Day.
We picked up half a dozen each of Glidden Point and Winter Point Maine oysters and decided to do some with a modified Rockefeller recipe, as well.
Bloody Mary Oysters (slightly modified for our taste from the original)
Blend all the ingredients except the celery, oysters and optional dilly beans. Put the oysters in a glass or sippable dish, pour Bloody Mary blend over and garnish with celery and dilly beans.
Fry the bacon in a pan and use the drippings to sauté the fennel. Add the spinach if you're using raw (we generally use frozen) and cook until wilted. Divide all the ingredients among your half-shells, topping them with the parmesan. Broil until just browned (about seven minutes).
National Fisherman Live: 11/06/14
In this episode:
NOAA report touts 2013 landings, value increases
Panama fines GM salmon company Aquabounty
Gulf council passes Reef Fish Amendment 40
Maine elver quota cut by 2,000 pounds
Offshore mussel farm would be East Coast’s first
NOAA and its fellow Natural Resource Damage Assessment trustees in the Deepwater Horizon oil spill have announced the signing of a formal Record of Decision to implement a gulf restoration plan. The 44 projects, totaling an estimated $627 million, will restore barrier islands, shorelines, dunes, underwater grasses and oyster beds.